Ulaanbaatar, MongoliaSaturday, April 23, 2011
Spring is here, and this afternoon was our last cooking session for the season. We've cooked everything from Indian chappatis to Korean kimbap to Polish pierogi to today's final lesson: chicken and ginseng soup taught by a Chinese colleague. Thanks to my colleagues for all their recipes and company. We made it through another winter!
Pictured here: Some of the ingredients, including Chinese red dates, wolfberries, and five-star pepper.
