6月份的丽江人头攒动，白天夜晚都是人，还都是花里胡哨的（女）人。到达的前几天，丽江总是阴云密布，随时都会一点也不吝啬地抛下些雨水。一天早晨我独自前往木府参观，在参观完转回大门的途中不巧又是嘀嗒小雨。我正好走到了木府里一个品酒的休息处，看到那里正在介绍“木老爷”酒 （用高海拔苦荞酿成的当地的一种白酒），随性要了一盅，独自品尝。这时一名30来岁的汉人男子走来，说，你应该加点冰试试，口感会更不一样。我于是加了一点，一品入口，没想到会是如此甘甜，一点也不像干喝的那样烈，品起来就像干邑。他介绍给我说，这白酒是中国唯一能加冰喝的白酒，他是部门经理。

这么聊着就认识了。后来他邀请我们晚上一起吃饭。在丽江就是这么容易交朋友。

我与Eric准时赴约。他和另外一个帅气的纳西小伙（后来我知道他比我还小一岁）带我们到了大研古城外的一家纳西土家餐馆。长话短说，我和Eric在那里喝的太高兴，而我从来不怎么喝酒，尤其是他们土家酿的白酒。在纳西人热情的敬酒里，我根本没意识地喝得太多了。

所以，回到客栈就吐。吐得比较惨不忍睹。

清晨，起床后发现胃好像吐得透支了，什么也吃不下去。下午时分，和Eric逛到一条小巷里的Well Bistro，坐下，偶尔看到茶水单上有种花茶叫玫瑰茄，它的功效里简单地提了一句“醒酒”。试试吧，没有什么比吐更差的了。一杯茶，一小蝶冰糖被端上来，酒红色的茶水看着特别温馨。

这种茶很酸，一定要加糖或蜂蜜，饮用起来酸甜，有点像北京的酸梅汤。

我们打开棋盘，对弈，饮茶，几个小时过后我突然意识到我的胃感觉好多了，甚至完全没有问题了。所以，从此我就对玫瑰茄情有独钟。

当然，不一定要在醉酒后饮用，这种茶含有很高的维C，据介绍还有养颜等功效。我特地在离开丽江之前买了点产自云贵高原的玫瑰茄，现在它在我纽约的行李里面。搬家时一定不忘拿出来放进厨房壁柜，有机会你来我家做客一定要尝尝我的玫瑰茄。

这几天纽约几乎没有放晴过。也许初春真正来临之前这几天的雨是最让人心里莫名惆怅的吧。天气说冷不冷，但是寒气还是从裤腿里钻进来，让你的全身稍稍颤抖。可就是这阴冷的天气，雨水浇湿大地，却在这样的雨水里一切都变绿了，这不是很不可思议么。家附近的樱花公园的草地都变成绿茸茸的了，看到那些纤细的铃铛花在雨中静静开放着，我想到，真是春雨贵如油，即便是在这般阴冷的纽约天气中。

前几天烧的一道菜。纪念一下。

So I finally tried it and the result? Not bad!

What’s in this: spinach, lettuce, roasted sweet yam and onion, grape fruit (I find this in salad exceptionally refreshing) and medium done beef steak, topped with balsamic vinaigrette and extra virgin olive oil.

My feeling is just that the movie is trying too hard to be narrative, trying to catch up with the books and the expectation of the fans; it kind of lost some of the movie quality it should have. When Dumbledore died, it wasn’t so sad or shocking as it was in the movie (okay, maybe we all know how the story goes, so it takes away a bit of that surprise.. but still, I wouldn’t have minded if there were more suspense).

The last book is still sitting on my shelf. For some reason, my subconscious just refuses to read it. Perhaps it wants the story to never end – albeit knowing it’s impossible. I still have a slightest hope that Snape isn’t on the evil side….. I really hope so. But from what I heard, this is not the case. :(

And Steph, I really miss called our chemistry class “potion class” in high school!

Just for my own record, I’m put the ingredients here.

Ingredients:

* 5 Tbsp Kochujang (Korean chili pepper paste)
* 1 Tbsp sugar
* 2 Tbsp honey
* 3 Tbsp rice wine vinegar
* 2 tsp minced garlic
* 1 tsp sesame oil

Preparation:

1. Mix all ingredients together until well-blended.
2. If sauce consistency is too thick, thin out with some warm water.

I am going to attempt to make bibimbap sometime this week. We’ll see what happens. :D