While waiting for their vehicle, a good but exasparating friend - to protect her identity, let’s call her Anna - asked a colleague “Do you go to the ‘Heart’?” For those not from this town, Heart or Heart of Darkness is a combination of a bar and a disco with a mixed crowd; gay friendly. Her co-worker’s answer: “Sometimes, but not forever.”
A friend visited a bar because he was best in horniness that night. Wishing and hoping for a booking, he started talking with a young man. At one point he asked, ‘How old are you?’ ‘Five dollars,’ the young man said.
One day, La Mierda and I decided to play tennis. Because she said she’s an animal rights activist , she invited Chino. When we arrived at the sports center, an attractive thirty something guy said something nice about Chino. We glanced at each other and the same thought crossed our minds: ‘Daddy!’. La Mierda initiated a gentle Q&A, using skills polished in a finishing school. After a couple of minutes of chika, we introduced ourselves. I’m Dora, I said. I’m La Mierda, say ng sister. And you? she added. I’m Cambodian, he said.
I can’t recall the story on this one: ‘I love you. I want to study English.’
Description of Jeff Palmer – very super bottom
Yes, the descriptions of luscious fruits, sensual shapes, stirring scents, got me all excited. But some of the fruits were missing…here is my own list of fave fruits in the
First on my list is the lumpy greenish fruit, about the size of a fist, with what looks like greenish-black armor plates. Smaller cousin of the Philippine guyabano or grapefruit, but a tad more fleshy and, when fully ripe, not a trace of sourness. Presenting —’Ah-tiss’. (Custard apple in english). If A is for Apple in the English alphabet, A should be for Atis in the Asian one. Unlike some other South-east asian varieties though, the Ah-tiss of the
Number two on the list is the exotic Mangcup (Mangosteen), as it is called in
Then there’s the pomelo, kroh-tong in Khmer. The size of a baby’s head, its almost leathery surface has a thick inner coat that surrounds the pinkish-white pulp. The biggest version of the citrus family of fruits. The pulp can be both sweet and with a slightly tart and biting aftertaste. Each individual bit looks like a teardrop, and biting into it releases a refreshing mix of flavours—also used in salads, with steamed shrimp, lotus roots, peanuts and mint leaves.
Lah-mut, or the sapodilla, known as
The Mango season–soon almost over, but with several varieties still available in the market. The green, crunchy and slightly sweetish one, best eaten with salt and a dash of chili—good for appetizers and yes, loads of fiber too. This one is also tops for the green mango shakes…and of course, the ripe yellow ones, of legendary sweetness, the smoothest of textures. Also heavenly when teamed up with sticky rice cooked in coconut milk….
You can’t have a posting about fruits without mentioning the ‘king’ - Durian. Tastes like heaven but stinks like hell. The only fruit to have been banned from hotel lobbies, aircon buses and elevators. I have ambivalent feelings towards the durian–that hard spiky shell and the creamy, ivory-colored flesh, and the nauseating smell that gallons of tiger balm can’t hide. Can’t understand why people love it, when it is the equivalent of old-sweaty-socks cheese to a discerning nose. Must be eaten only when one has a cold….
