Being spolied again
Trip Start Aug 14, 2007
114Trip End May 23, 2008
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· GMT +8:00 hours
Just as we thought
I'm going to assume you don't have an eidetic memory (my apologies, not to mention admiration, if you do) and so will start this entry by reminding you that I finished the last one telling you that it was Saturday morning, we were on a one week break from camp and we were just about to leave Seoul for Busan, from where we were to catch, on Sunday evening, an overnight ferry to Fukuoka in Japan to get our work visa for the coming months. Gyenonju, Gyeongsan and Deagu, except on a smaller scale. And when it was all said and done we found ourselves on the overnight ferry to Fukuoka, Japan enjoying the comforts of the cabin we were upgraded to thanks to Nick's 'connections', an upgrade we took full advantage of by sleeping for the majority of the 12 hours we spent on the ferry (only 7 of which was spent sailing).
A tale of two halves
Our time in Busan nicely sandwiched our 4-day, 3-night trip to Japan (see the next entry for more on that). I won't go into too much detail about our time in Busan because I have, after all, been there a few times before and have already documented two of my previous trips (in January 2003 and July 2004). accompanying pictures (there I go again, shamelessly diverting you to the pictures... sorry).
Day 96, 97, 101, 102 & 103 Observations (November 17th, 18th, 22nd, 23rd & 24th 2007)
Btw, just in case you think I have difficulty counting with three digits, I don't. Days 98, 99 & 100 were spent in Japan (see the next entry).
· Blue is as good as it gets
After being met off the bus from Seoul (yep, Nick surprised us and was the first thing or person we saw as we stepped off the bus from Seoul) we were brought to some sort of Seaman's Club (Busan, remember, is a big port/sailor town) for our choice of dinner from a western menu.
"Horray!", we inwardly thought.
Having seen nothing but raw fish, and various parts of fish, on plates for the past few weeks I couldn't help but order the tuna steak, sensing a perfect opportunity, I though, to boost my omega-3 fatty acid intake, all the while politely ignoring Nick's advice to order the most expensive thing on the menu (t-bone steak). I've come to realise now that, even in a western restaurant, Koreans really don't like applying heat of any kind to fish. The steak was cooked, but cooked Korean style, meaning it only just touched the pan and was quickly flipped, before an even quicker transfer to my plate. 'Blue rare' is how Wikipedia class a steak, be it beef or fish, that is....
'Cooked very quickly...the outside is seared, but the inside is usually cool and definitely not cooked.'
Yep, that was it.
· Countess Who?
As if putting us up for the night, feeding us, showing us around Busan and swinging us an upgrade on the ferry wasn't enough, Nick presented me with a 'Countess Mara of New York' (I've never heard of them either)
Okay, even I noticed the cold in Busan so you can imagine how poor Meg felt. It's either officially winter down here or, most likely, we came from up north ill equipped for the colder southern coastal temperatures. Either way, it's cold and to Nick and his family we probably sounded like moaning westerners during our day sightseeing. I bet he wished he'd have bought me a Countess Mara coat instead.
· Cabins 525 & 527
The ferry cabins we were upgraded to for the trip to (cabin 525) and from (cabin 527) Fukuoka in Japan were damn comfy. They had a window (yes, only one), a TV
· 'Worry' Bank
I had a problem with my bank card shortly after arriving back from Japan. The timing was cruel, as we'd just received our first pay from camp and we were
· The Husband
I stared reading the novel 'The Husband' today (November 25th). Kind of ironic, really. It better be good, because I've carried the damn thing all the way here from Canada.