Thursday, February 25, 2016

Climbing Ondorkhaan Mountain (Өндөрхаан Уул Авираж Байна)

            Monday marked the 15th day after Цагаан Сар and is considered to be a lucky/special day. For this reason, a number of my male teachers and I left school in the early afternoon to climb to the top of Ondorkhaan Mountain to seek a blessing for the coming school year. Like most things in Mongolia, I was not aware of this until about 5 minutes after they left, but luckily I was still able to catch a ride in one of the two cars going out to the mountain.

            The mountain is situated about 20 miles to the north east of Chinggis Town, and it takes about 30-40 minutes to get there over dirt roads through empty valleys. (If you look on Google maps it is the green area north of town.) Mongolians are masters of trailblazing with their small cars, and one can reach the “parking area” through a number of rutted roads. From the parking area, it is a short 1.5 miles to the top with about 500 ft of elevation change. Unfortunately, women are not allowed to summit this mountain because it is considered sacred.
            This tradition of men climbing mountains to be closer to God goes back thousands of years in Mongolian history to nomadic times. In the time of Chinggis Khan, men would remove their belts and hats as they summited the mountains in respect of the god of eternal blue sky. Nowadays it is still common for Mongolian men to make pilgrimages to various sacred mountains throughout the year. While I do not support the gender inequality of this tradition, it still is a powerful experience. I have always found mountain tops to be one of the few places where I feel any spiritual connection with the world, so it is neat to celebrate this with people in a completely different country.
            We made the climb, rather quickly in the usual testosterone filled way, and summited near the sacred Овоо. ( Овоо—Awaah—refers to a pile of sacred stones usually placed on mountain tops) This particular овоо was larger than most I have seen and domed with sacred scripts and stones. It is hard to date овооs. The Russians made a mess of destroying most of the scared sites in Mongolia during the cold war, but they may not have bothered with piles of rocks on tops of mountains being more focused on annihilating traditional monasteries and monks. It is possible that the older Овоо on sacred mountains date back hundreds of years.


            Once we reached the Овоо, an offering was made to ancestors and the earth. We presented food on an altar, and sprinkled vodka and milk around the овоо. Rice and bread were also shared and distributed around the sacred site. (This sharing of food is a tradition in a number of religions and simply celebrates thankfulness with god/ancestors/the earth.) Each one of us journeyed around the Овоо three times in a clockwise manner saying prayers or meditating on the beauty of the world.

            The wind blew fiercely from the northeast and the back side of the Овоо. On this side, one’s hands seemed to freeze in a matter of seconds, and the camera really didn’t work. Other than the wind, the day was a pleasant 15 degrees Fahrenheit.
            Once all of the offerings were made, the teachers felt that they had represented our school well on the sacred mountain. We retired behind a clump of boulders and finished off the rest of the vodka and snacks we had.  Snuff bottles were passed and toasts were made to a successful school year. I had a couple of Hot Hands in my pockets which I distributed to some of the colder teachers. PCVs in Mongolia have learned never to go into the country with a group of Mongolians without a firm return date and time established. I knew we could not stay on the mountain for long since everyone was eager to return to town to receive blessings from their local monk on this lucky day, so after a hasty decent we returned to the cars. (Most Mongolians practice a combination of Tibetan Buddhism and Shamanism. This practice of lucky days seems to be an example of this. Think of holy days of obligation with Catholics or Easter with most other Christians.)

            It took me a few days to recover from this hike. I have been walking on flat ground with the occasional climb of three stories to Kyra’s office for four months, so while my mind was ecstatic about climbing Ondorkhaan Mountain, my body was/is hurting.

~Caleb 

Pizza


            Sally and I have had a lot of success making pizza in Mongolia. It is always satisfying to dine on something that taste like home, and all the ingredients can be bought in most aimag centers in Mongolia. My only warning to PCVs is that I use a small oven, which I know not everyone has, but it is possible to create a baking apparatus using a ger stove. I don’t know how, but other PCVs have done this with success.

The Dough (makes two 8 by 12 pizzas or one large calzone/Stromboli)

A dab of sugar
4 cups of flour
7 grams of instant yeast (Half of a small Mongolian bought packet. Packet is white and has Instant Yeast in English)
1 tsp of salt and desired seasoning
1 ½ cup of water (You can always add more later if need be)
¼ cup of oil, plus 1/8 cup of oil

1.      Warm up the water to slightly hotter than lukewarm. Add the yeast and sugar, and let sit for five minutes or until the yeast looks bubbly. While the yeast is sitting, mix the flour with salt and seasoning in large bowl. (I have taken to seasoning my dough with Cajun season from the US or locally bought oregano. I usually add seasoning until the flour takes on the desired smell; just be careful not to over salt anything.) You should also prepare another bowl with about 1/8 cup of oil on the bottom to place dough in to rise.

2.      Mix the water/yeast and ¼ cup of oil with the flour and salt. Stir until it is mixed somewhat, then dump the whole mixture on a smooth surface and knead for 10 minutes. When it is one solid cohesive mixture, I will throw it in the air to mix more air into the dough. (if you know Italian songs, now’s the time to sing them.)

3.      Place the kneaded dough in the oiled bowl and roll it around until it is covered in oil. Place it in a warm, moist environment for 30 minutes. If you have a microwave, heat a mug half full of water for 5 minutes while you are kneading the dough. Leave the mug in the microwave and put the bowl of dough in front of it. Shut the door, and let sit for 30 minutes. (Don’t microwave the dough)

If you do not have this luxury, it is a little harder to create this environment. Use a water boiler to boil some water while kneading the dough. Pour some water into a cup of bowl and place bowl of dough next to it. Then try placing tupin over both. If you are in a ger in the winter perhaps place everything at a warm distance from the stove.

Sauce and Toppings

1 can of tomato paste
Salt, pepper, sugar, hopefully oregano
Garlic Chopped
Onion Chopped
Cheese, ideally grated, but chopped is fine too
Whatever else you want to put on top of your Pizza

While the dough rising, prepare everything else. 

For the sauce, open the paste and pour into a small bowl. Season with sugar, salt, pepper, and oregano until it reaches desired taste. Beware of over salting! But if you do, you can recover to an extent with sugar. (Some people add garlic and onion to the sauce. I prefer to sprinkle raw chopped garlic and onion on top of the sauce after it is spread on the dough.)

Prepare the rest of the toppings on a plate for easy reach when creating the pizza. Finally, oil a baking pan to place the dough in. If you do not have a baking pan create one with aluminum foil. This is usually done by taking a sheet of foil and folding the edges in until desired size is created.

Create the Pizza!

The dough should now be about twice its original size. Half it and spread it out on the oiled pan. Add sauce followed by garlic, onion, cheese, and other desired toppings. Place in oven and bake for appropriate amount of time. Our oven in Mongolia does not really adjust temperature, so I usually put it to its highest setting and leave the pizza for about 20-30 minutes. The cheese should appear melted, not burnt. The dough should appear cooked and a knife should be able to easily slide into it without sticking. Remove from oven, let sit a few minutes and enjoy!

The dough is the hardest part to making a pizza, once you have mastered this feel free to experiment and do whatever you desire. I have made calzones, strombolis, broccoli cheese stuffed rolls etc…


~Caleb 

Sunday, February 21, 2016

Milestones

Caleb and I have been in Mongolia for 9 months. We have been at our site for 6 months. That means a quarter of our Peace Corps service is complete. Only 18 more months to go. Time goes by quickly when you’re a Peace Corps Volunteer, or at least it does for me.
 
Valentine's Day Menu
We celebrated our 1st of 2 Valentine’s days in Mongolia. It was a nice day. We realized after some discussion that our apartment is the best place to eat in our city. So, I decided we should prepare ourselves a 5-course meal.

Course 1: Beer Cheese Soup
Course 2: Tzatziki Bites
Course 3: Spicy Carrot Salad
Course 4: Honey Dijon Chicken with Herb Rice
Course 5: Warm Chocolate Chip Cookies, al la mode
(Sorry it's a little dark, the sun had set by this point)
And the only ingredient that we didn't buy here was the chocolate chips! It is possible to cook great food here! Caleb and I are both becoming better cooks at time passes. 

Birthday cards from family
Last Friday was my birthday! I am 25 years old, a quarter century. So this also means I have celebrated one of the two birthdays I will have in Mongolia. It was also a nice day. I only had to teach one class at school that day, followed by a class for adults at the Education Department. Teaching adults is great! I really like it. Caleb got me some nice presents. 

A giant box of dark chocolate.
A four set of "shagai" or anklebones. With these, you can tell your fortune. We hope to get more eventually, so as to play some of the other traditional Mongolian shagai games. 
And a Mongolian cashmere cardigan! 
Caleb and I have almost made it through an entire year of Mongolian holidays, as well. Naadam (the summer festival of the three manly sports), Shin Jil (New Year's) and Tsaagan Sar (the Lunar New Year) are the three major holidays here, and we've experienced them all. There are a few more minor holidays left before we start the cycle over again.

With our work, Caleb is making headway with our city's Family and Child Development Center where he is working with children with disabilities. And all of the schools are preparing for the academic English Olympiad which will happen in March (I think), which is keeping both of us busy. 

It is slowly warming up outside, and I am looking forward to seeing what Mongolian spring is like. Some say it's the worst season in our city because of the extreme changing temperatures, dust storms, and thunderstorms. But I haven't seen or heard rain since October, so I say bring it on! 


~Sally