Where the Sidewalk Ends…

There’s a place where the sidewalk ends
And before the street begins,

And there the grass grows soft and white,

And there the sun burns crimson bright,

And there the moon-bird rests from his flight

To cool in the peppermint wind.

Let us leave this place where the smoke blows black

And the dark street winds and bends.

Past the pits where the asphalt flowers grow

We shall walk with a walk that is measured and slow,

And watch where the chalk-white arrows go

To the place where the sidewalk ends.

Yes we’ll walk with a walk that is measured and slow,

And we’ll go where the chalk-white arrows go,

For the children, they mark, and the children, they know

The place where the sidewalk ends.” 

September 7th, 2013

Literally. I have found the place Where the Sidewalk Ends. (I found myself humming the poem everytime I scrambled to get out of the way) It’s in Taiwan. Maybe not in Jhubei, but in the cities… Sidewalks are virtually nonexistent and the pedestrian must share the road with scooters, trucks, cars, shuttles, and buses. Goal #1 don’t die. Goal #2 just keep walking- preferably with eyes open slightly in a cringed fashion all the while praying they don’t actually hit you. What a fun day with a new friend! It’s so nice having someone to get lost with- we met through our TEFL Alumni group. She is working in Hsinchu City so we decided to meet for lunch and do some exploring. We wandered through temples with people doing rituals- it’s Ghost Month so the temples were filled with the burning incense smell- back alleys brimming with anything and everything you could imagine, flower markets coloring the pavement and smelling of freshness, and found shade in parks and random side streets. Here are some pictures of the day: 

Flame to light insence. 

Ritual spot
Garden area to place insence stick
Back alleyway
Guandi Temple
Slug bug!
Pretty parks!
Glass museum park
Bamboo plants
Flower market
September 8th
The popular phrase gym.tan.laundry proved true on this lazy day…

Slept in. Put in a load of laundry (perfect day because could open the balcony windows and let them breeze dry). Went to the rooftop and soaked up some sun. Spin class tonight at 7. (It totally kicked my butt- especially since it was cooler outside and no air circulation in the room! Phew! What a sweaty mess!)
Was going to go to the grocery store “Carrefore” today, but knew it would be a mad house on a Sunday, plus I missed my shuttle and would have had to wait longer. Decided just to stick around my neighborhood and see what all there was outside my seven block or so radius to school. Found a few more cafes, a stationary store, and… An organic shop. Everything from organic chia seeds to oils to crackers to juices to seasonings to frozen veggies and fruits… All organic! Score. And it’s right next to my school. So thrilled! 🙂 Tonight, I decided to make Brazilian Cheese bread with organic tapioca flour I found. 

  • Prep: 5 minutes
  • Cook: 15 minutes

The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.


  • 1 egg*
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer’s cheese – queso fresco
  • 1 teaspoon of salt (or more to taste)
  • One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

*It helps when baking with eggs to start with eggs at room temperature. If you don’t plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.


1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Yield: Enough batter for 16 mini muffin sized cheese breads.

From simplyrecipes.com and a dear friend who posted it on Facebook! What a great gluten free bread substitute! 

*I didn’t have muffin tins so just used a shallow pan and baked it in the toaster oven. Still getting used to Celsius temperature. Turned out great- next time will add spices!*
While I was sunning and stunning this mid afternoon I started a new book called  “The Happiness Project,” by Gretchen Rubin. So far it’s very enlightening… I quote: “I wanted to perfect my character, but, given my nature, that would probably involve charts, deliverables, to-do lists, new vocabular terms, and compulsive note taking.” Pretty sure we are going to be best friends. I’m excited to read her views. I feel that I am a happy person, but in order to grow and continue to live life to the fullest, and appreciate more of what I have, and give more to others and see more of life through their eyes I like to read what others do or think about. I will provide my thoughts and insight as I continue to read. Stay tuned. 🙂

Beautiful Sunday Sunset reflected off the buildings from my apartment: 

I follow this blog/group entitled “A Deeper Story.” I came across this article about Putting Others First and wanted to share.

Wednesday September 11th
Delicious vanilla chia seed pudding for breakfast whilst skyping a dear friend! And melt-in -your -mouth mango for lunch! 🙂 am trying so hard to be healthy! 


I signed my lease today! After two years of living in small quarters, I have a spacious place as already described. Oh it feels nice to have the paperwork signed. My landlord and his wife are a sweet couple. My director translated the lease for me…
My address in Chinese!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: