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| Xmas in UB |
Ulaanbaatar turns you into James Garner from The Great Escape. You become a scrounger, regularly trawling through up to 9 or 10 places to do all your shopping. Once you find something decent (like, say some hot sauce from Mexico) in the markets, it's imperative to buy up as much as you can carry and to never, ever tell any other expat about the exact location of your discovery. (I made that mistake once and then, a few days later, an entire shelf of pickles from North Carolina disappeared from the State Department Store's supermarket.)
Supply chains to Mongolia are so thin that when something useful sells out at the supermarket, you might not see it for months, if ever. This seems to be because most of the food seems to be put on a train in Germany and sent via the Trans Siberian Railway, with occasional random treats flown in from the States or Korea (depending on where you're shopping). It's an absurd way to stock a country, especially when food giant China lies just to the south of you. Although, with the ever flowing news of disgusting food handling procedures in China, perhaps this is a blessing.
Expats and locals who are lucky enough to regularly leave the country stock up on essentials in other countries, so that flights into Chinggis Khan International Airport resemble food drops to impoverished nations. The luggage conveyor belt (the only one at the airport) heaves with boxes full of dried food, fresh fruit, vegetables, cans and jars, sacks of legumes, random specialities of wherever you're coming from, tastes of home and tastes of abroad forever unavailable in Mongolia.
Last week, we cooked Christmas lunch for 9 people. Tess' family had made the trek up to UB from Beijing and Melbourne for the holidays and we invited a few of our friends over as well. Scrounging the usual Xmas accoutrements for that many people becomes a necessarily organised, coordinated and determined process in UB.
The main challenge was finding a turkey in a country that not had a regular, if any supply of the big bird for about a year. We asked Our Dear Friend Will to head the Turkey Exploration Subcommittee and he immediately turned to Daniel, the chef, owner, barista, and impresario of Millie's, the local diner that serves as the gathering place for large swaths of the expat community in town. Millie's is a close UB analogue to Rick's Cafe Americain in Casablanca, and Daniel is perhaps one of the most connected dudes in town as I'm sure he basically knows everyone and almost everything that's happening in town, because everything is discussed at Millie's.
Daniel asked his usual suppliers and the answers were uniformly depressing: there had been no turkeys in Mongolia since last year when a bunch were trained up from China. We explored other options (an English butcher, the markets) and they confirmed the news. And then, a few days later, a breakthrough, some South Carolinian company, possibly via a Russian intermediary, had dumped a few frozen turkeys in Mongolia and we had one.
We then had to find all the rest of the necessary elements of Christmas. Tess brought up frozen cranberries sourced in the incredible Hong Kong expat supermarket CitySuper. A ham was located in a market across the street from the American embassy in Beijing. I baked many loaves of bread from German rye flour: one for stuffing and the others for general eating. We scrounged our way around Mercury Market for all our fresh vegetable needs. The supermarkets provided everything else we needed, although, sometimes in comically large quantities so that we, for example, had to buy a litre of corn syrup and a kilogram of pecans for a pecan pie that needed a tenth of that at most.
Cooking a turkey for the first time is an event rich with deeper significance. For a week, I researched online obsessively for the best tips. Stuffed or unstuffed. High heat or low heat. To brine or to salt or to not brine. Trussed or untrussed. Some recipes were incredibly fiddly and fussy (I have to drape the breast in a butter and white wine soaked cheese cloth for 60% of the cooking time? Fuck that noise, Martha Stewart!). Others were the handed down wisdom of American homemakers, calling for the best in mid 60s comfort seasoning mixes. Deep fryers were sometimes called for. Some chefs offered their best bullshit cheffified sure to be turkey disasters.
Apart from the logistics of cooking a small dinosaur sized bird, there's the whole thing about being the first of the next generation to host and cook a Christmas dinner. This puts those of the previous generation in an odd spot, one which they had never experienced, but soon confronted after enthusiastically and adventurously putting their hands up for a Christmas in UB. The turkey is a case in point, as Tess' family never has turkey for Christmas, but it was something that I had always had growing up and was my first priority in Christmas feasting (for the day and then for the turkey juk a.k.a. congee the day or week after). For a while, Tess' mum seemed at first unconvinced of any changes to the Christmas celebrations, aside from location, and then in turn paranoid about how we were going to junk all the traditions of the family. In the end, not much had changed aside from a turkey in place of chicken and fish, some different takes on vegetables, the Christmas music (I insisted on the Charlie Brown Christmas Special soundtrack) and the giant bowl of maple bourbon eggnog we made (but wasn't drunk much in the end).
The day proceeded much as previous years I had celebrated with Tess and her family. There was singing and dancing around the Christmas tree, followed by presents, and then finally a breakfast of sweet rolls, fruit and muesli. Our Dear Friend Will and our good friends Lena and Nick came by around 2. We ate lunch, which seemed to take a few hours, and then we went for a walk before dessert and more singing, which were mercifully (for me) cut off after awhile. Outside on the streets of UB, Christmas day passed like any other day, as it's not a holiday since this is nominally a Buddhist country (a meat eating, vodka swilling, drunken fighting nation at that). In fact, I had to specially request the day off and then returned to teaching on the 27th.
The juxtaposition of our celebrations and the normality of the day outside was, for lack of a better way of explaining it, another absurd moment in Absurdistan*.
*"Absurdistan" stolen or borrowed from Our Dear Friend Will.
A final note: we've had a few visitors to UB since we came here but it's always interesting to see how China people are constantly surprised by the differences between the 2 countries. Tess' parents are experienced Sinologists with 30 plus years of experience in and about China, so they, at times, shrugged off our advice about Mongolia (from the safety of public transit to the nonavailability of lentils in supermarkets) mostly to adverse though not disastrous results. While they adapted to UB somewhat by the end of the week, it was clear that despite geographic proximity, this is a very different place, a divergence that becomes exremely apparent to me the more time I spend here.

















