A week ago we had the privilege of spending the weekend in a small village in far eastern Georgia, not far from the border with Azerbaijan.
I say “privilege,” and I mean it. First, when you live amidst the hustle-and-bustle of a city as we do, even though that city may not be NYC or Chicago or even West Des Moines, the village is a reprieve from congestion, urban noises and day-to-day habits. Things simply move at a different pace in the village. Slowly. Purposefully. Languidly. In a very good way.
Secondly, this marked an opportunity to spend time with one of our best friends in Georgia, Kamran, whom I hadn’t seen since before we went back to the States for Christmas. We went out to his village last fall to make wine and haven’t been able to make it back since. Cross-country travel is long and arduous here, especially in the winter, but the number of weekends we have left for such trips are disappearing rapidly.
Finally, last weekend’s trip was a privilege because we spent a good deal of it in the kitchen, where you know we both love to be. This was extra special, however, because we were under the instruction of Kamran’s host mother who, hands-down, makes some of the best Georgian food we’ve ever had. Buttery and gooey khachapuri (cheese bread). Zesty lobiani (bean bread). Fragrant walnut sauce (bazhe). And last weekend, she taught us her secrets.
And oh yeah: I chopped the head off a rooster.

McKinze mashing the cheese and egg mixture for the khachapuri. We also learned how to make cheese from scratch, using milk straight from the cow in the yard.

The rooster. One year old, bred for this very moment. You see, on Saturday night we had a commemorative supra in honor of this woman's husband, who died several years ago. His favorite food? Rooster. By pure coincidence, Saturday was also one year to the day since my dad died. Mixed in with the traditional supra revelry were some somber and thoughtful toasts, celebrating the lives of both men, half a world apart, who never knew each other, but whose spirits were brought together over food and wine and togetherness, the way it should be.

No, I didn't LIKE killing the thing... but I think it's a little rite of passage for many PCVs, to kill their own food. And I believe that if you're gonna eat something, you better be okay with how it got to your plate.

Mixing up fresh grape juice, sugar and flour, that we would dip stringed hazelnuts in... and eat straight off a plate, topped with chopped walnuts.
We are so appreciative of Kamran and his family for opening up their home to us. They were all so very hospitable, warm and helpful. We made a bounty of food, learned a lot, had a few supras (and several glasses of wine, of course), sat around the petchi (wood-burning stove) and talked, and generally had a wonderful time.
And I know that some PCVs probably think all of this is no big deal. The killing of the rooster, the milk straight from the cow, the sitting around the petchi, etc. Which, for those whose everyday lives take place in a village, it probably isn’t. But one thing I’ve learned over here is that every volunteer’s experience is different. And for us, a weekend in the village was a step outside of the ordinary. Almost a step back in time. A step I won’t soon forget.
More photos from the weekend are right here.










































