One of my best memories of being a Girl Scout in Jeddah was celebrating Thinking Day. This was when Girl Scouts and Girl Guides from other countries living in the city got together for one big hoe-down. Okay, not exactly a hoe-down, but one big cultural exchange.

The day began with a procession of scouts from each country carrying that country’s flag. I always wanted to carry the United States flag. I thought it would be fun to march around in my green uniform and hold the flag straight up. I was pretty sure I wouldn’t drop it. I never got to find out. Instead, I sat on my school gym floor with hundreds of other scouts as groups of girls glided by with flags, including those of India, the United Kingdom, France, Pakistan, the United States and Saudi Arabia. The Saudi Girl Scouts fascinated me the most as they appeared to have run to the fabric store and wrapped themselves in bolts of gray cloth from head to toe. Well, except their faces, thank goodness.

What does any of this have to do with these photographs here, apparently taken in the present time, at my present home, without anyone wearing a Girl Scout uniform? (Though that would be kind of cool.) Well, Thinking Day also involved food. And the other night, as Dulce (from Mexico), Ting-Ya (from Taiwan) and I (half from South Korea), cooked foods from our countries, I remembered Thinking Day. How lucky am I that more than 20 years later, I keep having interesting cross-cultural experiences with my friends?

Ting-Ya showed us the massive amounts of preparation that go into creating a Taiwanese dish. I showed them how to make kimbap. Pictured above is the very first one I’ve ever made without my Mom’s assistance. And Dulce made an American salad with ingredients all the colors of Mexico’s flag. Now I’m thinking of throwing a Thinking Day-type dinner party, where everyone brings a dish from a different country. Yum!

Last weekend my Mom came to visit and taught me how to cook 멸치 볶음 (myulchi bokkeum), which is anchovies lightly friend in sesame oil, soy sauce, sugar and a small bit of maple syrup. I’m getting more into cooking and hope my mom will teach me how to create more Korean dishes.