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...monkeys are endangered - in fact on the verge of extinction - and the local population is just 150. Although that's considered relatively good, sightings are never guaranteed. But we were lucky. Troops of large, red-nosed males, with their harems and button-nosed babies, whooped their way across the dripping rain forest. Young males gathered separately, to groom or fight each other in the mangroves. (See TIME's photo essay "Bonobo Eden...
...VISAGE ONE This unusual hair salon (93 Hollywood Road) turns into a jazz and blues speakeasy on the first and third Saturday night of every month, when an intimate circle of music lovers gathers to quaff whisky or wine while soaking up the sounds of local jazz greats like guitarist Eugene Pao and pianist...
...AMELIA JOHNSON This two-story gallery (6 Shin Hing Street) offers fine selections of local and international contemporary art. Showing until Jan. 16 is "Multi{ple}," a group exhibition exploring mechanization versus hand production...
...three turkeys arrived today, shrink-wrapped in red, white and blue plastic. Our Afghan staff handled the packages gingerly, unsure what to make of our enthusiasm for frozen food. When they buy turkey from the local market, it usually comes body-temperature, fresh from slaughter. Also in the goody-bag was a ham, contraband in this Muslim nation, but for me a Thanksgiving staple. It was crying out to be scored, studded with cloves, slathered with honey and mustard and slowly roasted. A friend with connections to the American military food supply business had been good to us this year...
...outdo ourselves with ever more ambitious offerings. Last year we produced a turducken - a southern classic consisting of a turkey stuffed with a duck, stuffed with a chicken stuffed with oysters. We couldn't find oysters so we substituted frozen shrimp miraculously procured from the local fishmonger. Two years ago we encased one of the turkeys in clay and roasted it over coals for several hours. The result was extraordinary - fall-off-the-bone tender, but with a crispy skin. This year, Turkey a la Istalif, so named after the pottery village where the clay comes from, will be making...