anthony: but her many well-known books on the culinary traditions of myanmar make her a compelling advocate for burmese cuisine. so you re very passionate about the cooking and the cuisine here, and ma: well, it s just that i like to eat and i eat like a pig. [ chuckles ] anthony: this is yangon s restaurant. ma: salads, i think, are the best of our food. i m going to order a lot of salads that you haven t had. you know, it s going to be like a sort of a tasting thing. anthony: there s pic head salad with kaffir lime leaf, long bean salad with sesame and fish sauce, penny leaf salad, even this salad of india-style samosa. everything s out there at the same time. ma: yes. anthony: no first course, second course. ma: no, no, no, no. if i m invited to a friend s house, the table would be covered with dishes. anthony: right. ma: covered. anthony: and it s really about the interaction between a lot of colors, textures, and flavors in one dish ma: yes. yeah. ant
turi joins me for a final meal, along with antonio, guido, and guido s girlfriend, ana. this is an agriturismo. this is not a concept that exists in america, but it is a concept that should exist. okay, now please explain what it is. guido: agriturismo is an hotel linked to the territory. you have to use local product, local recipe. anthony: penne with sundried tomatoes, zucchini, all from the farm. oh, man, that looks good. guido: wow. wow, wow, wow, wow, fantastic. anthony: whoa. some nice rabbit, olive oil, also from the farm. more wine, i might just make it. what this is called
like to eat and i eat like a pig. [ chuckles ] anthony: this is yangon s restaurant. ma: salads, i think, are the best of our food. i m going to order a lot of salads that you haven t had. you know, it s going to be like a sort of a tasting thing. anthony: there s pic head salad with kaffir lime leaf, long bean salad with sesame and fish sauce, penny leaf salad, even this salad of india-style samosa. everything s out there at the same time. ma: yes. anthony: no first course, second course. ma: no, no, no, no. if i m invited to a friend s house, the table would be covered with dishes. anthony: right. ma: covered. anthony: and it s really about the interaction between a lot of colors, textures, and flavors in one dish ma: yes. yeah. anthony: or ma: different. anthony: different. ma: yeah. anthony: wow, i m in love. that s good. ma: yes. it is. anthony: and of course there s the maddeningly delicious condiments and pickles with which to make each dish
disabiliti disabilities. you lived here all your life, right? long time nine years. [ crying ] reporter: another family broke their promise to adopt prince william hp jiajia desperate for parents of his own. brian and jerry wilson had been trying for months to adopt him, but they needed $36,000, money they didn t have. right after the story aired, i think it was 8:00 that night, we met our goal. do nations, came in from all over the world. the wilsons raised almost $50,000 in a matter of hours. five more months of paperwork and today they finally meet their son. as soon as he looked at us, he smiled. within minutes, crucial bonding begins. jiaji a s three older sisters back in missouri busy preparing his new room. we can t wait for him to get here. the wilsons, both 50, say their christian faith led them to make this life-changing
the cooking and the cuisine here. it s just that i like to eat and i eat like a pig. this is yangon s feel restaurant. i think the best of our food, i m going to order a lot of salads you haven t had. it s good to be sort of a tasting thing. pig head salad with kaffir lime leaf. long bean salad with sesame and fish sauce. penny leaf salad. even this salad of indian style samosa. everything s out there at the same time. yes. no first court, second court. no, no, no, if i m invited to a friend s house the table would be covered with dishes. right. covered. and it s really about the interaction between a lot of cultures, textures, and flavors in one dish or different. different. yeah. wow, i m in love. that s good. yes. it is. and of course there s the maddeningly delicious condiments and pickles with which to make each dish your own. you make a lot of different combinations with each mouthful. ah.