Tuesday, February 19, 2008

Sometimes a change of pace is just that. 
We just turned the world off, and went to Munich. We've been there so many times, but this time, with more than 
a touch of bittersweet, we binged. 
Sitting in a little hole-in-the-wall Thai place, Augustiner in hand, awaiting fabulous food, and chatting with a German who had been to Thailand and was raving about the food in this place,  I suddenly realized something. 
"We're Foodies!"
"Yeah" said cg, with more than a hint of "DUH!".
Well, I've always said that I'd never be skinny, but I'd always be happy, since meeting my peripatetic gourmand hubby, but I never figured it was this bad. I mean, just look at that foamy gorgeous beer! Look at the density of the 
foam on that cappucino, the 
black chocolate on the honey almond cake, the hot mellow tower of the macchiato. O. M. G. The coffee is so pungent, muscular and lively, you feel more alive, just sipping it. The chocolate is the same. 
And, BTW, if you've never had Augustiner in Munich, you've never been in Munich. 
The business itself is honest and ethical, and they don't even advertise. 
They don't need to. Their Edelstoff is my favorite beer in the world, kind of a mix between an Maerzen and a Pils, and they make it all year round. If you need to fall fast into poetic reflection, this is your drink. 

Even my Irish brother Mr Lawlor might make it a favorite, once we've poured a few down him. 
Ah, how do I love Munich. Let me count the ways. She is big enough, and full of enough madness, to forgive you, your own madnesses. 
As a woman of many madnesses, I love Munich for her own. 
CG loves mead, and we sipped some together, in the deep hard dry cold of Munich vormittag. It works for me, to be, at my core, a 
European Rolfer. I'd like to follow Dr Schleip's scientific example, 

and live the deeply examined career.. for the good of everyone we touch. I'd like to follow Dr Schwind's deeply felt virtuoso bodywork performance, so studied in osteopathic knowledge, deeply grounded technical talent and technique. So many have guided me, and I hope I can remember everything! 

I'll go where I go, and do what I do. 

My heart will always yearn for diverse colleagues, this great open field of possibilities, deep enjoyment of life in all its flavours, and this brave approach to the world. 

I wish to take it all with me, as I have taken in the cells and minutiae of food, drink, breath, skin and being. 

If you, my dear European colleagues, are in the US and need sanctuary (or just decent beer), seek us out. 
We will always have room for you, regardless how stupid our continent has become. The best we can do, always. I can only hope, in the coming days of America hopefully righting six years of  rectocranial inversion, that we will continue to be welcome in Europe.

Just happy to to have been here! and I know we'll be back. 
Otherwise, we'd miss the food!

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