Monday, March 31, 2008

Well.. it's a bit odd.
I feel like I've been transported over space and time.. from medieval customs, languages and fortresses, to the dismissive bustle of disposable America. The refuse bin is easily four times the size of ours in Germany. I've called the city for a recycle box, but I'm not sure what to do with our cardboard and paper. The crosscut shredder I got today will make mulch of our confidentials. Mailing and merchandise boxes remain to be organized.
I hope to keep much of what I learned of order, from the Germans.

It's hard to think of the US as more than a vacation destination. It's strange, to realize that we are here, now.
We can walk down to a huge grocery, pet, office, drug store mall thingy and waste money on whatever we think it is we want.

We also found the best seafood restaurant ever, less than ten minutes walk away. Callahans is one of those dive-looking places with a genteel interior, great service and truly amazing food. They get the beer and wine, too.

The fried oysters were the best I've ever had. Fried oysters should be like fried ice cream: Crunchy and savory on the outside, creamy and delicious on the inside.

Cg had the broiled platter, which was huge and varied. I finally got to taste a proper crab cake. Wow. Crab is sweet. I'd stop short of icing it, but put one of these sagey, chunky beauties on the plate in front of me, with a birthday candle in, and I'm happy.

Put that together with a more than decent McWilliams Aussie Reisling, and you've got a lordly meal. We tipped the heck out of our sweet, personable waitress, and waddled back down our street to collapse, well fed, into our borrowed bed.

So, we ain't in Europe any more, but we ain't in foodie hell either.
On the contrary, Frederick holds promise.

Organic free range lamb is cheap here. Dinner was lamb shoulder with garlic, fresh rosemary and thyme over mushroom, saffron and wild rice, with romanesque. I let the lamb sit with the spices and a spritz of fresh lemon juice, then seared it in fine olive oil with chopped onions. It rested between plates while we deglazed the onion pan and mixed in some mushroom juice.

The thyme and rosemary are sorted into a dry batch and fresh batch. The fresh has extra water in its little plastic envelope in the crisper, and the dry batch is resting on a radiator.

I've ended up relying on radiators for everything from drying wild mushrooms to drying herbs and dish towels!

Our little crackerbox is heated with them.. crammed and cozy, it will be a wonderful opportunity to get rid of everything we can't live without.

Meanwhile, Chuck wants to go back to Greece in the fall.. I can't help but think it's a wonderful idea.

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