Cairo was not one of my favorite places. I can’t even pretend that it was. I found the place chaotic and fascinating, but when I was there for a week, I failed to develop any irrational passion for the city. Luxor and Paris and Turin and Mexico City and Los Angeles, well, those were all different. I immediately loved them, oftentimes for no reason, often for the way they made me feel. Cairo made me feel vulnerable and foolish at first. I didn’t understand the city, and I can’t claim that I do now.
I have no love or deep appreciation of space. It doesn’t thrill me. I have no real interest in ever visiting even though that might be possible by the time I die. I wouldn’t mind going to a five star resort on the Moon. That’d be extra and surely a good story, but I have no desire to shoot off to Mars and die. Why go anywhere without a Hilton or an Olive Garden?
I have never taken classes during the summer before, and they have taken up a lot of my time. If you’re in need of reading material while I work on the usual blogs, please enjoy the research paper that I spent the past few weeks furiously researching. I’m rather proud of it. Hopefully you have an interest in the connections between modern English and ancient Egyptian vocabulary!
There is something so tragic about eating with plastic cutlery in a take out bowl. Am I being too ridiculous? I don’t think so. So, I can recommend you getting this food to take out and then plating at home on some more fashionable pieces of tableware with nice millennial gold forks. That’ll be fine. And when you’re at home you can imagine that the waitor at Tucci is back with the block of Parmesan and life is decadent and nothing is bad.
When I get overwhelmed by the overbearing Americanness of Iowa I can escape to places like this. For me, there is honestly nothing quite so refreshing as sitting in a strange place listening to conversations in languages I can’t even name as I devour something hearty and delicious. That food made me feel so good. Maybe I should marry an Indian guy who’s a chef. That is probably one of the better ideas I’ve ever had. Please send in your applications for my hand in marriage, gentlemen. Cheers.
Picture it, Paris 2009, a cozy winter night, me in a vintage Dior suit, snow gently falling and making the streets glitter under the yellow streetlights. There I am in a highly regarded restaurant on Left Bank just a stone’s throw from Notre Dame. That evening would prove to be one of the most influential in my gastronomic life.
I’m sure that you’ve seen one of those infomercials about miraculous copper cookware that nothing at all sticks to. And if not, I have little doubt that you’ve probably started a small avalanche in a store when you walk by an aisle filled to bursting with copper skillets. These things are absolutely everywhere. I was sick to death of seeing them. I couldn’t stand to watch that woman in the commercial slide another ugly omelette onto a hideous plate. I couldn’t stand the black and white footage of a distraught gentleman crying when trying to unstick some slab of meat from a stainless steel skillet.
Monday: Why don’t you subscribe to all the magazines you admire at the airport bookshop but refuse to buy because they cost far too much? I’ve discovered that you can […]
When I was finally conscious the next morning, I was really feeling my hair. Back then in March I still had long hair. We were near the end of our […]
She said something profound right then, after tutting dismissively at me, “You just live, Ben! Don’t listen to anybody, and if they ask what’s wrong, say that you fell in a damn ditch and you hurt your knee. OH! And always talk to the bartender; he has all the right answers and you don’t have to take him home.”
“Queen!” I muttered, but I don’t think she understood.