We’ve Arrived!

We’ve arrived, at long last. Tales of the travel will have to wait a wee bit, as we need to go out & take care of a few things such as getting local cell phones. After we’re connected to the telephone / text world, we’ll be feeling a bit more ourselves. Having a decent meal wouldn’t hurt, either. It’s a shame when the best food you’ve had in nearly a week has been at an airport bar at JFK Airport! The meal at Dublin wasn’t bad, either, but … well, everything else just didn’t get it.

More anon.

– D & T

Well, the longer section of our train trip is over now, and we’re back down to sitting with the ordinary people (as soon as we’re out of the First Class Lounge, that is). The first half saw us bumped up to First Class, which gave us a sleeper room, albeit not one of those with its own bathroom. We enjoyed quite a few naps, but no real sleep, as our train was constantly trying to make up for having waited for several freight trains. We didn’t ever quite make up the time, and arrived here in Chicago about 2 hours late. What this means for us is that our layover is a bit shorter (thankfully), but that time for checking email is awfully short!

This time tomorrow evening we’ll be in New York, looking for a cab to take us to the airport. There we’ll sleep, have decent showers (without time limits), and have another chance to catch up on email. Oh – and to perhaps consider buying new suitcases, as our mismatched assortment of various bags has gotten upon our last nerves, and we really do not want to lose anything.

So, perhaps another post tomorrow evening, but for now we’re off in search of something decent in the way of food, and then … to just sit, waiting for our bodies to stop humming from three days on the train!

Wish We Were Baking

Well, food has definitely been on the back burner here for over a month … but we’re certainly looking forward to being able to bake once again! It’s one thing to be eating your own food, created with limited resources; it’s quite another to eat someone else’s food for days on end!

… [Find out why Here]

Soon, we keep telling ourselves. Soon we’ll be settling in, and able to cook again. Truly, we Wish We Were Baking!

The Real Meaning of Awe-some.

2:26 p.m.

Call from Amtrak.

“Would you like to upgrade to First Class for $175 until you get to Chicago? You will have access to the first class lounge at Union Station during your six hour layover, and have snacks and beverages.”

Me: gobsmacked.

Do you know how much First Class costs!? At least $2K. Per person.

Someone mentioned the other day that this is the right time for us to do this, that this is meant to be.

I think… YES!

– D & T

Countdown: Five…Four… Three… Two…

“Are you excited yet?”

That’s the question we are peppered with the most, and though we have tried to generate excitement and anticipation, the answer is…

No.

It’s not that we’re not excited about the choice we made, to leave the country and do this Adventure thing. We have no regrets – seriously. It’s not that Scotland isn’t an amazing country, or that this opportunity to attend a prestigious school isn’t a blessing. It’s just that… we’re traversing the country of our own lives, looking at the carefully wrought ant-trails of our own existence, and when we look up to think about Scotland, it’s just a big blank space on the map. Not even a ‘Here There Be Dragons’ to inspire fear. Just… nothing. It is so utterly foreign and completely different that we can’t get excited yet.

Sometimes it’s hard to feel anything except that there’s yet another little detail to which we need to attend, another pile of bank paperwork that needs to be completed and mailed. We’ve been on autopilot for the last month, just trying to get things done.

In the next four (!!!!) days, there is still much to do… and in another way, not much to do. We need to really thoroughly clean the house (and the fridge). We need to run a few last loads of wash. We need to vacuum pack the things we won’t be using this week, and lock them into a suitcase. We need to sit down and write cards of thanks and affection to so many, many, many of our friends.

And then we’ll get excited.


Reading some of the more ‘quaint’ turns of phrase in the language across the pond, we’ve come upon the phrase ‘knocker-up.’ Please note, it is not at all the crude American term, but it is archaic; it’s from the late 19th and early 20th century when factory workers were awakened by someone knocking on their window to get up. That same person often extinguished the gaslights in the street as well. NPR did a lovely piece on a new children’s book Mary Smith who uses a pea shooter in her small village to waken its inhabitants. The book looks like a lot of fun for the early reader. Oh – and speaking of children’s books, we’ve been asked to host Flat Stanley for a class of Vacaville 2nd graders.

For those of you not in the know, Flat Stanley is the silliest of all children’s book characters, and a book of the same name was published in 1964 by Jeff Brown. Stanley is a perfectly dimensionally normal child, until a bulletin board falls on him during the night. He awakens… dimensionally challenged, but he takes it as a huge adventure. Teachers began making Stanley an even bigger adventure and he has been used to teach letter writing units in myriad schools all over the world. There are ‘flats’ by other names; host families take pictures of Stanley doing ‘activities…’ Well, it’s for second grade. You get the picture.

Well, there are windowsills yet to be painted, and classes to be taught. We’re off and running, but we’ll keep you posted!

– D & T

Where you hang your hat….



So, after many years of having a marvelously thick, felt hat (which had shrunk), D. broke down and fixed the problem himself: he washed it & stretched it. We bought D. this hat when we went to Alaska, because it was so cold & wet, and he hadn’t prepared (ahem!). So, after spending a week in the wet of Alaska, the hat promptly returned to California … and generally just got smaller.

We’d looked for someplace on the web, we’d taken it to the cleaners, we’d asked friends of ours (who, surprisingly, buy from a company which makes beaver-skin hats). No luck. With the impending move, though, drastic action was required. So, prior to our trip to the Embassy, D. washed it by hand in very hot water & stretched it out over a makeshift “frame” of a burlap sack filled with rice. After four days of sitting, full of rice, it had dried out and retained its slightly larger shape!

The question now, of course, is where, in all of the chaos, does one hang a hat? The next question will be how to preserve its shape against the wet of Glasgow … but we hope that treating it with (cringe here at the irony) Scotchgard should do the trick. 🙂

– D & T

Mad Maize

The cupboards are growing bare. This is a GOOD thing. Moving – and planning to live off only what you have in your cabinets (like many people try and knit off of their “stash”) has been an exercise in creativity. We are not big warehouse-market people (which is why living in the UK might be easier for us than some), but we do tend to have a lot of “staples” around – the usual things that settlers carried in wagons going West: flour, oats, and beans. We also had an unprecedented amount of cornmeal.


I’d say I don’t know how that happened, but that would be a falsehood most dire. It happened because Himself is …er, shall we say Observationally Challenged, and tends to buy things he needs for a recipe, regardless of whether or not said recipe item is already present in the pantry. If a recipe calls for cornmeal? We have polenta, finely ground white cornmeal, grits, and regular yellow cornmeal. AND corn tortilla “breadcrumbs.” I have been endeavoring to use these odds and ends, together with fresh stuff from the farmer’s market, to create enticing meals. The success rate thus far has been …mixed.

Sure, sure, I can make polenta. I can use the cornmeal to thicken soups, etc. I can use the tortilla crumbs to bread tofu. But I said ‘enticing’ meals, right? We are SO BORED not being able to have the full range of our kitchen available to us. We are also SO TIRED at the end of packing, cleaning, selling and other ‘-ings,’ so we really need healthy comfort-food.


Years ago when we lived in the North Bay Area (Yay, Santa Rosa!), our market had a large Indian section, and I learned the joy that is chana-battered onions, baked. (We had them served deep fried at an Indian restaurant, onion bhajji, and they are evilly addictive — so, baked it is.) Now, this flour you may know by other names but chickpea flour = besan (flour) = gram flour = cici flour = chana dal or dal flour = garbanzo bean flour – (it’s all about the same thing, though I am by no means an expert and would urge you to ask a friend from the Southern part of Asia.), and after years of using this flour for various things, I found that I had about four cups left. Four cups of chana flour… acres of cornmeal… Sounded like cornbread to me.

I layered a healthy sausage alternative on the bottom of the pan, mixed fresh corn from our leftover corn-on-the-cob meal (eaten before I looked in the cabinet and gaped at the surfeit of maize), with sweet onions and topped it with the chana flour and cornmeal bread, and voilà! It was really TASTY, and surprisingly light. No measurements were involved (I am down to a single plastic measuring cup, no spoons, even), but I have a smidge more of the crucial ingredients (and baking powder!), and I hope to reproduce this one on the weekend.


So heady was my savory cornbread experience, I rushed to create another one in a sweeter form. The first difference is that I believe measuring matters when using finely ground white cornmeal. It’s not like polenta, where you can fudge it and bodge in a few more cups of water or meal as needed. Fine-ground cornmeal is oddly like… sand. It doesn’t seem like it’s all that wet, or dry, until suddenly it… is. At first the batter was too wet. I added more cornmeal. From making grits, I should have known that was a bad idea.


Thought pretty and covered with two cans (We had six! What was he MAKING!?) of pineapple chunks and lovely currants, the Upside Down Polenta Cake had the density and moisture of a …brick. And thus we scraped off the tasty caramelized fruit, and drew a veil over the rest…

This is what I would make, if it weren’t so warm tonight:

Onion Bhajii Bake

2 cups chana flour

1 c. water

2 tsp. freshly ground cumin

1 tsp./pinch salt

1 tsp. ground chili peppers – optional

1/4 tsp. baking powder

2 large onions, sliced thinly

1 tbsp freshly chopped cilantro/coriander

1/3 c. olive oil to oil, plus sprayed oil, optional

Mix water and flour together with cumin and salt, baking powder and optional peppers to form a batter. Let it sit for a half hour so that your batter will be lighter. Oil a baking pan (I used a shallow cookie sheet), and set your oven to 400 degrees, or ‘High.’ Once the batter has fluff-ified, dredge your sliced onions into it, and place them in your oiled pan. I dusted ours with more cumin and chili pepper, spritzed them with oil, and baked them for 35, removing the pan halfway through to shake and turn the onions and spritz them again. Eat them with freshly chopped cilantro leaves or a spicy mango salsa. Yum. If only it weren’t too hot to bother with the oven. (In two or three weeks, I will remember saying this and laugh.)