food colorsMonday, October 31. 2005a while ago i'd tried to categorize french food as a love for dairy fat, thinking of the sauces, cheeses, cream-based dishes, and ice cream. but the ham fit into the same taste category, and like prosciutto, is as close to butter as you can make with meat. a common sandwich is ham (really more like raw bacon) and butter. so it's really a love of subtle-flavored fat. that's not a dig: subtle as opposed to thai, which is full of coconut milk fat but heavily spiced. but all that fat needs a compliment, which it gets in coffee and chocolate. small amounts of strong bitter acids to cut through. starches take the third spot in the holy trinity. everything is grounded by starch. bread and potatoes are revered here. bread everyone knows about. french fries, mashed, and au gratin get more attention than i'd ever thought to give them. french au gratin potatoes are much different than betty crocker: very light and subtle. lightness shows up unexpectedly in a lot of places in food here. it's easy to make heavy fat, and just as tiring to eat. but make it fly, and you've really got something. as a thought experiment, i was imagining what all these flavors would look like visually. rivers of tans, both warm and cold, dividing and linking fields of light creamy earthy tones, subtly varied. and the occasional dark brown or red incision. that's basically the palette of our bare apartment, and what i see in lots of old architecture around here. another nail in the coffin of coincidence? spooky. what is not a coincidence is that the three work not just in inextricable harmony on your tongue, but also in your digestive system. you'll notice fruits and veggies aren't mentioned. since i don't drink coffee, it throws off the recipe. nature doesn't work with nearly the same regularity, if you catch my drift. i've resorted to drinking a cup now and again and riding out the buzz. oof. really no excuse since we have a great farmer's market in town. on the todo list... maladeThursday, October 27. 2005so many things have changed in a short time it's hard to pin down what caused it. things first started getting sniffly when we bought a new (used) rug. we were excited because it was pretty cheap and in decent shape. maybe a little too good of a bargain. even before we unrolled it i started getting an allergic reaction to it. it must have come from a cat factory or something. so i leaned it out the bedroom window and beat it like a stepchild. which was a lousy idea because the wind was going the wrong way and i and the bedroom got covered in dust. an entire cup of dust, as i later swept up. now it lives in the "dining room", and i have to open a window at night to get fresh air across my nose to keep from stuffing up. missy bought some antibacterial rug-scrubbing product and really did a number on it this afternoon. also much vaccuuming of rug and everywhere. if that doesn't solve it it's going back to the store. but really, it's the kind of sick that feels like a flu and not crazy allergies. it occured to me that missy's going to be the vector for three schools and twelve classrooms worth of 10-year-old viruses in the coming months. in fact, one of her teaching manuals devotes an entire chapter to the topic. echinacia blast time! but who knows. the french are more liberal with foodstuffs. nonpasteurized cheese, weird sausages, like that. i'd be really bummed if some delicious cheese did it. but anyway, this will pass. it's a good excuse to lay in bed and read french graphic novels. and we managed to download James Burke's Connections 3 series before another spat of internet hassles, so we've been doing one a night of those. more on him later, as he says. butterTuesday, October 25. 2005it's only made from one ingredient. all you do is churn it. there are no variables. how can it be so much better than normal butter? they must graze the cattle in poppy fields. i guess when you care so much about bread, it only follows. so you in portland don't feel so bad, missy's brother jake was visiting us in portand a while back. we went to Thai Kitchen (is that the right name?) on belmont at about 19th. not the one across from belmont computers. he couldn't get over how good the water tasted. i think he secretly wants to move to portland because it has delicious water. it's true though, that restaurant has some of the best water i've tasted. a little lime juice, i think. condiments here are over the top, but that's a long post for another day. i just want everyone to know that even though you think your butter is good, it isn't. your butter is garbage. i have tasted the one true butter. angels use this butter as soap. homer uses it in his moon waffles. kublai khan in his stately pleasure dome could not decree better butter. and it's reasonably priced. update! i did some research, as per jon's suggestion. it should be no surprise that french butter tastes better because it has more fat! ha ha. you can skimp when making it by adding water and other dairy byproducts, which is one explanation of the quality difference. US butter's got to be 80% dairy by law. i doubt there's an upper limit here. i'm sure the feed given to the cows matters a lot (ask breastfeeding babies). this butter boasts of hazelnut, warm milk, and herb aromas. mmm. no mention of added cultures. the one i have is also pasteurized. also got reminded of french butter dishes, which keep the butter sealed airtight under water, and so safe from spoiling. my mom's got one, and it solves the problem of hard butter entirely. gotta get one. again with the talkingTuesday, October 25. 2005there's been a lot of quipping back and forth about how having things is a drag. you're either getting them or getting rid of them. stuff gets lost, stolen, broken, corrodes, turns green and rots. why can't we all just eat nuts and berries and live harmoniously with nature like our aboriginal ancestor of choice? Continue reading "again with the talking" carrefourSunday, October 23. 2005so we've supported, on several occasions, our local hypermarché so that we could get the stuff we needed to live in some semblance of what we're used to. which, if you know our previous living situation, you know that it's pretty minimal, but there's still the aforementioned basic stuff of modern life. i think it's a shock to accumulate everything in such an accelerated manner, but then to get everything at once from one store borders on surreal: your sheets with your yogurt, your tile cleaner with your spaghetti strainer. opposed to the ordinary accumulation of detritus**, which, if you are not huge consumers (and we don't consider ourselves to be, though i realize that can be argued given our relative placement on the wealth of countries scale), you barely notice the accumulation and then when you move you look at the heaps and heaps of stuff filling your small space and you marvel at how it entered into your world. considering this makes me think of the idea of "need" and how seth and i, as modern consumers, decide that we need a spaghetti strainer. why don't we just use a pan lid? well, because it's a pain to do that. and if we consider that inconvenience spread out over eight months and then divide it into 2€90, the result is that we decide we need the spaghetti strainer. if we were more ascetic we might decide that we can live without one, but we're not. the consumer equation works on us: the existence of spaghetti strainers creates a need for one. some of you reading this might be wondering why we don't just head on over to the french goodwill-equivalent. the aforementioned troc stores come close, but they don't have everything. all of our furniture either came from troc stores or was lent to us, but there are no used clothes and very little housewares. also, it is illegal (!) to sell used mattresses here so we had to get that new. overall, what is most interesting is that the big box consumerism i always though of as an unfortunate american characteristic exists on nearly the same level here. there's so many superstores around here; nearly every bus line terminates at a commercial shopping district with a few of them. on a related note, the other day i was depressed to discover that the bakery in town whose bread we like the most is an enormous chain. so what do i do with this knowledge? i'm not about to let my french romanticism go, as there are still things to be romantic about, but i will change parts of it along the way. i'm sure i will, in the course of this blog, talk about getting this thing or that thing and maybe i'll even be exited about it, and it will seem like this examination means nothing. but here i must admit something else and that is that i enjoy shopping. even if to just wander a store for a half hour looking for scotch tape and kleenex, there is something about being lost in a place with all of these unattached objects that is compelling for me, and as long as the place isn't a literal walmart or isn't crowded, as long as my consumerism isn't sonorous, i can block out my inner protests and consider the merits of different brands of tissues for a good long time. i can be lulled into a place where it is safe to buy things, and it momentarily feels good. these aren't big purchases that have this effect; those infrequent purchases have different feelings altogether. but grocery shopping, for example, is something i really enjoy. it's one of those things that as a child seemed very adult to do and i couldn't wait to do it, but then, unlike many things in that category, the thrill has never worn off. here there's all the new fascination of the differences and similarities between american and french products, and trying to decipher the language and labels, but that topic is for another post, another time. -------------------------------- *intramur - inside the literal walls of avignon, as opposed to extramur. **in an act of tinstac, i checked out steev's blog tonight where he discussed the opposite of accumulation; deaccumulation (?). slapstick green thumbSunday, October 23. 2005all comic tropes come from somewhere, as all myths are based on truth. i took a lot of the humor i was raised on at face value, not having had the personal experience. i'll take their word for it that banana peels are slippery, guys carrying ladders are to be given a wide berth, and that french skunks are amorous. but to lean out a third story window and look out onto a busy street, it's almost irresistable not to grab for the flowerpots. moo! bah!Saturday, October 22. 2005so it's very much like the french word oiseau (bird), which contains all the vowels, minus the iffy one, and a linker-consonant for taste. identity issuesSaturday, October 22. 2005
i'm excited about in being in europe for the history. directly, in the sense of architecture or music, but less in the artifacts than in the deeper more nebulous cultural things. stuff you barely can feel if you come from it and are made of it.
i think about most things in the context of evolution. it's a pretty useful and general way to explain things. and one thing you can use it to look at is the whole european colonial process. compare the different english colonies and how they compare to mother england in relation to the time they split off from under her wing. you can use spoken accents as a good guide. the greater the time of separation (age since the colony became independent), the farther from the queen's english the native accent is likely to sound. one interesting thing about evolution is that you often need to shake things up a bit to really find a better way of doing things. culture as well as anything can get caught in a rut. often, either the environment changes radically, or a mutation pretty far from the norm happens and new options and ways of doing things result. the founding of america seems like one of these major sideways jolts. maybe it works better, maybe worse, but definitely things are different. the joy of the US is that of big open space and possibilities. (since this is a sociological analysis, we have to ignore the presence of the first peoples and treat it as "empty" land, as did the new occupiers.) but you have the sense of things starting fresh and clean and with vast potential. of course it's a double-edged sword. children have a lot of energy and a lot of it gets misdirected, wasted, or put to childish things. they also have to reinvent anew what every old person already knows. adults can only look on and roll their eyes. i'm very curious to see what things have been lost when europe decided to become born again as america. europe has had so much more time to develop. there are many different groups in close proximity interacting with each other. there has to be a ton of built-up knowledge that got thrown out: how to put up with your loud neighboring factions (intolerance as well as tolerance), how to focus on living well rather than on simple survival and expansion. the flip side of that is stodginess. ruts need shaking up too or things stagnate. the formation and expansion of the EU appears to be doing just that for europe. the BBC had an interesting opinion piece today about just that. back when miss and i were staying in hotels and had a TV, we saw a lot of coverage on Turkey's (still) controversial entry into the EU, about the constitution that was voted down, and how lowering barriers to global and regional trade was stirring up a lot of hornets' nests. it's an interesting time to be in europe. they're getting a much needed jolt, and it'll be interesting to see if they respond properly to become the new best place to be on the globe, economically and socially. there's a lot of potential. isolationTuesday, October 18. 2005Continue reading "isolation" lapin-garouSunday, October 16. 2005being in a movie alone is always a little spooky. moreso if only half the light bulbs work, there's no music (not even a stray cricket to break the xray blanket silence), and the walls are sticky as well as the floors. and for some reason we still whispered to each other before it started. perhaps fear. movie trailers are audiovisual fast food burgers. we both understood the overdubbed harry potter and narnia trailers just perfectly. it's not the kind of thing you notice when it's in your own language, that the VO is speaking third grade english. i'd complain about being pandered to, but i was thrilled to understand someone speaking f r e n c h. i'd checked out the theatre ahead of time and i was pretty sure it was going to be in english. we had fingers crossed, but i was wrong. interestingly, a lot of the shots with signs, newspapers, buttons, had it in french. they must have shot a couple versions of the backgrounds at the same time. anyway, it would have been obvious to anyone watching that we weren't native french speakers. i was killing myself at all the slapstick and visual humor but timidly chuckling ten seconds late, if at all, to anything verbal. i'm happy to have even gotten one language joke. i really liked the movie. some excellent inventive visual gags and some good stock ones executed well. also, a good amount of cuteness. 100 bunnies on screen at a time? it worked with sheep, it works with rabbits. i think they were using some new construction materials occasionally too. i don't remember fuzzy hair in an aardman piece before. the voice acting wasn't great, but you don't have to worry about that. the english talent listed in the credits looks pretty top notch. i wonder if it would have enjoyed it less if it were in english. it's so easy to love something you're straining to understand.
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