I realize I’m starting to get delinquent in this again – sorry! Time seems to be accelerating… and I’m a little intimidated by the number of people claiming to be reading this. Well, one of my goals for the year was to practice sharing more personal information… brace yourselves!
After nearly a month of perfect health, I’ve spent the last day with a constant nauseous feeling that Tums won’t help (and yes Dad, the crabby disposition that comes when I don’t feel well). I won’t complain about the cafeteria food that I’ve been eating every day (bar two), but I will enclose a picture.
I hope that says enough. (Sorry work colleagues, especially the vegetarians; I do really miss the Capital Grille…mmmm. And Katie and all the great staff. Thanks again guys for buying my last lunch in MN… where rich mahogany, sumptuous leather and cool marble set the stage for incomparable dining in the Hennepin Theatre District. Just blocks from the Target Center, you’ll find dry aged beef that’s always right on the mark. No wonder Zagat Survey wrote, “awesome steaks served by the pros are the order of the day.”
http://www.thecapitalgrille.com/Locations/Minneapolis/Main.asp?Location=Minneapolis To keep this balanced, on Sunday we had brunch at the Taj West End in town. Think MASSIVE buffet with every kind of food – seafood, beef, Indian, continental. They had awesome smoked salmon with capers, great marinated tenderloin, tons of pastries, and a dessert bar about 20 feet long with sumptuous desserts. And an unlimited, and fully-flowing supply of champagne. All this while visiting with great new friends and while Caden played with tons of kids in a fully-enclosed, adjacent courtyard set up with a bouncy jumper and playground equipment. Not bad.On the other hand, Wade fired our first cook for some basic hygiene and food safety concerns. Having a cook here is not exactly the chef/dietician I’d pictured. The most common advice I’ve gotten regarding a cook is “make sure to get them tested for diseases”. No, it’s not the “you just have to try her tiramisu” that I’d been thinking. I guess a cook generally does shopping also. This is because Wade and I spent some good time driving around on Saturday trying to find the milk that doesn’t need to be boiled, unsuccessfully. Wade got a chicken – really fresh. So, part of the attraction of a cook is the ignorance of knowing where your food came from. (This isn’t that different from me back home; everything looks better to me delivered under cellophane). I should probably unsubscribe to the Simon Delivers emails I've been getting...Back to the cafeteria, everything is vegetarian. This is fine, except that living off carbs and overcooked veggies, I’m hungry about 15 minutes after lunch. So, some thoughts on snacks. Snacks I’m used to cost a fortune. I paid $5.43 for the tiny jar of peanut butter last weekend, and, I’m embarrassed to say, over $6 for pop-tarts. But these things are available. Some good snacks I’m learning to like are nuts. You’ll be happy mum, bags of the most enormous cashews are about 40 cents. Overall, I do like Indian food most of the time. I’m learning to like ladoo (sp?) for dessert, which is basically a ball of sugar I’m sure held together with fat. The spices and flavors are great; the food is really fresh since there seems to be no refrigeration, there are great restaurants in Bangalore, including the clubhouse in our neighborhood; and the snack bar sells Cadbury chocolates for 10 rupees. So I’m not starving anyhow, just barfing right now…
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