Plodding Along

More little bits done, especially in the sky.  

Back In The USA

 We flew to Boston as our first stop in the US.  My son, Sean, graduated from Worcester Polytechnic Institute, and we were there to see it.  Our first real food (since Wendy's and the hotel breakfast buffet don't count) in the US was at The Boynton, a restaurant very close to the WPI campus.  Nachos, of course, started off the meal.  Andreas had a reuben and I had a roast beef sandwich.  I forget what Sean's was.  We were soooo happy to be eating American food, and it tasted good.  As you can see, the portions are huge, too, which benefits the (mostly male) students of WPI.

Another Part Done

The roses are done on this row, so now it's time to start the next half row on top.  I'm getting close to catching up again.

Asian In Munich

 On our way to the US, we had a layover in Munich.  It was -just- long enough to get some lunch.  There were a lot of restaurants in the airport, but we chose this Asian one.  The cooks and servers were authentic, and the food was a pan-Asian fusion.  I had the top.  There was chicken in with veg in a nice broth.  It even had spice!  Andreas got the chicken skewers and salad, served with peanut sauce.  We had about fifteen minutes to eat, which was the only downside outside of price.  Munich is expensive!  Each of these was between 8 and 9 euros.

Half A House

...is better than none?  I'm definitely to the halfway point on the house now.  I really just need to find the time to finish this little thing.

Caravan Ride

 In downtown Chisinau, there's an Uzbek restaurant called Caravan.  We've been there before and I've put pictures of their tables and layout on the blog a couple of months ago, so this time it's just about the food.


We got the appetizer/cheese plate this time, and you can tell it's got a wonderful presentation.  The cheese was local stuff, and not bad but not great.  Vegetables fresh and tasty.  The bread is a typical Uzbek one, and the salads are what you get in eastern Europe - a guess as to what's in it, and rarely dressed.  It tasted good.  The draw, of course, is pilaf.  I am not a huge fan of pilaf, but Andreas loves it and says theirs is excellent.  The soup I had was a dumpling soup in a vegetable stock, which was a bit sour.  That sour bit is normal in soup here, as everyone puts "bors acru" in their broth.  Two kinds of dumplings - steamed and baked.  Other than that, they're identical.  The steamed ones taste better to me, and both could use some kind of dipping sauce.  Finally, my cappucino with a nice little touch of presentation.  The restaurant is expensive for Chisinau, but that means we got out for about $50 for the both of us, including drinks.

Making A Motif

I am about six weeks behind on this sampler, for the stitchalong.  Each bit is HUGE, and although I work on it nearly every day, I can't keep up.  At least now I'm working on the middle motif of the last square now.