Roata Vremii serves traditional Moldovan food, in the main. Like a lot of the restaurants here, you can get a "group" platter, which includes a bunch of grilled meats and veggies. The three of us who went had that. The platter is the bottom photo. I only had some chicken breast, which was excellent. The cutlet is pork, as are the sausages. I'm not a pork fan, which causes somewhat of a problem here. Andreas had his ubiquitous Greek salad, and we all split a cheese placinte (middle photo). Placinte has a dough similar to phyllo, but not quite as puffy, and is filled with one or more of a mixture of six things: potatoes, cheese, cabbage, apples, sour cherries, or pumpkin. This one was cheese spiced with dill, and was delicious.
This is, finally, really looking like a house. Yay! It must mean I'm almost done. I've gotten several lines past the halfway mark on the pattern, at least.
A few days after we got back from Texas, we ate at Roata Vremii (Yes, really, two i's at the end. One day I will explain Romanian pronunciation.) The first thing I noticed when we sat down was the table runner. I made Andreas immediately take pictures before it was covered in food. Although the embroidery goes all the way through the selvage, when you look at it carefully, you can see that it's done by hand. Red and black on white are the traditional colors, and this particular design looks like pattern darning. I'll chart it out some time this winter, when I have more time. Anyway, thought you'd like to see some local embroidery!
An actual food review will follow tomorrow, along with pictures of their private tour of their museum a waiter gave us. Fascinating.
Lots of little curly bits on this bottom part; all the middle mandala is stitched, but not beaded. Maybe I'll finish this in a month or so!
Why is it that so many patterns that come in pieces start from the bottom up? This drives me nuts. I prefer to work top down, left to right. A lot of these are bottom up, right to left. I guess I could just work the pattern upside down, but that feels wrong to me, too. Ah well. On a brighter note, I've made a good start on part eight of Sweet Flowers and hope to have it done in time for the next part out later this month.
Our last real lunch in the US was at Bailey's in the West Seventh Corridor in Fort Worth. It's a somewhat upscale place on the verge of closing - there are just too many restaurants for the population in the area now. They're evidently known for their hamburgers, but I had a steak sandwich. It was great! Mom had the scallop lunch special, and Andreas had the burger. His burger was huge and came with condiments that looked like they belonged in such an upscale place.
My steak sandwich was on a good Italian bread and the steak was perfectly done. It was pre-sliced too, so it was less messy to eat than some I've had.
My students wanted some spindle practice before putting them into the wraps and spindles temari, so we did one with just spindles. This is mine!
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