On the return trip from South Africa, I personally took my luggage from the baggage carousel through Customs, as per instructions. Then I relinquished it to the agent at the baggage check counter. It wasn't at my final destination, however, I was assured that it would be on the next flight out. The same assurance I received for two days, at which point someone asked for identifying characteristics of my luggage, such as its contents... not good. It arrived at the airport baggage office the morning I left for somewhere else, but I did retrieve it on my way back, so now I can share these fabrics with you. I got them at a shop in Cape Town, South Africa, and while they aren't the best quality (they are at least partly polyester), they have nifty patterns. I'm especially fond of the blue and yellow one. I think there's a skirt and a quilt in these fabrics. We'll see.
Miracle #2: Mulberries.
When I returned home, I discovered there are a multitude of mulberry trees on my walk to and from work, and they're on public or commercial land, where no one will mind if I snag some. mmmm. tasty. Took the edge off my lack of luggage. Curiously, there are nearby trees that look identical, but their berries aren't taking color as well. Mostly they're white (or greenish white) with a few taking on a pinkish tinge. Anyone know what's up with that? Just so you know, I'm not eating those, since I can't conclusively identify them. I think I heard somewhere that white berries are more likely to be poisonous... I'm not going to find out the hard way.
Local Food Update
There are some things that I can't get locally, like rice and bread flour, but I was trying to stay away from things that traveled to me in a refrigerated truck from Whoknowswhere and stick to bulk dry goods. But, I bought a non-local, refrigerated item the other day. It's goat cheese. From Wisconsin.
The trouble with local is that you get a lot of vegetables (especially as a member of a CSA). Perhaps they're vegetables of which you are not particularly fond. Vegetables called lettuce. And if it's spring (or early summer) there's a lot of lettuce. I decided that if I was going to eat lettuce, I wanted to eat it with strawberries, goat cheese, and balsamic vinegar. No photo, because it turned out un-photogenic. Maybe I would have been better off with the feta (it's more solid), but I couldn't find out where that was from (thus, it had no obvious merits over the goat cheese), and learning to cook involves experimentation and failure (or less than perfect success) some of the time. It's in The Directions.
Miracle #2: Mulberries.
When I returned home, I discovered there are a multitude of mulberry trees on my walk to and from work, and they're on public or commercial land, where no one will mind if I snag some. mmmm. tasty. Took the edge off my lack of luggage. Curiously, there are nearby trees that look identical, but their berries aren't taking color as well. Mostly they're white (or greenish white) with a few taking on a pinkish tinge. Anyone know what's up with that? Just so you know, I'm not eating those, since I can't conclusively identify them. I think I heard somewhere that white berries are more likely to be poisonous... I'm not going to find out the hard way.
Local Food Update
There are some things that I can't get locally, like rice and bread flour, but I was trying to stay away from things that traveled to me in a refrigerated truck from Whoknowswhere and stick to bulk dry goods. But, I bought a non-local, refrigerated item the other day. It's goat cheese. From Wisconsin.
The trouble with local is that you get a lot of vegetables (especially as a member of a CSA). Perhaps they're vegetables of which you are not particularly fond. Vegetables called lettuce. And if it's spring (or early summer) there's a lot of lettuce. I decided that if I was going to eat lettuce, I wanted to eat it with strawberries, goat cheese, and balsamic vinegar. No photo, because it turned out un-photogenic. Maybe I would have been better off with the feta (it's more solid), but I couldn't find out where that was from (thus, it had no obvious merits over the goat cheese), and learning to cook involves experimentation and failure (or less than perfect success) some of the time. It's in The Directions.
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