Taking Stock

We stocked up on spices, and then got a hold of a few wooden spoons.  We brought sharp knives with us, and then, in about ten days’ time, bought a big, red manually operated citrus press, a manually operated coffee mill, a manually operated pressure cooker, and an electric food processor.

The new kitchen was all set.

The stove is electric, and the water safe to drink.

In the cellar, there are large, locked storage areas and along with the three other dwellers of, “Selbsanft,” we are putting down wines.  Heide, Humagne Rouge, and a white Merlot that a fellow named Guido, whom I met ages ago, is bottling.

The ingredients for cooking are extremely fresh, dated to show when they were produced, rather than dated to show when they expire.  Huge fresh garden lettuces, cherries, young cheeses, sole, and so on.

Meanwhile, on the home front, weeks later, new restaurants open.  Tech has come town, big money, so you now see beets as an appetizer for $15 or a plate of pasta with Bolognese sauce for $27.

On the former item, the joint throws in an ingredient no one has heard of, “panteleo,” (raw milk goat’s cheese) so that customers–oh, I mean, “guests,”–feel that the absurd price is somehow worth it.  With the pasta, it’s “traditional’ with “beef short ribs,” and there’s an account mark over the “u” in ragu.

Dinner for two at these places runs about $200, ballpark, so I went to EATALY and bought $200 worth of food, which will be enough for six dinners for two people.  Or: ten pizzas from Pepe’s.

 

 

 

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