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Never underestimate the pizza maestro.
Some enthusiasts from the Botany department built a cob oven next to their greenhouse. So today a group of random people (some from the department itself) gathered to bake pizza in the tiny but AWESOME oven.
It was so friggin’ cold today! Even the dough was cold as ice. My hands were freezing over as I desperately tried to knead the dough. After vigorous efforts, I was finally able to soften and flatten it, afterwhich I scavenged for toppings to make it look somewhat decent.
I thought it would be difficult to “maneuver” a thin crust (with the huge shovel thing), but my crust turned out too thick, and under all the stress of doing everything for the first time, it was really difficult to get the middle of the crust to cook well before the outside gets burnt. Once the pizza got tossed in, all was in my hands and no one was able to help with anything other than to verbally boo and cheer. I laboured long and hard, chiselling that little thick-crusted pizza in the cob oven, relying only on my unreliable intuition in Italian cookery.
So in the end, I think I ended up eating a lot of raw dough. But the whole experience was akin to taking an instant trip to Naples and back.
Later in the evening, I got rung up by a cute guy at the local grocery store. By cute I mean: I’d so totally paint him in a 14th-century setting. And his name was Geoffrey.
Now where’s my Spanish hunk.
These are short journal entries I’ve jotted down for the past month. I’ve wanted to expand them but there’s really no time, so I’m leaving them as-is.
宜蘭傳統藝術中心
This place is a bit like the Taiwanese version of Skansen, just a little smaller and with a different emphasis. I had a lovely time watching the street performance and eating street-vendor ice cream of a very 1980′s flavour. My mother and I dropped by the Buddhist temple and drew a fortune-telling lot. We also visitesd a scholar’s residence, moved and rebuilt from its original site. Inside were exhibitions of early life and the old scholastic system.
OH MY GOODNESS, I just came back from the most authentic bayerische Restaurant in Taiwan EVER!! What a wonderful surprise! After some hovering between the Wurst plate and smoked pork knucke (Eisbein), my friend and I decided to share the latter. I was a little unsure at first, because most of the pork knuckle dish I’ve seen in other “German” restaurants in Taiwan are ridiculously dry and with little meat. OHHH, this Restaurant didn’t disappoint me at all. The pork knuckle was so juuuuicy and full of meat. The serving was huge, too. I had half the serving but almost couldn’t finish it. The dish tasted very good and very rustic, right down to the Senf and Roggenmischbrot and Sauerkraut. We had it takeaway due to time constrain, but I got to have my favourite beer (Corona) to go with it. Even though we didn’t get to dine in the restaurant itself this time, the food alone was enough to win my heart. Als ob ich wieder in Bayern bin!
