I'm back at Home for the week. I'm getting awfully tired of my tiny room in the Guest Lodge. It would be nice to live in a house with a kitchen, though it's only about a 30 second walk over to the main Chalet. I've gotten soft. I no longer have a commute. I no longer have bills to pay. My job is to make food and to do some cleaning. I have mornings and weekends to myself. Oh, and I live on a mountain in the Alps.
The summer volunteers are all moving into Stockli today. They're pretty excited to get out of their large communal attic. I don't blame them. All 9 of them have been sleeping in the same room for the past two and a half weeks. I was hoping to move into Stockli today also, but for now I'm staying put. I hope this means that I'll be moving to town soon--which means a 40 minute hike up a mountain every morning, but still totally worth it.
In other news:
1. The water at the Chalet is boiling lava hot. If I don't have at least one incident with severe scalding before I leave it will be a miracle--it's surprisingly easy to bump the faucet handle when showering in impossibly small swiss showers.
2. I've sampled the popular Swiss soda, Rivella, which is made mainly of milk serum. I found it delicious. I can't wait to get some more.
3. Lamb is officially off the menu here at the Chalet--after the awful mystery meat dinner night. Seriously, you CANNOT mix coconut milk and wine and expect it to cook into a nice sauce without attention. I didn't write that recipe, just following directions.
I am now accepting suggestions for delicious Chalet Recipes....
2 comments:
I think this blog is one of my new favorite things to read while Bored at Work. ;) I think you should buy a really large box of Kraft macaroni and cheese for dinner and show them how we eat in America (jk!).
Tammy says fried rice is easy. I should point out that Glenn does all the cooking and I'm not sure Tammy has ever made it so heed this advice. Just kidding. Tammy and Glenn also have a rice cooker. Tammy says you can mess you dinner as long as you get the dessert right. How many people are you cooking for?
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