Something Pithy Here

"Begin at the beginning, and go on till you come to the end: then stop." -- The King of Hearts

I'm an adopted Texan. As they say, "I wasn't born in Texas, but I got here as fast as I could!" I post pictures and opinions as suits my mood, mostly because I can. Hooray Internet! 

So far I have three blogs here. By the Way is the oldest. I started it in 2003. I lost a couple of years to Vox because I was too lazy to bother to export when they shut down. I consider it an exercise in accepting impermanence. When I followed my husband to Singapore for his first expat assignment, I started (T)expatriate: A Southern Girl in Singapore. That covers 2010 and 2011, give or take. Next came Oslo, and (T)expat 2: Norwegian Boogaloo,  in 2012. Now I'm back home, and back on By the Way.

Pix live on Flickr. I toss links out on Twitter when I feel like it. I'm still not sure what to do with G+ but I kinda like it.


Stuff! We got stuff!

The excitement of receiving our container last Saturday is slowing evolving into standing around looking at stuff, muttering, "Why on earth did we bring this?" Which at least is a bit better than the standing around not looking at stuff, muttering, "Why didn't we bring that?!"

But either way, having Stuff is much nicer than not having Stuff. Even if we're not quite sure where we're going to put it all just yet.

The kitchen was the first priority. We actually filled up all those cabinets pretty well, but the best part is now the MO has cooking utensils, and he has set to with a vengeance. First thing he made? Mexican food, of course :-) It requires a bit of ingenuity here and there, working around missing or not-sure-if-this-is-the-same-thing ingredients, but so far so good. Salsa? Check--with Thai chilis instead of habaneros. Drunken beans? Yep--brown beans instead of pintos, some kind of big green chili instead of seranos, and something that looked like cilantro but is neither cilantro nor parsley.... Nearly every dish he cooks involves some experimentation.

Another interesting part of the Singapore cooking experience is the stove. No pilot light, you get to use a match. And watch out, because that big wok burner is one serious flame! (Actually two flames--one ring inside the other.) I think one of those spark-on-a-stick gadgets is in our future. If you don't twist the knob just so, the flame goes right out, so (for me, at least) it takes a few matches to get it right. If I don't remember to buy some more matches (or a sparky thing) pretty soon, no more soup for us!

Next we tackled our offices. Oooooh, did you notice the "s" on the end of that? OfficeS. As in, we each have one. Two, count 'em, two. One for he and one for me. Rooms of our very own.... This is a huuuuge luxury. The MO is building a man cave in the basement, the coolest (temperature-wise) room in the house, and I'm claiming the back room on the top floor, the coolest (view-wise) room in the house. I've already learned to make sure everything is weighted down or tucked away, because the breeze up here is prodigious. With all the doors and windows open, I'm comfy all day. (So far. We'll see how July goes when we get there.) The only bummer is that I can't leave everything open when it rains. There are no window screens, so even if it's just sprinkling, it splashes in. And when it really comes down, well, forget it. As much as I'd love to listen to a soothing downpour and take advantage of the lower temps, I can't exactly justify hosing down the wood floors in the process.

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