Eating out three times a day has the potential to skew one’s view of food, not always positively. If I had to eat restaurant food in the Galilee for too long, for instance, I would never look at a chick pea the same way again. (Although that veggie shwarma was damn good.) The cooking in Tel Aviv and Jerusalem, on the other hand, was really spectacular. I don’t think it hurts to have fresh fruits and vegetables fairly close at hand all year round.
That may be the hardest part of being home so far, although if you ask my Sweet Lady she will not hesitate to point out the snow and sub-freezing temperatures. (When asked, I point out that it was 26 in Tel Aviv as well. It does, in fact, kill in case you are wondering. The joke is a slow burn with some people.) It was easy to get used to well prepared fresh vegetarian food. Kosher laws being what they are, such food was widely available.
So boiling up some frozen pasta seemed like a real let down last night; therefore, I had cheese and crackers instead. My attempt at pizza with a home made crust was a noble effort, but something is killing the yeast in this house. The crust kind of sucked. If I can get a hold of some cucumbers in the next day or so, we might could have a chopped salad, Nazareth style. I still don’t have the dressing though.