Saving Daylight

Admittedly, the blog writing has been sparse in the last month. Eduardo, Carlos’ brother, visited from San Francisco for the better part of March. And the honest truth is that during that time, I was struck with my first serious bout of homesicknesses and didn’t feel like writing. The weather has changed (it was confusing to experience Easter in Autumn) and last night was the end of Daylight Savings (GASP from me. And cue whiny voice when talking about coming home from work in the dark). The homesickness has faded a bit and is more like a cold than a sickness.  But all of the recent factors have made it clear to Carlos and me that it’s officially time to plan our next phase of this journey. So in the last couple of weeks we have had a series of somewhat reluctant conversations about how, when, where.

I’ve always been a fan of transition trips. After graduating Brown I jettisoned off to Asia with my friend Mayo, after wrapping up Slow Food Nation I spent a few weeks with Margaret in Argentina, and prior to moving to Tasmania Carlos and I used a trip to Southern California as a transition as well. So naturally, when thinking about going back to the US, I have simultaneously been plotting my transition trip. First thoughts were Vietnam for the food, Vanuatu for the snorkeling or mainland Australia to round out our cultural immersion in Oz. Nothing was really pulling at me so thoughts have turned elsewhere. And as I mentioned, being closer to home was becoming more of a necessity while at the same time, going straight back sounded daunting. Neither Carlos nor I are ready to face reality quite yet!

During these discussions we have also needed to sort out our job situation. Luckily, I found work with a specialty food shop in Hobart: Bottega Rotolo. I started last week and will be helping coordinate the cooking classes, assist with a bit of marketing and work the cafe/retail shop. My goals for this job are to learn as much as I can (via taste of course) about cheese. Botegga has Hobart’s best cheese selection with mostly an assortment of French and Italian cheeses. On my first day of work I promptly realized that while I have always loved cheese, I don’t know the first thing about it. Silvana, the owner, is a seasoned chef and I can tell that if I can keep up with her kitchen pace and demands, I’ll not only survive the experience but take away a bit of cheese knowledge to accompany my new whisky repertoire. (Get ready for some killer dinner parties when I get back to the Bay!).

Probably the most exciting development is that my mommy is coming to visit this weekend! It will be a much needed dose of home and snuggling. I imagine showing her around town will also serve as a fresh reminder of all that I love about Tasmania. With departure decisions made, the next to-do at hand is to refocus on the Holiday Isle and make the most out of our time and lifestyle in Tassie. Daylight Savings may have ended but the show isn’t over yet.

Some shots from the last few weeks…

A double rainbow at Cockle Creek where Carlos and Eduardo spent a 'boys only' fishing weekend.

A double rainbow at Cockle Creek where Carlos and Eduardo spent a ‘boys only’ fishing weekend.

Good thing it was a boys weekend. It was also a WET weekend.

Good thing it was a boys weekend. It was also a WET weekend.

Meanwhile, I went on a foodie trip to Miellerie-- the BEST honey producer in Tasmania (and arguably the world!).

Meanwhile, I went on a foodie trip to Miellerie– the BEST honey producer in Tasmania (and arguably the world!).

I heard about Miellerie before moving to Hobart and was thrilled to finally make it to the production plant where I met the owner and learnt all about his magnificent product.

I heard about Miellerie before moving to Hobart and was thrilled to finally make it to the production plant where I met the owner and learnt all about his magnificent product.

This honey deserves some credit for bringing me to Tassie in the first place-- once I tasted it I knew I had to come here.

This honey deserves some credit for bringing me to Tassie in the first place– once I tasted it I knew I had to come here.

Another recent foodie stop: donuts. I never cared for them until moving here and now these scrumptious delights are something I crave regularly.

Another recent foodie stop: donuts. I never cared for them until moving to Hobart and now these scrumptious delights are something I crave regularly.

When else in my life will I have a free afternoon to read novel and not feel guilty about it?

When else in my life will I have a free afternoon to read novel and not feel guilty about it?

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