We’re Home

Full Mailbox

I’m so tired. Home at 2:30 a.m., up again at 7:00 – we slept in. The litter pan is full, the mailbox is full, but my head is empty. The rental car will have to be returned tomorrow. I am going to have a bite to eat and go back to sleep. Slept most of the day and went to sleep early in the evening. Nothing unpacked, didn’t listen to voice-mail, couldn’t cook. Maybe there is some truth to those words people keep telling me, that as I get older we won’t be able to travel as we have been. Right now those nearly 1500 miles (2430km) in two days of driving are taking their toll.

Long Wong’s

The inside of Long Wong's restaurant in Phoenix, Arizona

While Caroline was having her biometrics taken for renewal of her Resident Alien card, I went over to Long Wongs for some Buffalo Hot Wings. This old joint is at 2812 E. Thomas Road in Phoenix and while not the same cool factor as the place that used to be on Mill Avenue in Tempe, where live music was a huge draw, this funky little corner still offers better grub than the multitude of generic franchises where the majority of the clones prefer to eat. I can’t stop in at Long Wongs without thinking of an old friend, Dion Terry who could probably live on these wings.

Sauerkraut

A crock of Sauerkraut being prepared

In my ongoing attempt to wrest control of the products that come into my life so that I should know how things are created, prepared, fashioned, tooled, finished, grown, or otherwise brought to market for my convenience, I am making sauerkraut. Fermented foods have a long history dating back approximately 9,000 years. Sauerkraut or Sour Cabbage, though associated with the Germans (Sour Krauts – hehe), was invented by the Chinese over 2,000 years ago. Gengis Kahn is thought to have brought the fermented dish to Europe a thousand years later.

Our Harsch 10-liter crock is made just for this fermentation job in Germany and costs about $125. I picked up 18 pounds (8kg) of organic cabbage, shredded it on a mandolin, and with about 4 tablespoons (55g) of sea salt, I packed the cabbage tightly into the crock, covered it with the supplied stone weight, put the lid on the crock filling the groove with water to seal and protect the cabbage on its 6-week journey of fermentation before it can be called sauerkraut.

Indian Border

A marker on the border of the Salt River Pima Indian Reservation near Scottsdale, Arizona

Living in Arizona offers us the opportunity to live amongst quite a few Native American tribes. Not that we immigrants to their land actually live with these indigenous peoples, they are kept (um, offered to stay on) their reservations. Running east of the 101 freeway from Tempe to Scottsdale is a stark reminder of this delineation where the Salt-River Pima Indian Reservation lies. This border marker identifies the western edge of the Reservation; on one side are fields, dirt roads, mobile homes, a landfill, a couple of casinos, and trash that blows across their lands. On the other side of the border are multi-story brand new luxury office space, restaurants, shops, and expensive single-family homes with swimming pools.

Buying Choice

Close up detail of the one dollar bill

In Asia and Europe, consumers can choose from hundreds of cell phone models, America from a few dozen. France is said to have 365 varieties of cheese – one for each day, while California now produces more than 130 types of cheese although your local grocer will at best carry cheddar, swiss, mozzarella, brie, parmesan, American, and something called cheese spread. There are over 7500 varieties of apples on the planet, but when it comes to applesauce we get to choose from regular or cinnamon. Hundreds of cable channels exist, but I can only buy packages of what someone else has determined would be good for me, I can’t pick and choose. From the land of abundance, automation and group marketing studies deliver the lowest common denominator one size fits all generic product for a population of undiscerning consumers more interested in brand than quality and choice.