Observations

• There is WAY more pizza in Peru than I expected. And hamburgers.
• There are much fewer americans. I've only seen one or two, and meeting people that speak english appears to be harder than I expected. Most are from the UK or speak English the way I speak French--as a second, very painful language. Yet, I don't feel so bad about my spanish as English seems to be the common denominator in hotels and restaurants around here more often than not (I hear a lot of ordering in english, and then conversation in German, French, Italian, Japaneese, and other unidentifiable langauges).
• The museum about the Ice Princess (the mummy they found in 1995 preserved frozen on top of one of the mountains) was one of the coolest museums I've visited.
• One can be visciously scolded out of a cathedral in a language that one doesn't know, and completely get the gist. (I think a mass was about to start, even though its TUESDAY and there were no signs.)
• Absolutely no one can understand my spanish, even when I use the correct words.
• An 8-person dorm room can end up being an extremely cheap private room, but that kinda sucks when the point is to meet people.
• A lack of english spell check is undoubtedly making this much more fun for you all to read.

**Tomorrow AM I leave for the Colcha Canyon treck, so don't freak out if there isn't a post until late on Thursday night. I suspect there won't be internet, although there may be... It seems to be everywhere around here.

New Jersey Tackiness

Really...?

Fake frescoes on the ceilings, fake marbling on fake columns, gaudy Christmas decorations everywhere, fake Grecian statues, gold accents everywhere, and even a ceiling panel that has the constellations of the night sky on it. It's like a low-rent version of all things holy.

Not to mention the glorious Christmas music on a loop. Everything from operatic style carols, to children's choruses, to some kind of chintzy organ music.

I am in hell.

Although, when it comes right down to it this week I've been enjoying things more than in the last few previous weeks. In Manchester I got out and drove around town a bit, and my presenter is great fun. Yesterday after the seminar, we drove through "downtown" trying to find a place to grab something to snack on since our flight was so late. We discovered that almost nothing in Manchester is open at 3pm, especially nowhere that you could get a glass of wine. After a few instances of "driving like a Bostonian" (ie backing up and making u-turns/3-point turns in traffic) we managed to find an irish pub that served only pizza. It was good pizza at least!

She drove to town in a PT Cruiser so we had a car in Manchester, and after taking that thing for a spin (or two or three in downtown Manchester...) I ended up getting another one for us now that we're in Jersey (although it's a much better color... Cherry Red rather than Electric Shock Blue). It's much more fun to drive than the gigantic SUV's I've been having previously, even though no matter what color it is, it's still an ugly car.

Next, we get to drive the Jersey Turnpike to Newark. My wallet is drastically weighed down with coinage for this part of the treck... I'm pretty sure I went overboard. I'm guessing I've got about 10-15 dollars in coins. That's what I get for packing them the morning I was leaving. I'll definitely have to let you know how the hotel that is next to the correction center turns out... Yay Newark!

Piece of Cake Pizza

Yeast scares me. I don't know what to do with it outside of a bread machine. So I took a page from the Joy of Cooking (and from my roommate who's amazing with all things baking) and made some pizza (#27 complete!). Turns out, it only takes about 2.5 hours total... not too bad for two large pizzas!

Pizza a la Adrian

Dough:
1 packet Active Dry Yeast
1 1/3c Warm Water
3 1/2c Flour
2 tbsp Olive Oil
1 tbsp Salt
1 tbsp Sugar (optional)

• Mix yeast with water and let disolve for 5 minutes.
• Add remaining ingredients and mix until the dough combines and is smooth.
• Form it into a ball and drizzle with olive oil. Place dough ball into a bowl and cover bowl with plastic wrap. Let rise until it doubles in size (about 1-1.5 hours) in a warm place (75-80ºF).
• Punch down dough and divide in half, wrap each half in plastic and let rest for 10-15 minutes. Meanwhile, grease and dust 2 baking sheets with olive oil and corn meal and preheat oven to 425ºF.
• Stretch dough carefully (I did this both in the air and then on the cookie sheet) to fill baking sheet. Fold and pinch edge to form crust. Brush with olive oil to prevent it from getting soggy and dimple it with your fingers to prevent it from bubbling.

Sauce (make while crust is rising):
2 tbsp Olive Oil
1 small Onion, diced
3 cloves Garlic, crushed
1, 28oz can of Crushed Tomatoes
2-3 tbsp Italian Seasoning (dried)
1 tbsp Parsley (dried)
3 stems of Basil

• Saute onion and garlic. Add tomatoes and seasonings.
• Simmer for 10-15 minutes minimum to thicken.
• Allow to cool. Spread over prepared crust.

Toppings:
1lb Mozzarella Cheese
chopped basil
sliced garlic
sliced tomatoes
chopped onion
chopped red pepper
sliced kalamata olives
...really, anything goes here

• Sprinkle toppings over pizza, cheese goes last.
• Place Pizza in oven and bake for 12-15 minutes until cheese is bubbly and melted and crust is slightly browned.
• Devour... but don't burn the roof of your mouth!