Sunday, February 21st, 2010
I miss you.
There’s not a lot from the US that isn’t available over here. Tobasco is imported (which is good, because I forgot to bring my hot sauce), and there’s an even better local alternative: peri-peri sauce. I have yet to see Siracha, but I’m sure I’ll find it at some point. Crackers (like my dearest Cheez-Its) are a little hard to find like they come in the States, but once again there’s usually an alternative.
No, my biggest gripe is the lack of great bagels. Sure, you can buy some from the grocery store but they just aren’t the same. I’m almost too afraid to go to the breakfast place marked “New York Bagels.” Will I just be setting myself up for disappointment? When coupled with the expensive price of cheeses over here ($3 for a tiny block of cheddar, $4 for 8 or 9 small sprinklings of parm for pasta), it means I need to start learning how to make different foods. My old standbys of cheese sandwiches and bagels just aren’t feasible. On the upside, I’m learning to cook halfway decently. I have a feeling that a lot of Mediterranean food will play well (minus the cheese) – the climate is pretty darn similar.
Also, what’s the deal with coffee here? Cape Townians love to drink hot coffee, espresso, cappucinos, lattes, mochas, you name it. But do they ice them? No. That’s a little weird, considering that the temperature was 96 degrees fahrenheit yesterday. I’m making do – lots of cold smoothies and mango lassies are doing quite nicely, but that doesn’t answer my question of why hot coffee is so prevalent here.
United States beverage companies really need to start pushing “Dry Lemon.” It’s sparkling lemonade that’s just the tiniest bit bitter. I don’t know if the drink is readily available in the US, but it’s everywhere here. It also happens to be amazing. Actually, it’s a bit like the San Pellegrino Limonatta, but even less sweet. Really perfect for a hot afternoon. It pulls double duty as a great mixer out at clubs and bars – generally mixed with a splash of vodka to give it an even cooler taste.
All of this is to say that I miss a few foods from home, but I’m not real upset. Chances are when I’m back in the US I’ll have all sorts of food that I miss from Cape Town, and I will have something else to complain write about.
Comments ( 1 Comment )
Lima Feb 24 10 at 1:57 pmHullo! Try the Kaplan Center for Jewish Studies one road up from the Leslie buildings at UCT – sort of around the corner from the southern Jammie station? I’m afraid I lack the frame of reference necessary to compare the bagels available there to your own authentic ones – but I’ve found them to be quite pleasant.