Mongolia in Budapest

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There was a lot of waiting on set for me today.  I got picked up at 7:20 in the morning from the hotel and didn’t begin my scene until 4:00 in the afternoon.  I had a lot of time looking at the camels who were also waiting.  Though not in our natural habitat, the camels and I seem to be quite content and at home here in our make-believe homeland.  It was a luxury really, sitting idly under the sun without any guilt — technically I was working.  I act for fun, but I get paid for waiting.  Why didn’t I bring a book?  A book would have been perfect.  I found myself not reading as much as I used to.  There is simply too much distraction from everywhere all the time. 

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When the camels got up to take a walk, so did I.  There were miles and miles of undulating sunflower fields around where we were filming and they were breathtaking.  I sometimes hate waiting on set, especially if the upcoming scene is emotional because too much waiting destroys one’s readiness.  You end up feeing drained before you can even begin. Today I decided to luxuriate in the peaceful surrounds of Tamas Farm — it’s not everyday that I come to a place like this and I will never be here again when these scenes are finished.

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Audrey and I found a lovely little restaurant a few blocks from our hotel called KonyvBar & Restaurant.  It is a book lovers’ haunt where the chef creates his weekly specials based on the theme of a book that he has read and wants to recommend.  This week’s book is Gerald Durrel’s My Family and other Animals, an account of an English family’s experience in Greece.  The specials are all Greek, including dishes like Mother’s first moussaka and  Watermelon granita. The atmosphere is Zen-like and gentle.  It is a place that if you had to eat by yourself, you’d feel pretty comfortable sitting there with a book.  Audrey’s steak was excellent — tender, juicy and flavorful, while my beef stew, though redolent with great spices, was a little tough.  But I will definitely go back there again, even if just to find out about the chef’s next book and his new weekly specials.

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Taking pictures of our food has become a pandemic worldwide

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I found this painted wall across from the restaurant quite charming

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