I was very happy when our van drove away from Tamas Farm for the last time on the narrow dirt road last night. So many of our trucks and vans drove back and forth on the dirt road kicking up so much dust that it felt as if we were in a dust storm. As I sat in the departing van cussing and choking on dust, I realized that one day I will look at the pictures of the idyllic gently rolling meadow and miss the place, the people and the time I shared with them. It’s strange how I had a premonition of the imminent nostalgia as our van sped away leaving behind a plume of dust.
Someone in the crew commented that I had not updated my blog lately and I said I had been on set everyday. She joked, “Get your priorities straight, Joan, we are waiting for your recommendations for the weekend.” This is how a hobby becomes stressful.
So what’s new? I have apparently indulged in too much heavy Hungarian food because I noticed that my costume was becoming very tight. I love to eat and have a voracious appetite. It is truly difficult to eat healthy if I don’t cook for myself. Last night I decided to order “the big raw mixed salad” from “Gluten Free And Carb Smart Options” for room service. When the “carb smart” food arrived, it came with a basket of assorted breads and butter. What is one to do?
For dinner today, Audrey and I went to a restaurant recommended to us by a Hungarian foodie from our camera crew. He gave me a list of restaurants and one of them, Bock Bisztro, happens to be downstairs of the hotel that we are staying in. The restaurant has won many awards and is Michelin Guide recommended. Since we didn’t have a reservation we went very early before the dinner crowd. Everything on the menu looked interesting to me. I decided on Ox Cheek Retro while Audrey ordered Csango Vegetable Soup and Salad with Parmesan.
I looked at the beef poster on the wall that explained the different cuts while waiting for my ox cheek. I thought of my husband Peter, whose favorite part of a steamed fish is the cheek — that tiny pearl of flesh appreciated only by the most discerning fish eaters. It has been many weeks since I last saw him and I grieve for all the meals that I can’t share with him — a food lover like myself.
The ox cheek came with chopped pig’s ear served in a bone and a huge buttery Hungarian dumpling. The braised meat was melt-in-your-mouth soft and tender with the most delectable sauce.
Audrey’s vegetable soup was lemony and creamy with cauliflower, carrots, peas, onion and baby spinach. She loved it, but was so full after eating her soup with bread that she couldn’t finish her salad. I had a few spoonful of her soup and regretted it right away. Though it was delicious, it was like drinking cream.
Off to the pool now to try to undo some damage.