Another Landlord Story: Appliances

While the stacked washer/dryer unit—which never manages to empty itself of water and has ominous signs of mold in its interior—seemed certain to be the first to fail, it was the ice-maker which had to be replaced not long after we moved in. Its replacement was necessitated by the formation of a glacier in the freezer, and if ever I find a glacier has formed inside my freezer again, I will know not to try to pry the thing open. The oven quit the Monday of Thanksgiving week, requiring a new burner unit, and creating the kind of household emergency so mundane it would barely be worthy of a sit-com, though it was pretty scary for me. In general the hot water situation is like an ancient polytheist religion: quaint, unnecessarily complex, incomprehensible, and frustrating. There is a toilet that flushes with a startling violence.  The room above the furnace/hot-water heater is a consistent 82˚F, perfect for rising bread dough. Most showers are equipped with two separate shower heads, controlled by individual levers, capable of spraying at the same time without overlapping the same sprayed body (unless the person is triple the width of any person in this family).  It’s a rental. It’s fine.
New dishwasher is
different from old
in one respect:
red light on floor
shows it’s on
Before it stopped pumping water out, the dishwasher had been making loud, unhappy-pump noises for a few weeks. Its demise was not unexpected from our point of view. I called the Landlords and She and I discovered that the unit would need replacing since it was not worth a repair.  She and I had two separate conversations where I assured her that ten years is a reasonable life-span for a dishwasher.  A replacement was arranged for, and being an updated version of the same model it would fit perfectly, as would the decorative front panel.
The following Monday we had an appointment for a new unit to be delivered and installed. The Landlord had paid in advance. Two guys arrived and got to work, and I did the sensible thing and stayed the hell out of their way.  It was at this point that I heard vigorous, fast-tempo, insistent knocking on the front door, and though I was only a few feet away I was unable to open the door before it burst open.
There is a sit-com scene where the landlord walks in to the apartment right after delivering his quick, signature knock, and the studio audience (or laugh-track) lets you know that he does it all the time. In the sit-com, this drop-in character will be wacky, and a reliable source for laughs.  While our Landlord is wacky, you do not really laugh at him; you might miss something.
First, he wanted to know if everything was going to be okay. He had to shout to get the attention of the two guys, and they did not really understand his question. Next, he asked if ten years was a reasonable life-span for a dishwasher. Again, he had to shout and ask the question several times. The two guys assured the Landlord that ten years was a reasonable life-span for a dishwasher, and got back to work. Lastly, he asked them if there were spare parts that we should keep from the old unit.  At this point the two guys did not answer even after being shouted at.
The Landlord turned to me and with a twinkle in his eye informed me that his dishwasher is 81 years old. He continued and said that he heats the water for dishes on his wood stove and washes everything by hand, because he has an abhorrence of chipping dishes. He may have actually gone on to tell me about brain scans, the strength of his fingernails, and how he had been a sharpshooter as a lad, but I was in such a hurry to have something else to do that I might have stopped listening.  When you don’t like the wacky landlord character on TV, you just change the channel.

An Absolutely True and Unexpected Message #6 and #7

These two entries in the Get-Folks-to-Click-Here Olympics provided plenty of entertainment for me.
The first is remarkably legitimate seeming, from the subject line of “Your fedex.com will soon expire!” to the sender, “Fedex Online Service.” But all is revealed with “you have not access fedex.com…”

The second is obviously fake, and even omits my name from the “Dear ,” and lacks punctuation and capitalization,  but, well, maybe she is a very, very busy “62 yr old.” Lastly, her name changes at the end to the curious “Laura-Green,” which I find oddly appealing.

Barcelona #3: Dinner

Some days require an adjustment of expectations. Today I woke at 10 am, which sounds more decadent than it was (I couldn’t sleep until 2 am).  My Traveling Companion was hard to wake. I tried three or four times and gave up. I pretty much headed out of the hotel (having been quite frightened away from the trays of food set up for late breakfast in the bar) and just wandered down the street to get a café con leche. On my return, I still could not wake the Traveling Companion, so I settled in for a quiet day of Twitter.  Finally, he woke, and we walked La Rambla to Old Town and back. Afterward, I negotiated some front desk help with a dinner reservation by giggling and pointing.
Dinner is served from 8:30 pm onward. Many places serve food until 2 am. Lunch is 1 pm to 4 pm or something. Breakfast is a mystery.
The Barcelona I have seen has none of the hysteria I found so common to Italy. Cars obey traffic lights. Pedestrians quietly glare at a taxi or truck that disobeys the signals. Crosswalks have lights which people mostly follow. There are bike lanes that are used by bikes and scooters and lots of parking in the middle of the street.  The scooters park on the sidewalks, in great silent congregations; this is easy to understand since they are naturally herd animals of the plains.
I see a lot of working people during the day, in suits, though mostly men. No drama in their discourse
, just talking. Yesterday at lunch there was a group of three businessmen quietly working on a triangular-management-nonsense chart while they ate. They ordered dessert, too. One got a piece of fruit (was it apple? pear?) and it was served rolling around loose on a plate with a sharp knife and a fork. The manproceeded to eat it as if carving a tiny goose.
I am frequently spoken to in Spanish or Catalan or French. They have a query that runs through the languages. I often reply with a “hi!” and we proceed in a version of English.
Dinner has been under 50 euros
the first two nights, despite ordering quite a lot of food. They charge your credit card for the amount on the ticket, and if something has occurred inspiring you to make a tip, you do it in cash.  Wait staff leave you alone for long periods unless you attempt to engage them a lot, and sometimes will ignore us so ferociously we start to wonder about it.
Last night we found a crêperie on the way to trying to find another restaurant. It was so small and inviting we stopped and went in. We had a cheese and meat plate and then galettes, which are traditional buckwheat crepes. The whole meal was pretty much fantastic. I had two glasses of cold French cider brut which was served to me in a tea cup. More delicious than anything I have had in a long time. They played French indie pop and rock on the stereo and had an amateurish mural of a dragon and an apple tree on the wall. I loved it.
Tonight’s dinner was at an establishment recommended by a Fodor’s guide. I tend to be a minimalist as far as travel books go, preferring the firm opinions of one book over a stack of conflicting ideas. Nevertheless, a friend went to Spain last summer and put a pile of books in the mail to me, and I have been the better for it.  First, I found a hotel which is both strange and pleasant and perfectly located yet near nothing and yet still near enough. Second, I can throw one of the glossy colorful books at my Traveling Companion and he can pretend to learn something just like I do.  Anyway, I needed the help of the front desk to even make the reservation (Tonight? Tomorrow? I don’t care! What time? As early as possible. Ok, yes 8:30 pm.). It was close by, which was fine. It was well-lit, which was awkward. We were the second table to be seated (also awkward). Our menu was in English. The specials were in Catalan and Spanish. The food was local specialties, prepared with superlative skill. The wait for the check at the end of the meal will be even more memorable than the meal. Tomorrow, we’re thinking Japanese. 

An Absolutely True and Unexpected Message #5

Once again, an exciting bit of information in my Hotmail inbox. 
I didn’t know I was going to Chattanooga tomorrow! I wonder what airport I’m flying from. The subject line read “Your Order#656869506‏.” A zip file (39.4 KB) was enclosed!


From:American Airlines (order.id7079@aa.com)
Sent:Fri 2/10/12 6:01 PM

Hello

FLIGHT NUMBER AA982
ELECTRONIC 5830688
DATE & TIME / FEBRUARY 12, 2012, 09:30 AM
ARRIVING / Chattanooga
TOTAL PRICE / 112.78 USD

Please find your ticket attached.
To use your ticket you should print it.

Thank you for your attention.
American Airlines.

How to Make French Toast

Here in New York, we have had a winter completely unlike last year’s long, lingering, snowy and cold winter.  Despite a freak heavy snowstorm at the end of October, we have had no snow, and only a handful of actually cold days. Many days, like today, it’s in the 20s when we get up, but sunny and into the 40s by early afternoon. 
My husband, in addition to being a Relentless Troubleshooter, is the household’s designated Bacon Provider, and he takes his job very seriously. Whenever I have occasion to be away and he is in charge of feeding himself and the offspring, he makes breakfast-for-dinner or spaghetti carbonara, both of which include bacon.  I have been known to call home and ask if they’ve gotten tired of eating bacon yet, and they always say, “No.”
When you live with a Bacon Provider in a season such as winter, you are often called upon to create things that are eaten with bacon. The house we are renting has a wood-fired cooking stove (in addition to two other woodstoves), and when it is brisk and cold in the morning, an early-rising Bacon Provider can fire up the Waterford and get the bacon cooking. 
There is probably a rule which says Cook Things You Like To Eat. After eggs and grits or pancakes there is of course French Toast, a breakfast staple and bacon side-kick enjoyed by many, but not by me. I do not know if I ever liked French Toast, but I doubt it. I like things like Bread Pudding that are similar in texture and ingredients to French Toast, but I do not like French Toast.  So I do not eat French Toast. But I do make French Toast, because other people like it, including the Bacon Provider and the Offspring.  Not only do I make it, but I like to make it. I don’t know how good it is. They eat it with bacon.

French Toast
Beat 4 eggs and add 1 c. milk. Stir in a dash of vanilla, a pinch of salt, and a couple of shakes of cinnamon. Cut a loaf of quality stale bread into 1 ½” thick slices. Immerse the bread in the egg mixture about three at a time.
Fry in a hot, oiled skillet. Serve with butter, maple syrup and, of course, bacon.
Feeds two adults and two teenaged boys.