Obviously, I didn’t really go through with the updating every day thing because of the lack of strong WiFi and time, but I have finally finished editing day 3 pictures, so here you go! It was a little chillier on day 3 than the previous two days, and we saw a little less civilization and a few more sheep, which Mr. Chokkattu and I enjoyed. Day 3 consisted mostly of water and ice, but there were lots of rocks and mountains as well, and I’ll include a bonus gallery about mountain flowers too!
This will be quick because our day’s already started, but I just wanted to finally share some of the things I saw Thursday now that I have some decent Wifi. I don’t have a chance to edit, so you’ll see my awkward photography skills in all their raw glory (check out Mr. Chokkattu’s blog for better pictures)! Names and everything should show up in the captions, I hope you all enjoy!
And for my scented folk; I’ve been wearing Annick Goutal’s Eau de Camille this entire time. Light, crisp, beautiful, and slightly sweet; just the thing to counteract the Seltun sulfur field and blend in with the grassy meadows and stony fields around us! Also, there’s a lot of lavender in Iceland, so while you’re walking through the fields, you’ll randomly get hits of sweet and spicy real lavender. It’s gorgeous.
Onto the pictures!
Iceland is so far beautiful, and glorious, and confusing at times. Reykjavik is lovely and eccentric and proud of its uniqueness, as it should be. Perhaps the business transactions we made today didn’t go down quite smooth (why exactly do we have to retrieve our wireless hotspot from above a post box underneath some stairs near a furniture store, and why do people think this is totally normal?!) but the people were welcoming, kind, and generous, and that’s all Mr. Chokkattu and I could ask.
Today, I saw all of these things!
Buly 1803 opened as a cosmetic and fragrance store on Rue Saint-Honoré in Paris. Founded by Jean-Vincent Bully, who had a reputation for welcoming scientific breakthroughs into his cosmetic developing methods, in contrast to many of the old-school perfumers who treated perfumery as artistry and preserved and kept secret old traditions in favor of the new. He invented new methods and new formulas for his products, and was well-regarded as a distiller, perfumer, and cosmetician.
Having used and shaped chocolate in the past, this is intriguing to me because water was usually the bane of my existence. I can’t even imagine what the process would be to keep the chocolate from separating into an unappetizing grainy mess. It’s apparently about 10% less fat than regular chocolate, and I believe the chocolatiers when they say the process makes eating the chocolate a lot more of a pure chocolate taste experience. I wonder if it’s genuinely creamy, or if it’s more of a hard candy texture. Obviously, I really, really want to try it ;D
I was also looking into some Latino literature and was thinking I would start reading Like Water for Chocolate by Laura Esquivel. Defying preset roles and destinies, growing the nerve to stand up to crazy people, and expressing oneself through food, complete with recipes? Sounds fantastic. In fact, a lot of Latino literature seems to include something food-related, generally as a mood indicator. I think that this common device, which, don’t get me wrong, is used in a lot of literature in a lot of cultures, is interestingly blatant. It’s very clear what Rebecca’s lime-eating tic in One Hundred Years of Solitude is supposed to indicate (though I’m sure there’s subtext in there that I haven’t yet examined), and Like Water for Chocolate creates a story where for a while, the biggest indicator of Tita’s emotions are her cooking (according to Goodreads, haha.) Antonio in Bless Me, Ultima is picked on for eating traditional Mexican food at school, an obvious indication of the difficulties of trying to stay true to both your roots and your leaves. It’s so clearly intertwined with descriptions of culture, it’s fascinating.
And of course, we return to modernity: chocolate chicken.
Unfortunately, it’s on the other side of the country, so I guess I’ll build up my Type 2 Diabetes some other way. Sigh.