Sunday, April 10, 2005

Our Zsolti, Our Sherpa



Yesterday, Zsolti, Anita, and I went to Vienna to do some shopping. (Budapest is not exactly a shopping mecca). We shopped hard in the morning, and Anita and I could have kept going, but poor Zsolti needed sustenance by about 2 pm. As one of my talents is restaurant selection, Z & A deferred to me. I brought them to the Palmenhaus in the Burggarten, a Jugendstil ferro-vitreous building. Sometimes my restaurant selections are somewhat compromised by my building fetish, but in this instance the food is almost as fabulous as the building.




I had mussels cooked in Pernod, Zsolti had a sea bass that was one of the best cooked fishes we had ever tasted, and Anita got guinea fowl with gnocchi. Z & A were very tolerant as usual as I ogled up at the ceiling and cooed about how how beautiful it was.



When we left, Zsolti reassumed his role as our personal sherpa. How sweet is he?! He doesn't look happy about being our sherpa in this picture, but inside he's singing! But Zsolti is amazing not just for his extreme shopping and toting endurance: he is amazing and wonderful for so many other reasons as well. He has astonishing powers of empathy, for example. He always knows what I'm thinking, even if I try to hide it from him. Even though I was laughing and smiling when D said that I am a pija, he knew that it bothered me. (As an addendum: the last thing D said before he got on the plane for Spain was to tell Audra that "pija" is not a bad thing) And he is interested and curious about absolutely everything, the way that I am, so we talk about everything: Robert Mugabe, linguistics, coffee, poetry, history, relationships, food, butterflies, and of course, my imaginary gypsy lover, "Gazsi." And he is sweet, sweet, as sweet as the Sacher torte that the three of us ate yesterday before heading back to Bp.

And today is his name day: Boldog névnapot, Zsolti!

3 Comments:

At 10:52 AM, Blogger arthur decko said...

mussles cooked in pernod sound exquisite. and i love love love gnocci. now i want to go to budapest...

 
At 1:54 PM, Blogger Irma Vep said...

Oh, they WERE exquisite Retarius! And delicate. And perfect with a nice glass of local white. But that was in Vienna, not my dark beauty Bp. Great food, and especially "delicate" food is a bit of a rarity here I'm afraid. I love gnocchi too! I am not a talented or inspired cook, but anyone who has eaten my gnocchi has told me that they were the best they ever had. (ok that sentence sounds like "gnocchi" could be a metaphor for something else but that's not how I intended it)

 
At 6:46 PM, Blogger svm said...

you do indeed make good gnocchi. it's been ages since i have made them myself (from your recipe) but i might just undertake the tedious task when i, posing as miss bridget jones, host a dinner party in a few weeks. im NOT particularly looking forward to entertaining a bunch of couples but perhaps the prosecco & gnocchi will distract me...

 

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