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Sunday, December 02, 2007

More thoughts from the veranda


There is a clear distinction in my mind between expat wives and myself. Some of the day to day problems are the same. Lack of language skills, name substitution (cuts of meat, spices, types of flour, which shampoo, MAKEUP!), the constant need to find new friends, and just the need of getting general directions, all add to both our day's feelings of 'disassociation'.
I feel that being expat means temporary assignments, it means your children and husband travel with you, it means that you know the people you meet and learn to love are temporary in your life, while I feel my situation is a lifetime of change from what I knew.
In my first photo, in the extreme left is the building where I worked in Houston on the 23rd floor. The photo brings memories of laughter with the other 'girls' as we walked to lunch. It brings memories of days 7:30 - 5:30 filled with problems to solve and tasks to accomplish. It brings memories of night classes, and lectures on the arts, history or architecture that I was always attending. It brings memories of who I was. It reminds me that I am sitting on a fence watching the ships go by while the rest of the world is learning and growing and changing their lives. It reminds me that I have to find ways of keeping busy that maybe I will learn and grow from - but mainly I will be busy. It reminds me that I am not fully a part of this world and no longer a part of the other - that I am caught between two worlds.


  1. Ginger -

    It sounds like you are in need of a good cup of coffee and some wonderful biscotti to go along with your contemplations of life. Chinese friends came for Thanksgiving and shared these with us and then translated the recipe for me. It's my Christmas gift to you - "Lin's Chinese Biscotti"

    1 3/4 cups flour
    1 cup sugar
    1 t baking powder
    1/8 t salt
    1/4 cup BUTTER
    2 eggs
    1 t vanilla
    1 cup chopped pecans
    2 T instant coffee powder

    Cut butter into dry ingredients. Add eggs and vanilla and beat well.
    Mix in nuts and coffee. Roll into two 10 inch logs and bake at 350 for 30 minutes. While still warm, cut logs into slices and put back into the oven at 325 for another 20minutes. Enjoy!!

    -Laurie from Indiana

  2. Laurie from Indiana, thank you for the biscotti recipe. Usually my 'from the veranda' comments means that I have been sitting on the veranda with my supersized coffee, eating chocolates and contiplating my navel. I will try your recipe as soon as I am back in Friburgo. _in Rio I never use my oven it is too hot.
    many kisses, gingerv