Houses of DC

Washington, DC, is the capital of the US but also home to almost three quarters of a million people. The architecture is varied and increasingly high rise. Driving around DC, I realize how much I do not know about the architecture or history of DC. For a guide to the basic styles of homes in DC, check out this link.

From Eternal Rome to New Rome

DC with the Greek style temple Lincoln Memorial on the left and the obelisk Washington Memorial on the right.

I will not be retiring to my palace in Split like Diocletian. But, I will be leaving Rome. I will be moving from the eternal city on seven hills to a newer Rome in America. Washington, DC, is sometimes called the “new Rome” and in some ways it is. There are lots of monuments and white marble buildings. It is a capital, and some would say that it was influential the way that Rome once was. It gets unbearably hot in the summer. Like Rome, it is a touristy town. Like Rome, DC also suffers from not being quite as fashionable as its northernly neighbor (for DC, it’s New York, and for Rome, Milan).

The top of the Spanish Steps in Rome with the dome of St. Peter’s on the left and the obelisk of Sallust.

But, for me, it will be my next home. Arrivederci, Roma!

Arrivederci translates to, “Goodbye until we meet again.”

Bangladeshi Home Cooking

Eggplant, fish, squash, potato, taro root mash, gourd, peas, red spinach, beans, taro leaf…

A secret was revealed to me… plain home cooking Bangladeshi style. Every time I’ve been to a Bangladeshi home, I’ve been served beef, chicken, biryani, and other bounty of the table. The food in Bangladeshi restaurants is fancy as well. I just want home cooking. Apparently, home cooking involves lots of “mash” made from different vegetables. Like in most cultures, this is not considered good enough for guests.

Veggies, shrimp curry, eggplant dip, pomelo and apple salad…

Finally, a Bangladeshi friend of mine understood me and my out of town guests (it makes me really happy when this level of cultural understanding happens) and he invited us to dinner. He made us “ordinary” food of vegetables. And more vegetables. I loved it. We had taro root in three different ways, tamarind sauce, squash, peas, eggplant, potatoes, fresh chapati, rice, beans, shrimp, and so much more. My favorite was the white taro mash with chiles. My guests were thrilled to be invited to a Bangladeshi home on the very night of their arrival from the other side of the world. I’m glad to have been given a friend who so comprehends me. He explained to me that even he likes to drop in on friends so that he can get real home cooking.

Taro mash. These mashes are typical, apparently.

So now I’ve got to learn this skill. More taro root for me please!