burning koala

Seems we’ve been slacking off on writing fresh posts lately. Perhaps things have slowed down as far as capturing the Oz experience goes. Are we becoming more acclimated, and therefore less fascinated with our experiences? Or is it just that fewer things seem new?

We still do have a lot of fun, even with things low-key. Work has been especially busy for me lately, and so I find I am often too exhausted on the weekends to be very ambitious in our leisure activities. Last weekend we took an afternoon walk around the Rocks, a historic area just under the Syndey Harbour Bridge.

The Harbour Bridge viewed from The Rocks

Angela tentatively checking out the edge of the pier

Yes, that is his butt-cleavage in the window…

We had been avoiding it as a tourist trap, but finally decided to pay a visit and see what it was all about. Some guides denigrate this spot– in the manner of the US Columbus Day– as the original colonial landing point and white settlement. Tourist trap it was, but the architecture of the old customs buildings and shipping warehouses is interesting and anyplace along the harbour is always pleasant.

The Customs House at The Rocks

Angela silhouetted inside of the Customs House

The old shipping warehouses along the Harbour

Old school telephone booth

We found an outdoor bistro that offered tables out of the blazing sun and some tasty cold german brews. The Löwenbräu Keller offered just what I have long been thristing for in Sydney: a tall half litre of Franziskaner weissbier. Eric got the dark dunkel version. Mit pretzel. And a great people-watching spot, to boot.

Angela making silly with the pretzel

Franziskaner Weissbier on a hot day (Ambrosia)

We also visited one of our local Indian groceries and stocked up on spices. I was inspired and invited David and Manuel over for some curry and we had a pleasant and casual Sunday evening dinner. One regret about our tiny, boxy apartment (and tiny kitchen) is that it isn’t very well-suited to entertaining. Also, we have this confounded “fan-forced” european oven that seems virtually impossible to control. I seem to always overcook the meat, and hence find myself shying away from cooking for company. I just have to fantasize about all the cooking equipment that is sitting in storage back in Tampa.