Brewery

Our first group stop was at the Anheuser-Busch Brewery.  At the start of the tour, the guide asked “why are we here?” and while everyone else shouted “beer!” I yelled “pretzels”.  Shortly thereafter I made friends with the guides which proved to be a good use of my time.  The venue stopped us for a group photo and I borrowed the set-up:

From 2012-03-10 to 11 TI: St. Louis

The brewery itself was very clean and the tour was interesting much to my surprise.  At the end, we were invited to have free beer but there was a moment of hesitation before anyone stepped forward to drink anything.  One of the bar attendees, what I will call a beer siren, held her hands to her cheeks and said “I have all this beer and no one to drink it.  Who among you will help me?”  to which Ken said “I will” and he bravely began drinking.

I was running around a lot taking pictures and at one point a security guard asked if I needed to be removed.  The tour guide told him “no, he’s cool” and I got to continue running around.  That was kind of the guide.  Also, Alex pointed to the large cylinder of hops on display and said to me “Terry, please take a picture of that.  It’s very important to me.”  I did.

Lunch was at a local restaurant and then it was off to the St. Louis Arch.  The group has split in two and in going back and forth between the two groups, one at each entrance, a woman stopped me and said “sir, how tall is the arch?”  What the heck?  Why would anyone ask me, a man with a camera, who was obviously running, how tall the arch was? How should I know?  So I looked her right in the eye and said “630 feet”.  Showed her.

The arch itself was interesting and the view it afforded novel.  I don’t feel that it really stood as an emblem of westward expansion but it afforded a nice photo op which I was obliged to take.
HDR Pano View
That photo is a triumph of technology over ability as it is an HDR pano.  After the arch, some people wanted to rest and they split off while others wanted to continue to the St. Louis Zoo.  I found the Zoo was closed and retired to the hotel for an hour of quiet.  I recharged my batteries both literally and figuratively and was glad I did.

Dinner

Dinner was at the Pi Pizzaria which is an annoyingly popular place in St. Louis.  I had to reserve the place a month in advance for our group and even then it was only for an end-of-the-evening time.  Every member of their wait staff had a unique haircut, was attractive, or both.  They also offered smoked gouda as a pizza topping.  I can see why people come here.

There was a Radiohead concert taking place across the street and parking was impossible, the restaurant called me in a bit of a huff:

Host: Is this Mr. Robinson?
Me: Yes.
Host: If your party isn’t here in five minutes we’re giving your…
Me: I mean no disrespect by this, but I need your patience.  I am a leader for a group of 25 nerds from the Internet who I somehow convinced to drive in some cases literally a thousand miles to come to your city for more social interaction than some will get during the rest of the year combined.  Some of these people are very important to me.  On top of that, we are strangers in a strange city dealing with the complications of some event taking place next door.  Our day has been long as will be our night, please don’t make me disappoint my people.

They gave us more time.

The City Museum

My near highest compliment is to call something “strange and wonderful”.  Some things with adjectives like “loud”, or “threatening”, or “beautiful” break us from our surroundings but those things have a built in word bias.  “Threatening” usually isn’t a good thing but “strange” can go either way.  The strange is worthy of attention which is rare.  Strange things shine.  Wonderful carries two meanings, the first being “good”.  The second, and more important one to me, is the idea of arousing wonder, a cardinal value in my non-religion.  I have met a few people that are strange and wonderful and have been to a handful of places that are strange and wonderful and tonight I added to that list: The City Museum.

Walking into it made me excited as each element of it screamed “engage with me!” to the point where I walked back to the car and left my camera.  The museum proper is housed in a 10-story building that covers about a quarter of a city block.  It’s filled with… odd things like an indoor tree house, a skate park, a cave system, a very tall slide, several bars and even a vintage cloth store.  Outside they have a ball pit filled with kickball-sized spheres and a jungle gym of rebar and small planes.  The City Museum holds the first human hamster wheel I ever used, the first tree house I climbed over, the first rope swing I used, and the place where I executed my first parkour maneuver.  The last is a story:

The outside portion had a climbing area with a commuter plane stuck sideways through it.  You could continue on the path by going in the rear door of the plane and exiting at the front or you could go over it.  I felt adventurous so I got a running start, jumped, grabbed an overhead bar and swung over the fuselage.  Someone who appeared to have been hitting the hashish looked at me and went “whoaah”.  I felt like a god, or at least a 7-year old.

Rest of the Night

Before returning to the hotel, Suzie, Dallas, and I picked up an ice cream cake to use as a birthday cake for Team Interrobang.  We were turning four, and we deserved a cake.

Happy Birthday to Us

As the cake was being consumed we started telling stories and the locus of attention shifted to me. I was the founder, I had been to every meet-up, and I enjoyed dishing gossip. I went through my standard stories of our shared oddities, triumphs, and tragedies but one casual line stopped me for a second. Someone, I think it was Ryan, said to me “Tell the one where…”.  Tell the one where.  Stories had become lore had become legends and for an evening I was the old chieftain in the Tribe of Interrobang.

22 people came from various places for various reasons to get together as Team Interrobang in St. Louis.  Of those that stayed the whole weekend, only one was new to me and most I had seen in some capacity since our previous giant get together last year in Cincinnati.  As Suzie commented to me “Cincinnati was the meet-up, St. Louis was the reunion” And I think this was an astute observation.  Most had driven in with the closest being St. Louis residents and the most distant being Steve and Rachael McMackin from Tucson, Az but we were all in good enough spirits to go out to dinner, and then go swimming, and then do a bit of drinking.

At the hotel there was a bouncer in a rather nice suite guarding an elevator.  I was waiting to meet up with someone who was late, so I asked the bouncer a few questions:

Me: So, what are you doing?
Him: We have a rooftop club, and I keep out people who shouldn’t be there.
Me: Like who?
Him: People that are already drunk, mostly.  Tonight, we have a special guest and I want to keep out the riff-raff and gawkers.
Me: Who’s that?
Him: One of the Kardashians.
Me: I thought you said you’re goal is to keep out the riff-raff?
Him: *smile* Unless you’re famous for being riff-raff.  But I didn’t say that.  Hey, you like to take pictures?
Me: I do.
Him: If you get some slacks and come back later, I’ll let you in.
Me: *text message from someone who’s lost* Thank you, but I’m here for other reasons.

I stood around for a bit and I saw the bouncer reject some seemingly sober, very well dressed people.  I don’t know if he was being nice or just trying to keep the club full but the consideration was flattering.

I went to bed early that evening.  It had been a 40-hour day and I tend to wear down quickly at meet-ups as there’s a constant Do-While loop running asking “is everyone ok?”.  Team Interrobang had made it to St. Louis, and we had made it to 4 years old.

Dallas and I didn’t make quite as good time as I wished but we arrived at the Missouri Botanical Gardens around 3:30 PM and my membership to the New York Botanical Gardens garnered us free entrance.  Their special exhibit was Orchids of Japan and I almost completely failed to get any shots combining both.  If I had the ability to take the shot over again, I would have pulled the camera back to get more of the ceiling or at least less of the ground cover.

From the Weeds

Many of the Japanese themed pieces were almost boring as moonstone lanterns stood below paper lamps but some elements were made by lighting:

Sun-Dappled Bridge

The shot is crowded but enforces the maxim that interesting shots require interesting light.  Here, the sun is being deflected by greenhouse top, low trees, and then another closer-to-ground layer of plants.

The real stars were the orchids which seem to have grown in popularity as almost every major garden I’ve seen has some sort of orchid show.  This was the first place where I got to really try my 100mm macro lens and I took pictures of plants I can’t identify with gusto.

Orchid of Some Sort

The problem with macro lenses in the hands of someone who doesn’t know how to use them, namely me, is that you lose context.  There isn’t enough “other” to draw the picture together and few things make enough sense in isolation to form a whole story.  Flowers are easy as they say everything you need to know in a small area.  Other subjects aren’t as forgiving.

The Missouri Botanical Gardens simply kept going.  Another of their exhibits was a temperate garden, in this case with nice shrubwork and impatiens.

Hideaway

…and a tropical garden…

Waterfall

…and a fountain area…

Confusing Statues

…and a Japanese garden…

Japanese Garden

and for no reason here’s a porny picture of water:

Water Porn

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Dallas and I had a 10-hour followed by a 6-hour drive from Feasterville to Florence to St. Louis for TI: St. Louis.    We left around midnight and began into the West as I’ve done a dozen times before.  He and I took turns driving and I found myself largely unable to sleep because of a curious dilemma: For Dallas to stay awake, the car radio had to be set at a level above what I could sleep through.  I drifted to sleep around 3 only to wake up at 3:32 AM in a metal scrapper’s parking lot with my partner saying “I need you to drive, now”.  So I did.

This was far from the first time I had taken a long trip in my car with someone and not even the first time with someone I didn’t know well but a part of my amygdala was triggered by having a not entirely known man next to me in a car, my car.  There are different ways drivers declare their space from the arrangement of items in a cup holder to how one adjusts the seats and each of these became a challenge to my right to rule my vehicle.  By the time I unwound this thread Dallas was asleep, I had my items arranged in my cupholder and I had won a fight that never happened with a foe that didn’t exist.

On to Kentucky.

I visited Uzbekistan again this evening but first checked the internet for what people recommended.  Following the wisdom of the vox populi is something I’d like to make a habit and I found its commentary interesting.  Most reviewers loved the restaurant’s food but commented on its cold service, “authentic Russian food with authentic Russian service”, but one user panned it for not being appropriately authentic.  With this in mind, I reviewed the menu again and ordered three things and then did my homework regarding their authenticity:

Chahohbili – This is a traditional Georgian chicken stew.  Normally, it’s made with drum sticks and a special type of hot pepper, Uzbekistan’s version used the ubiquitous Philadelphia chicken wing and Italian-style hot peppers.

Tandoor Bread – Authentic bread of this kind will be made in a cylindrical oven that almost looks like a kiln.  Tandoori food, a la Tandoori chicken, would be cooked in the same way.   Uzbekistan used something close to a wood-fire pizza oven so horizontal instead of vertical.

Shish Kebab – A kebab is just about any meat cooked over a flame.  You could accurately call a grilled hamburger a ground beef kabob.  A shish kebab is generally skewered and is popular because it takes advantage of small, cheap cuts of meat.  It requires little fuel to prepare making it a popular street food.   Uzbekistan probably makes shashlik, which is a popular Russian variant as the meat has a distinct marinade taste to it.

So, why the above notes?  Because I like the contrasting stories of the restaurant vs. the reviewer that panned it as inauthentic.   Central Asian food always struck me as focusing on practicality and here the restaurant extends that tradition.  In another city where wings weren’t as cheap, the Georgian stew might use another piece of chicken as the base.  I wonder if the poster commenting on inauthenticity was saying “I want home” or  “I’m being an authenticity monitor”.  The first is a very human story to me.

Sometimes when making something I’ve made before I’ll be reckless.  Yesterday I attempted to make a standard chocolate fudge but either used bum chocolate or allowed it to seize and this resulted in a final fudge with the consistency of sand.  It was devoid of smoothness and had the consistency of Necco wafers and my coworkers none-the-less destroyed it.  Every horrible piece of its four pound bulk was gone by four PM with comments like “it fights back unlike regular fudge” and “it’s so rich you can barely cut it”.

I don’t know if my coworkers are desperate or just being nice but I hope there’s a day after I destroy a baked good that one will raise his or her head above the heard and point to me yelling “defiler of all that is right in the world of baking, repent for ye hath sinned!”  That person will identify the taint within my baking soul and I will go through a ritual involving taking sugar from every level between syrup and caramel and back again.  Thus cleansed, I will again pay attention to what I’m doing in the kitchen and such baking foulness will be behind me.

Mike invited me out to the Philadelphia Convention Center. He was selling cards for Nick Coss and would probably have stretches of boredom. I took the train down and brought my camera. It had been a while since I had been to a tournament and might be a while until I go to another one.

The event was in the Philadelphia Convention Center and Mike and headed to Reading Terminal Market for lunch.

120303-02413-PhillyPTQ.jpg

Bustle

The Reading Terminal Market has at least three cheesemongers in it between the Amish, the Organic, and the Italian and each had a different view of me taking their picture.  The Amish don’t care, the Organic lady said “no” and the Italian fellow said “sure” kind of as a question while shifting his eyes back and forth.  Between the three I managed to spend about $80 in artisanal meats and cheeses and I again realized that charcuterie is my crack.

Mike and I returned to the Convention Center and I was hit by the smell.  When I judged, I was used to the wash of human stench that would occur after I returned from a lunch break but now there was a moment’s hesitation.  “I don’t need to go in there, so why am I?”  After watching Craig Berry eat a fist of ice cream as quickly as possible and seeing a lot of ass crack I decided to leave; there were aspects of Magic I missed, those were not them.

On the way out I stopped an waved to Nick DePasquale.  He didn’t recognize me until I spoke.  I had been away for a while.

Boss: I keep hearing something that sounds like a goose call and then it smells.
Coworker: That’s Terry.
Boss:  Nah, I’ve worked with Terry for years, his farts are like thunder.
Coworker: This is his new fart noise.
Boss: You can change it?
Coworker: Or it can change.
Boss: Terry.
Me: Yes?
Boss: Good work.
Me: Thanks.

Boss #2: Terry, will you show me how to do a plot on the big printer when you get a chance?
Me: Ok, or I could do it.
Boss #2: You could?
Me: Yeah, I do kind of sit in your area, have a computer provided by you, eat in your area, sometimes sleep in your area, and have a cost center for your area.
Boss #2: So you’re saying, I can give you things to do, and you will do them?
Me: I’ll bill you for it, but yes.
Boss #2: That’s wonderful.
Me: Just tell me what you need.

*20 minutes later*

Boss #2: Oh, Terry.
Me: Yes?
Boss #2: I have a… ahem, job for you to do.  *chuckle*
Me: What is it?
Boss #2: I need you to print something.  I’m too busy with other things to do it so I figure I’d have you do it.
Me: It does make sense that you’d give to me tasks that you can’t do that I can.
Boss #2: *winks at me, laughs*

I wish all bosses were so easy to please.

My house guest is new to the area and wanted to meet people.  Tonight we met up with two of my friends in Philadelphia at Kabul Restaurant for Afghan food.  Most central Asian food is nearly identical to me and all national dishes seem to consist of rice + meat + 3 non-green vegetables.  I tried palao which is rice + lamb + raisins, carrots, and pistachios.  This reminds me of the Uzbek food, palov which is totally different and consists of rice + beef + raisins, carrots, and (wait for it) onions.  I fully appreciate the idea of “work with what you got” and when your nation is arid and landlocked you’ve got slim pickings.  Should these nations every have a rise in GDP which will allow the national drink be something besides sand and tears, I hope we can send them  a Trader Joe’s.

The food was unremarkable and several dishes were returned barely touched to which the waiter said “we’re still going to charge you.”  I see the Russians were in such a hurry to depart Afghanistan in 1988 that they left their legendary sense of service.