Haircuts, Laundry, and Fried Chicken.

I have never had hair this long in my life! I think that after 8 years in the military my hair is the longest it has been since I joined up and had is all shaved off in Basic Training. A few weeks ago I was sitting with Jenny and Jo after Generation Roller when I was talking about shaving my head. They both pleaded that I didn't shave my head or get a haircut because it was the perfect length. Stating that men always cut their hair just when it's perfect, since most guys say this about girls I decided that maybe they knew what they were talking about. I let it go and now I have these curly things happening on my side burns area and I am going crazy, no matter how they think it looks I think I am going to get a touch up here soon. Although I am getting some greys I am not worried about them and I think they add more character than a bottle of dye or some highlights so I am going to keep them.
I have not done laundry in almost 2 weeks, I have no undies available, and no socks too. I tried to do some the other day but Marianne freaked out about me bringing over my bag of clothes that night so I decided to wait until Monday when I would be on stirke. Gotta love the French and their strikes ehh? I thought I would tell you about my laundry days for those of you who think it's tough back in the States. For the greater part of the last year I have been doing this routine. Depending on the volume of dirties I have 3 different sized bags for the trip to wash. A Nike athletic bag for the 2 load day, a backpack for the 3-4 load journey, and a 30-inch upright rolling Samsonite luggage bag for the "Oh My God I Don't Have a Life For The Next 2 Days" washing syndrome. When weather is providing it is also possible to pull a backpack/athletic bag if I choose the option. That will probably be the choice today since I hate that huge suitcase. It's only purpose is for stuffing until the seams almost pop with clothes, French wine, foie gras, etc... on the way home.
Next I go down to the Tramway stop at old Rue Villon with my dirty laundry strapped to my back and mount the old T2 en direction de Perrache. I take the tramway 7 stops to the end of the line at Perrache. Walking through the station to the Metro A to head up around Hotel de Ville and Chez Maddy. All in all I spend about 30 minutes in transit with the sometimes near radiating cargo, then 98 stairs up to the palace. From there I start the laborious process of washing and drying. Of course there are machines but normally I have to finish up whatever someone else has started. That includes waiting an hour or two before getting to my things of course. Once I get my things in I can count on a 2 hour turnaround from start to finish where I am folding my clothes and putting them in my bag. My washer at home is large enough to do this is 2 loads for whites and darks but the one here is more about 4-5 loads to do this. Therefore I usually spend a full day or more washing my clothes every other week. Since I am working out and rollerblading at the moment you see that it's more every 9-10 days. So the next time you don't feel like doing your laundry or folding it after it comes out of the dryer you can think about this story. Don't be a lazy bum, fold those clothes.
So, after last week's good fortune with my Southern Fried Chicken I decided it made the perfect Sunday meal again. Mainly because Arno was bugging me for stir-fry again and I am sick and tired of making the stuff, mush less having to eat it. Now, I love stir-fry so don't think it's that but Arno has a way of eating, and eating, and eating the same thing until it loses all appeal and stomachability. We are about 1 stir-fry away from that point for me. So, I offered to make some chicken againg this week just to get out of the stir-fry confrontation. I even made my now infamous pommes de terres au gratin "Murf Stylie" to get it the resolution through. That is basically an au gratin but I saute some onions, lardon, and garlic until carmelized and I put that over the bottom layer of potatoes as a treat. So you have some nice starchy potato, a little cream and cheese as normal and then this nice sweet smoky layer on the bottom to round it all out. Really one of my best dishes and now it's a cinch as well. Mad's left a BBQ just to come over and try out some fried chicken and some of momma's milk gravy as well. It was a hit and I brought some to the BBQ and it was gone in a matter of minutes. Like a school of pirahnas had swarmed around it there were only scattered bits of bone left. If I never have a French 3-star restaurant I know that I can open up a Chicken Shack I guess. Probably make more money doing that actually.
Well, my camera battery died out in the sun yesterday so I do not have any photos of the BBQ, also Mauricio's going away party. So you will just have to know that it was a lot of fun and lots of people there. Including some cutie Brazilien girls that you will never see, what a shame I love that dark hair, eyes, and skin. Ciao