Paris, sans d'argent

So I find myself in Paris waiting for my money to be transferred. I thought that I had done everything right this time but as always there is a bump in the road. It often helps because it gives me time to think about things and what's really important. Yesterday I arrived back in Paris with about 2€50 in my pocket. Just enough to take the metro from Gare de Lyon to Gare St. Lazare to Fred's apartment. It made me a little depressed because what would I have done if I were in Copenhagen right now? Would I be on the streets for a couple of days? Probably not because as the French say "Je me debrouille"...I'll manage. However it gives insight into my adventure this summer. I will have to manage with what I have and that's not going to be much with the exchange rates the way they are and the dollar falling a little each day waiting for the Fed to make a move with the exchange rates. It's believed that the rates are going to rise this summer which will be good for me but not much of an aggregate effect. So I have to think about being as vigilant as I can with the money I have which means even a coffee is going to be a luxury this summer. But I think it's good for me, gives me a scoop of humble pie and will force me to look to perhaps spend a little more time in the park reading, talking and meeting people, or walking around the city.

It's going to be a beautiful day in Paris so I think I am going to try and do some walking through the city and perhaps take some pictures for the blog. I love the cityscape here and in Lyon and I imagine that Copenhagen will not dissappoint later this week. Even with the beauty of the city I am thinking about someone back home and how great it would be if she were here. It's not in the cards for this trip but maybe Southeast Asia could be in the future?

I am thinking about a blog that discusses the foods that I eat and cook this summer. Something that documents the food and how to cook on the road while couchsurfing. Getting outside of my comfort zone could really lead me to develop some new dishes and flavors just from necessity. I definitely have the free time so I think I am going to give it a try. I'll post the link when it's up and running.