- Buying Plane Tickets: Believe it or not, buying a plane ticket online can be harder than you think, especially when it is in another language. When booking plane tickets to Naples, I had to try and use my rusty German in order to make sure we got 2 plane tickets to the right location on the right day. I’m still hoping that I did this correctly…I guess I will find out in a few weeks.
- Ordering Water: Tap Water. This might be what I miss most about America. When you are at a European restaurant, if you ask for water they automatically bring you a fancy small glass bottle of water that costs more than a glass of wine. When you are parched from roaming the city all day you just want a tall, cold, refreshing vat of water, but sometimes they don’t always understand the translation of “the free tap water please.”
- Directions: When walking around Metz, France during my first week at GTL, a group of us were trying to find the bus stop to get back to our dorms. Not many locals know English though, so we just ended up walking around the city for about 45 minutes in the rain until a nice man took pity on us and walked us to the bus stop we were trying to get to.
- Reading Menus: French food is delicious. There are crepes, escargot, coq au vin, and of course my favorite – pastries. While pointing at a menu and just hoping for the best can sometimes be a good option, it is always an unfortunate feeling when you look over at your friend’s dish and see some mouthwatering dessert like a stuffed, chocolate and banana crepe with caramel ice-cream and dusted almonds and then glance back at your boring croissant.
- Trains: America is known for not having good public transportation. We drive everywhere and rarely use a bus or train to get from place to place. In France, everyone uses the train, but it is not as easy as it looks. Sometimes you could be waiting on the track for your train that is arriving in 10 minutes and then next thing you know everyone starts dashing halfway across the train station. Let’s just say we learned later on that European trains tend to switch tracks at the very last second, but it would have been nice to have known that a little earlier on.
Category: Food (Page 2 of 2)
Check out some of amazing photo submissions from this semester’s GTL Photo Contest!
Category: Best Selfie (photo taken of oneself)
Honorable Mention: Yoona Lee (Clare County, Ireland)
Runner-Up: Sid Gore (Interlaken)
WINNER: Tom Agger (Innsbruck, Austria)
Category: Best Group Shot (photo must consist of 3 or more GTL students)
Honorable Mention: Sid Gore (Axamer, Austria)
Runner-Up: Alyssa Griffin (Paris, France)
WINNER: Emily Cowart (Athens, Greece)
Category: Best Food Shot (photos of local food in markets, being prepared, on the table, etc.)
Honorable Mention: Esther Shin (Florence, Italy)
Runner-Up: Can Kanbalou (Paris, France)
WINNER: Elizabeth Jang (Prague, Czech Republic)
Category: Best Cultural Snapshot (photos that provide a sense of the local culture, people, customs, and traditions)
Honorable Mention: Emily Cowart (Athens, Greece)
Runner-Up: Yoona Lee (Barcelona, Spain)
WINNER: Julie McCallum (Venice, Italy)
Category: Best Landscape (photos of architecture, scenery, landmarks, etc.)
Honorable Mention: Chris Petrus (Venus, Italy)
Runner-Up: Tom Agger (Innsbruck, Austria)
WINNER: Kendall Peree (Merzouga, Morocco)
Many of us jumped into this whole “study abroad” thing with little to no cooking experience. Rather than waste precious money on a pizza or kebab every night (although, sometimes this is absolute necessary and okay), here are four quick and easy meals to make in your very own kitchen.
1. Spaghetti: All you need are two basic ingredients: Noodles and spaghetti sauce (meatballs optional). Boil your noodles in 5-10 minutes on the stove, warm up a pre-prepared spaghetti sauce, and voilà…you have yourself a meal. If you really want to channel your inner chef, try throwing in some seasoning and parmesan cheese. (Suggestions: Panzani spaghetti noodles and tomato pesto, Auchan brand)
2. Sandwiches: After a couple of months your meals may start to feel somewhat repetitive, and that’s where the sandwich comes in. Possible ingredients include tomatoes, cheese, lettuce, mayonnaise, mustard, ham, chicken, etc. There are endless combinations to choose from. Even bigger plus: buy a bag of zip-locks and sandwiches become the perfect to-go meal.
3. Potatoes/French Fries: Who doesn’t like potatoes? Head to the freezer section of Simply or Cora and you’ll find potatoes cut in virtually every shape and size. Throw some oil and butter on a pan and warm them on your stove for about 10-15 minutes. Eat as a side dish or even a main meal. Optional: Season with basil, garlic, salt, and/or black pepper. (Suggestion: ‘Pommes Rissolées’, Auchan brand)
4. Cereal: One thing I’ve learned is that cereal can be eaten at any time of the day. Yes, even at midnight when you’re up cramming for an exam. Buy a large carton of milk to last multiple meals. Keep in mind that most French milk is not pasteurized, and the taste is slightly different from what we’re used to back home. While you won’t find the exact same cereal brands, you’ll find very similar ones, for example, Kellogg’s Frosties.
….and if all else fails, La Boite à Pizza is right around the corner 🙂
Note: Blogger, Ije, visited Brussels the weekend before the Brussels attacks. Students have been advised to avoid traveling to Belgium at this time.
I traveled to Brussels, Belgium several weekends ago and tried none other than their famous Belgian Waffles…and boy were they delicious.
If you crave a crispy, sweet, and sugary treat that’ll melt your taste buds, then the Belgian Waffle is for you. Belgian waffles are made in a hot cast iron machine and leavened with yeast or baking powder. In Belgium, this waffle is often bought on the street and eaten with your hands, but it can also be served in more formal settings. Contrary to American waffle-eating custom, the Belgian Waffle is never served with maple syrup. Yes, it tastes just that good on its own.
So what is the history behind the Belgian waffle?
Belgian waffles were originally showcased in 1958 at the Brussel’s World Fair, and later introduced to the United States by a man named Walter Cleyman. They were further popularized in 1964, when Maurice Vermersh introduced his recipe at the 1964 New York World’s Fair. (Fun fact: Belgian waffles were originally called Brussels waffles. However, many Americans did not know Brussels was the capital of Belgium, and Vermersch changed the name for this very reason).
Topping choices for the Belgian Waffle are endless, varying from powdered sugar and strawberries to vanilla ice cream and warm chocolate syrup (Yummm!). And even better than the endless topping choices are the prices. Belgian waffles are sold as cheap as 1 euro, and they are worth every cent.
So, if you ever find yourself in Brussels, and want a taste of pure happiness, make sure to bless your taste buds with a waffle!…or two…or three…
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