Hola de Espana!

So I am about as cracked out as cracked out can be. The only sleep I've had in the last 24 hours was 2 hours on the plane and an hour and a half in the train station. But I met up with Ceci! Which made me feel a lot better. So did her snazzy blazer. And I ate a de-LACIOUS sandwich de jamon serrano. Yummy in my tummy. I've got 2 hours till my 5-hour train to San Sebastian, at which point I will be showing up at the restaurant around 10pm to find the person who will take me to my apartment...? Hopefully.

I just wanna be settled and not vagabonding. I think I can, I think I can, I think I can...

I've also had my first homesickness pains. And I miss my gypsyfish. Stay tuned, hopefully the next post will be from my actual apartment that actually exists...

All my bags are packed, I'm ready to go...

Seriously though. They are. And they cost me $250 to check. Which is the bullshit! Thanks, Delta.

As I sit here at National, minutes away from boarding, I surprise myself at my ability to hold down the chicken club and pint of Sam Adams Octoberfest that will (hopefully) hold me over until the delight of AIRPLANE FOOD! My newly sharpened culinary palate is in for the equivalent of a Nascar driver renting a Smartcar to drive cross-country...

Anyway, I've said most of my goodbyes at this point and am still HELLA (for you, Sar) nervous. Cross your fingers and toes for me, speak to the ascended Masters on my behalf, wish on a falling star, yada yada yada...

"This is it. Don't get scared now."
-Macaulay Culkin, Home Alone

Amuse Bouche

So here I am, blogging the first entry in this delicious, nutritious blog. I'm here in my parents' family room watching Superbad, enjoying a glass of Tempranillo and some organic dark chocolate. I leave for Spain (Basque Country, to be specific) in T-minus 16 hours.

SHIT.
Like, HOLY shit.

In all honesty, I am hella nervous. Mostly for speaking Spanish in the kitchen. And understanding it when it's spoken to me at a very fast rate. During the dinner rush. But I'm a fast learner and a hard worker and a decent guy and I think that altogether I'll be okay. I just want to learn as much as I can and fill my head with good stuff so that when I come back I can set myself apart. And that's all I'ma blog for now: a tasty little taste.

Chow,
J