marshmallow lessons

I was one of the fortunate invitees to a rather spectacular dinner on Saturday night, at the now famous blue house. One of the temporary house residents A, a restaurant owner from Germany, had been in Iceland for the autumn lamb slaughter season, learning about where exactly the food's coming from. He'd also started producing a new lamb sausage, a perfect marriage between the texture and

not mourning the departure

After our first attempt to hail the departure of McDonalds failed, S was determined to try again, so we went again a few days later and braved the line for a final "góðborgari" for me and a McFish for him. As always, the food tasted exactly like the McDonalds in France or Canada or America (the only locations I've tried it) and came in the exact same packaging as always. Nothing special there

two ways

Last Saturday I met one of the very few traffic engineers in Iceland, and we spent some time discussing how they're in the process of overhauling the timing of all the lights in town so that certain corridors have the "green wave" where you can hit greens all the way along. This was happy news, since only a few months ago I'd been having a conversation about how the number and timing of the