Embarrassment - 1999

Photo: Cathedral of the Imperial Martyrs, built recently on the site where Czar Nicholas II and his family were murdered.


Two posts today deal with the social scene. This first one is "Embarrass- ment," written on October 22, 1999.


I've done something embarrassing, and I've done it twice. It's something I doubt that you've ever done -- have you ever left a person's home, mistakenly wearing somebody else's shoes?

The first time I did this was at a party several years ago. Russian guests always remove their shoes in the front hallway, then wear slippers provided by the hostess, or something they bring themselves. Well, when leaving this particular party, I picked up a pair of high heeled boots that looked like mine, but as I later found out, belonged to a Japanese woman. It seems that she was a small woman with big feet, and I didn't notice any difference in size between her boots and mine.

Yesterday I was visiting my friend Galina. And again it's the season for boots (Indian summer is over, and we've had our first snowfall). I clumped home in Galina's boots, again not noticing that I was wearing boots that belong to a petite person who apparently has big feet.

Even when you're wearing proper boots, walking around is hazardous at this time of year. The first snowfall has turned to slush, and at night the slush turns to ice. This coating makes Commie-constructed sidewalks downright dangerous. The sidewalks here are uneven ribbons of asphalt with poor drainage, so there are often puddles or bits of ice. Conditions improve when winter frost sets in, usually by early November, and dry snow accumulates until spring. Packed layers of snow make a smoother surface than the bare sidewalk.

I have one or two weeks before the refrigerator where I'm storing vegetables turns into a freezer. The storage place is our balcony, where I have no control of the temperature. I've given priority attention to the carrots, because I'm more fond of them than I am of beets and cabbage and potatoes. The carrots need a good hosing, but since that's not possible, I put small quantities in a pail of water and attack them with a scrub brush. After peeling, most of them get shredded and then are cooked or frozen. Shredded carrot bits will be added in varying quantities to many things.

Let me share with you one of my favorite ways of using up carrots. It's a side dish we call "carrot marmalade" because it's a somewhat sweet, especially if you have good carrots.

Carrot Marmalade
1 onion, diced
cooking oil
2 - 3 carrots, shredded
1 tomato, diced

Saute the onion and then shredded carrots until cooked, then add the diced tomato and heat gently. If made in large batches it can be refrigerated and then served hot or cold. It's easy to make, and it's pretty on a plate.