It’s two minutes before midnight, and Maddy and I have just returned from The Clifton, a cosy pub just down the hill and around the corner from my flat. Molly, my Chinese flatmate whose dream is to marry an Australian and live on the Brisbane beach, joined us and over a few pints, we enjoyed the evening.
It’s probably only because I’m in a new country that my eyes notice people and details in ways I wouldn’t at home. Like the thin man sitting at the table opposite ours, reading the newspaper, sipping a pint of dark ale, and eating a bag of crisps as though it was eight am in the morning, the ale a coffee and the crisps a croissant. The noise of conversations and music filled the room, but he just sat quiet, reading the newspaper as though you could hear a pin drop.
I like the energy of Bristol. I like that from the moment I wake up and cross Queen’s on my way to the library to the moment I hit the pillow, something is happening. Cyclists are breezing down the street, girls in boots are busybusy with someplace to be, and lights are always on in the pubs. The other morning, Maddy and I went to Wetherspoon’s for a stack of pancakes and sausages (all for only £ 2.20), and men were crowded round the bar sipping pints as though it was eleven o’clock at night. Rule #1 about Bristol: it’s never too early or too late for a cider. Rule #2 about Bristol: Don’t order anything other than a cider.
Another thing about Bristol is that grocery stores, be it Tesco’s, Sainsbury’s, or Waitrose, are always busy. To the point of queues (lines!) being a normal feature. Dairy products, bread–almost everything–have fewer preservatives, and thus shorter expiration dates, but the more frequent trips to Sainsbury’s are worth it. The little 49p baguettes are almost always warm, and the milk and yogurt taste fresher. I certainly spend more time preparing meals here, and though I’ve always enjoyed cooking, I enjoy it especially here. When I’m not traveling, my days revolve around reading lists and finding necessary books, and sometimes deciding what to have for dinner feels more exciting than it should. A point of variety. And it’s rewarding, that no matter how many chapters I have left, I can at least do something from start to finish. That’s probably why baking and cooking have always been fun for me; every other detail of my life can be messy and incomplete, but in following a recipe you commit to completion. Otherwise you can’t have your cake. And I, at least, can’t enjoy my cake unless the mixing bowls and spoons are cleaned and put away. Hmmm. I have a feeling I might be baking quite a bit this term. Let’s just hope I’m not the only one eating everything…