The following will be described myths surrounding the sunter geckos came among communities, some believe there is not. what about you?
Myth 1: Gecko is one animal that knows about the future of the human self.
Many people who try your luck with asking the geckos geckos read. like a rich, promoted, or until the marriage broke up though.
Myth 2: Gecko considered a good luck animal.
many people who assume animal geckos are good luck, as for the features that are trusted by the public which reads odd gecko, geckos who have forked tails facing the sky, etc..
Myth 3: Perceived Gecko can cure AIDS
Recently was widely rumored that the gecko can meyembuhkan aids. some people believe one of the saliva, tongue ato even blood can increase the body’s immune pernyakit that can cure AIDS, although until now there has not issued any agency statment that the gecko can cure AIDS. at least there are some people who tiba2 a gecko milioner akibar sell billions prices.
Myth 4: It is Animal Gecko Dragon Descendants
Some people in Japan believe that the gecko is the animal incarnation of a dragon. therefore there are some people think that gecko is a sacred animal.
Myth 5: Gecko weighing 3 ounces or more must have been there penunggunya.
Gecko with weight above 3 ounces or more believed to have had khodam (spirits), so that the gecko will look very large and inversely proportional to the original weight. so that the gecko that looks great will light when weighed because khodamnya go when weighed
Myth 6: Gecko repellent Bala Animals Considered
Many people hinterland that geckos are animals who have magic powers, he lived in a house by the geckos, the house may be refused reinforcements, the greater the size of geckos the greater the strength.
Myth 7: Once you had Bitten Gecko Will Not released until a lightning sound
In fact, geckos bite could be removed by changing the way our hands with a soft material or a tree branch.

Geckos are the only lizards that have a voice. Some species of geckos make a squeaking or clicking noise that sounds like “gecko,” hence their name. Most geckos are nocturnal (they are most active at night); they have large eyes and excellent vision.

Anatomy: Geckos have short, wide, fleshy toes with large, backward-curved claws. Most geckos have sticky toe pads, composed of microscopic Velcro-like hooked bristles (called setae) on the bottom of the feet; the bristles allow them to climb well, even on smooth surfaces or upside down. Desert geckos have fringed feet that let them run across sand very easily. Flying geckos (genus Ptychozoon) have wide flaps of skin extending from the abdomen and have webbed toes, legs, and tail that help them glide gracefully through the air.

Geckos range in size from 1/2 inch to about 14 inches (1.5 to 35 cm) long; the largest gecko is the tokay gecko (Gecko gecko). The wide tail stores fat. The gecko’s eyes are covered and protected by a transparent membrane; the gecko cleans this membrane with its long tongue.

Diet: Gecko are carnivores (meat-eaters). They eat mostly insects (like crickets, springtails, and cockroaches) and mealworms, but they also eat young birds, eggs, and tiny mammals, hunting for their prey at night.

Predators: Snakes are geckos’ main predators. When a gecko is caught by its tail, it releases the tail, which twitches for a while, allowing the gecko to escape capture. The gecko will later grow another tail.

Habitat: Geckos live in a variety of warm habitats, including rainforests, deserts, grasslands, and marshes. They are now found all over the world as pets (especially the tokay gecko).

Reproduction: Geckos hatch from eggs. Females usually lay 2 white, sticky eggs. The eggs are soft at first, but harden quickly. There is no parental care. Geckos will sometimes eat their own eggs.

Classification: Class Reptilia (reptiles), Order Squamata (lizards and snakes), Suborder Lacertilia (lizards), Family Gekkonidae (geckos), about 400 species.

Lizards are vertebrate animals that similar to humans have a backbone, skull and ribs. Of the 3000 plus different species of lizard that have been discovered there are considerable differences in the shape, size and lifestyle of these lizards, there are however some common characteristics that bind them together. Of their external features they all have skin, a tongue, ears, eyes, limbs and a tail.

Skin
The skin acts as a protective coating that prevents the lizard from dehydrating. The formation of the scales varies from species to species, in some it allows the lizard to change color to adapt into the environment.

Tongue
Their tongues are short and fat, although chameleons and a few others have a longer tongue. The tongue works in conjunction with the Jacobson’s organ and analyses and tastes whatever comes in contact with it.

Ears
Most lizards have a visible external ear hole or opening, sometimes it is covered up by a tympanum (ear drum).

Eyes
Most lizards can blink and shut their eyes, this is dissimilar to snakes who have no moveable eyelids. There are a few burrowing lizards that have no eyes at all. There are also special adaptations between species such as the gecko, which has large eyes to aid their night vision, and chameleons that have independently moving eyes.

Limbs
The limbs are specialized organs and the fingers and toes are adapted according to the species and lifestyle. An example is most geckos have adhesive pads on the tips of their digits to enable them to climb many surfaces such as trees, walls and ceilings.

Tail
The tail is also used differently depending on the species, it can be used for fighting, grasping, balancing and storage of fatty deposits to name a few. The tail can be shed as a means to defend from a predator, this is a good reason why you should never pick your lizard up by it’s tail.

Internal organs
The lizard is equipped with organs very similar to those of mammals. They have a skull that houses their brain, lungs to breathe air just like we do, a liver to remove toxins and the alimentary canal to process its food.

Thermo regulation
Lizards are totally reliant on the external living conditions. Unlike mammals they do not have the equipment to internally generate heat, they are therefore cold-blooded, also known as ectothermic.

Lizards thermo regulate (warm up and cool down) by moving around their habitat. When it is cool in the morning they will seek out the suns rays or the heat pad or spotlight in your vivarium so they can bask in the heat and recharge their batteries. Once they reach their optimum temperature they will then move on to hunt for food and patrol their territory. On hot days they will avoid overheating by resting in the shade, cooling off in water or seeking the coolness of their retreat or burrow.

There are approximately 800 different species of gecko, which can be divided into four sub categories. These are Diplodactylinae, Gekkoninae, sphaerodactylinae and Eublepharinae. The largest of these is the gekkoninae family that has over 550 species living all over the world.

Geckos are widespread and adaptable and pose no threat to humans at all, they will live happily side by side with humans usually making a home where they can easily access a ceiling light that attracts insects.

The gecko is found in many warm climates around the globe. One of the main differences between a gecko and other lizards is the way in which they communicate with each other. Gecko’s make loud chirping sounds when they are socializing with others from their species.

Another difference between geckos and lizards is they have no eyelids, instead they have a transparent membrane that they clean by licking with their tongues.

Geckos can walk across ceilings upside down with ease as they have special pads on their feet. In warm climates, many geckos make their home inside of human’s homes as it can provide protection and shelter. There is a gecko named the ‘house gecko’ that is well known for living inside peoples home, they are rarely discouraged from doing this as they are great at ridding other insects that could pose as a problem.

Some species of gecko can change color, similar to how chameleons do, to blend in with their surroundings or adjusting with the temperature. There are many different colors of geckos, some brightly colored that display wonderful patterns across their bodies.

Life in the wild for geckos is often fraught with danger and the day geckos have many predators, which include snakes, birds and other large lizards. Even without these added dangers a geckos time is spent hunting for foods and if male, attempting to keep hold of a territory while overcoming violent confrontations from other geckos wishing to invade. The territorial disputes can easily lead to the gecko being injured by bites and tearing wounds, as they have a fairly delicate skin.

Ada sekitar 800 spesies yang berbeda gecko, yang dapat dibagi dalam empat sub kategori. Ini adalah Diplodactylinae, Gekkoninae, sphaerodactylinae dan Eublepharinae. Yang terbesar adalah keluarga yang gekkoninae telah lebih dari 550 spesies yang hidup di seluruh dunia.
Tokek yang luas dan beradaptasi dan tidak menimbulkan ancaman bagi manusia sama sekali, mereka akan hidup bahagia berdampingan dengan manusia biasanya membuat sebuah rumah di mana mereka dapat dengan mudah mengakses langit-langit cahaya yang menarik serangga.
The gecko banyak ditemukan di berbagai iklim hangat di seluruh dunia. Salah satu perbedaan utama antara tokek dan kadal lain adalah cara di mana mereka berkomunikasi satu sama lain.Gecko’s membuat suara mencicit keras ketika mereka bersosialisasi dengan orang lain dari spesies mereka.
Perbedaan lain antara tokek dan kadal adalah mereka tidak punya kelopak mata, bukannya mereka memiliki membran transparan bahwa mereka bersih dengan menjilati dengan lidah mereka.
Geckos dapat berjalan di langit-langit terbalik dengan mudah karena mereka mempunyai bantalan khusus pada kaki mereka. Dalam iklim yang hangat, banyak tokek membuat rumah mereka di dalam rumah-rumah manusia karena dapat memberikan perlindungan dan tempat tinggal. Ada tokek bernama ‘rumah gecko’ yang terkenal tinggal di dalam rumah orang, mereka jarang dianjurkan melakukan hal ini karena mereka hebat Ridding serangga lain yang dapat menimbulkan sebagai masalah.
Beberapa spesies tokek dapat berubah warna, serupa dengan bunglon lakukan, untuk berbaur dengan lingkungan mereka atau menyesuaikan dengan suhu. Ada banyak warna yang berbeda tokek, beberapa warna-warni yang menampilkan pola-pola indah di tubuh mereka.
Kehidupan di alam liar untuk tokek sering penuh dengan bahaya dan hari tokek memiliki banyak predator, termasuk ular, burung dan kadal besar lainnya. Bahkan tanpa ini ditambahkan bahaya tokek waktu yang dihabiskan untuk berburu untuk makanan dan jika laki-laki, berusaha untuk tetap memegang suatu wilayah sementara mengatasi konfrontasi kekerasan dari tokek lain yang ingin menyerang. Sengketa teritorial dapat dengan mudah menyebabkan gecko yang terluka oleh gigitan dan merobek luka, karena mereka mempunyai kulit yang cukup halus.

TIPS BETERNAK TOKE

1. Kandang

Kandang tokek dapat menggunakan aquarium yang agak luas dengan ukuran 20-30 gallon. Pada bagian atas kandang dapat ditutup menggunakan jala dengan ukuran mesh yang kecil. Tokek tidak bisa meloncat dan tidak mempunyai toe pads untuk memanjat kaca kandang. Atau bisa membuat sendiri kandang tokek dari bahan tripleks atau papan lunak. Tokek betina dapat dikandangkan secara bersama (asalkan ukuran relatif sama), tetapi untuk jantan dewasa sebaiknya dikandangkan pisah karena dapat saling berkompetisi dan saling membunuh.

Sedangkan 1 ekor jantan bisa dikandangkan bersama dengan beberapa ekor betina(setelah sama-sama bertbobot kurang lebih 45 gram). Untuk tokek yang dikandangkan bersama maka ukuran tokek harus selalu diperhatikan karena kemungkinan satu tokek mempunyai ukuran yang lebih besar/pertumbuhan badan lebih cepat daripada tokek yang lain, oleh karena itu untuk tokek yang uk lebih besar harus dipisahkan segera supaya pertumbuhan badan menjadi merata dan tidak terjadi kompetisi makanan yang tidak seimbang. Untuk tokek betina yang masih ukuran kecil tidak boleh reproduksi dlu karena akan berdampak buruk pada kesehatan tokek tersebut.

2. Media/Substrat

Media yang baik untuk digunakan dalam kandang tokek adalah menggunakan pasir, terutama untuk tokek dengan ukuran panjang 5-6 inch dan tokek yang sudah dewasa. Pasir yang digunakan harus pasir yang sudah bersih dan dengan ukuran yang cukup halus (0,5mm). Tetapi untuk tokek yang masih kecil (belum mempunyai panjang 5-6 inch) sebaiknya jangan menggunakan media pasir karena pasir bisa tertelan dan membahayakan kesehatan tokek. Jadi untuk tokek yang masih ukuran kecil dapat menggunakan alas handuk/kertas koran walaupun mempunyai kekurangan yaitu kandang harus lebih sering dibersihkan.

3. Suhu Kandang

Suhu kandang harus selalu dipantau dengan menggunakan termometer, batas maksimum suhu kandang adalah 90 derajat farenheit. Hindari pemasangan lampu pijar atau lampu uv dalam kandang. Kandang sebaiknya dalam kondisi gelap, mata tokek yang terkenal sinar dapat menyebabkan tokek menjadi stress sehingga menyebabkan tokek tidak mau makan dan mati. Untuk pencahayaan dapat menggunakan lampur merah karena tokek mempunyai sifat tidak bisa melihat warna merah. Sebaiknya hindari meletakkan batu dalam kandang karena dapat menyebabkan panas yang berlebih dalam kandang.

4. Tempat Berlindung

Kandang sebaiknya dilengkapi dengan pelindung karena tokek merupakan hewan noktural (hewan yang lebih senang dalam kondisi gelap). Tokek mempunyai sifat hidup bersembunyi di bawah batu atau reruntuhan jadi sebaiknya kandang dilengkapi dengan pelindung dengan lubang yang cukup besar. Kandang tokek dapat dilengkapi dengan beberapa pelindung(shelter) yang bisa terbuat dari kardus, kotak kecil atau kertas.

5. Pergantian Kulit

Seperti binatang reptil lainnya tokek juga mengalami siklus pergantian kulit. Frekuensi pergantian kulit tergantung pada umur dan pertumbuhan tokek. Untuk ukuran kecil lebih sering ganti kulit dibandingkan yang ukuran besar. Pergantian kulit ditandai dengan warna kulit yang semakin pudar dan keputih-putihan. Hal yang perlu diperhatikan ketika terjadi pergantian kulit yaitu kelembapan kandang dan kulit harus lepas dari badan tokek sampai sempurna. Kelembapan kandang harus lebih tinggi saat terjadi pergantian kulit. Pada saat pergantian kulit dapat menggunakan media kotak stereoform.

6. Minuman

Walaupun tokek berasal dari lingkungan yang kering, kandang harus dilengkapi dengan fasilitas minum yang tersedia 2-3x perminggu.

7. Makanan

Makanan yang disarankan untuk tokek adalah jangkrik, ulat, cacing dan anak tikus yang masih berumur beberapa hari.

What Is Gecko?

Geckos are small to average sized lizards belonging to the family Gekkonidae, found in warm climates throughout the world. Geckos are unique among lizards in their vocalizations, making chirping sounds in social interactions with other geckos. An estimated 2,000 different species of geckos exist worldwide, with many likely yet to be discovered. The name stems from the Indonesian/Javanese word Tokek, inspired by the sound these animals make. The Malay word for gecko is cicak.

All geckos, excluding the Eublepharinae family, have no eyelids and instead have a transparent membrane which they lick to clean. Many species will, in defense, expel a foul-smelling material and feces onto their aggressors. There are also many species that will drop their tails in defense, a process called autotomy. Many species are well known for their specialized toe pads that enable them to climb smooth and vertical surfaces, and even cross indoor ceilings with ease (it is believed that the van der Waals force may contribute to this capability). These antics are well-known to people who live in warm regions of the world, where several species of geckos make their home inside human habitations. These species (for example the House Gecko) become part of the indoor menagerie and are often welcome guests, as they feed on insects, including mosquitoes.

The largest species, Delcourt’s gecko, is only known from a single, stuffed specimen found in the basement of a museum in Marseille, France. This gecko was 60 cm long and it was native to New Zealand. It was probably wiped out along with much of the native fauna of these islands at the end of the 19th century, when new predators were introduced there. The smallest gecko, the Jaragua Sphaero, is a mere 16 mm long and was discovered in 2001 on a small island off the coast of the Dominican Republic.

Common traits

Geckos come in various colors and patterns such as purple pink blue. . Some are subtly patterned and somewhat rubbery looking, while others are brightly colored. Some species can change color to blend in with their environment or with particular temperatures. Some species are parthenogenic, which means the female is capable of reproducing without copulating with a male. This improves the gecko’s ability to spread to new islands. However, in a situation where a single female gecko populates an entire island, said island will suffer from a lack of genetic variation within the geckos that inhabit it. Geckos also make a quality pet for small households. They can live and breed in small tanks or Terrariums. They must have proper livng space to survive. The average temperature in the day should be between 78-88 degrees Fahrenheit (25-31 degrees Celsius) and at night temperatures should not go below 72 degrees Fahrenheit (22 degrees Celsius) inside the tank. Proper foods for the geckos range from small baby crickets, to green vegetables such as lettuce and cabbage. Packaged food can also be a good substitute

Gecko toes: setae and van der Waals forces

The toes of the gecko have a special adaptation that allows them to adhere to most surfaces without the use of liquids or surface tension. Recent studies of the spatula tipped setae on gecko footpads demonstrate that the attractive forces that hold geckos to surfaces are van der Waals interactions between the finely divided setae and the surfaces themselves. Every square millimeter of a gecko’s footpad contains about 14,000 hair-like setae. Each seta has a diameter of 5 micrometers. Human hair varies from 18 to 180 micrometers, so a human hair could hold between 3 and 36 setae. Each seta is in turn tipped with between 100 and 1,000 spatulae.^[4] Each spatula is 0.2 micrometers long^[4] (200 billionths of a meter), or just below the wavelength of visible light

These van der Waals interactions involve no fluids; in theory, a boot made of synthetic setae would adhere as easily to the surface of theInternational Space Station as it would to a living room wall, although adhesion varies with humidity and is dramatically reduced under water, suggesting a contribution from capillarity.^[6] The setae on the feet of geckos are also self cleaning and will usually remove any clogging dirt within a few steps.^[4][7] Teflon, which has very low van der Waals forces,^[8] is the only known surface to which a gecko cannot stick.^[9] Geckos’ toes seem to be “double jointed“, but this is a misnomer. Their toes actually bend in the opposite direction from our fingers and toes. This allows them to overcome the van der Waals force by peeling their toes off surfaces from the tips inward. In essence, this peeling action alters the angle of incidence between millions of individual setae and the surface, reducing the van der Waals force. Geckos’ toes operate well below their full attractive capabilities for most of the time. This is because there is a great margin for error depending upon the roughness of the surface, and therefore the number of setae in contact with that surface. If a typical mature 70 g (2.5 oz) gecko had every one of its setae in contact with a surface, it would be capable of holding aloft a weight of 133 kg (290 lb):^[10] each spatula can exert an adhesive force of 10 nanonewtons (0.0010 mg_f).^[6] Each seta can resist 10 milligrams-force (98 µN), which is equivalent to 10 atmospheres of pull.^[4]. This means a gecko can support about eight times its weight hanging from just one toe on smooth glass

Nocturnal vision

A study from Lund University^[11] proved that nocturnal geckos such as the helmet gecko, Tarentola chazaliaei, discriminate colors in dim moonlight when humans are color blind. The sensitivity of the helmet gecko eye was calculated to be 350 times higher than human cone vision at the color vision threshold. The optics in the gecko’s eyes, having distinct concentric zones of different refractive powers that constitute a multifocal optical system, together with the large cones of the gecko, are important reasons why they can use color vision at low light intensities. Although the intraspecific variation is large, in most of the individuals studied the concentric zones differed by 15diopters. This is of the same magnitude as needed to focus light of the wavelength range to which gecko photoreceptors are most sensitive. In contrast, the optical system of a different day gecko species showed no signs of distinct concentric zones and is therebymonofocal. Another feature of the nocturnal geckos – and other lizards – in which they differ from most other vertebrates is that they only have cones in their retina.

Classification

Family Gekkonidae

• subfamily Aeluroscalabotinae
  • single genus Aeluroscalabotes, only one species A. felinus, Southeast Asia
• subfamily Diplodactylinae
  • 16 genera, found in Oceania
• subfamily Eublepharinae
  • 5 genera
• subfamily Gekkoninae
  • biggest subfamily, with 74 genera worldwide, some of the biggest genera are:
    • genus Gehyra, Web-toed Geckos or Dtellas
    • genus Gekko, true geckos
    • genus Hemidactylus
    • genus Phelsuma, day geckos, most are endemic to Madagascar.
    • genus Phyllodactylus, leaf-toed geckos
    • …
• subfamily Teratoscincinae
  • single genus Teratoscincus (7 species)

For many wine drinkers, sweet wines represent childlike or simple flavors.  This thought can be a stigma, rising from the fact that most beginning wine drinkers enjoy sweet & light wines while long-time wine drinkers move away from sweetness toward dry and complex wines.

A Solera system of barrels used to make Sherry

Port, Madeira and Cream Sherry

Before yeast converts all the sugar to alcohol, extra grape spirits can “fortify” a wine to kill the yeast and leave some sugar remaining in the higher-alcohol result.  The Iberian peninsula is the birthplace of these full-bodied, complex after-dinner wines, where ships destined for the US and Britain were once filled with the stuff!

Each of these three selections has a different and unique production method.  Find out more about: Port, Sherry or Madeira.

Moscato & Brachetto

In Piedmont in northern Italy, Muscat and Brachetto grapes respectively create this pair of white and red semi-sparkling summer dazzlers.  Moscato d’Asti has a pear and apricot flavor profile while Brachetto delivers with Strawberry, raspberry and rose notes.  Drink them with fresh fruit and cheese platters at your next picnic.

Ice Wines

When grapes are left on the vine during the season’s first frost, the resulting juice squeezed from the frozen fruit is decadently sweet – a result of the water ice staying frozen while the sugary juice (which does not freeze at the same temperatures) flows under gentle crushing.  Canada has built a worldwide reputation for the best ice wines, which are only produced under the strictest regulations.  For more info:  Ice Wines

Botrytis Wines – Sauternes & Tokay

The Botrytis "Noble Rot" mold

Chateau d’Yquem is the most famous wine affected by the Noble Rot mold called Botrytis, yielding a complex and unique taste from the blend of late-harvested Sauvignon Blanc and Semillon grapes in France’s Sauterne area of Bordeaux. It is the historical benchmark for similar wines produced worldwide.

Click here to learn more about Sauternes

Tokaj is a specialty of Hungary made from the Noble Rot grapes and is available in varying levels of sweetness, ranked increasingly sweet with higher “puttanyos” numbers on the label.  The Hungarian Wine Society can tell you more about this elixir.

Dried Grapes – Vin Santo & Recioto

Vin Santo is a product of Tuscany made with partially dried grapes, lending a raisiny quality to the full-bodied and nutty character.  It makes a perfect match to almond and pecan desserts. Recioto is made in the Veneto area of Northeast Italy near Venice, made from the dried  red grapes of Valpolicella.  Its flavors are deeper, richer, and more suitable for chocolate explorations.  Originally, dried-grape wines were invented by the Greeks, who coined the name Vin Santo. 

It’s time for adults to enjoy the sweet tastes

Drying grapes for Vin Santo

There are many more sweet wines on the market, which pair beautifully with salty cheeses, spicy Asian and East Indian cuisines, fresh fruit as well as sweet desserts. Don’t miss out on your opportunities to experience these complex and unique expressions of the winemaking art as part of your passage through adulthood!

Την Αλσατία την ερωτεύτηκα τα χρόνια που ζούσα στο Στρασβούργο. Πέρα από τα φυσικά τοπία της (τα Βόσγια, τις πεδιάδες, τα δάση που φαντάζουν ακόμη πιο όμορφα σε έναν άνθρωπο της Μεσογείου), το πιο εντυπωσιακό ήταν οι πόλεις και τα χωριά της που στα κτίριά τους έφεραν ανάγλυφη την ιστορία αιώνων. Μαζί και η εξαίρετη κουζίνα της, ακόμη και για κάποιον που δεν εκτιμά ιδιαίτερα τις “εμβληματικές” σπεσιαλιτέ της περιοχής, όπως το σουκρούτ, το μπαικόφφ ή το ζαμποννώ, και τα δροσερά κρασιά της από το ρίσλινγκ ως το πινό νουάρ. Η Αλσατία μπορεί να μην είναι ακριβώς Γαλλία (αν και, πέντε χρόνια στο Στρασβούργο, όπου μεγάλο τμήμα του πληθυσμού δεν είναι αλσατικής καταγωγής, ποτέ δεν ένιωσα να ζω κάπου αλλού εκτός από τη Γαλλία. Σπανιότατα άκουγα αλσατικά στο δρόμο και, σχεδόν πάντα, από ανθρώπους μεγάλης ηλικίας. Πολλές φορές, μόνο το ντεκόρ έμοιαζε ακαθόριστα γερμανικό), δεν είναι πάντως και Γερμανία. Έχει τη δική της ταυτότητα: τόσο στους Γάλλους όσο και στους Γερμανούς χαρίζει ένα οικείο περιβάλλον με συγκρατημένες δόσεις εξωτισμού. Οι Γάλλοι, χωρίς να περάσουν σύνορα και χωρίς να χρειάζεται να μιλήσουν μια ξένη γλώσσα, βρίσκονται σε ένα διαφορετικό τόπο που τους προσφέρει μερικά από τα ωραιότερα δείγματα της μεσαιωνικής και αναγεννησιακής γερμανικής αρχιτεκτονικής. Οι Γερμανοί περνούν σύνορα, αλλά έχουν τη δυνατότητα να συνεννοηθούν στη γλώσσα τους και να περιπλανηθούν σε γνώριμο χώρο, συναντώντας όμως την τυπικά γαλλική νοοτροπία ευζωΐας, και, κυρίως, να ξαναβρούν ένα αστικό τοπίο που στη χώρα τους καταστράφηκε για πάντα από τις βόμβες του Β΄ Παγκοσμίου Πολέμου. Και οι μεν και οι δε θα βρεθούν σε πόλεις και χωριά που άνετα θα μπορούσαν να αποτελέσουν το σκηνικό για παραμύθια των αδελφών Γκριμμ. Ειδικά για το Στρασβούργο θα μπορούσα να γράψω χιλιάδες κείμενα και πάλι θα είχα τη βεβαιότητα ότι δεν θα κατάφερνα να εκφράσω εύστοχα αυτά που νιώθω μέσα μου. Θα πρέπει νάταν τα φθινοπωρικά βράδια όταν πλησιάζοντας τις όχθες του Ιλλ αντίκριζες τη σιλουέτα του καθεδρικού να προβάλλει μέσα από την ομίχλη. Ή, ίσως, η γλυκιά ραθυμία των καλοκαιρινών απομεσήμερων στα καφέ της Μαρσέ Γκαγιώ ή οι περίπατοι στα κανάλια της Πετίτ Φρανς, εκεί που ο χρόνος πρέπει να σταμάτησε στις αρχές του 17ου αιώνα. Σίγουρα, ήταν η απερίγραπτη ομορφιά του καθεδρικού, αυτού του διαμαντιού της τέχνης που κατά σύμβαση αποκαλούμε “γοτθική”.

Αφού λοιπόν δεν ταχθήκαμε για τα μεγάλα, ας στραφούμε σε ένα στόχο πιο βατό, αλλά διόλου αμελητέο, τη δεύτερη σε ιστορική σπουδαιότητα πόλη της Αλσατίας, το Κολμάρ.

Κολμάρ: Με λίγο περισσότερους από 65.οοο κατοίκους, το Κολμάρ είναι η πρωτεύουσα του γαλλικού νομού του Άνω Ρήνου (“Άνω” σύμφωνα με τον ρου του ποταμού, μια και η νότια Αλσατία είναι πιο κοντά στις πηγές του), μολονότι δεν έχει ούτε τον μισό πληθυσμό της Μυλούζ, και για ιστορικούς λόγους έδρα του εφετείου της περιφέρειας της Αλσατίας, μολονότι το Στρασβούργο έχει σχεδόν οχταπλάσιο πληθυσμό. Η πόλη είναι απίστευτα γραφική: το ιστορικό της κέντρο είναι πιο “μαζεμένο” από το αντίστοιχο του Στρασβούργου και μπορεί να το γυρίσει κανείς άνετα με τα πόδια, δεν είναι όμως και μικρό. Διαθέτει μέγαρα του 16ου, του 17ου και του 18ου αιώνα, όπως το εξαίσιο αναγεννησιακό αρχιτεκτόνημα του Maison des Têtes (χτισμένο το 1609 για λογαριασμό του εμπόρου Άντον Μπύργκερ) ή το αρχοντικό Πφίστερ, ίσως το χαρακτηριστικότερο δείγμα αλσατικού μεγάρου (το έχτισε το 1537 ο έμπορος Λουδοβίκος Σέρερ από τη Μπεζανσόν, το σημερινό όνομα οφείλεται σε κάποιον από τους ιδιοκτήτες του σπιτιού κατά τον 19ο αιώνα). Αμέτρητα αλσατικά maisons à colombages (δηλαδή σπίτια με σκελετό από ξύλινα δοκάρια, τα οποία είναι εξωτερικώς ορατά). Σημαντικές γοτθικές εκκλησίες, όπως ο Άγιος Μαρτίνος ή η λιτή εκκλησία των Δομηνικανών. Κάμποσα μπαρόκ οικοδομήματα από τα χρόνια της γαλλικής κυριαρχίας στην Αλσατία και, γύρω από το ιστορικό κέντρο, πολλά δημόσια κτίρια, περισσότερο ή λιγότερο μνημειακού χαρακτήρα, που οφείλονται στους Γερμανούς, μια και χτίστηκαν στο διάστημα 1871-1918, όταν η Αλσατία αποτελούσε τμήμα του γερμανικού Ράιχ. Υπάρχει ακόμη η “Μικρή Βενετία”, η οποία θα φανεί απίστευτα μικρή σε όποιον έχει επισκεφτεί τις πολυάριθμες “Βενετίες” του ευρωπαϊκού Βορρά από τη Μπρυζ και το Άμστερνταμ ως τη Στοκχόλμη, δεν παύει, όμως, να είναι αληθινά όμορφη. Και φυσικά πολλά, πάρα πολλά γλυπτά του διασημότερου τέκνου του Κολμάρ, του Αυγούστου Μπαρτολντί, δημιουργού, μεταξύ άλλων, του Αγάλματος της Ελευθερίας στη Νέα Υόρκη. Τέλος, η πόλη διαθέτει ένα από τα σημαντικότερα επαρχιακά μουσεία της Γαλλίας: το Μουσείο Ουντερλίντεν στεγάζεται σε ένα μεσαιωνικό κοινόβιο γυναικών μοναχών που εντάχθηκαν στο τάγμα των Δομηνικανών και ανάμεσα στα εκθέματά του καταλέγονται αρκετοί θησαυροί της μεσαιωνικής και αναγεννησιακής τέχνης της περιοχής του Ρήνου, μεταξύ των οποίων έργα των Μάρτιν Σονγκάουερ, Γιοστ Χάλλερ, Χανς Χόλμπαϊν, Λούκας Κράναχ και Άλμπρεχτ Ντύρερ. Το κύριο έκθεμα του, όμως, είναι το απόλυτο αριστούργημα του ύστερου αλσατικού Μεσαίωνα, το πολύπτυχο του Ίσσενχάιμ, έργο του Ματίας Γκρύνεβαλντ, ενός ζωγράφου για τη ζωή του οποίου αγνοούμε σχεδόν τα πάντα.

IsenheimerAltar

 

Οι “αστικοί μύθοι” του Κολμάρ: Αστικοί μύθοι όχι με τη σύγχρονη σημασία του όρου, αλλά υπό την έννοια των ιστοριών των οποίων η σημασία μεγεθύνεται (και σε κάποιο βαθμό μεταλλάσσεται) έτσι ώστε να αποτελέσουν συστατικά στοιχεία της ταυτότητας μιας πόλης. Το Κολμάρ έχει δύο τουλάχιστον τέτοιες ιστορίες.

kc

Despite what many may think, the area known as Hungary holds more wine tradition than any other country in Europe. Most of this very tradition is just now surfacing in the light, with people finally starting to catch wind about everything Hungarian wine has to offer. Even though many wine drinkers aren’t familiar with Hungary – there are many who are.

Hungary is home to over 20 wine regions, fully of forests, vineyards, and orchards. With several different varieties of grapes to offer, the vineyards found in Hungary have flourished since the great Roman Times. The weather in Hungary is seasonal to say the least, with cold winters and extremely hot summers. This weather allows the soil in the country to be diverse, which allows wine makers to create a variety of quality wines.

Despite the communist control in the past, there are several different wines found in Hungary. Although the vineyards here produce a lot of excellent wines, Tokay Aszu is by far the favorite here and the wine that locals always love raising their glass to. Tokay Aszu is a popular wine with meals or dessert, in Hungary and also happens to be one of the most popular dessert wines in the entire world.

Tokay Aszu was discovered in the mid 17th century in Hungary, quickly becoming a favorite for many European aristocrats. Even though it was great to the taste, many believed that certain types of the wine had mystical healing powers. Although this was strictly a rumor, it actually helped the wine become more popular than ever. Over the years, Tokay Aszu was one indeed the most popular wine in Hungary, spreading to other areas of the world as well.

Egri Bikaver, also referred to as Bulls Blood is another popular wine found in Hungary. This is another popular wine for locals, and can be found throughout the world as well. Getting its name from its color, Bulls Blood is truly a feast for anyone who likes wine. The wine is dark red in color, yet sweet to the taste. The wine was first developed back in the 16th century, and remains popular even to this day.

If you ever visit Hungary, there are many places you can visit to get some great wine. You should also make a point to visit Tokay, located in the northeast. You can take a train from Budapest and arrive here in a few hours. There are several different wine flavors and varieties here, sure to please just about anyone. The wineries found throughout the Tokay area are normally open for tours and tasters from May to the end of October. If you visit during these months, you can tour the underground cellars, sample the superb wine, and learn more than you ever thought possible about the manufacturing of Hungarian wines.

All in the all, the wine found in Hungary is great to have in your collection or just have around the house for special occasions. You can get it by the bottle, the glass, or by the case. All types of Hungarian wine has been perfected over the years, making it something that you really can’t go wrong with. If you like to drink wine, as most of us do, you really can’t go wrong with any type of Hungarian wine. Hungarian wine gives wine lovers plenty to study, plenty to order, and plenty to drink. The wine is very tasty and refreshing – and it helps to keep the nation of Hungary thirsty for more.

Vandaag maak ik tijd voor enkele Speysiders die ik tot op heden heb verwaarloosd. Soms ten onrechte, soms ook niet zo blijkt.

 
Deanston 12y, 46.3%, OB, 2008 – Speyside – 67/100
Deze whisky hebben ze vóór het bottelen nog enkele weken op nieuwe eiken vaten gestoken, kwestie van het vocht een extra zoete touch te geven. En dat hadden ze beter niet gedaan. De whisky is inderdaad behoorlijk zoet (vanille, honing), maar het hout is te dominant, wat resulteert in een erg droge whisky op hooi, hout, zoethout en andere bittere toestanden. Daarnaast heeft de neus nog wel een beetje fruit en granen, en de smaak fruit (sinaas), suiker en een lichte kruidige touch, maar het geheel is te droog en te bitter. Droge, eerder korte afdronk. Saai allemaal, mist de nodige complexiteit. Toch wel een beetje een teleurstelling, mijn eerste Deanston.
 
Glencraig 33y 1974/2008, 50.5%, SMWS 104.9 ‘Church incense in naughty dungeons’, 204 bottles – Speyside – 87/100
Glencraig bottelingen zijn zeldzaam, om de eenvoudige reden dat de distilleerderij maar een korte tijd actief was, van de jaren zestig tot begin jaren tachtig. Deze 1974 heeft een erg frisse neus met bloesems en fruit. Beetje waxy. Ook de smaak is erg fruitig, evoluerend naar kruidig. Erg lekker.
 
Benrinnes 11y 1996/2008, 46%, Dun Bheagan, cask 91022, Tokay finish, 288 bottles – Speyside – 72/100
Neus: fruit (sinaas) en bloemen. Oeh, na een tijdje ook lijm, wat hier toch wel een storend element is (hoeft niet altijd zo te zijn). Smaak: zoet (vanille), pudding (vanille pudding dus), wijnachtig. Geen al te beste wijn. Middellange zoete finish met citrustonen. Niet bijzonder. Whisky en Tokay, het wil maar niet lukken.

Vous avez peut-être siroté un « Tokay Alsacien » , un blanc sec aux arômes de fruits secs, bois et épices ?

La légende raconte que Lazare de Schwendi aurait ramené le cépage après s’être battu contre les Turcs en Hongrie. Foutaises nationalistes! Le raisin, un pinot gris, existe en Alsace depuis le Moyen-âge et n’a rien à voir avec celui de Hongrie, si ce n’est que le vin est aussi un vin porté à surmaturation. Les Italiens aussi avaient un vin nommé abusivement « Tokay ». Bref, le terme était en passe de devenir générique.

Evidemment, ça n’était pas au gout des Hongrois et quand la Hongrie est entrée dans l’Europe, une négociation conduit à une appellation intermédiaire; le « Tokay » d’Alsace devint « Tokay Pinot gris d’Alsace », histoire d’éduquer le consommateur. Enfin, depuis Aout 2007, le nom est « Pinot gris d’Alsace » et le Tokay est maintenant un vin exclusivement Hongrois.

C’est bon quand même, et puis, si ce vin ne nous permettra plus de commémorer ces combats passés, on pourra toujours le faire au petit déj. en croquant un croissant Viennois…

Lazare de Schwendi d'après Bartholdi (Colmar)

We got some new arrivals today! Just a small addition to fill up some empty cages, and we love seeing new little faces! Our new arrivals include:

Tokay Geckos

Mountain Horned Lizards

Baby Savannah Monitors

Rosehair Tarantulas

They are all beautiful and settling in. I hope they all do great and find new homes quickly! Come by and pick out your cool new pet today!

~Sara

This is Wendy. You might remember her from her family’s session. This gorgeous young woman is so easy to photograph. She is always smiling. She is just a beautiful person. So watch world! Wendy is going to do great things!

And yes she is a Tokay Tiger! Roar!

While we were in Chiangmai, I heard a tokay gecko for the 1st time. Now Vince’s been having it as his hp ringtone for the longest time. Still it wasn’t until I heard the tokay right outside our wall did I then realize the potency of its call. And right there I uttered this prayer: God I pray that there will be no tokay outside our new place in KK. And as if in agreement with my prayer, the tokay outside stopped straightaway…

To make up for the deficiency of tokays in my future, I’ve included a clip of its infamous call on my Box widget (under my archives). It’s known as the “Mating call of a male tokay”. Enjoy…

I turned 30 in January, and a group of my friends were generous enough to buy me a gift certificate at Canlis, a Seattle restaurant institution that has been around since 1950. With the inevitability of those friends reading this review, perhaps I should sugarcoat and tell you that our experience was universally positive. But it was not, and I will not, with the hopes that an honest accounting of our time at Canlis in no way diminishes the generosity of the gift.

THE BAD NEWS

Seating: the restaurant is set up in a square, with two-tops lining the outside of the square and larger parties dining in the middle. Instead of seating parties of two facing each other, Canlis seats them next to each other, facing out onto the square. This is awkward on at least three levels:

1. We consistently found ourselves staring at, and being stared at by, our counterparts on the opposite side of the square. And let me say for the record that I do not support make-out sessions at restaurants. I implore my readers to use their mouths for talking and eating and save the tongue-wrestling for home (or at least for the lovely Canlis bathrooms).

2. We both got neck cramps trying to have a conversation during dinner. Especially while eating, it was impossible to carry on a conversation without a) turning our neck hoot-owl style; or b) shouting and thereby informing the inner-square diners of our opinions on the undercooked brussels sprouts.

3. The servers literally trapped us (and other prisoners in the outer square) in our seats by pressing the table in against us. Over the course of a 2+ hour dinner, the occasional restroom trip is going to crop up. Essentially, to make this happen, I needed to catch the eye of a passing server, give a little “I need to pee” shoulder shrug, and wait to have the table pulled out. It reminded me of third grade, when I needed to ask Mrs. Isherwood for permission. Odd.

Service: our service was spotty at best. We were seated at 8 PM and didn’t have a drink on our table until 8:37. We were helped by a veritable fleet of servers but didn’t feel especially connected to any of them, and their attentiveness crossed the border into futziness. I don’t need my wine glass filled every time I take a sip. Also, the couple next to us were nearly combusted when a server knocked a tall, slender candle onto their laps. Yikes.

Main courses: Kelli’s New York steak and my lamb chops were just okay. The doneness was perfect but the seasoning was uneven, and the sides left a lot to be desired. Maybe we should have ordered seafood.

Wine list: I pored over Canlis’ 90-page wine list online for hours this week and had decided on a half-bottle of Champagne and a full bottle of 2005 Cayuse Camaspelo. When we got to the restaurant, the current wine list was missing both bottles. If Canlis is going to include their list online, it absolutely has to be up-to-date.

THE GOOD NEWS

The drinks: When it became clear that we might grow old and die before seeing a sommelier, we decided to order cocktails. Fortunately, they were delicious. My martini was perfect, and Kelli’s combination of Dry Fly gin (kudos for supporting Washington’s only gin-maker!), syrup of violets, Champagne, and lemon juice was floral and delicious.

And while the Camaspelo was gone, we were fortunate to find a bevy of Cayuse Syrahs on their updated wine list, and all for surprisingly reasonable costs. The sommelier, when he did arrive, was friendly, and he helped us pick out the 2004 Cayuse Syrah Cailloux Vineyard. And let me just say that I was predisposed to like this wine since I have been wanting to taste a wine from Cayuse for some time now. With that caveat stated, this wine absolutely melted my face off with its awesomeness. I am pleased to say that this is the first wine to receive Rating: 5. On the nose, initially this was an earthy, mineral-driven, jar of black olives; by far the briniest nose I have ever had the pleasure of smelling. Over time, the black olive shifted to a greener smell (cabbage maybe) and then turned bloody. By the last sniff, this smelled like the best roast-beef sandwich in the world. The palate was fully gorgeous, with minerals and spice and everything nice. Lots of red fruit and acid, and just a hint of smooth, well-integrated tannins. We paid $170 for this, not so bad considering that the average price on Winebid.com has been $110.

With our crème brulee dessert, we shared a glass of 2003 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos. This was amazing juice, with a nose like a candy shop (one that specializes in orange and mango candy) and a palate that was sweet on the attack and beautifully tart and dry in the middle and on the finish. The acidity was utter perfection. Rating: 4.

The apps: escargot under puff pastry was garlicky, buttery, snaily goodness, and red-chili glazed short ribs were lick-the-plate delicious (no, I didn’t lick the plate; not with my across-the-square neighbors staring at me).

The location/décor: the room was grand and gorgeous, with a stone fireplace that I would like in my home. The view was outstanding. This felt like a special-occasion restaurant.

Thanks again to all my friends who went in on the gift certificate. As my words above hopefully convey, it was a fascinating culinary roller coaster, with all the crests and valleys inherent in a good ride.

…babysitting yesterday really was not as bad as it was worked up to be. The kids were not angels, but none are, anyway. We had pizza for dinner (and I love pizza) and I made eighty dollars! That means I am well on my way to buying my new glasses. Hooray!

Hmm, do I have anything else to say? Let us see… (hey, is that not weird that the non-contraction form is ‘let us,’ so when I use it I speak of my self in the plural sense?)

Oh, guess what?  I love cardigans!  Okay, so that was not really a guessing sort of thing… but, anyway… I love them!  I do not even own them and I love them.  I have been looking at pictures of knitted cardigans for hours and hours over the last few days, and I love them even more every time I see a particularly amazing one.  I think I will start over on my Mrs. Darcy Cardigan with another pattern, just a basic cardigan pattern, one that I can wear with everything.  It is a good thing I do not have hundreds of dollars, because I would probably buy a lot of cardigans and then have no more.  Uh, that was a boring thing to write.  It bored me.  I take that back.

It seems like whenever I like something, I become obsessed with it… well, not exactly obsessed, but I like it a lot.  Likewise, there is nothing I ‘kind of like’ or am ‘okay’* with.  Right off the bat, I love something or I hate it.  Funny, considering my other views are not at all black or white.

I still need to find a dress for homecoming… though there is still plenty of time.

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OH YEAH, I just remembered something very important!  LAURA IS THE WINNER OF THE 100th COMMENT AWARD!  Congratulations, Laura.  There will be a prize, I just have to decide what it will be… maybe a book or I could knit you something or buy you a candy bar or bake you cookies (you liked those butterscotch white chocolate ones… do you want me to make you some of those?) something.   Laura, what do you want?

Anyway, feel free to use this banner in any way you wish (the URL is http://storiesfromahat.wordpress.com/), and congratulations again!

It links to your blog, in case you were wondering.

Best wishes!

*************************

And with that cheerful  note, goodbye everybody!  I have places to go and things to see.  Actually, I do not, but I am leaving anyway.

Farewell!

*For some reason, every time I type ‘okay’ the spell checker tries to correct it and say ‘Tokay.’  What the heck is ‘Tokay?’  Okay, I just checked, and it is a)a wine, b)a name, c)a place in Australia or New Mexico, e)a type of gecko, and d)the name of a high school.  Interesting.  I guess you really do learn a new thing every day.

-Javier González-

El pasado miércoles 17 de septiembre tuvo lugar en Lavinia (Barcelona) una presentación de la bodega (y los vinos) del enólogo de origen bordelés Samuel Tinon.

Como siempre, el personal de Lavinia lo tenía todo minuciosamente preparado y Samuel Tinon en persona nos explicó su manera de hacer el vino de tokaji y su forma de entender la tierra y la viña de esta zona de Hungría.

Aunque Samuel es de origen francés, nos explicó (lo cierto es que tampoco podría ocultarlo) que es un enamorado de la región de Tokaji y que, en cuanto pudo, adquirió unas hectáreas de terreno en las faldas del monte Tokaji.

Sus explicaciones acerca del microclima de la zona y de las variadades de uva existentes fueron esclarecedoras y demostraron un conocimiento y una dedicación a estos caldos y a la uva aszú fuera de lo común.

Sin duda, nos convenció su entusiasmo y forma de “contar” el vino (en un perfecto castellano); pero sus vinos hablan por si mismos. Durante el evento, tuvimos la oportunidad de probar las tres marcas comerciales que realiza en su bodega (nos comentó que está preparando un cuarto vino un tokaji seco) y resultaron, como poco, sorprendentes:

• Samuel Tinon Tokaji Szamorodni Doux
• Samuel Tinon Tokaji Aszú  (5 Puttonyos)
• Samuel Tinon Aszú Esszencia

En resumen, una velada muy agradable a cargo de un enólogo con pasión y gran conocimiento de este marvilloso “vino de reyes”.

P.D.: Os recomiendo que visitéis su página web (aunque no está en castellano). Es un auténtico “manual” sobre el vino tokaji.

Bodega: Samuel Tinon
País: Hungría
Región: N/D (Tokaj-Hegyalja)
Año: 2000
Tipo: Dulce
Castas: Varias
Alcohol: 15.00º

Precio: 90€ (en Lavinia)

Nota de Cata: Ámbar de buena ntensidad . En nariz es abrumador y complejo, transmite una sensación de dulzor extemo como de una mermelada de albaricique o melocotón con miel añadida. En boca es muy denso y transmite sensaciones muy dulces, casi empalagosas. Un vino para tomar con cuchara

Opinión personal: En mi opinión se trata de un producto curioso, tanto por su elaboración como por sus características, pero me pareció demasiado intenso… Al igual que el propio enólogo creo que el tokay 5 puttonyos expresa más la tierra y la intención del productor.

Me pega con: Foie, quesos azules y postres cremosos

Bodega: Samuel Tinon
País: Hungría
Región: N/D (Tokaj-Hegyalja)
Año: 2001
Tipo: Dulce
Castas: Varias
Alcohol: 13.00º

Precio: 45€ (en Lavinia)

Nota de Cata: Ámbar de intensidad media. En nariz es elegante y complejo, con notas de frutos secos y especialmente de miel. En boca se expresa denso y graso, elegante y de gran intensidad. Un vino con peso y de un gran equilibrio entre dulzor y acidez. Muy recomendable.

Opinión personal: Gran vino. Tiene las características de su variedad pero gran personalidad.

Me pega con: Foie, quesos azules y postres cremosos

Bodega: Samuel Tinon
País: Hungría
Región: N/D (Tokaj-Hegyalja)
Año: —
Tipo: Dulce
Castas: Furmint y Hárslevelü
Alcohol: 13.00º

Precio: 26€ (en Lavinia)

Nota de Cata: Ámbar de intensidad media. Aroma de buena intensidad, elegante y complejo, con notas de albaricoque y nuez, también miel (aunque en menor medida que sus “hermanos” de Bodega). En boca se muestra fresco, denso y graso, con buen paso e intensidad media.

Opinión personal: La nota de cata es mía, así que podéis deducir que me gustó…

Me pega con: Foie y quesos azules

After our morning at the swamp, we bee-lined it from eastern Georgia to St. Petersburg on the gulf coast of Florida. Speed traps in po-dunk towns and sketchy gas stations did their best to slow us down but, at last, Caitlin was reunited with her besterestest friend, Kieley.

Celebrating their 18th anniversary as BFFs.

Caitlin performed a miracle and got Amadeus, the elderly bearded dragon, to eat for the first time in weeks. 

Andy and Amadeus took a nap together. Not seen: Amadeus waking up and flipping out.

Caitlin and Andy watch a swimmer drown in the lagoon.

A tokay gecko. Extremely aggressive and their bite can break a human finger. We caught anoles and watched it beat them against the stucco. Note as fun as cock fighting, but it’ll do.

Kieley.

Kieley’s fiance, Ari. He catches snakes.

Is that lamp wearing a hat?

One of Kieley’s paintings.

Hurry! Make sexy poses on each other’s cars for some reason.

Editor’s Note:  They were commemorating the reunion of their respective cars.  It was momentous.

Other Editor’s Note: Oh, that’s really interesting.

First Editor’s Note:  I’d say a real good retort here, but my mom is the real editor and won’t let me.  

Our last stop in St. Petersburg was at this road sign, which gets its name from Caitlin’s parents’ nickname for her.

Hurricane Gustav kept us in St. Petersburg for an extra night. At this point we were two days behind schedule. So, we threw out the schedule and enjoyed our time with Kieley and Ari. We went to go see “Hamlet 2,” wasted an afternoon watching “Constantine” on TV, and ate a gallon of tortellini soup. Andy and Ari caught live bait in the lagoon and fed it all, along with 17 hooks and yards of fishing line, to a shark. Oh, and a little Asian child danced for us at a restaurant.  Good times had by all!