|Turkish now has something to wear for next Saturday's|
I met up with Turkish this morning for the first time, chatting over coffee as we overlooked an indoor market. The blog is becoming generational now. He is a third generation gift exchanger--a friend of a friend of a friend. I'm beginning to feel a little like Will Smith's character in Hitch and soon will have flowcharts lining my home office walls.
|His smile was Photoshopped on|
-Profession: Biomechanical Engineer
-Favorite kind of cheese: Really stinky and oozy Brie
-What are the main differences between Turkish and Greek baklava and coffee?: There's no difference between the coffee, except where you are ordering it. The Greek baklava uses honey, but the Turkish one uses water, lemon juice and sugar to sweeten it.
-There's also the difference when talking about a giant hunk of sweating meat on a rotating cylindrical cone under heating lamps. In the U.S., we call it a gyro. In European countries, it's called a kebab or kebap. You find nothing gut-turning about such a sight?: Not at all. I like it. It cooks from the outside in, so you're always getting a crisp piece of meat. It's a perfect, low-maintenance system.
-You were born in the ancient city of Troy. Is anything in America 'old' to you?: When something's close to you, you don't appreciate it. I actually feel like I'm a tourist when I go back home to Turkey.
-You're our 12th bearded gift exchanger. Are you jolly?: I'm grumpy. There is no jolliness in me.