At first, he seemed daunted. I was surprised, having expected him to adapt quickly to such a beautiful new habitat. It's so much bigger, so much cleaner, so much brighter. It even has a stellar view of the backyard, looking straight out of our biggest picture window. All he did was knock over the foliage and paw around at the pebbles.
Then it occurred to me that, although boundaries keep us penned in, they can also be comforting. Maybe Tick Tock liked being in a tank that forced him to climb out and test his limits on a regular basis. Maybe it was important for him to struggle up the walls and flip himself over time and time again. Maybe he liked the challenge.
About an hour into his resettling, I noticed Tick getting more comfortable. He seems to like the babbling brook sound of the new filter and the spacious basking platform. He also likes having the kittens sit on the ledge in front of him and visit. I think he just needed some time to reassess his situation and realize that everything was okay. The world is bigger but still within his reach. No matter how high you set your goals, you need to make sure you keep yourself grounded.
I can't believe I learn so much from a stray turtle.
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The big surprise came when he cracked it open (I hate when they bite their lollipops!), the center is filled with a tart, sour powdery center. And it fizzes in your mouth!
The cigar-sandwich consisted of braised pork confit and (something else), mixed with in house pickles and white bread, deep friend, wrapped in braised collard greens then in smoked red pepper puree sitting atop a bed of ash made of black and white sesame seed ground with Cuban spices. The presentation is wonderful. It was a bit salty, but overall crisp, chewy, and satisfying.
No, watermelon soup! This got points for originality, but then again so did every other course of the evening. Dig if you will this picture, watermelon consomme with ginger and lemon, “scallop sous vide in lemon oil” with citrus peel for flavor and a bit of mint. The broth itself was intriguing, but the fish combo didn't work for my Mom or me. For what it's worth, I'm not a huge fan of Bubble Tea, either.
This mouthful was made with rabbit loin and brussels sprouts wrapped in mushroom paper and rolled in rice, as well as sesame and poppy seeds. It was served with aoli with allspice, and daikon marinated in beet juice instead of ginger and freeze dies peas instead of wasabi. Tasty as long I could keep thoughts of cute little bunnies out of my head.
Delicious course; I especially like the sweet and delicious glaze that had just a hint of spice.
