Pork, Fish, Beer, and Vodka

Had a relatively busy day today, filled with meetings at the University of Warmia & Mazury. The campus is vast and beautiful. The University is relatively young (with a history stretching back to only a hundred years or so). We met with the Associate Dean and with a group of faculty.

Highlights were lunch, where I had Carpacio Pork (very thinly sliced raw pork) and a breaded pork fillet (another Polish specialty) and beer. For dinner we started with Zyviewc beer (pronounced Zhi-vee-yets), Chlodnik (a cold, yogurt-based "soup" with beets and other vegetables) and sauteed pike-perch with wild forest mushrooms and deep fried potato cakes (another local dish). This was chased down with Zubrowka - Polish bison grass vodka. The vodka is very flavorful and has this relatively strong flavor it gets from a particularly tough, scented grass that the bison feed on. Dinner was at this beautiful restaurant (Prgystan) on a lake.

Again the weather was beautiful with a slight breeze and neither warm nor cool temperatures. I would guess, in the low to mid 70s.