As I walked down the street in the morning on my way to KIT, I noticed this pretzel carved into the corner of the building. I had walked down this street several times before but never noticed it. I glanced around the corner and, sure enough, a bakery was still there. So of course I had to try their wares.
This is part of their extensive selection. I bought a half of a sweet ring.
And here is my slice, enlivening our technical discussion.
For our afternoon break, we went to Neff bakery and I ordered this very nice Linzer torte. As one of the students pointed out, this originated in Linz, Austria, not Germany, but that didn't stop me from enjoying it.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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