According to the map, it looked like we only had to walk a few blocks to get to our destination. Unbeknownst to us, London blocks are a lot bigger than New York City blocks. They also seem to twist and turn and lead you in the wrong direction. At one point we wound up by Harrod's, trying to find some internet to activate google maps.
We finally made our way to the right street and slowly began making our toward our hotel, checking building numbers as we went. Counting, counting, wait, where's our hotel? We had passed from one building number to a much higher number, skipping our desired number in between. We circled the block, thinking that we just couldn't have missed a huge Marriott hotel. Maybe it was the jet lag, maybe it was the crazy London numbering system (I blame you London!), but had we kept walking to the next block, we would have found the hotel.
Soaked to the bone, we checked into our hotel room. After changing into dry clothes, we headed out to find what we knew was close, Wagamama. Those of you who have no idea what I'm talking about are confused. Those who do know what Wagamama is, understand. Located all over the city, Wagamama tempts you with its noodles, soups and salads. If you are in Boston, you should get yourself to Quincy Market. You'll find Wagamama there.
The soup that I got warmed me through and through. Boyfriends Chicken Katsu curry (his favorite and the only thing he ever orders there) tempted me too. Wagamama fueled us for the crazy trip ahead and brought me my first cookbook of the trip.
Thankfully the rain abated (just after we got to our hotel) and gave us a few beautiful, sunny days in London.
One Year Ago: Buttermilk Cornbread
Raw salad & Wagamama Dressing
Adapted from the Wagamama Cookbook
1 red bell pepper, chopped
4 cups spring mix greens
1 English cucumber, sliced
1 pint cherry tomatoes, halved
1 shallot, minced
1 1-inch piece fresh ginger, peeled & grated
1 clove garlic, minced
1 1/2 tbsp rice vinegar
1 tbsp ketchup
1 tbsp water
3 tbsp lite soy sauce
100mL (3.5 oz) light olive oil
Toss fresh vegetables in a large bowl. Combine ingredients, shallot to olive oil, in a small bowl and whisk together.
That's about it. It's a salad, you know the rest.