Saturday 3 August 2013

Returning to the glamour and clamour of New York

Waterbury to New York

We had a better chance to check out the Austrian style B&B in the morning, taking our place in the comfy dining room at a table next to a floor to ceiling, wall long window overlooking the forest. I jumped in surprise when a little hummingbird shot out from behind a tree, and darted in and out of a red bird feeder filled with sugar syrup. Apparently the B&B had recently won an award as the best place to birdwatch from in the region. The set of bird feeders were unfortunately mostly unattended this morning, as we were told a nearby eagle had taken up residence (understandably, given the smorgasboard on offer!) The few birds around were either very brave, or very fast like the hummingbird!



We’d changed tact slightly, so were arriving back in NY a few days ahead of our original plan. Early to Waterbury station, we grabbed a Green Mountain coffee to go, and settled into the train ride back with our snack bag, the Mac and a few paperbacks.  

Waterbury station
As we drew closer to New York, we took a scattergun approach to finding accommodation and emailed half a dozen interesting places on Airbnb. Luckily enough, a guy called Adam, who lives with his girlfriend Maria in East Village got back to us quickly, and we were set.

By early evening we arrived at their neat & stylish ground floor apartment, dropped our bags in the basement room, and spent some time chatting to Adam. Laundry on at the laundromat down the road, we filled the time with a few beers at a small bar, Against the Grain.  The US has come a long way from the weak tasting Budweiser that Billy recalled as the only beer you could find. All the bars have a separate beer menu which we found gave us almost too much choice. First world problems, huh. 



With our washing done, we grabbed dinner at Fonda’s a Mexican restaurant with incredibly fresh, tasty Mexican food. Each dish we tasted had a unique set of flavours, unlike Australian Mexican where everything merges into one flavor predominantly of salt, paprika and cumin. 

Before we knew it, it was almost midnight. The early birds have become night owls!

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