We're Here

Terms like "yesterday" and "tomorrow" and "today" have little meaning after a trans-atlantic flight and a 7-hour time difference.
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Broadcasting to you from Stockholm, Max Eddy is back on the internet. Unlike our trip to Iceland, Claire and I have excellent wireless internet in the hotel and I'll try my best to keep you all up to date as to our adventures.

This will primarily be done in pictures.
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Our adventures on Sunday were focused on the Carl Milles sculpture garden (conveniently located directly next to our hotel), and our dinner in downtown Stockholm.

Carl Milles will be familiar to anyone at the University of Michigan. Milles moved to Michigan where he made over 70 statues, one of which being the fountain of Triton between the Michigan League and the Hill Auditorium through which students process at the beginning and end of their academic careers.

You know, this one.

Stockholm is a beautiful city, and its a great time to be here. THe days are bright, the weather is on the cooler side of fair -- which is perfect for me. Despite being jetlagged to hell and technically having been operating for something close to a continuous 48 hours, we thoroughly enjoyed ourselves.

Of particular note was the Prinsen restaurant. I don't know what I ordered but I got it in lieu of meatballs since they were out. It was small potato chunks with sauteed onions and delicious chunks of beef. The beef was tender, juicy, seasoned as if for a god. The potatoes were quite good on their own, but eaten with a fresh raw egg yolk poured over them. The effect is a really rich eating experience.

Keep in mind that I am not a fan of softboiled eggs, or even runny scrambled eggs, and I still thought this was delicious.

Also of note was the Underdog beer. It looks like a pilsner, but is in reality a Lager of some kind. When you take a sip, the initial flavor is very strong, similar to that of Guinness. The twist is that there's no finish to it; after that first burst of mouth-filling hop-flavor the beer finishes with a refreshing mild crispness.

Ba will be pleased to know that I sampled several varieties of pickled herring at the beginning of the meal, and loved them all.

Here's the image of the day for Sunday.

From Sweden

Click the photo for the entire album, or just click here.

Obviously there isn't much explanation right now. The idea is that I'll post a few pictures when able and backfill with information as I go.
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It's currently 8am on Monday in Stockholm. The plan for today is to take the boat to Uppsala, stopping for a few hours in Sigtuna. We'll take the train back this evening.