I often panic when I find myself on time for class. Why? Because being on time means that at any second the professor will start class. I need time to set up my things and change seats if I have to. I think 10-15 minutes is sufficient. So, when I arrived 20 minutes early at the Grand Pavilion inside the Albuquerque Convention center, I felt I would have time to get settled. I thought I had the wrong room when I found a small congregation in front of the double doors. I was shuffled to the back of the room and found a lovely spot on the floor. I stepped on toes to get to the back and people hoping to get closer to the front stepped on mine. After the speaker finished, many rushed to the front to ask questions and sneak business cards in. Being the clever student that I am, I attempted to leave. All I saw was a stampede of Birkenstocks and khaki ahead. I pushed my way through the door only to discover people had lined the sides of the door and completely blocked the entrance for at least 5 feet. But I made it. Who was the important person at the Convention Center in Albuquerque, New Mexico that garnered such an eager crowd? The last time this happened to me was when I came to see Robert Pattinson (although I was inches away from Robert, I was so far back, even with my glasses on I could not see the speaker on this occasion). Well, the important speaker was none other than Dr. Levine, an expert plant biologist. His lecture, entitled “The importance of niches for the maintenance of species diversity” was the first lecture I attended at the 94th annual Ecological Society of America conference in New Mexico.
As you know (most faithful readers), I was asked to present my research (by my mentor) at the ESA meeting this summer. There were thousands of presenters. Ecologists from all around the world (I met people from Argentina, Australia, England, Mexico, China, Germany, and Japan) descended on downtown Albuquerque, booking all major hotels within a 10-mile radius (Double Tree, Hilton, Embassy Suites, Hyatt Regency, Marriot, Plaza). My labmates Tom and Amanda presented as well. We all did spectacularly (naturally). It is exciting and scary presenting research in front of so many PhDs. I listened to many many talks and had intriguing conversations about the devastating effects of invasive species on native populations. By the end of the week I was exhausted.
While Tom was away, someone had to watch his Kitten, Cocoa. So, my family it was again. Lucky them. Look at how big he has gotten!
Big kitty sleeping
Always sleeping...Did you know cats sleep on average about 18 hours a day?
I miss you sweet Cocoa Bean!!!
Honestly, I had a very good time. You know what is coming next… I had a TON of very delicious dishes. I had the most wonderful sopaipillas in Carlsbad. Then in Albuquerque, the hotel we were staying at (Embassy Suites) served up warm and fluffy omelettes (for free). (Wow, Microsoft Word is saying “omelettes” is spelled incorrectly…and sopaipillas/sopaillas). I had miniature kobe beef burgers with honey ice cream and a chocolate cake meant for two. I walked downtown by myself to find Albuquerque’s number one ranked eatery (according to some online sources), the Artichoke Café. It was quite frightening but I am quite the daredevil when it comes to food. I think McGrath’s at the Hyatt Regency is tastier (the staff and atmosphere are also more friendly). I already miss my server of 3 days, Miss Gina. (See Food Diary at the end of this blog).
Other than the food, the actual presentations were very interesting. I caught myself listening and engaging in discussions that were an hour long. Creepy… My freshman year, we were obligated to attend talks given by professors the biology and chemistry departments invite. Almost all of the talks went way (waaaay) over my head. I fell asleep sometimes (after 3 hours of organic lab, a one hour talk about benzenes is hardly the best wake-me-up). This summer there were seminars on campus and I listened to them, understood them, and found them quite interesting. So, after three years of biology and chemistry (and Trinity in general), I can say I learned something. Or I at least learned to pay attention and stay awake. But, a part of my alertness is a result of interest in what I do. “Invasibility reduction by edaphic manipulation” was enlightening because I found the plight of the bay checkerspot butterflies to be quite heart wrenching. “Optimal stomatal behavior” in desert plants was a pleasure to listen to because it changes a fundamental theory about plants that I had to learn only a few years ago. Maybe I am just weird...or I am hanging out with the wrong kind of people (the tree-hugging, earth-tone wearing crazies).
FOOD DIARY...
Below are a few select pictures from my food blog (Avec du thé) of my last two weeks. If you are hungry right now...stop reading. Go get a good bar of chocolate and then proceed.
Miniature coconut cupcakes I baked before leaving on the trip. In case i got hungry. I needed energy.
I ate this the day before going to New Mexico. Free chocolate cake is really the best chocolate cake. Eating lunch with my sister at Piatti's. The waiter (named Memphis...who is most likely a super model on his off days) congratulated me and my sister on our job well done of eating by giving us the cake for free. It was huge.
First night at the Embassy Hotel's Cyprus Grill. Bacon wrapped filet mignon. They ruined this cut of meat... Cyprus Grill ruined a lot of things...
But they got this right. French onion soup. Sorry about the poor quality. A cellphone picture.
Mixed Berry Mascarpone Cake at Cyprus Grill. Not fantastic. The fruits were a bit bland and the cake a bit dry.
Chocolate cake meant for two...normal people. One for me. Moist but not nearly as good as Piatti's warm chocolate cake.
Day 2. Catch of the Day. Salmon from Artichoke Cafe. Very delicious. The couscous was bleh though. I loved the mini cornbreads as appetizers. The soup (coconut milk and corn) was tasty but after my long (dangerous) walk to the restaurant I needed something more hearty...
Dessert at the Artichoke. Olive oil orange cake with orange zabaglione and peach Reisling compote. Very good flavor (just as my waiter said) but horrendously dry. I couldn't even finish it. Maybe it was the altitude but a lot of cakes in New Mexico were very dry indeed. Also, the Riesling aroma was way too strong. I have an aversion towards alcohol so this really destroyed the cake for me.
Day 3. Went to McGraths. Good choice. This was my absolute favorite in Albuquerque. Miniature Kobe beef burgers with super crispy fries and three different dipping sauces. (From left to right, excluding the obvious ketchup, ancho ketchup, spicy Dijon mustard, and herb aïoli). How can I have gone through 21 years of my life without having aïoli? I need to let other people know it exists.
For dessert...honeybee ice cream. Vanilla ice cream on top of seasonal fruits, drizzled with honey and garnished with a crunchy florentine. Tom ordered the same mini burgers and ice cream the following day but could not finish the ice cream. I scoff at his weak stomach. He askes me where I put it all. Naturally in my belly...
Day 4. McGrath's again. Fish Tacos. I have never had them prepared this way on a crunchy taco shell. Very good.
Day 5. Kobe Wagyu Burger with crisp (really crisp) fries. This burger has a fried egg, provolone cheese and grilled pineapple slices (which I was skeptical about but wow...who knew that pineapples could add so much life to a hamburger).
Tea at McGraths.
Coffee at McGraths. I am always promoting drinking tea (because it's awesome) but I am learning how to appreciate coffee. A lot of people like it with their desserts. I am doing research to see what is bad, good, and fabulous. It is hard. Harder than my attempt to try all desserts at Piatti's.
Chewy chocolate cookies with cherry sauce... made after coming back. I needed it.
Tea leaves baked in the cookies. Tea Cookies. What a good idea! Baked for afternoon tea. I woke up one day and realized that I had way too much tea so I started setting up tea tasting parties with my siblings. These cookies barely used any tea though...must make more...
