Today, I tried going to a figure drawing session, but unfortunately a volunteer at the Cambridge Art Association forgot to come unlock the gallery, leaving the model and a handful of artists stranded in the light rain for half of an hour before we made the collective decision to head home.
Afterwards, my friend took me to a Vietnamese restaurant, and actually, phở, is one of my favorite dishes in the world. Hailing from San Francisco and Washington DC, I've had my fair share of pho dishes and banh mi, which are popularized Vietnamese foods here in the States. It's one of those classic, fairly simple foods that one doesn't often get tired of.
Wikipedia claims that there isn't a direct origin of the beef broth- and rice noodle-based dish, but it tells the story of the French bringing about a wide availability of beef to Vietnam and the southern Chinese workers who popularized the dish due to its similarity to dishes from the homeland. Eventually, it become widely made and sold by street vendors who would spend countless hours cooking broth over slow and low heat, serving it up with all parts of the cow, including flank, brisket, tendon, or tripe.