Thursday at the Museum

So, today we continued working at the Larnaka District Archaeological Museum’s satellite storage facility. Bill and I continued to go through our artifact collection, fixing minor issues and making sure every type of artifact is represented in our ceramic catalogue. It was a slow day, while it was not too hot, I was really tired since my jet lag always hits me harder on night 2. Plus, as a bonus, the two small children in the hotel room next door started running up and down the hallway screaming at the top of their lungs at about 5:00 AM. While I understand kids will be kids, I was disappointed that the parents did nothing to control them.

Anyway, on to important matters. Last summer I started a very important research project that I have continued this summer – rating the various flavors of potato chips on the island.

I started yesterday with Lays Cider Vinegar – made with 100% Cypriot potatoes. I have to admit that there really wasn’t much cider vinegar flavor, it was very mild and hard to taste on every chip. I give it a **** (4) on a scale of 1-10.

Tomorrow’s flavor – Cream Cheese and Bacon

To recap last year’s research:

• Argentinean Steak — ***** (5)
• Barbecue — ******** (8)
• Cheese and Onion — *** (3)
• English Cheese on Toast — ***** (6)
• Greek Salsa — **** (4)
• Mediterranean Herb — ****** (6)
• Prawn Cocktail — ********** (10)
• Salt and Vinegar — ******* (7)
• Brazilian Mango and Chile — **** (4)
• Thai Sweet Chile — ** (2)
• Oregano — ******** (8)
• Quavers with Cheese — ******* (7)

RSM

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