Bites from Europe: A Post in Photos, Part I.

I spent four months in Europe, most of that time spent either on trains or somewhere on campus buckling down on schoolwork. One thing I wish I’d done more: photographed more of my meals & snacks.

Train life: One of my European staples, very early one, was the nutty, seeded, grainy bread found in bakeries and grocery stores.

Train life: One of my European staples, very early one, was the nutty, seeded, grainy bread found in bakeries and grocery stores.

Italian food in Budapest: cheese & herb-stuffed chicken topped with tomatoes.

Italian food in Budapest: cheese & herb-stuffed chicken topped with tomatoes.

Tiramisu in Roma on Mardi Gras.

Tiramisu in Roma on Mardi Gras.

Cold "pasta fresca" from a cafeteria on a Roman side street.

Cold “pasta fresca” from a cafeteria on a Roman side street.

More pasta in Roma - the best I had abroad!

More pasta in Roma – the best I had abroad!

Une crepe au jambon et fromage in Lisieux, France.

Une crepe au jambon et fromage in Lisieux, France.

Pain au chocolat in transit from Lyon to Barcelona.

Pain au chocolat in transit from Lyon to Barcelona.

A very unfortunate sandwich (brie and cranberry - delicious in theory, not so much in practice) but wonderful bravas in the background (small potatoes).

A very unfortunate sandwich (brie and cranberry – delicious in theory, not so much in practice) but wonderful bravas in the background (small potatoes).

The best way to finish off a not-so-good lunch: deep, dark, and dare I say deadly, chocolate cake from a professional pastry chef.

The best way to finish off a not-so-good lunch: deep, dark, and dare I say deadly, chocolate cake from a professional pastry chef.

Maria's fancy chocolates; the flavors included olive oil, rosemary, and lemon.

Maria’s fancy chocolates; the flavors included olive oil, rosemary, and lemon.

Churros con chocolata in Barcelona - or, in Catalan, xurros con xocolata. This might have been my favorite dessert in all of Europe. The churros were freshly fried then promptly sugar-coated at a small place down the road; we carried them in white paper cones to a cafe where we ordered our hot chocolate, a drink so thick you can't sip it - it MUST be eaten with a spoon, or consumed on a churro!

Churros con chocolata in Barcelona – or, in Catalan, xurros con xocolata. This might have been my favorite dessert in all of Europe. The churros were freshly fried then promptly sugar-coated at a small place down the road; we carried them in white paper cones to a cafe where we ordered our hot chocolate, a drink so thick you can’t sip it – it MUST be eaten with a spoon, or consumed on a churro!