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The last leg of our Romanian journey leads us to the village Urziceni, nearby the town Carei next to the Hungarian border. We leave Odorheiu early in the morning. For the 400km to drive, we have to calculate a ride time of 7 to 8 hours.
With the feeling of having made friends here, we say good-beye to Odorheiu, which has become familiar to us in the few days we were staying.
We enjoy the ride on the well constructed road with not too much traffic.
The eyes can take a rest on the fully grown landscape.
In the late afternoon we arrive Urziceni. We and the soup are invited by a friend of Csaba named Attila. He and his wife Maria entertain us to a meal composed of a delicious vegetable soup, selfmade sausage and bacon products and for drinking lots of excellent homemade wine.
As every good meal and every good wine, also the dinner with Maria and Attila is conductive to stimulated communication.
Attila is the owner of a company with 25 employees, where special varnish and wood paints are being produced. He tells me, that for him the rely on the quality of a business partner's handshake is still important. If a partner says so and so, then he assumes that it is so and so. He believes, that placing trust in relationship is mostly worthwhile, even when he could get disappointed by a business partner. If so, he will make no more deals with this person in the future, but with all the other ones, he can rely on, business partnership will be much easier.
I totally agree with Attila in that case. Today's raging anxienty, which is being exploited by politicians in the most shameless way, is leading to a general loss of natural confidence in oneself and equally in other people. A deficit of trust causes mistrust and where mistrust sprawls, animosity isn't far.
You could name Attila a nearly autarc self supporter, although he is a sucsessful business men. Fruits and vegetable are growing in his own garden, he has his own wine, gets potatoes from the neighbouring farmer, and meat from the self slaughtered pig. Twice in a year Attila slaughters a pig to produce sausage, bacon, greaves and meat, as he learned it from his parents, who have adopted this tradition from their own parents.
Thereby, Dimitris from Mykonos crosses my mind. Another variation in the variety of common traditions, gathered by the soup on its journey.
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