My thesis is going fairly smoothly so far (actually a little ahead of my self imposed schedule) but it's amazing how the technique of marinating can be applied to writing. In order to marinade something you steep it in a highly seasoned mixture until it takes on the desired flavour. When it comes to writing, and I'm assuming the same technique can be applied to many other things as well, things go far smoother when you let things sit for awhile and settle, marinade. Or I guess an even better metaphor would be the practice of letting a freshly cooked piece of meat sit for a few minutes to let the precious meat juice settle back into the meat. If that stage of the cooking process is rushed once the meat is sliced all the juices run out and you're left with a dry, far less tasty piece of meat.
It's very important that I have a moist, tasty thesis so it's going to rest for the weekend. The current plan is to take a red pen to it sometime next week. Then take it to Prof. Glick (my adviser) the first week of August for more fine tuning. Ah the humbling process of editing, nothing quite like it.
(The above lyric is from the song SpottieOttieDopalicious by Outkast, big tune.)
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I'm making jook (aka congee) for breakfast today using David Lebovitz's recipe. It's not quite ready as I type this, I"m trying to let the falvours get to know one another as Lebovitz suggests in his recipe. It's pretty. I like the green flecks of the peas and garlic scapes.
I really hope I've found a solution for breakfast. I've been eating cream cheese and cucumber sandwiches for the past six months. Time for a change. Recently I've been getting into fermentation, which even as I type this seems like a weird thing to be 'into'. Two weeks ago I started a batch of Mexican pineapple vinegar, from Wild Fermentation by Sandor Katz, I tasted it on Sunday and it's almost got a vinegary taste. It needs another week or so of fermenting on the counter I think. I've been spending a lot of time with offal and meat in general because of my new project www.eatingnosetotail.com. Right now I'm making a tongue and I'm going to serve it with Fergus Henderson's green sauce. The recipe for this sauce called for half and quarter bunches of various herbs. So now I have a surplus of beautiful herbs in my kitchen. My apologies for the blurry picture, all the batteries in the house have simultaneously gone dead, so this was taken with the built in camera on my computer.
I did not throw up on the podium. Awesome. I'm leaving on Thursday for the conference in Pennsylvania. Last week I was excited but felt pretty confident overall, this week I'm definitely nervous. Still excited, but nervous too. Nauseous excited would be the most apt description. For those of you who don't know me outside of the interweb, I'm tall. Above average for sure. In my teen years I briefly had the nickname "Freaky Tall". Although I have tall on both sides of my family it seems that a lot of my peers are also taller then their parents, and many are taller than their grandparents (even taking pre-old age shrinkage into account). This Friday and Saturday I'll be attending at Transatlantic Perspectives Conference at BU. Friday I'm taking a class about fermentation, which I'm really excited about. I grew up helping my Grannie make saurkraut in her basement but I'm excited about learning about yogurt, kimchi and beer. www.eatingnosetotail.com I've started a new project, and I hope everyone will come over and take a look. |
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