I’m having trouble finishing the essay for one of my courses this week. Actually, I haven’t made it past the first line. We were given a choice of four opening lines, and I didn’t like any of them but I’ve chosen “Travelling, for a ( _____ ), into unfamiliar territory is like…” And I’m starting mine “Travelling, for a teenager…” but I don’t know where to go from there. I want something that captures how teenagers are so messy and complicated anyway, and then you go and throw one into a new place with new people and new everything, and it all goes downhill. But I want to say that in some sort of funky metaphorical way. Like…???
My back is really painful today – it’s been getting worse for a while. I don’t think I’ve been getting enough exercise and my posture is atrocious. I’m contemplating going back to physio but I think first I should try sitting up straight.
I’m trying to write a review of Fire & Hemlock that doesn’t sound too whiny. It’s not that I didn’t like it, I just didn’t think it was a masterpiece either. All my book reviews seem to be turning out really negative. It’s not that I don’t like books… I’m just fussy at the moment for some reason.
I might make lunch… I bought eggs. I was a staunch vegan for several years, but now I’m eating (free-range organic) eggs. But I don’t really know what to do with them. How do you poach an egg?
Posted by Fionnaigh at August 5, 2003 02:06 PMPoaching an egg is basically frying it in water. Put maybe two inches of water in your frypan, some salt and a little vinegar, boil it up and then crack the egg into it. The result will be softer and squisher (and less greasy) than a fried egg, but go on toast better than a boiled egg.
Posted by: H. Blackrose at August 5, 2003 03:57 PMscrambled eggs are my favourite. take a couple of eggs, some milk (soy works okay), salt and herbs and spices of your choice (I like paprika) and mix in a bowl. Heat some fat (veg or animal) in a pan till it is just below smoking, and throw the mixture in (then drop temperature a little). Move the mixture around in the pan until it looks edible. If you're using a good cast iron pan you can achieve a really nice brown crusty bit where it heats against the pan in the fat.
Good with spinach, root veges (onion and kumara hash v. good), evil yeasty grain (toast), anything else fried (especially muchrooms or tomatoes).
Damn. Now am hungry. Nope, blog is not tasty today.
Posted by: .carla at August 5, 2003 05:06 PM