http://www.makepovertyhistory.org.nz beautiful monsters: Procrastination Central

August 05, 2003

Procrastination Central

Iím having trouble finishing the essay for one of my courses this week. Actually, I havenít made it past the first line. We were given a choice of four opening lines, and I didnít like any of them but Iíve chosen ďTravelling, for a ( _____ ), into unfamiliar territory is likeÖĒ And Iím starting mine ďTravelling, for a teenagerÖĒ but I donít 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. LikeÖ???

My back is really painful today Ė itís been getting worse for a while. I donít think Iíve been getting enough exercise and my posture is atrocious. Iím contemplating going back to physio but I think first I should try sitting up straight.

Iím trying to write a review of Fire & Hemlock that doesnít sound too whiny. Itís not that I didnít like it, I just didnít think it was a masterpiece either. All my book reviews seem to be turning out really negative. Itís not that I donít like booksÖ Iím just fussy at the moment for some reason.

I might make lunchÖ I bought eggs. I was a staunch vegan for several years, but now Iím eating (free-range organic) eggs. But I donít really know what to do with them. How do you poach an egg?

Posted by Fionnaigh at August 5, 2003 02:06 PM
Comments

Poaching 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 PM

scrambled 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