Some photos

There’s a lot I want to write about, but as is so often the case I don’t have time to get into it right now. I’ll just bullet-point a few things:

-I’ve downloaded a program to try and help cure me of my computer and internet addiction. It reminds me to take breaks every half hour. I haven’t used it for very long yet, but I’m hopeful that it will help me reshape my habits.

-My creative writing professor says my story is good and that he’s impressed with the extent to which I was able to convey something that is difficult to convey. I trust his opinion, so I’m pleased that he thinks my story is something to be proud of. I am proud of it.

-The 2005 meeting of the Organization of American Historians will probably be held in San Jose, instead of in lovely San Francisco. This is a shame, but on the other hand, it’ll be a lot more convenient now for me to get to and from the meeting, since I’ll be home then for Spring Break.

-A list of tips and websites I made for apartment-hunting in LA has helped someone else find an apartment! This is very gratifying. At some point when I have time I’ll make the list into a webpage and post that. If you would like to see it now, download the Word document here.[no longer available]

And now, some photos.

This weekend while I was at home, Erik made a wonderful sketch of me reading.

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The proportions are a little off, but it really captures something about me.

Tonight I had a big craving for short-crust pastry, so I tried out Ellen Leong Blonder’s recipe for savory dim sum turnovers. I made a tasty filling with textured soy protein, potatoes, onions, green onions, and curry powder. I was stupidly short-sighted and made the filling first, so it sat around while I made the pastry dough and chilled it for a while. (It was supposed to go into the fridge for an hour, but I was hungry so I stuck it in the freezer to speed things up.) The dough is almost all shortening, so it was very soft and forgiving to work with.

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The pastry was incredibly, wonderfully flaky, without a doubt the flakiest pastry I have ever made. Almost like phyllo, but more substantial.

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Problem was, since it was shortening and not butter, it also had very little flavor. All texture and no taste. Sigh. Next time I’ll try half butter.OLYMPUS DIGITAL CAMERA

Also, I was craving a more tender dough, a little more moist than this one. But oh well. These were very satisfying hot out of the oven. And I had five kiwis for dessert. Not such a bad dinner.

[This post was imported on 4/10/14 from my old blog at satsumabug.livejournal.com.]

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