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A nice, relaxing Sunday. Honestly.
I'm feeling fairly relaxed right now, which is good; the day started out hectically. I decided that I definitely needed to be at dance guild today (after being, you know, sick. for a quarter.), so I got up fairly early, made myself a fried breakfast of ham, egg, and bread, and headed off. Unfortunately, there was a bit of behindness floating about, so I ended up driving to campus, dropping off Kevin en route. It's far from my favorite method of getting to campus, but eh. I'm happy to report that I didn't get there too late (and I remembered accurately where Royer is -- thank God I used it as an emergency bathroom stop a couple months ago), and that the guildian dancers are during a god job with Jenny Pluck Pears, which is, honestly, quite a tricky dance. The division of the 6/8 meter switches from duple to triple partway through, and it can mess you up if you're not careful. Working Title (the group of veterans I'm performing with: me, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
knightvln, pyralis_phyre, talyr, whisperwheel (and merodi_no_yami!)) performed the piece that we're doing for Madrigal, which was well-received. This is nice, since I think I speak for all of us when I say our four-week break over the holidays had us all a little freaked.
Returning home, I made chicken paprikash, which I've been wanting to make for a while. Kevin and I went to Penzey's yesterday (or the day before?) withbustysinclare (another convert!). I picked up the spices that I was lacking for Kevin's fabulous dhal recipe, some shockingly sexy Vietnamese cinnamon (no, seriously), and two types of Hungarian paprika. Specifically so I could make chicken paprikash. I can't explain it, I've never had the dish before tonight, but it's so good. How can you not like chicken in a paprika- and onion-flavored sour cream sauce? It's usually served over spaetzel or some other kind of egg noodles; I used couscous, because that's what I had around. I think they're just as creamy as fresh spaetzel, so that was nice. Anyway, a definite success. The two types of paprika were handy, since they meant I was able to do a 1:2 mixture of half-sharp and sweet paprikas, making the dish a little spicier than usual (and thus right up my alley) without overpowering it or ruining the flavor with something like cayenne or chili powder. Plus I bought this random sour cream at Giant Eagle that turned out to be ridiculously thick, and that was a big boon.
After dinner what did I do? Mostly I watched things that had been DVR'd: NUMB3RS, 30 Rock, Law & Order: SVU, Iron Chef America. Also read Thomas A Vogler's "When a Book Is Not a Book" for Art seminar (it's an article on art books and book-objects). And now I think it's time for bed, now that I've drunk a couple glasses of wine and caught up on my preferred slices of the popular culture. Tomorrow's a day for a lot of reading, I think. Lots of poetry to read -- including an issue of The Journal -- and some Middle English to read as well.
That reminds me. I don't believe I've done the quarterly round-up of courses. This quarter I will be taking
Anyway. Wow. I just managed to get myself all worked up. Jeez. Bedtime it is.
knightvln, pyralis_phyre, talyr, whisperwheel (and merodi_no_yami!)) performed the piece that we're doing for Madrigal, which was well-received. This is nice, since I think I speak for all of us when I say our four-week break over the holidays had us all a little freaked.Returning home, I made chicken paprikash, which I've been wanting to make for a while. Kevin and I went to Penzey's yesterday (or the day before?) with
bustysinclare (another convert!). I picked up the spices that I was lacking for Kevin's fabulous dhal recipe, some shockingly sexy Vietnamese cinnamon (no, seriously), and two types of Hungarian paprika. Specifically so I could make chicken paprikash. I can't explain it, I've never had the dish before tonight, but it's so good. How can you not like chicken in a paprika- and onion-flavored sour cream sauce? It's usually served over spaetzel or some other kind of egg noodles; I used couscous, because that's what I had around. I think they're just as creamy as fresh spaetzel, so that was nice. Anyway, a definite success. The two types of paprika were handy, since they meant I was able to do a 1:2 mixture of half-sharp and sweet paprikas, making the dish a little spicier than usual (and thus right up my alley) without overpowering it or ruining the flavor with something like cayenne or chili powder. Plus I bought this random sour cream at Giant Eagle that turned out to be ridiculously thick, and that was a big boon.After dinner what did I do? Mostly I watched things that had been DVR'd: NUMB3RS, 30 Rock, Law & Order: SVU, Iron Chef America. Also read Thomas A Vogler's "When a Book Is Not a Book" for Art seminar (it's an article on art books and book-objects). And now I think it's time for bed, now that I've drunk a couple glasses of wine and caught up on my preferred slices of the popular culture. Tomorrow's a day for a lot of reading, I think. Lots of poetry to read -- including an issue of The Journal -- and some Middle English to read as well.
That reminds me. I don't believe I've done the quarterly round-up of courses. This quarter I will be taking
- Graduate Poetry Workshop with Hudgins
- Literary Publishing and Editing with Fagan
- Later Medieval English Lit with Green
- Seminar in Studio Art: Word and Image with Silver
Anyway. Wow. I just managed to get myself all worked up. Jeez. Bedtime it is.
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oh and TARTUFFE=AWESOME! Who were you? I wrote 2 very extensive research papers on the play (not the written play but performed play)
P.S. did I mention I was dating someone?
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You had mentioned you were dating somebody. When you gonna tell me about it, hein?
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When do I get to read some of your poetry???
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Good luck with the quarter, i only have 2 quarters to go including this one. :)
Laters
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