Greta and I will be attending James Beard Award Winning Chef Tim McKee’s “Sea Change” restaurant tonight in the Guthrie Theatre before attending “The Importance of Being Earnest.”
Very excited about this!
Moving on, or out, or something… I guess?
Last checking the clock, and yes, I do have a clock, I see that the time is quickly approaching. Soon I will no longer be in college, and will be thrust out into a somewhat scarier world (at least scarier than the world that was mildly scarier than the other world, which of course built on mild scariness of the worlds that preceded it).
To be honest this new world, optimistically bright but doubtfully blurry, that will perhaps come to (hopefully briefly) define post college life has me a bit nervous.
Nevertheless, I am jumping ship. Leaving an otherwise fine situation of college life for something new. It truly was fine, I love the folks I have grown with over the past years at that house but, with cautious optimism that’s probably mostly running on fumes, I’m going to give it a go… and get ready for whatever comes next.
I’ve got a few ideas in mind, and I’m banking pretty heavily on them. I guess I’ll let you know how they turn out.
Anyways, this was a really introspective “sublease my house” pitch… if it worked on you click over to the craigslist ad here
Courtesy of the New York Times, registration may be required.
I love that in the second to last course I take in college, my professor is still putting Mickey Mouse stickers on my papers.
Slaughterhouse Live - New York Times
Interesting feature on growing popularity of the craft of butchering, and the reevaluation of the role of meat in the way we eat. (Side note - Registration required with the New York Times to read)
“…the intensity of fishy aftertaste was increased by the addition of ferrous ion in model wine and suppressed by the chelation of ferrous ion in red wine. This was identified through research methods including: getting tanked on red wine and eating a bunch of scallops”
