I think I'm pretty well recovered from the semester by now. Grades came in, and I managed to maintain the 3.85 GPA, yay! I think I have an interesting mishmash of jobs for the summer, including keydesking, working an a professor's research project, and archive/database work in the music library, which starts tomorrow. Meanwhile, I'm enjoying the chance to do some good cooking with farmer's market produce and read trashy novels. Being recently reminded of the series, I picked up a few of Anne McCaffrey's Pern books to read or reread, as the case may be. The writing, never stellar, was definitely better in the earlier volumes. I nearly cried reading The Masterharper of Pern. Bad enough that McCaffrey turned Robinton, formerly one of the series' more interesting characters, into a raging Stu, but she also revealed just how little she actually knows about music. But then, I also have Terry Pratchett's Going Postal to make up for that. And who knows, I might just be able to finish Mr. Midshipman Hornblower.
I was also looking through The Williamsburg Art of Cookery today. It's not just a compilation of old-fashioned recipes. It's the recipes printed just like they would have appeared in, say, 1850. I think maybe I'll try this one, just because I like the text:
Take fome Onions cut in very thin Slices, ftew them till tender, in a fmall Quantity of Water, then add Milk, let it all boil together, at leaft half an Hour, with a pretty many Blades of Mace, and a quarter of a Pound of frefh Butter; a little before it is taken up, thicken it with the Yolks of two Eggs well beaten, and fome Parfley, pick'd and chopp'd very fmall; falt to your Tafte: Serve it up with Toaft cut in Dice.
About four large Onions will do to two Quarts of Milk.
Recipe is from 1753.
Hmmm. Maybe I should go cook dinner now. I've been living on Spanish time as of late. I eat a main meal mid-day dinner, take a siesta in the afternoon, and eat a light supper fairly late. ¡Olé!