Bit of randomness #1: I rarely watch The Simpsons, but I happened to be home when this week's episode ran. It was my favorite kind of Simpsons' episode, made up of a handful of mini stories that the characters tell each other. While The Simpsons' sharp political critique has been blunted of late, this episode leveled some mid-range missiles at public education, showing the brilliant Maggie's efforts at daycare creativity being thwarted and suppressed by a mediocrity-obsessed headmaster who knocks over her block sculptures and ruthlessly enforces conformity. Good stuff.
Bit of randomness #2: Chowhound, a foodie-type message board that is priceless for seeking out info and advice about everything food-related -- grilling burgers, sourcing uni, pairing wine, finding a great Lebanese restaurant in Sydney, using an immersion blender -- you name it, you can find it on Chowhound. One of the recent topics asked what typically "foodie" foods we just will not eat. Here's what I came up with (partially):
Pate and/or liver mousses and/or meat-based terrines
Raw bivalves in general
Offal (except maybe sweetbreads. MAYBE)
Raw seafood in general
Pork belly (except in bacony form)
Mushrooms, unless chopped so finely that I can't detect them
Now, dear friends and sharp-eyed readers will recognize a common theme here: texture! 95% of the time, if I dislike a food, it's not the flavor that puts me off, but the texture! Anybody else have texture "issues"?
Bit of randomness #3: In the last few months, I've watched a half-dozen French movies (yay, Netflix!). I couldn't tell you what any one of them was about, but I can tell you that I liked them all. What is it that is just so satisfying about French cinema? Languid, unhurried pace? A decided lack of the overwrought melodrama that pervades even the best American movies? The deliberate avoidance of the obvious? Yeah, it's probably all that, but the verdict is that French movies are teh awesome.
Bit of randomness #4: I am at last getting around to that blasted no-knead bread everyone was going on about all over the interwebz last year. I'm not what you'd call a "joiner" with the latest fads, and besides, I was pretty sure you needed a big covered enamel cast-iron pot with a lid that doesn't have a plastic handle on it, in which to bake the bread, and I was just not willing to go out and buy one. I'd love one. I'll probably get one eventually. But just so I can bake one kind of bread? Probably not.
Bit of randomness #5: Yay! School! As much as I am enjoying my summer (and I am!), I'm really feeling ready to get back in the groove of teaching. I function much better with a schedule, and I struggle to finish tasks when I have days and weeks of unscheduled time to kick around in -- I can always excuse my laziness with, "Oh, I can just do it tomorrow, right?" Strangely, when I have more to do, I can get more done at home. Hm, maybe I should get started with lesson plans? That's an idea.