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buon giorno principessa.
it's nice to be between routines a bit. it's nice to wake up in the morning and -- at least and actually -- be able to consider, what to tackle from your once-moldy, almost-given-up-for-gone to-do list. i tell people i still feel like there is so much i have to catch up on, from three years of having been underwater in the so-called sea of my career (and while we're at it, what a whirlpool of sewage that last year was...). and after i tell them this, i always falter, because the nitty-gritty of it sounds laughable when you list it: from answering long-unanswered emails, to reading old New Yorkers, to sorting out twelve years of journaling, to fixing the light in the hall closet, to re-organizing the external hard drive of my entire life, to importing Outlook .pst files from all six of my previous professional incarnations onto my PC once and for all -- and did i mention the long-unanswered emails? there was a lot of next-job-networking too of course (it's been nice to be able to use my own business cards again) -- what JP used to call "my little dog-and-pony show" (and anyone who worked at Razorfish in the nineties, you know what i'm talking about). the dog-and-pony show takes time, thought, much Google-enabled pre-reading, and almost-as-much Lavazza-enabled enthusiasm (for just the right level of Ever So Articulate Relevance). it's nice to be able to catch David Sedaris at LETTERATURE 2011. (it's nice to catch Gary Shteyngart and Nicoletta Braschi too.) it's nice to be back in my own skin. [nightingaleshiraz] [?] [Via Marco Aurelio, Roma] [giovedi' 09 giugno 2011 ore 07:30:10] [¶] cooking in Courier New. this week i pulled up my recipes folder on the external hard drive, in search of Lindsay's cold peanut noodles -- because summer's here, because there are vegetarians around us, because carbs don't count as much when they're Asian. my "recipes" are a series of no-nonsense Notepad .txt files -- some copy-pasted from emails, some typed-up in helter-skelter-haiku from long-distance-phone-calls. for example, fried eggs the way my grandma made them -- a family legend that has three generations of raving fans (and counting): 1 - chop up LOTS of onions. 2 - fry with chili powder and salt. 3 - add the eggs -- carefully. i find the cold peanut noodles, complete with Lindsay's little note on ingredient #12: - 1/2 tsp. crushed red pepper flakes (I usually put in at least 3 times this, and its still never spicy enough for you - but don't kill your guests, OK?) it's nice to know some things don't change. [nightingaleshiraz] [?] [Via Marco Aurelio, Roma] [mercoledi' 01 giugno 2011 ore 09:32:05] [¶] |
