Thursday, January 21, 2010
As most of you know, I recently inherited the office of one of the longest administrative assistants at my institution. She sat in the chair I am now sitting in (lunch break, you know) longer than I have been alive. She worked for the college in other departments for 24 years beyond that. That's a lot of years.
One cool thing about inheriting an ancient office is inheriting cool toys. A typewritter, of course, but also fun things like this:
My parents, of course, had one of these when I was small. But they never let me use it.
Yesterday I had reason to label something. So out came the labeler. My student assistant had never seen one, but once I started using it, noted that the labels looked like that retro-looking font you get on some computers.
"That's so cool!" said the student assistant, "you can, like, label things... This would be good for language learning. You could label everything in your house... why don't we still have these?"
(Um... because we have laser printers and sticker labels now?)
Still, I couldn't help but agree, these machines are way cool.
Sunday, January 17, 2010
So, despite what the title says, I'm not a vegetarian. But we almost are. We bought a turkey for thanksgiving, fed three families, and (2 months later) are still living off the meat of that turkey. That's right, we haven't bought any other meat. So, we're close to vegetarian. And I subscribe to Vegetarian Times, which means every month I'm inundated with more reasons to become a vegetarian. Maybe, on this tragectory, in five years we'll be full vegetarians, almost vegans.
Eating like this has gotten a lot of comments from my family. Usually positive. Often in the form of, "Well, the way you eat, you'll be sure to lose that baby weight in no time"
Well, family, you're wrong. And let me introduce you to the reason why.
Vegetable Wellington. Tonight's delight. Every bit as good in person as it looks in the picture.
Goat cheese mixed with pesto (home grown, in our case!) and vegetables, cooked up in a puff pastry, delivering fat to all my most favored fat deposits.
And worth every bit of it.
Here's a link to the recipe for others who desire this delight. http://www.vegetariantimes.com/recipes/10504?printer=yes
P.S. In case you didn't believe me on the fat thing, here is the nutrition information:
Per SERVING: (and we each had two servings) Calories: 405, Protein: 15g, Total fat: 28.5g, Saturated fat: 10.5g, Carbs: 25g, Cholesterol: 48mg, Sodium: 657mg, Fiber: 4g, Sugars: 6g