:Kalliope Lane

I’ve just successfully blown a full hour and a half here at the library. First, I took an IQ test (thanks Stephanie!), then I read the blog of a chick who just got a two book deal. This is a talent, it really is. I do this on a regular basis.

I’d planned on going to the coffee shop instead because they don’t have wireless internet, but there were no available seats. So I’m here, wasting time. I’m about to turn the airport off and get down to business.

And the shame of it is that I’m actually making progress the past few days! You’d think the momentum would help me more than it has.

My paper has finally clicked for me, and it’s all due to my presentation. Some people may find it strange, but I wasn’t really nervous at all about giving my little 6-10 minute talk. My class was at 4pm, and starting at 3pm, I went through my outline, simplified it, and then wrote a couple phrases on an index card for each section. Can’t write the paper, but a presentation? Sure! No problem!

But anyhow — just doing this process has made it feel really possible to get the thing written. Suddenly I feel like I DO know what my paper is about. It’s all coalescing in my head, finally. Finally.

But I’m still incredibly behind.

Incidentally, we didn’t make the yummy sounding quiche last weekend because I was working on my paper instead. We were trying to save time. It might be on the agenda for this Sunday, though. I also want to make homemade seitan sometime soon.

Go see The Incredibles!! It was so clever and funny and cute. Very well done.

I’m very excited for our Sunday night dinner. It will be Deep-Dish Sundried Tomato Quiche, which appeared in Marie Oser’s Vegan Gourmet column in Vegetarian Times, April 2003. We’re going to make the veggie side-dish, too.

I made the Parmazano from Jo Stepaniak’s The Uncheese Cookbook last night. I need to try it in something else — it seems very heavy on the nutritional yeast compared to the almonds. I wonder if my yeast flakes were too powdery (which would mean I’d use more of them by measure)? In fact, I just saw a comment on Amazon about how to use 1/2 the amount in the recipe if your flakes have a powdery appearance. Damn! I’ll just have to make it again.