Thursday is for Tired.

Wednesday is always my most involved day, it seems - at work, two lectures, a lab. And then youth group. So there's little time to do much of anything else. (Especially last night when I had to boil up some red cabbage juice for a demonstration in this morning's class, and also track down the various things I use in conjunction with it).

I did knit a bit more on the Child's French Sock last night; I really need to clear out a couple more of the "in progress" projects because I have so much going on right now.

Saturday we are going out for a workday at the church camp. I'm kind of uptight about being second-in-command of this; I dreamed about it last night. (I can always count on the things I'm apprehensive about having to do showing up in my dreams. Which is probably partly why I'm tired this morning.)

So here are just some random disjointed things:

Adam and Jamie (especially Jamie) should always do Mythbusters in a tuxedo. (Last night was James Bond Special part 1).

I really like the Bee Fields Shawl pattern (link originally from Crafty Brainwave), but as I already have 3 or 4 lace shawls in the queue (and really little time to knit them), I may not order the pattern. I don't know.

this laptop sleeve is a clever idea, but once again I'm struck by the self-written commentary of the makers. I guess I have a very different perception of myself than some people do of themselves; I'd never describe myself as having "awesome skills" at anything (Well, non-ironically, at least. And maybe they were being ironical, I don't know.) I'm just not comfortable with making claims about myself that someone else might challenge or roll their eyes over.

I made lentil soup the other night. It was good but not great. The main flavoring according to the recipe was lemon (well, you also put cumin in at the start, when you were boiling up the lentils). I had read another recipe - one by an "ethnic grandma" who made lentil soup all the time, and she said something like, "if you're going to have leftover soup, don't put lemon in the whole batch; it will give it a bad flavor if it sits with the lemon in it." Generally trusting the intelligence and experience of ethnic grandmas, I didn't, so I've been experimenting with the leftovers a little.

I have found that a little cayenne, added while the soup is heating, is preferable to the lemon flavor. Dry mint (or some other kind of mint-like herb) might be good too, if you wanted to go in a different direction with the soup.

I also have a "new" old cookbook to look at. One of the friends of my family, knowing I like old cookbooks, sent me one as a late Christmas gift (and, eep, I realize I haven't yet sent her a thank-you for it. Must get on that.) It's an early (1933) edition of the Good Housekeeping Cook Book. It's kind of fun to read these old cookbooks, because they either have recipes many have forgotten (like Tomato Rarebit, which I make for myself from time to time, because it's easy and it's good). Or there's just the "quaintness" factor - that it was a different era, where people (apparently) had more time to cook (and to sit around the table).

Some of the recipe names are amusing, too.

Like "Baconized Eggs." It's pretty much what it sounds like: make a batch of scrambled eggs (they call for nine eggs - it's for six people) and then cook six strips of bacon and crumble them up in the eggs. Voila: baconized eggs.

(I think it makes me laugh a little because of the -ized suffix, and also, Baconized Eggs - well, it just sounds like something from The Simpsons.)

I suppose they were being clever and "modern" with that moniker, but to someone some 75 years later, it's just kind of funny. (Makes me wonder what people will think of our cooking, some 75 years from now. Will they be horrified at the amount of processed food? Will they wonder at the fact that people ate some fish that are now extinct? Or will they be horrified by the concept of eating altogether, food having been replaced by an IV drip of the necessary nutrients and calories, so everyone gets what they "need" and no one ever gets fat or gets a "dietary-linked disease" like we did in the "bad old days" of the early 2000s?)