How old is L in ox-years?

[desperance]

This is the Year of the Ox. I ought to be eating dumplings and soup, but I am not; any more than I am partying tomorrow with moshui on the occasion of his novel. It's all failure, the second and third failed parties of the year; but not all entirely my own. A man cannot organise parties - for himself or other people - without his essential database of contacts (nope: computer still not fixed); and while friends have quite reasonably suggested smaller gets-together, trips out and suchlike, they have made these suggestions while I was face-down in finishing a book. Which is not conducive to organising anything at all.

So nope, nothing organised. Tonight I am sitting at home and frying rice; tomorrow I am having skin-tests for allergies and going to see Don John in the evening. That's plenty. (I am slightly anxious that I might be avoiding the whole walking-home-in-the-dark thing, since the late unpleasantness; so far since I have stayed over/accepted a lift home/not gone out. But it's too early to identify a pattern, so that's okay.)

Now I am going to sit in my big comfy reading chair which doesn't have either a box or a cat (or both) in it for once, and read about the Victorians and what they did for us.

Comments

[danjite.livejournal.com]

Ah but you are doing something, in Spirit anyway.

We- because we are that sort of foole- are prepping a 17 course New Year banquet for 45 (plus decor and program book).

As we are doing red pork- and one really must, eh?- I had to take the skin and fat off a pork leg.

Being fairly familiar with the workings of knives and flesh and as a result of acting very carefully, I now have two pieces of fat backed pork skin, each measuring about 8" x 14".

Time to test out Chaz' Cracklins recipe!

Must go buy herbs de Provence...

恭喜发财

[desperance.livejournal.com]

Om-nom-nom. *gazes vaguely about for a flight to NZ*

As we are doing red pork- and one really must, eh?- I had to take the skin and fat off a pork leg.

Of course one must - or a variant. Me, I have a thing known as "Chaz'z Chinese pork" (http://www.chazbrenchley.co.uk/pork.html) (scroll down to the bottom of the page), which leaves the fat & rind on, because it cooks so long that they degenerate into soft unctuousness and are gorgeous (tho' probably lethal).

Have a great night - and let me know how the scratchings work for you...

[shewhomust.livejournal.com]

*regrets absence of parties*

There's actually a hidden direct link to that recipe.

[pennski.livejournal.com]

Ah but does this mean that you could have belated parties later? After all, you will be L all year...:)

[moral-vacuum.livejournal.com]

As you are L in the Year of the Ox, that makes this the Year of the Lox.

[esmeraldus-neo.livejournal.com]

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<read about the Victorians and what they did for us.>

What, what are you reading? You vex me with your vagueness.

[desperance.livejournal.com]

Sorry for being vexatious. Were you English, you would probably have known instanter: What the Victorians Did For Us by Adam Hart-Davis, who presented a TV series of the same title. He's a populariser of science and the history thereof, basically. This is the tie-in coffee-table book, which is about my level of intellectuality right now; I am reading it for Ideas (as in, "hey, a clock that tells two times at once - what can I do with that...?"). And to feed my wanna-write-steampunk fetish with a few teeny-tiny gears...