Um, whoops?
Sep. 26th, 2011 03:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI should have predicted this. Now that I have begun to think seriously post about the mechanics of moving, I have spent All Day thinking about moving, and hardly written a thing. Just a page so far, mostly about mushroom ketchup. And then I persuaded myself that I was stuck, and needed to walk home so's I could think about things and unstick myself; and then spent the entire walk (when I wasn't bumping into friends) thinking about moving. Surprise.
One of the nice things about living in Newcastle for thirty years? I can hardly walk through town without being hailed. Happened twice this afternoon, resulting in two long chats about moving, and getting married, and so forth. I would add it to the long list of things-I-shall-miss-and-mourn in California, only, y'know. My first time ever in San Francisco, there we were walking down the street and a voice cries, "Hey, Chaz...!"
Anyway. Now I have to go out again, I need to buy a chicken.* Maybe I'll get to do some thinking this time.
*I have a quandary, or perhaps it's a challenge. A thing to learn, at any rate. I know how to roast a chicken to produce a crispy skin, and I know how to leave a roasted chicken to rest after its ovenly exertions, to allow it to resorb its juices. What I don't know is how to achieve both of these at once. Leave the bird for as little as ten minutes after it comes out of the oven, and the steam of it uncrispifies the skin. I find.
One of the nice things about living in Newcastle for thirty years? I can hardly walk through town without being hailed. Happened twice this afternoon, resulting in two long chats about moving, and getting married, and so forth. I would add it to the long list of things-I-shall-miss-and-mourn in California, only, y'know. My first time ever in San Francisco, there we were walking down the street and a voice cries, "Hey, Chaz...!"
Anyway. Now I have to go out again, I need to buy a chicken.* Maybe I'll get to do some thinking this time.
*I have a quandary, or perhaps it's a challenge. A thing to learn, at any rate. I know how to roast a chicken to produce a crispy skin, and I know how to leave a roasted chicken to rest after its ovenly exertions, to allow it to resorb its juices. What I don't know is how to achieve both of these at once. Leave the bird for as little as ten minutes after it comes out of the oven, and the steam of it uncrispifies the skin. I find.