Measured Mars
Aug. 11th, 2012 03:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceIf an apostle of Cartesian geometry turned his attention and all his skills to mapmaking, might he reasonably describe himself as a Descartographer?
I am very nearly not joking here. I'm just not sure that I could pull it off. I don't have the time to acquire the learning to make the pun form a function.
(This-all started because I was wondering if a cartographer of Mars might be an areographer; but that doesn't really work, because a geographer is not synonymous, not a cartographer of Earth. Dammit.)
Anyway. I was all full of something to tell you yesterday, but I have forgot it.
However, I have ordered a map of Mars and a book called Mapping Mars and another book that aspires to be a guidebook, so. Quite serious about that, then. I also tried to join the Mechanics Institute in SF (this is what I do when facing whole-new-research-track, I join a private library; it's how the Lit & Phil and I came to be acquainted, when I was writing the Outremer books), but of course they want proof of address and I didn't have anything on me. Alas, their website doesn't say "You'll need to prove your address, if you just turn up." Indeed, it doesn't say anything much that's useful.
In other news, I am making All The Meat Sauce. If your spaghetti looks a little blank tonight, it's because you haven't any sauce, because I made it all. Bring your plate around, I'll dispense a dollop.
Which reminds me: *goes off to drop a rind of parmigiano into the simmering sauce*
I love this kind of cooking, where it just keeps getting better and richer and more layered the longer and slower you cook it, and you can keep on adding stuff at intervals as it occurs to you.
Bacon, maybe, later. Mushrooms maybe. Ordinarily I would, both of those: but I'm making this with half an eye to a really grand sauce on Tuesday next, and I might want the base of that tolerably plain, not to be outfacing the extras that go in then. So tonight I'm thinking maybe I'll do something like mac & cheese with meat sauce underneath, as though it were a kind of cottage pie. Maybe with a little cauliflower in amongs the meat, so it's a kind of cottage pie/cauliflower mac & cheese. Or something.
In the meantime I have two documents to proof, and my head is all Mars all the time. In Steampunk Mars, Lowell gets to name his own crater after himself...
I am very nearly not joking here. I'm just not sure that I could pull it off. I don't have the time to acquire the learning to make the pun form a function.
(This-all started because I was wondering if a cartographer of Mars might be an areographer; but that doesn't really work, because a geographer is not synonymous, not a cartographer of Earth. Dammit.)
Anyway. I was all full of something to tell you yesterday, but I have forgot it.
However, I have ordered a map of Mars and a book called Mapping Mars and another book that aspires to be a guidebook, so. Quite serious about that, then. I also tried to join the Mechanics Institute in SF (this is what I do when facing whole-new-research-track, I join a private library; it's how the Lit & Phil and I came to be acquainted, when I was writing the Outremer books), but of course they want proof of address and I didn't have anything on me. Alas, their website doesn't say "You'll need to prove your address, if you just turn up." Indeed, it doesn't say anything much that's useful.
In other news, I am making All The Meat Sauce. If your spaghetti looks a little blank tonight, it's because you haven't any sauce, because I made it all. Bring your plate around, I'll dispense a dollop.
Which reminds me: *goes off to drop a rind of parmigiano into the simmering sauce*
I love this kind of cooking, where it just keeps getting better and richer and more layered the longer and slower you cook it, and you can keep on adding stuff at intervals as it occurs to you.
Bacon, maybe, later. Mushrooms maybe. Ordinarily I would, both of those: but I'm making this with half an eye to a really grand sauce on Tuesday next, and I might want the base of that tolerably plain, not to be outfacing the extras that go in then. So tonight I'm thinking maybe I'll do something like mac & cheese with meat sauce underneath, as though it were a kind of cottage pie. Maybe with a little cauliflower in amongs the meat, so it's a kind of cottage pie/cauliflower mac & cheese. Or something.
In the meantime I have two documents to proof, and my head is all Mars all the time. In Steampunk Mars, Lowell gets to name his own crater after himself...