Ramblings
I thought I'd get back into regular postings after Thanksgiving, but alas, no. I had to hit the ground running for holiday stuff and things for work. An Uber-grant and papers up the whazoo. All good problems to have, but tiring. On top of that, we're planning an enormous move in Feb where eleven labs and faculty offices, and the dept support offices, will be placed together in a new building on the other side of our Medical Center. We're looking forward to the new digs, but not to the process, lemme tell ya.
T-day was a hoot, food galore and the drive to and from Rockville was uneventful. I got my damaged car back from the shop after the holiday weekend. They did a great job on the dented fender, AND they cleaned the interior of the car. It hasn't looked this good since I bought in '98.
The even got Dobre's hair out of the car. She's my black lab. Very fine hair.
I was impressed.
I'm still in grant-mode, but I've very stoked about the project, so this makes things easier. I'm always stoked about the work in the lab (I wouldn't do it if I wasn't excited about it) but sometimes writing the grants can be painful if I'm unsure about some of my ideas. Not so much this grant. This stuff has been cooking in my brain for months. I need to get it out onto paper.
This weekend is our Big Holiday Dinner. Harry had this tradition, prior to us getting together, in which he'd throw a dinner party at the beginning of December. We now do this together. It's hard to fit a huge group in the house, so we keep things to about 6 or so for dinner. It's always a lot of fun, but a bit stressful. Lots still to declutter and clean up in the house--that's the big challenge. The dinner part is easy. The menu this year:
Marinated olives and hot artichoke spread with cocktails (maybe something else)
Wild Mushroom Soup
Leek, Bacon and Gruyere Tart
Roasted Rack of Pork (dry aged for five days, we're on day 3 now) with Madiera Sauce and Herbed Stuffing
Roasted Winter Vegetables (beets, parsnips, carrots, and pearl onions)
Holiday Beans (Sauteed grean beans with red pepper and lemon)
Arugula Salad with Fennel, Grapes, Gorgonzola and Pecans
Plum Pudding with Hard Sauce
For six men. >200 pounds each. 'Nuf food?
It's winter. We like hearty chow this time of the year.
We're thinking something crisp in a white wine with the tart, and a nice pinot noir perhaps with the main course. Champagne with the dessert.
*burp*
OK, back to work. That is all.
T-day was a hoot, food galore and the drive to and from Rockville was uneventful. I got my damaged car back from the shop after the holiday weekend. They did a great job on the dented fender, AND they cleaned the interior of the car. It hasn't looked this good since I bought in '98.
The even got Dobre's hair out of the car. She's my black lab. Very fine hair.
I was impressed.
I'm still in grant-mode, but I've very stoked about the project, so this makes things easier. I'm always stoked about the work in the lab (I wouldn't do it if I wasn't excited about it) but sometimes writing the grants can be painful if I'm unsure about some of my ideas. Not so much this grant. This stuff has been cooking in my brain for months. I need to get it out onto paper.
This weekend is our Big Holiday Dinner. Harry had this tradition, prior to us getting together, in which he'd throw a dinner party at the beginning of December. We now do this together. It's hard to fit a huge group in the house, so we keep things to about 6 or so for dinner. It's always a lot of fun, but a bit stressful. Lots still to declutter and clean up in the house--that's the big challenge. The dinner part is easy. The menu this year:
Marinated olives and hot artichoke spread with cocktails (maybe something else)
Wild Mushroom Soup
Leek, Bacon and Gruyere Tart
Roasted Rack of Pork (dry aged for five days, we're on day 3 now) with Madiera Sauce and Herbed Stuffing
Roasted Winter Vegetables (beets, parsnips, carrots, and pearl onions)
Holiday Beans (Sauteed grean beans with red pepper and lemon)
Arugula Salad with Fennel, Grapes, Gorgonzola and Pecans
Plum Pudding with Hard Sauce
For six men. >200 pounds each. 'Nuf food?
It's winter. We like hearty chow this time of the year.
We're thinking something crisp in a white wine with the tart, and a nice pinot noir perhaps with the main course. Champagne with the dessert.
*burp*
OK, back to work. That is all.