(no subject)
On my trip back from the Bay Area to Madison at the end of spring break last week, I had the occasion to spend the night at Midway Airport in Chicago, seeing as buses in my direction keep more regular hours. It was expectedly uneventful, but at around 5:00 a middle-aged man with a nice-looking bag sat down at the end of the row of seats I was sitting in, four seats away from me. Not too long afterwards a delivery person brought a black display the size of a microwave to a snack counter, the sort they have in airports, along the wall to my left. For the next half hour I watched time after time as the man went up to the snack counter and got what I quickly realized was a scratch ticket from the black display. Silently fascinated, all I could do was pretend not to notice. Eventually, while the man was obtaining yet another ticket, an interloper sat down two seats away from me, halfway between the man and myself. After that the man found another seat.
I've gradually been sliding down the slippery slope towards becoming a foodie of sorts, and being in Berkeley for a week and a half provided yet another shoulder in this direction. Simply trying out new recipes, without having a wider intuition for food and its preparation, is frustrating in a way. The sort of intuition I'm looking for takes time to develop, I'm sure, but I feel that a little more than what I've been at is needed. Anyhow, I hope something comes of all this. I baked a loaf of challah last weekend, though, and as soon as I tasted it I knew it was something special. That was exciting.
I've gradually been sliding down the slippery slope towards becoming a foodie of sorts, and being in Berkeley for a week and a half provided yet another shoulder in this direction. Simply trying out new recipes, without having a wider intuition for food and its preparation, is frustrating in a way. The sort of intuition I'm looking for takes time to develop, I'm sure, but I feel that a little more than what I've been at is needed. Anyhow, I hope something comes of all this. I baked a loaf of challah last weekend, though, and as soon as I tasted it I knew it was something special. That was exciting.