I have been so busy lately. And when I have down-time, I feel guilty if I don’t spend it reading for my field exam! Yesterday I gave all of my committee members copies of my notes on the fiction and drama portions of my list, so now I just have to slog through the last of the history/criticism section. I don’t think that I’m going to take any notes on the poetry; I need to read it, but I don’t think that it will play much of a role in my work in the future.
A couple of weekends ago, Alex and I made this recipe for paneer korma. We were having a serious laugh over the title of the blog at first, until we realized that “Bong” referred to “Bengali,” and not the, um, smoking implement. We made the recipe with two serrano peppers, and added ground cumin and coriander. We also fried yellow onions instead of red onions, since red ones often give me a migraine. Highly recommended if you can get hold of some paneer.
In less uplifting food news… I made bangers and roasted potatoes for dinner last night, and I am absolutely terrified that I undercooked the sausages! I know that trichinosis is super uncommon in the United States now, and I haven’t started to feel sick, but the sausages looked slightly pink and now I am living in abject fear. I keep reading the CDC’s statistic: 0.013% of pork in the US is infected with trichinosis, so even if the pork was undercooked, we’re probably fine. This is the type of thing that I obsess over when I’m really stressed out!
So yeah, I’m ready for this semester to be over. I’m finding it hard to relax even when I am supposed to be relaxing, and I’m starting to get neurotic (see above!). May 8th cannot get here soon enough.
There is some good news, though: Alex had a great interview for a job this week! We are keeping our fingers crossed. He felt that it went very well, which means that whether or not he gets the job depends entirely on precisely what the hiring committee is looking for. Send good vibes!
Someone purchased the beautiful stainless-steel crockpot that I put on our wedding registry, and I am inordinately excited about it. We registered for almost exclusively practical house stuff, but the crock-pot is so beautiful. I will never undercook pork again. Crock-pot only, at least 12 hours.