| quince |
[Jan. 10th, 2009|04:43 pm] |
So I used some of my precious free time in this last week before the Spring semester starts up geeking out and re-editing all my old Constitutional Law cases on my law school case brief site. The quality of those briefs was really bad compared to what I have for my other classes, and I just couldn't stand knowing that they were in my database in such a crappy form. I know, I know this makes me a dork. But I also spent some of the week fixing leaks in my kitchen sink and my bathtub spout, that's kinda manly right?
Also, I was at this restaurant downtown and this dude came up and asked if he could take some photos of me for USA Today's upcoming article on "Inauguration Hot Spots." I don't think that they'll actually end up in the paper though. The article is supposed to be about the restaurants, not the patrons, and I'm so good-looking that it would just be a distraction to the readers. Plus, I don't have any evidence that the dude was really a photojournalist, he could have just been a weirdo.
A few months ago I was at the farmer's market, and they were selling quince. It looks kinda like an apple, and they were supposedly popular in the US hundreds of years ago, so I bought one. It smells fantastic, and I cut it up and ate it. I thought it was really good. A bit tough, but if you cut the slices thin enough, it was like a delicious apple with some extra perfumy fragrance. So I looked it up on the internet, and I come to find that most people think that raw quinces are inedible because they are too tough. The only thing you are supposed to with them is make jam. But you know what? Screw conventional wisdom, I'm gonna go eat another one right now, and you can't stop me :-P |
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