I have never been so happy to have risen before noon

[sovay]

I had a really nice day meeting skygiants at the MFA at noon for a screening of Peter Miller's Projections of America (2015) on the last day of the Boston Jewish Film Festival, curling up on the couch in the afternoon to read Zen Cho's Sorcerer to the Crown (2015)—highly recommended—and then making dinner with rushthatspeaks in time to eat with gaudior and B., but I have slept three to four hours a night since Thursday and the part of my brain that generates critical response appears to have temporarily closed down. It's not that I can't think of anything to say: I think it's going to take me hours to say it. On that level of sentience, I should finish my work and sleep instead.

Zingerman's report of the day: goat's milk gouda plus moutarde violette equals a ridiculously tasty sandwich. I don't know why people eat mustard that isn't made with grape must. If it's got horseradish in it, that's different. Otherwise I think I have a new favorite condiment.

Comments

[rosefox]

Mmmmmmm grape must.

[martianmooncrab.livejournal.com]

to read Zen Cho's Sorcerer to the Crown

its not bad, I liked that it had different twists on things here and there, and the characters were interesting.

[ethelmay.livejournal.com]

Reminds me that I had a smoked-gouda grilled cheese a while ago, and it tasted remarkably like pizza, despite not having any tomato on it. The combination of smoky taste (as if from a wood-burning oven) and stretchy cheese was what did it.

[strange-selkie.livejournal.com]

What does one do with garum in the absence of a source for pickled dormice rolled in sesame seeds? If you don't have the honey-pickled dormice, is the dormice and garum on rye really the same?