How can a home baker get both great flavor and that incredible crust?
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I have a confession. For all my Mediterranean obsession, I hate two of the most essential Mediterranean vegetables: eggplant and zucchini. I would refer to zucchini as a useless vegetable – a filler that restaurants throw in to bulk up better vegetables like cauliflower because it has no particular flavor or texture. As for eggplant, I think it’s horrible in terms of both flavor and texture – mushy, bitter, stringy.
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One of the things that’s actually helpful about applying for funding to support me in my final year of dissertation writing is that it forces me to be reflective about the process of writing and take stock of where I am and where I still need to go. I just submitted what is likely my final application, my fifth since October, and I found myself adjusting my completion timeline yet again. As part of the application, most organizations require a timeline of the work you still need to do. I’ve used the same timeline for every application, organized by dissertation chapter, and tweaked it as time has gone on and I’ve actually checked some items off the list. But mostly, I’ve just kept pushing back the date that I’ll finish Chapter 2. My first version of this timeline, back in October, said that I would finish Chapter 2 in November. Now, here I am at the start of February and I just pushed the estimate to mid-February. Have I been kidding myself about how much work I still have to do?
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I’m lucky enough to have a dedicated home office. This was by design – it’s been a requirement for every space I’ve lived in during grad school, at the expense of living spaces that were cheaper, or more private, or in more interesting areas near people I knew. But just because my office belongs to me doesn’t mean it’s not full of all kinds of weird shit that probably shouldn’t be in there.
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