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- Having a job that involves saying a lot of words makes it particularly
inconvenient to lose your voice, as happened to me at the end of last
month—the first phase of a cold that lasted for three
weeks, bleah.
My voice recovered in stages.
Within a couple of days I could at least croak my way through a whole
lesson without my voice giving out, but when I tried to speak in my
normal register, nothing came out.
After about a week of that I reached the stage when, if I tried to
raise my voice above the aforementioned croak, what came out sounded
like a goose being strangled.
Even now, my voice still isn’t back entirely: I can finally speak
normally, but I cannot hit falsetto notes anymore.
This is highly inconvenient since it means I can’t sing along to
Sparks songs when they pop up on my car’s
MP3 player.
- As I mentioned in one recent article, I’ve been looking into
finally refocusing my teaching career away from demonstrating how to
fill in the right bubbles on standardized tests and towards real
subjects like English and history, partly because they’re more
interesting, but mainly because I feel like it’s incumbent on
everyone to do something to resist the lizard people, and doing some
tiny part to foster a more educated citizenry is the role in that
effort for which I’m most suited.
To that end, I went to a workshop at San Francisco State about the
credentialing process.
As I walked across the campus, I saw a guy sitting on a sun‐dappled
lawn, playing an acoustic guitar to an audience of four fellow students
and a duck.
The duck quacked along to the music but was not on pitch.
- I was on a BART train talking to Laura about the very fact that
taking on all these teaching hours had meant a lot fewer Calendar
articles.
“It’s too bad you can't get paid just to read books,”
she said.
“Yeah, the rise of the Internet has kind of torpedoed criticism as a
career track.
In the mid‐’90s I discovered this
web site where this guy was posting really interesting movie reviews for
free—one of the very first sites to do anything like
that—and on the basis of those, he was hired as the main
film critic for Time Out New York and then for
Esquire.
But he lost his job a few years later, along with pretty much all the
other movie critics, thanks in part to competition from all the people
posting movie reviews on their web sites for free,” I said.
“I couldn't help but eavesdrop.
That guy losing his job?
I say it’s a good thing.
Critics add no value to society,” said the hipster two rows over
with the massive bleeding head wound.
- Speaking of being randomly accosted in public, a lot of passersby
feel compelled to comment on the sunglasses that I wear when I’m
outside in the daytime.
Admittedly, they do look pretty stupid: they’re darker than
regular sunglasses, are big enough to fit over my regular glasses, and
wrap around so they don’t let any light leak in.
But I have to wear them or else I get migraines.
I even have to wear them when it’s cloudy out.
For a while I was particularly self‐conscious about this, but
I’ve been surprised to notice that lots of people wear
sunglasses when it’s cloudy out!
I am not alone in my battle against the hideous orb of death.
- The new chip readers for credit cards are annoying enough in that
they take so much longer than the swipe readers did, but even worse is
that when your card is approved, the new readers go BRAP BRAP BRAP like
you’ve done something wrong.
I guess the idea is to alarm the shopper into removing the credit card
promptly, but still, it’s just one more little micro‐stressor
that we could do without.
Play a nice sound!
- After watching 562 episodes of
Masterchef
Australia, I decided to try my hand at some
Australian desserts.
First up: lemon delicious.
I got a recipe from taste.com.au, which served me up an ad for Coles,
which forms half of Australia’s supermarket duopoly.
The ad proclaimed, “Looks like your closest store is Coles
Margaret River 6285”.
Actually, that is the farthest store, located
9266 miles from my house.
The closest Coles store appears to be the Pialba location,
which is a mere 7009 miles from me.
In any case, my lemon delicious turned out like this:
Now, I had never actually had a lemon delicious before, so I
didn’t know how it was supposed to turn out.
The ones I made had a light cakey consistency, maybe slightly oily for
my liking, for about the top three‐quarters, but had a pool of
at the bottom, which made me wonder whether I’d taken them out of
the oven too early.
But then I saw a whole bunch of pictures that showed the lemony liquid
welling up where the first spoonful had been taken out, so I guess the
lemon delicious came out as intended.
I also didn’t know how exactly a lemon delicious was served; I made
three, so I ate one warm, one at room temperature, and one cold.
(I didn’t eat them one right after the other.)
The cakey part was better in the two warmer ones, but the lemony liquid
was better cold.
All in all they weren’t bad, but I think that if I feel like a
lemony dessert in the future I will be more inclined to make something
based around lemon curd, which is easy to make and more deserving of the
name “delicious”.
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