Archive for August, 2007


August 30, 2007 Comments off

I’m pretty sure I know this guy. And he’s as douchey as he sounds.

Categories: in the \'sphere

where's the lemonade here?

August 30, 2007 1 comment

Just when I thought everything was settled…

I had decided that there was no way I was getting into my waitlisted class. So I went trolling for something else to take, and discovered an open section of Legislation. Hmmmm, I thought, I wonder how that would be? I asked a friend who said it was interesting enough—and full of cases I’ve already read—and decided I’d go ahead and add it to my schedule.

Then I needed at least one more hour to not fall behind, so I added a two-hour colloquium to round things out. Then I got really excited about the two-hour colloquium, and decided I’d definitely keep it on my schedule no matter what happened with my waitlisted class.

But I was still convinced I wasn’t going to get into my waitlisted class. So I started getting excited about Legislation. Everything about it seemed good—the topic is one I’ve got some experience in, the time was the same as my waitlisted class, so my schedule wouldn’t be messed up, and several of my friends are taking it.

And then I got into my waitlisted class.

Now I have two hours more on my schedule than I wanted, since I added that colloquium, which I am very excited about and will not be dropping. I am enrolled in a four-hour exam class instead of a three-hour exam class, and the professor has never taught this subject before. (He has good evaluations for his other classes, but still…)

Is it better for me to take a class on a topic I don’t know much about and that will be on the bar—and might provide some useful context for The Task—or a class that will be complementary to an area of law I enjoy and probably not all that strenuous? I’m waffling back and forth.

The worst part is, I can’t attend both to figure out which one I want to keep—not because they meet at the same time, but because one of them won’t be meeting for the first time until after the drop deadline.

I have NEVER had this much trouble in scheduling!

Categories: 3L

cable guy

August 29, 2007 Comments off

The cable guy has been here today. We’ve been having persistent problems with our HD channels, and with football season—and the fall lineup—just around the corner, it’s become sort of pressing.

The first cable guy came out in June or July and told us we just needed to tighten the coax cable to the box. That didn’t work.

The second cable guy came out last week and replaced the fitting on the coax cable. That worked for two days and then we lost our HD channels again.

Today, we got a third cable guy. This one is on a “special call”—I guess since we have been having these persistent problems. He came in and checked the signal on all our drops, did some magic with the only drop with a TV connected, and then left. Then he came back, right as I was getting out of the shower. I ran to the door in my bathrobe, only to have him tell me he wanted to check something else, since he’d just been down in the basement. Fine. He called again, twenty minutes ago, as I was getting ready to take the dog out, to tell me he needed to come up one more time, “so I can do a good job for you” to check the drop where our cable modem is plugged in.

My scheduled 8–10 am service window has become half a day. I have things I need to do! I have paperwork to turn in at school, and printouts to pick up from Lexis, and books to check out from the library! This is frustrating! And I keep putting the dog in his kennel so he doesn’t freak out when the cable guy knocks on the door! Poor little guy.

So right now I’m just sitting here, hoping he’ll get here soon and that this’ll be the last time he needs to come in. And that whatever he’s doing really is necessary and that when he leaves, everything will be fixed.

Categories: just me

manipulative pup

August 28, 2007 1 comment

The dog is currently being cute to get my attention.


cute dog

Categories: woof

mmm, dinner

August 27, 2007 1 comment

Apparently, my readers like my food posts. How do I know? I get more comments on them. I can’t really blame you—everything else I’ve written lately has been pathetic.

At any rate, for everyone’s culinary pleasure, here’s another food post. We had some pork chops in the freezer and Mr. Angst wanted me to do something roasty and Italiany with them. I went a-searching, and came across this , which I’m pretty sure I remember reading back in 2004 when it was originally posted but never made. It seemed to fit the bill quite nicely, so I dove right in. (OK, I had to go buy some sage first, but the grocery is only a few blocks away. It would have been better if this was Tuesday, when I could have scampered over to the farmer’s market, though.)

With no further ado, then, here’s how to make it.

Important with this recipe: get everything set first. Sometimes you can prep as you go, but it’s easier with this one if you get your mise en place ready.

Collect ten or so sage leaves, and pull the stems off. Then thinly slice a large garlic clove or two medium cloves. Juice a large lemon. Then salt and pepper about a pound of pork chops. I used three boneless “America’s cut” chops.

Heat about a tablespoon of olive oil in a pan over medium heat. You could use pure olive oil, but lately I’ve been using something called Olivextra, which is basically olive oil mixed with some canola oil. It raises the smoke point of the olive oil so it doesn’t burn so easily. You’re not getting a lot of that olive oil flavor when you heat olive oil, so you might as well make your life easier and not risk the burning.

When the oil is shimmering, lay the sage leaves in the oil. When they start to curl around the edges and the edges are getting just a little brown, pull them out. I used tongs, and that worked fine, though you could use a slotted spoon or a spider skmmer. Then lay the garlic in, and saute it until it starts to turn golden brown. Be careful here—you don’t want the garlic to burn. Pull it out as soon as it starts to get some color!

sage and garlic

Now that your oil is all infused with lovely sage and garlic flavors, place the pork chops in the pan. Mine were a little under an inch thick, and I cooked them for four minutes on each side, which was a little too long (I like my pork medium to medium rare, and they turned out a little closer to medium well). Next time I’ll probably do three minutes on each side.


Once the chops are cooked, pour in the lemon juice and then add the sage and garlic back to the pan. Stir everything in together. If there are any browned bits in your pan, scrape them up and mix into the sauce. I had no fond because I was using a very non-stick non-stick pan, but it still turned out excellent, so no worries if you don’t need to deglaze. Let the juice and all the other good stuff in the pan come together, but don’t overcook it. Once the sauce starts to look a little thickened, pull the pan off the heat.

Place the pork chops on your plates, pour the sauce over them, making sure to equally allocate the sage and garlic, and serve with roasted potato wedges and a nice salad.


Categories: Uncategorized

mmm, lunch

August 27, 2007 4 comments

A few weeks ago, I read an article somewhere (yes, I know this is terribly non-specific, but I really don’t remember) about cold sauces for pasta. About a month ago, I actually HAD a pasta with a cold sauce. The article made me hungry; the pasta I actually ate was one of the best dishes I’ve had in a while.

A cold pasta sauce is made by mixing ingredients together, then letting them “cook” over hot pasta. Simple, fresh ingredients are best. I made my own cold sauce today, and it was fantastic. Here’s the recipe:

1 medium tomato, very ripe and juicy, but not overripe and mealy, diced. Don’t seed the tomato first.
1 medium to large clove garlic, minced or pressed.
2 tablespoons extra virgin olive oil.
2 teaspoons kosher salt, or to taste.
1/3 or so cup baby spinach, torn.

Put a pot of water on to boil.

Mix the tomato and garlic with olive oil and salt. Toss with the torn spinach.

Let the sauce come together at room temperature (the salt will pull the juices from the tomato, which will mix with the olive oil, yum) while you cook your pasta. I used wide egg noodles.

Drain the pasta and immediately toss with the cold sauce.

Variations: add small cubes of fresh mozzarella to the sauce just before tossing with the pasta. Toss a little more thoroughly to allow the fat from the cheese to coat the noodles.

Categories: food

either i'm brilliant or completely off the wall

August 27, 2007 Comments off

I’ve been working a little on The Task this morning, just running a few Westlaw searches, paging through some articles with some appropriate keywords, and I am a little surprised.

There’s not really much of anything written on what I want to write on.

I didn’t really go into Westlaw this morning intending to do a preemption check—The Task is flexible enough to change if I’m preempted. But now I’m dragging myself through the process of a preemption check because I’m frankly a little astonished. No one has thought to write something similar? No one has tried to draw the connection I’m hoping to draw?

Don’t get me wrong—this is great! It means that, if I can get this thing pounded out, it’ll be fresh, current, and unchallenged. But it also means there’s not a lot out there for me to model my work on, no one whose footsteps I can follow. That’s daunting, folks. The Task just got a little more interesting, though.

Categories: 3L, The Task