Himself has recently rediscovered the joy that is chewing on the Kong. (I say “rediscovered”—it happened when we took away another of his toys, one made of fabric, because was starting to hack up little pieces of yellow felt.)
At any rate, he gets a little . . . obsessive . . . with the Kong, to the point of not really realizing where he is or what’s about to happen. Right after this was taken, the Kong fell on the floor, and he followed. I say he’s a smart dog, but . . .
I am feeling better today. After writing yesterday’s post, I wandered over to happy hour with some friends, which turned into a late dinner. Perhaps I drank a bit too much…in any case, I got my mind off of things.
Of course the downside is that I really can’t drink like that any more, so I was not as productive as I wanted to be this morning. Oh, I got my stuff done, it was just more of a struggle than iit had to be. I think the hangover is officially gone now, but instead of taking advantage of that and really busting ass on my work, I’m headed to watch a football game at a bar. Stupid ABC, making it impossible to get the football I want to watch at home.
I have this relative who I love dearly, but whose flaws I am deeply aware of. These flaws include being a bit flaky, a bit naive, a bit impressionable, and a bit unable to see her flaws in action. Today I received a letter from her, exhibiting each and every one of these flaws and though the letter was well-intentioned, it hurt my feelings deeply. Frankly, I am too busy right now to be in emotional turmoil, so I’m a bit pissed on that account, too, but mostly I’m just upset that someone who has been so supportive of me and my decisions in the past has chosen to write down all the reasons she thinks one of those decisions in particular was the wrong decision (and, typically, then says she felt she “failed” me by not stopping me from making that decision).
I usually find it amusing that I am so different from my family, and they usually seem to also. We all seem pretty accepting that I’m my own person. Well, apparently not all. Apparently some people in my family wish I was more like them—and more like them in a way I chose not to be like as an adult, over a dozen years ago. The worst part is that, upon reading this letter, I thought of a dozen ways I could respond to it, some of which would be equally hurtful to the letter-writer, some of which would just be inappropriate, and some of which would be logical, rational, and true—yet I know that I will never be able to say any of them, because no matter how clear I was (whether in a calm way or in a mean way), she just wouldn’t understand why what she wrote was so wrong.
I often miss living close to my family, but times like these I’m glad I’m far away so I only have to get these little guilt-trips in letters, instead of in the thousand small gestures of daily interaction.
Welcome to this week’s edition of the Law School Roundup, featuring posts by future, current, and past law students, expounding on surviving the nonsense. Enjoy!
- Coffeecoffeecoffee, mmmmmm Ostranenie
- Booksbooksbooks. Ack! Mommy on the Floor
- Why does just entering law school make us into prestige whores? Gah. Recovering Curmudgeon
- OCI really doesn’t make any sense. A little fish in law school
- I mean, it really doesn’t make any sense. Who Owns the Fox?
- Sounds like she looked goooooood. Frequent Citations
- The last of the back-to-schoolers Lag Liv
- Genius baby speaks in multiple languages! Magic Cookie
- Dying . . . from . . . cuteness . . . Modern Acropolis
- This is what happens when you leave the computer on . . . Peanut Butter Burrito
- We 3Ls really don’t care. There’s No Competition in Law School
- She can haz jobb! Yay! Amicus Curiae
And that’s it for this week! Look for the Roundup next week at Evan Schaeffer’s Legal Underground and, in two weeks, right back here.
Yesterday was not my best day. I don’t think I’d want the outcome to be any different, but how I got there was uncomfortable and hard and exhausting.
Of course, therefore, today would be the day I needed to get started on the next wave of journal duties. This, actually, is good—it takes my mind off of things and lets me do work I am good at, thus building my confidence back up. So, yay! Of course, the things I am doing today are the most tedious things, so, boo.
As a consolation to myself, I decided to make some chicken noodle soup. From scratch. (OK, I didn’t make the noodles from scratch. That would be silly. Sillier than making chicken noodle soup from scratch.) I’m using a recipe from Cook’s Illustrated that lets you make a whole pot of goodness in about 90 minutes with stuff you probably already have (as well as a whole chicken, which you might have to pop into the supermarket for).
The basic idea is this:
By sauteing chicken pieces until they release all their natural juices and goodness, you can make a flavorful and rich stock without standing over a pot all day, skimming off nastiness. You then use the meat from the chicken in the soup, and it all gets cooked in one pot. There are a number of steps, yes, but overall, it wasn’t tough to make at all.
First, you have to chop up your chicken. Remove the breasts, skin and bone, split them, and reserve them. Also remove the wings and leg/thighs. Now you should have two breasts, two wings, and two leg/thighs, as well as the back of the chicken. Chop the back into three or four pieces crosswise, then chop those pieces in half. A good cleaver is probably necessary for this. Chop the wings at each joint, then chop the two larger pieces (not the wing tip, in other words) in half, again probably with a cleaver. Separate the leg from the thigh, and chop both the leg and the thigh into two or three pieces, depending on how big your chicken is. A cleaver is almost necessary for this because the bones are so sturdy in the legs/thighs.
Now you should have a big pile of chicken parts, plus the two breasts. Pull out a big pot. I used a 5 quart Le Creuset dutch oven. Put a tablespoon of oil in the bottom, heat it till smoking, and brown the chicken breasts on both sides for about 5 minutes total. Remove. Then add one chopped onion and saute until slightly colored and tender. Remove to a bowl. Don’t put the onions with the chicken breasts. Then add half the chicken pieces to the pot and saute until they aren’t pink. (That doesn’t mean you have to cook them through; just get them nicely browned on all sides.) Remove, and add to onions. Do the rest of the chicken pieces.
Now add the other chicken pieces and onions back to the pot. Turn the pot down a bit, cover it, and let the onions and chicken cook together for about 20 minutes. The chicken will release its juices and start to smell amazing.
Put a pot of water onto boil with about 2 quarts of water. When the chicken has cooked and the water is boiling, add the water and the chicken breasts to the pot along with some salt and bay leaves. Turn the heat down to low and simmer, covered, for about 20 more minutes, until you have a lovely, fragrant and flavorful broth.
Pull the chicken breasts out of the pot, and set aside to cool. Strain the broth. Set it aside to separate. If you have a defatter, this would be a good time to use it, since you want to skim the fat from the broth. Reserve about 2 tablespoons, though.
When the breasts are cool enough, remove the skin and bones and shred the meat into bite size pieces. Here, you have a choice: you can either discard all the other chicken pieces or you can pick through them for the meat. I did the latter.
Add the reserved chicken fat back to the pot and turn the heat to medium-high. Add another chopped onion, a large carrot, chopped into quarter-inch pieces, and a rib of celery, also chopped into quarter-inch pieces. Cook till they start to soften. Add the shredded chicken and broth back to the pot, and simmer for about 15 minutes, or until the flavors come together. Throw in a bit of dried thyme, too.
The last step is to add about 2 cups of wide elbow noodles. Cook them about five minutes, or until they are just tender. Serve with fresh chopped parsley (which I did not have, so I used dried).
As of right now, the result looks like it will be the same, but I would rather have waited and done it on my own terms.
Probably the silliest thing to be bothered by in a show that seems, frankly, a little formulaic:
Why don’t any of the main characters in K-Ville have a genuine N’Orleans accent? The guy playing the police chief is at least trying, but his attempts are uneven at best. The guy who’s supposed to be the old money? Sounds like he’s from Kansas City. (I.e., no accent.)
Is the show timely? Sure, I guess. Is the style interesting and gritty? Absolutely. Could it be set in any other troubled city in the U.S.? Completely. Too bad.