Well, hello.
It's strange introducing myself to a big white empty text box, but I suppose I have to start somewhere.
I assume that you will get to know me gradually, over time, like how it works in face-to-face, 3D relationships, so I am not overly concerned with grand introductions or first impressions. I will, however, explain in broad strokes what brings me here:
Recently, I have found myself with more time on my hands and greater inclination to indulge in the things I love. Two of these things are cooking (baking, in particular, as you will very quickly learn if you stick around) and writing. Here, in this blog, I'd like to combine the two.
Over the last few years I have written plenty. I'm a graduate student. My job is to learn languages, read literature in these languages, and write about it. I love my work. And yet, I fear that academia has had a noose-like effect on my writing. The act of producing it [gasp] can feel [gasp] like choking. Don't get me wrong -- I always appreciate a carefully placed semicolon, and I can "problematize" and "reframe" with the best of 'em. But when I'm writing for me (and for you now too, I suppose), the language flows from a different spigot.
So there you have it, a very little bit about me.
You will no doubt meet some of the most important people in my life in the coming posts. For now, I'll introduce just one of these folks: my husband, Eli. He designs software, takes photographs, cycles, climbs mountains, and makes a balsamic reduction sauce that smells downright scary while on the burner, but is divine over lamb chops and Swiss chard. He doesn't like sweets very much, but aside from that he's just about perfect.
Hmmm, I guess that feels like a completed first post.
'til soon.
It's strange introducing myself to a big white empty text box, but I suppose I have to start somewhere.
I assume that you will get to know me gradually, over time, like how it works in face-to-face, 3D relationships, so I am not overly concerned with grand introductions or first impressions. I will, however, explain in broad strokes what brings me here:
Recently, I have found myself with more time on my hands and greater inclination to indulge in the things I love. Two of these things are cooking (baking, in particular, as you will very quickly learn if you stick around) and writing. Here, in this blog, I'd like to combine the two.
Over the last few years I have written plenty. I'm a graduate student. My job is to learn languages, read literature in these languages, and write about it. I love my work. And yet, I fear that academia has had a noose-like effect on my writing. The act of producing it [gasp] can feel [gasp] like choking. Don't get me wrong -- I always appreciate a carefully placed semicolon, and I can "problematize" and "reframe" with the best of 'em. But when I'm writing for me (and for you now too, I suppose), the language flows from a different spigot.
So there you have it, a very little bit about me.
You will no doubt meet some of the most important people in my life in the coming posts. For now, I'll introduce just one of these folks: my husband, Eli. He designs software, takes photographs, cycles, climbs mountains, and makes a balsamic reduction sauce that smells downright scary while on the burner, but is divine over lamb chops and Swiss chard. He doesn't like sweets very much, but aside from that he's just about perfect.
Hmmm, I guess that feels like a completed first post.
'til soon.