27.9.05

always something to worry about

lets see. today's classes. lighting was more boring lecture, but it was color theory, which at least i can understand. he kept talking about white light, which was eqally boring from a spectrum standpoint, but if you thought of it from a new age religious standpoint, it made the lecture really funny.

every tuesday i hate gender and culture a little bit more. i will never speak in that class again. damn antropology. midterm exam next week. everyone says i shouldn't drop it. i don't believe them.

there was excitement, at first, at work in the costume shop today for me. my hats and sweater came!!! they are all perfect. the sweater is SO lanoliny. i hope, hope, hope it fits. but then, terror struck- i was informed i don't have enough of the dress fabric. sigh. so i have to go back to vogue tomorrow. leave work early, go to evanston, sigh. then patti left and the stress got much better. i just stitched my fat suit while christopher cut his lining. we ate sugar cookies from jewel and listened to the cranberries. so glad tom has that cd- i MUST remember to take cds in with me thursday!

told christopher i was in love today. it was so much fun. he was SO in the pink room last year when he started going out with david, and he's still pretty giddy, so it was very nice. after work, we ended up going to jewel together- he got something to eat before his night class and i bought groceries. it was charming to shop with someone live (rather than on the phone). he carried my basket for me. i told him it was so nice to shop as a pair- we should get gay married. he laughed.

got home after dark, did NOT turn on the computer and went right to the kitchen to make dinner. something fast- taco salad. it should be mentioned i think i will NEVER buy an avacado again. this is sad, because avacados remind me of g, and you know how i love things that remind me of g. she loves avocados, and will eat them straight up. ch, too, believes the mexian adage that they are poor man's butter. also, i've been collecting pits, cause they're so hard to start, and i want to sprout one for laura. her new place is plantless, and i think an avocado is something she could keep alive. how i would manage to get it to her is another question, but i'll figure that out after i have one potted with leaves. i have 2 suspended over their little glasses on straight pins (because i'm a seamstress, after all, and don't own toothpicks) right now, and one of them better root, cause i don't think i'm ever buying an avacado again. they just don't fit into the way i eat. i buy groceries once a week, and the veggies have to last until the end of the week if neccessary. i've thrown away 3 acacados in the past 2 weeks. i sqeeze all the the avacados in the store, and pick the perfect one. just a little bit of give, ripe but not squishy. i get all excited about my avacado meal, slice into the avacado a few days later, only to find it brown and nasty. sad! they'r not cheep little buggers. or light, for that matter. i drug them the whole way home from the grocery store, and will have to drag their squishy little dead bodies the whole way to the dumpster. not a good use of my time. especially now that i have to plan something else for dinner, something that doesn't involve avacados. or just have an avacadoless meal- sure the sushi was good, but how much better would it have been with avacado? we'll never know. so today, hoping to preemtively avoid this very problem, i bought an avacado with a little less give than normal. then i brought it home and decided to make the taco salad tonight, and use it right way. well, this one is crunchy and green tasting. i know avacados are green, but they're not supposed to TASTE green. and crunchy- well, crunchy is NOT a good atribute. sigh. but once i cut it in half, what was i supposed to do? you can't put it back together to ripen for a few days. one cut, and your committed. another lame meal. it's hard enough to cook these days. i'll be avoiding avocados in the future. at least until they genetically engineer one to stay ripe for more than a 12 hour window.

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