iExcelAtMicrosoftPuns

Boy... I won't say you're wrong. I can't speak for everyone - but me... I'm not blind to the bleakness of it. I do, however, find "business speak/ industrialization" fascinating. "launching a different career" as if a career is some sort of vehical and not a journey - it's not far off from the etymology... Just an interesting metaphor. And cost - well gee... I think there is this unstated assumption that all things must lead to some sort of end product. I know someone getting an UG degree in the Arts. Will she ever get a job with it? Dunno. But ask her "is there anything you'd rather be doing right now?" and she'll give you a big ol' "Nope!" So is it really time wasted? Can we chuck it up as a cost? More to say - but I've got to get back to work.

So you're MSU now?!?

Sorry to hear that. Mine shouldn't be far off.

I took a little google street view tour through my potential campuses today... Why had I not done this before?!?!?!?!

I like to toss sweet potatoes into my curry. Perhaps I should turn my blog into a cooking for grad students blog.

Congrats!

Hard to disagree with this. I'd ask the dept. and I'd ask the grads... or at least see what they do after graduation. Do they get offered a little gig at the uni while the pump out apps the next year?

I see a Lit MA - rejection on the board. To my fallen comrade: You will be avenged! I'm not sure what that entails...

Well it's cool freezing up here so most of my recent food has been soups, stews, curries, etc. BUT - stir-fry... seriously it's probably my favorite meal. Fresh veggies (broc, califlower, celery, carrots, bean sprouts, etc). Whatever meat is on sale (usually lean towards chicken or even meatless). It's really about proper prep technique more than anything. I'll PM you some deets later this evening if you'd like. Of course a few days after that I spoil myself and make a small helping of chicken parmigiana.

By all means! It's good practice trying to give easy and straigthforward instructions. It'll help me transition to professional teacher.

Depends on what you want. I love salsa verde. High heat, hot oil. In jalepenos. In onion. in habenero. Salt. stir stir stir. in chopped fresh tomitillos. Stir. as they start to break down they release some great fluids and wonderful sweetness. You'll want to wait till the sauce looks wet before adding the next stuff. in a touch of apple cider vinegar. In lime juice. In cilantro. Taste for seasoning. if it needs more salt (it will) add a touch of natural soy sauce. If it needs more acidity add a very small touch of vinegar. Cool and serve. I also love me some picco but you need to use wonderful ingredients. Ugly Ripe tomatos, Spanish onion fresh cilantro lemon or lime (I prefer lime because I always have some around the house for my gin) a pinch of ground corriander seed. I don't like my pico real wet so I let the fresh tomatoes drain a bit while I chop everything else. the drained tomato water (it certainly isn't juice) adds a wonderful freshness to a bloody mary. Also - I don't like to refridgerate my pico... I agree it needs to rest to let the flavors develop but I'll let it rest at cellar temp.

A well made toasted bagel is wonderful. Have you had steamed dumplings? Bagels are soft and chewy - sort of like a mix between Naan and steamed dumplings. The flavor of a plain bagel is akin to a well developed bread. There is an undertone of sweetness to a bagel - certainly sweeter than Naan. What I really enjoy in a bagel is the outside "crust". A well made bagel has a beautiful sheen to it and when toasted the outside bubbles these tiny little bubbles. Soft pretzels aren't far off from a bagel but a soft pretzel has a deeper "earthier" flavor - perhaps even an astringency... think of dark english tea without milk and without floral notes.

Weight managment: More than a science, more than an art. Some people can eat and eat and not see much gain - others can hold off on eating and struggle to lose any weight. So with that said - seek advice but do what your body responds well to (caveat about mindful living). I've been in both situations - wanting to gain and wanting to lose weight. Several years ago I got my (23 year old 5' 10") self to 10 stone 9 pounds. Last year with weight training I got my (then 26 year old) self to 14 stone. For me: Weight Loss : Lots of cardio. Hearty grains and lots of veggies. One of my favorite meals that kept me full was veggie lettuce wraps. Homemade salsa + black beans + grilled veggies (aubergine, Zucchini, Onions, and Peppers) + cooked barley. I'd toss it all together and put it in a lettuce wrap... I have a picture of it. I'll come back and share. Occasionally meals would get skipped in favor of a protein drink. I also found using the free livestrong "myplate" app helped a bunch. I'd count the calories before I ate them - and occassionally change my meal because "woah! that's dense" there is something to be said about seeing how the top slice of bread of your reuben sandwich adds another 122 calories. I'm also a former professional chef - so I like cooking and I like to mix things up. Weight Gain : Well I exercised a bunch and forced myself to eat a bunch. I cut sugary things out (I usually don't eat much sugar but I began to eat less) because I approached this thing like Bruce Lee - good food in = good results. I'd eat several wholesome calorie dense meals a day. I'd avoid oily things and "stick to your ribs" type food during the day because they make it hard to be active. I ate a lot of open faced tuna sandwiches. Before bed I'd generally eat some sort of cheese dish - sometimes just a crostini with carmalized sweet onion and blue cheese. Other times I'd make a goat cheese and mushroom puff pastry. So that's me. Another little caveat - I fast once a week so just take that into consideration.

Ahoy! How's the water in the unfounded MA seas?

Today is a good day. I hope tonight is better.

Hey guys... room for 1 more?

Yep! I'm in. Waiting for funding at Louisville. I don't think it hurts to say where - if Adcoms can figure out who I am that's okay... I'm a kind person online. Very very very excited. I'm going to see if there is any sort of meet up of their folks at C's this year. But first. SIGH. Whew.

Geeeeeee! I love the GIF. They said I'm high on the waitlist for funding - like somewhere between 5 and 1. I'm super excited... and now I have to respond. 0_0 One love!

Yay. I'm "in" and waitlisted for funding. Burden removed... I suddenly have agency.

Shoulda put your money on Green with no green. Accepted. Waitlisted for funding.

BowTie Roulette? Who has their money on red and who has their money on green for today?

Back when I was a rough and tough 21 year old I once walked to the Tim Hortons while drunk sometime around midnight. I asked the server for one of their sandwiches. "Make it yourself" he said "and it's free. I'm going out for a smoke." So I walked behind the counter and made my own sandwich. I haven't felt the same about the Canadian coffee place since.

Medi Veg. That sandwich is so good. So happy.

I imagine it wouldn't be worth attending a program that didn't do everything they could to help you become the professional you want to be. Do students drop-out or "fail-out". Yes I imagine that it is possible. But it's also very possible that despite what life throws at you a good program will be there to help you cope and help you adapt. On top of that the type of person who gets accepted into a program is likely the type of person who can adapt and cope. ETA- my ex is in a SLP program. It's not a cake walk ... if that is what you're asking.