I have exams, so naturally I'm posting another blog entry. I've been making things recently and I thought it might be time again to do a bit more posting. (also I've been inspired by Dom to do a bit more writing) So rather than let my writing skills atrophy, blog posting will be a way for me to exercise my prose muscles and condition my clauses.
META
I recently toyed with the idea of dismantling this blog, purchasing a custom domain and then using wordpress to build a fresh blog with a hand-coded template. However, without money or skills, it's a bit hard - so that plan is on the back burner (at least for the duration of School.)*
I actually like Blogger, especially since it is very well integrated with Google (delicious) - I don't think I'll be shutting down this thing any time soon.
THINGS THAT ARE COOL
If you are in Sydney you should go to this:
http://www.au.timeout.com/sydney/art/events/29441/local-positioning-systems-dachshund-un#picture0
It's on during the 2nd of June. It's called the Dachshund UN and basically it involves a lot of very small, very much alive, sausage dogs and a model of the General Assemby, complete with miniature microphones, embossed country name plaques and the indignation that seems only capable of being expressed by sausage dogs. Art!
Another thing that is cool: Spotify. It's a music-on-demand gizmo that you download onto your computer. Make sure you get the apps (like Triple J, Guardian and Matador). I've been consuming full albums non-stop, for free. This is extraordinary. If you pay a bit, you can get it on your phone. (Hot album tips: P J Harvey's England Will Shake, The Shins - The Port of Morrow, Chairlift - Something) It's a brilliant way to sample albums and expand your musical tastes. I wonder if the social aspect of it will get expanded - there's a lot of potential there.
General Thoughts
I'm moving up in the bread-making world after being gifted with a sour-dough barm (or mother-dough) by Brecht. So I'll be using this as a starter to make some sourdough loaves. It should be an interesting experiment. If any one wants some funny shaped bread, let me know - because I'll making a crap-load of it in my non-commercial grade oven. The best thing about the sour-dough barm is that if I take care of it, it'll outlive me and potentially start breads hundreds of years from now - apparently there's a bakery in San Francisco which is using a barm that is over 150 years old.
I really like making things. Tactile, solid things. I guess it probably comes from my god Complex. Ok, I'm joking. I just like making things - especially bread, because I like to eat it (preferably piping hot, fresh and slathered in butter.)
While sourdough has been a bit challenging for me, here's a nice (non-sourdough) recipe to get started on if you are interested in baking your own bread: http://www.nytimes.com/2006/11/08/dining/081mrex.html
I also have a tried and tested knead and leavening method, but I don't think it tasted as nice as the no-knead bread from the above recipe.
OK
So here's the deal. I'll post at least every Monday and Friday. Feel free to read and comment.
*Yes, I go to university, but I prefer to call it school. I don't know why.
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