Saturday, September 22, 2007

Go, litel boke! go litel myn tregedie!

Exciting news: my paper was accepted for a panel at the 2008 Medieval Congress, the largest and most important American medieval conference. So come May, I'll be delivering the conference version of the paper I worked my ass off for all summer: "A Lot to Consider: Rereading Sodomy, Space, and Salvation in Cleanness," which deals with a fourteenth-century poem's portrayal of homosexuality through the retelling of the Sodom and Gomorrah story.

Never let it be said that studying English doesn't get you anywhere. In this case, it got me to Kalamazoo.

Saturday, September 15, 2007

Lemon Curd

Adapted from Mark Bittman's recipe in How to Cook Everything.

Zest of 5 lemons
2 c. lemon juice
3 c. sugar
1 1/2 c. butter
9 eggs

Combine zest, juice, sugar, and butter in a saucepan. Cook over low heat, stirring occasionally, until sugar is dissolved and butter is melted. Beat eggs and add slowly to lemon mix. Increase heat to medium low and stir constantly until mixture thickens, 10 to 15 minutes. Remove from heat and ladle into freezer-safe containers.

Yield: ~8 c.

Monday, August 27, 2007


There is a guy at my local Panera who looks like he could be your twin brother, for serious. It is weird.

Wednesday, August 22, 2007

Basil Pesto

2 packed cups fresh, washed basil
5 cloves garlic, crushed
Handful toasted pine nuts
Some salt
1/4 c. extra virgin olive oil plus an eyeballed 1/4 c.
Fresh grated parmesan

Clean and destem basil. Combine basil, garlic, pine nuts, salt and 1/4 c. olive oil in blender. Process, stopping occasionally to scrape down sides and to adjust salt. Add more olive oil until pesto reaches desired consistency. Do NOT leave lid off blender. Combine with parmesan to taste just before serving.

~ 1 cup