I'm pretty sure the weird feeling in the space above my missing teeth was a sinus infection in waiting all along. I'm pretty sure that what I've got going now is a sinus infection full-blown.
And I'm very sure that I am very, very tired of losing my voice every time I get any kind of respiratory thing. And I'm really irritated that the ear nose and throat specialist I saw a while back spent five minutes dismissing the hoarseness that brought me in to him after a month and a half of it.
I'm not whispering, but I can't carry a tune either, and that's a crucial part of my professional toolkit.
On another front: peanut butter and celery now seems to me to be a breakfast pastry.
Oh, and department of (nearly) irreproducible recipes: I have made a hot vinegar by loosely half-filling a tall baby food jar (guess where I got that from) with baby wild radish seed pods and flowers and then filling it up with rice vinegar. It's lovely to look at, but I won't taste it for a little while longer. This can only be done in May: before that, there are not enough seed pods, and after that, there are not enough undeveloped ones. I am sure ripe ones would make a satisfactory vinegar, but I am thinking that the unripe ones will make a satisfactory quick pickle also. They get tough as soon as you can tell they have seeds in them. I know this because I started using them in salads last year or the year before. I think it only takes them a week or so after the flower withers to get tough.
Still working overtime, but a little less now, since I'm not having to stay so late. Writing a few sentences here and there.
And I'm very sure that I am very, very tired of losing my voice every time I get any kind of respiratory thing. And I'm really irritated that the ear nose and throat specialist I saw a while back spent five minutes dismissing the hoarseness that brought me in to him after a month and a half of it.
I'm not whispering, but I can't carry a tune either, and that's a crucial part of my professional toolkit.
On another front: peanut butter and celery now seems to me to be a breakfast pastry.
Oh, and department of (nearly) irreproducible recipes: I have made a hot vinegar by loosely half-filling a tall baby food jar (guess where I got that from) with baby wild radish seed pods and flowers and then filling it up with rice vinegar. It's lovely to look at, but I won't taste it for a little while longer. This can only be done in May: before that, there are not enough seed pods, and after that, there are not enough undeveloped ones. I am sure ripe ones would make a satisfactory vinegar, but I am thinking that the unripe ones will make a satisfactory quick pickle also. They get tough as soon as you can tell they have seeds in them. I know this because I started using them in salads last year or the year before. I think it only takes them a week or so after the flower withers to get tough.
Still working overtime, but a little less now, since I'm not having to stay so late. Writing a few sentences here and there.
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