“Osmosis is the movement of solvent molecules through a selectively permeable membrane into a region of higher solute concentration, aiming to equalize the solute concentrations on the two sides.”
Often I speak in metaphors which may seem out of place in the current conversation. My brain likes to dig up particularly esoteric or far-fetched descriptions for me to use when I am trying to better convey a certain feeling or state of affairs. This happens frequently at work, and while I register the lack of comprehension, I’m somewhat at a loss to replace my outlandish metaphors with more down-to-earth descriptions. Heave forbid I come off prosaic.
So here is my metaphor from today. I could feel the osmotic pressure of my Within and my Without this morning- the tug and swirl of the happiness experienced through self-discovery and creative effort over the weekend (Inside), contending with the lack of challenge and inability to focus on a long-term goal of the mundane Monday (Outside).
I just sort of floated along with it, letting myself be happy with the former rather than obsess over the latter, and you know what? About 2/3 of the way through the day, my brain started engaging and firing on different pistons, enabling some more cogent contributions to be made to work conversations. Good. Keeping the mind nimble and adaptable. Although- I am thinking maybe the forever-going-around-from-hobby-to-hobby to keep my interest in and mood up is disguising something deeper… but let that go for the moment.
What has been captivating me for the past week or two? All the old hobbies, come back in glorious technicolor: runs on Sundays and yoga on Tuesdays and writing for the novel and baking for friends and cooking for myself. Plus, a new dance course! A style called sean nos, which seems less glamorous but more accessible maybe than step dancing. We’ll see. Two classes and I’m already enjoying the improv parts!
Now as far as the more usual theme for this blog (FOOD), I’ll leave you readers with some encouragement. “If you make it, they will come” turned out to be true for me this week:
red wine chocolate cake — afternoon tea on Saturday with Jess
grilled corn salsa (salad) — Sunday luncheon with Kim and Juan
and tomato-shallot Tarte Tatin
lemon rosemary zucchini bread — brown bag lunch with coworkers (I hope- that’ll be tomorrow!)
So now I’m off to grate my zucchini with my only pertinent instrument- a microplane!- to make it easier to bake tomorrow morning!
And let me know: do you want more Scotland or more food? I’ve got both at the ready…
I love that scene in My Big Fat Greek Wedding where the Greek mother is trying to get her mouth around “Bundt cake.” And I suppose I share a feeling of Bundt cakes being foreign, since I don’t own a Bundt pan, and I have no idea where that Teutonic appellation originated. Oh, wait, I have the internet at my fingertips. Still, for a long time, my banana breads have been confined to loaf pans, those humble and useful servants.
But last summer I found a beautiful purveyor or ceramics. His name is Terence Tessem, of Tessem Stoneware. I can’t link to a page because he doesn’t have one! I imagine him holed up in a cold drafty barn of a studio in rural Pennsylvania, emerging only to follow the Renaissance Faires during the summer months. At any rate, I bought a mini-Bundt pan and a utensil-dryer. Fanciful, you say? Not practical, I hear? Not so!
I’ve used the utensil-dryer since last fall, and it’s a tidy way of drying silverware that leaves more counter space for other dishes drying. Excellent. And pretty too.
But the the bundt has been a little harder to sell. Sitting on the bookshelf, it looked pretty, but it also got dusty. FINALLY, today, I saw my chance. I had bananas to use up, searched my Google Reader for banana cake, and presto!- Banana Espresso Coffeecake with Chocolate Chips. I figured I could halve the recipe and use my dish and end in some deliciousness. Actually, half her batter yielded two of my-size cakes! Woo-hoo! And they are delicious, just like the normal banana bread recipe I use, but in a fun shape.
Alterations for my version:
- didn’t have milk, used a dollop of greek yogurt and water
- didn’t use the glaze
- halving the recipe led to a time of 36 minutes for the first crop and 34 minutes for the second (slightly less batter)