Yeah. So I haven’t exactly been updating frequently. Know why? Because this is what my days look like:

And when enough of your days look like that then, well, it doesn’t leave much to write about. I’ve been completely rewriting a chapter these last several weeks, which has meant a lot of time in front of the computer trying to get things as I want them.
In addition to working on the dissertation, I’ve been thinking a bit about about my upcoming trip to Italy. My mom and I are going to go to Italy. We’re spending a week traveling through Rome, Florence, and Venice. Then we’re going on a week long cruise stopping in Croatia, Turkey, and Greece. It’ll be two weeks full of beautiful sculptures and old buildings and churches and artwork. I’m getting terribly excited!
I thought I’d also post a couple of recipes. It’s been ages, eh?
The first is for a roasted cauliflower soup.

It’s basically a head of cauliflower, an onion, some chicken broth, a small bit of blue cheese, and a small dash of milk.
Take a head of cauliflower. Break into small florets. Put them on a sheet pan, drizzle with a wee bit of oil, and then roast in a 400 degree oven for about 20 minutes or so, until it softens a bit. While that’s roasting. Thinly slice an onion and saute it in a small bit of oil, until it’s caramelized. It’ll take about 15-20 minutes to properly caramelize the onions. Add some salt and pepper at this point. Once the cauliflower is roasted, take it out of the oven and add it to the pot with the onions. Add about 6 cups of broth, a couple of bay leaves, and a sprig of thyme. Let that bubble for about 20 minutes. Take out the bay leaves and thyme. Add about 1/4 cup of blue cheese and about 1/2 cup of milk or half and half. Then puree the soup. Let it simmer for about 10 more minutes. Then it’s ready to be eaten!
The soup is very mild, with a slight, but not overwhelming, taste of blue cheese. It’s the sort of soup that you want to dunk a bit of bread in. It’s definitely not a soup I want all the time…but it’s nice every now and again.
Next are some cookies:

These cookies aren’t really cookies. Not really. They’re actually bits of pie crust cut into circles. This is my pie crust recipe of choice. It’s basically foolproof and wonderful. Anyways, to make these cookies all you do is roll out the pie crust and cut out circles (about 4″ in diameter). You then take those circles and put them in a muffin tin, pushing them down into the tin. Basically you’ve got a lot of little pie crusts. Next stick the tin (with the un-filled crusts) in a 400 degree oven for 10 minutes. (You’re par-baking the crusts.) Then take out the crusts. They’ll be poofy. Take some raspberry jam and drop about a teaspoon in each little cup. Sprinkle with some sliced almonds and some cinnamon sugar. Then stick them back in the oven for another 10 minutes. By that time the cookies should be a little golden and the almonds should start to be toasted. Learn from my pain and let these sit for a bit because the jam is hot. Ow ow ow hot.
Ooooh. And take a look at that coffee mug! I got a ‘Welcome to Whitman’ box from my future department yesterday! It had all sorts of lovely things in it, including that coffee mug and a lovely blanket that Dusty has decided that she really likes.

Hurrah! And, erm, back to work for me. Lots to do yet on this dissertation. Lots to do.
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