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Welcome to a new weekly feature I’m calling “Questioning Things.” The first thing we’ll be questioning is the name of this feature. It’s the best I’ve got, but it’s kind of lame. ANYWAY.
Jarred and I feel like our readers are far more interesting than we are…and we want to hear your stories. So this is your turn: I’ll ask a few (hopefully provocative) questions, you’ll answer in the comments, and we’ll revel in our collective cleverness/hilarity/soul searching.
- What would it take for you to agree to watch two more minutes of commercials per hour of television (1 extra minute for a half-hour show)? Would it make a difference if every commercial caused you to laugh out loud? If every ad was personally targeted at your tastes and lifestyle?
- What line/phrase from a television show or movie do you use in real life? Is it common enough that people recognize the origin, or so obscure that it sounds to most people like your original phrase?
- If you could work a past summer job, but full-time and at your present salary, which job would you pick?
- Is there a musical instrument that–even with unlimited lessons–you don’t think you could master?
My answers after the break. Your answers in the comments (please?).
So, for all the efforts made by my teachers in elementary and middle school, I am a hunt-and-peck typer. But I’m really, really good at it. I usually don’t have to look at the keyboard, and I type something like 100 words per minute (I was tested last summer as part of a job application, but I can’t remember the exact figure). Indeed, I wouldn’t really call what I do “hunt-and-peck” anymore, because there’s no hunting involved. I have developed my own bizarre little system that allows me to, albeit unconventionally, keep up with the rest of you touch-ers.
Apologies for the light posting as of late, folks. Taylor and I have both been a bit indisposed recently with travel, wedding planning, Call of Duty 4, Davidson basketball, and other pressing matters. We’ll be back to full blogging speed shortly. And you can always help us fill in these sorts of gaps by considering contributing to Tropophilia yourself!
But I didn’t want to leave you empty-handed today, so watch yo’self because there’s a fresh volley of total randomness comin’ atcha.
Instead of reading either of the books in which I planned to spend my flying time gaining some ground, I instead opted for my ritual of pounding through Sky Mall so fast that my face hurts. This time my face was also hurting from sunburn, though, so I switched to Spirit, the official magazine of Southwest Airlines.
It’s cool. Just let me know when you’ve stopped laughing.
I’ve been traveling quite a bit lately, both for fun and for work. When I get home from a week or more on the road, one of my first impulses is to cook something delicious with (preferably) lots of fresh vegetables. I know you’re probably thinking “what does this have to do with Tropophilia?” Well, it so happens that this particular culinary adventure was only possible thanks to the internet.
While I love to cook, I don’t actually own a cookbook. I can’t remember a time in my “cooking life” (roughly since I went to college, unless you count several attempts at gingerbread cookies as a young ‘un) when I haven’t been able to quickly search the web for a recipe. Recently, my access to awesome recipes and expertise broadened beyond the web and the Food Network.* I’m talking about video podcasts; specifically, the Cooks Illustrated free weekly (5 minute) podcasts on iTunes.
A recent podcast demonstrated technique for a “quick” beef and vegetable soup. They promised flavor akin to a soup that simmers for hours, all in 60 minutes. These are my kind of cooks–obsessive compulsive about ingredients, flavors, and technique…and looking for shortcuts. I was intrigued by watching the podcast, and soup sounded delicious. The recipe is posted on the Cook’s Illustrated’s podcast site (the normal site is paid-registration only; the podcast recipes are free). One quick grocery store trip later, I was cookin’.
I’m happy to report that the soup turned out very well. Now I’ve laid down the gauntlet for Jarred to try Cook’s Illustrated’s apple galette recipe. I think his sweet tooth will drive him to action.
Pictures of my experiment after the break…
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