Former Congressman Mark Foley is apparently headed to rehab according to The Drudge Report.
Why do I think this is funny?
Anytime some public figure is busted big-time, and I mean a really big, huge shitstorm that they can't talk their way out of, they suddenly discover that they have a substance abuse problem (in this case, alcoholism). They conveniently retreat to "rehab" as if to say, "Hey, this is my excuse for being an asshole. I have a problem. And it's going to be fixed. I will be rehablitated."
Monday, October 02, 2006
Sunday, October 01, 2006
First Blog
Yes, so, now I'm going to blog. It's like an online diary, I guess. Except I probably won't write in it as I would my real diary, because the very nature of the blog is that it really isn't for my eyes only. Who will read this? Perhaps my friends and family ... and random strangers. Why would I willingly post my innermost thoughts in a forum that invites self-consciousness? Who knows. Everyone does it, right?
The mundane thoughts that are circling in my head today:
--
A recent Slate article called "A Dumpling Manifesto" complains about the inferior Chinese dumplings served in American Chinese or Pan-Asian restaurants. It was written by Tim Wu, a Columbia Law School prof.
Of particular interest to me, was this quote:
"Northern China (especially Dongbei and Shangdong), bordering Korea, is a tough place where the people often resemble Koreans and share a similar intransigent personality."
Intransigent! Well, that's a bit rude. But it is amusing that that really is the stereotype that Chinese people seem to harbor about Koreans - that we are a stubborn, fiery-tempered people. Korean prejudices about the Chinese are no more flattering.
You just don't expect to read about them in Slate.
--
Lately, I've been watching a lot of Food Network.
So yesterday, I bought a cutting board from Ikea - inspired by the chefs on TV. It's an end-grain butcher block and cost $24.95.
I oiled it according to the instructions. I used canola oil, and the board sucked it up like a sponge! I kept pouring and rubbing, pouring and rubbing ... it was unbelievable how much oil this thing absorbed.
Then I washed it. And towel-dried it, and set it to dry on its side, all according to the instructions.
And the board ... warped immediately.
I thought I did everything right. I took care to not soak it in the sink, and fed it half a bottle of oil until the surface was finally slick.
I read about wood cutting boards on the internet, and it turns out that I probably should have used mineral oil, because the oil you cook with can turn rancid. But the instruction said I could use any food-grade oil I wanted.
Not that it matters either way, the thing is now curved like a hunchback.
The mundane thoughts that are circling in my head today:
--
A recent Slate article called "A Dumpling Manifesto" complains about the inferior Chinese dumplings served in American Chinese or Pan-Asian restaurants. It was written by Tim Wu, a Columbia Law School prof.
Of particular interest to me, was this quote:
"Northern China (especially Dongbei and Shangdong), bordering Korea, is a tough place where the people often resemble Koreans and share a similar intransigent personality."
Intransigent! Well, that's a bit rude. But it is amusing that that really is the stereotype that Chinese people seem to harbor about Koreans - that we are a stubborn, fiery-tempered people. Korean prejudices about the Chinese are no more flattering.
You just don't expect to read about them in Slate.
--
Lately, I've been watching a lot of Food Network.
So yesterday, I bought a cutting board from Ikea - inspired by the chefs on TV. It's an end-grain butcher block and cost $24.95.
I oiled it according to the instructions. I used canola oil, and the board sucked it up like a sponge! I kept pouring and rubbing, pouring and rubbing ... it was unbelievable how much oil this thing absorbed.
Then I washed it. And towel-dried it, and set it to dry on its side, all according to the instructions.
And the board ... warped immediately.
I thought I did everything right. I took care to not soak it in the sink, and fed it half a bottle of oil until the surface was finally slick.
I read about wood cutting boards on the internet, and it turns out that I probably should have used mineral oil, because the oil you cook with can turn rancid. But the instruction said I could use any food-grade oil I wanted.
Not that it matters either way, the thing is now curved like a hunchback.
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