My presence online will most likely decrease for the reminder of the month because I am a fifth year graduate student being poked with far too many deadlines and one of my cell lines developed an issue with contamination and I am presenting in another symposium in two weeks.

Just spec'ed my sample and it reads 0.1987.

IT KNOWS ME.

This weekend's food adventures involve:

1) Rhubarb. If you've ever eaten wood sorrel stalk, raw, rhubarb is like a giant, pink-skinned sorrel stalk. If you have never eaten wood sorrel raw rhubarb is tart like a citrus but has a consistency that's like a...less stringy form of celery. The raw form weirds me out. The rhubarb crumble (via Anna's instructions) is v. good, however. (Though I'm not entirely sure how a thing like a crumble is supposed to be served. I mean the name is "crumble" and it does fall to pieces when I try to get it out of the pan so do you just ...dump a glob of it on a plate or something? Oh well, still tastes the same, intact or not.)

2) Not brave enough to try it, but have discovered that bread pudding is in fact, not a pudding. Or at least not the sweet semi-solid dessert product that I tend to think of as pudding. Bread pudding is like very confused bread with STUFF in it. I'm inclined to think that Hetalia is right and the UK pudding the weird bread-like thing and the dessert pudding is like a French-metamorphosed thing.

3) Canadian bacon is, in fact, not bacon. It appears to ham. Or something very like ham. V. good in grilled-cheese sandwich either way.

While grocery shopping a very old man with a very nice guide dog attempted to make off with my cart filled with my unpaid groceries. Also my lab pen (water and ethanol-proof) spontaneously started ejecting ink. I couldn't figure out where the source of inner pressure was coming from, but there you have it.