Hello again. (Hi, Amy.)
I haven’t been posting here so frequently these days, and it’s not for any good reason – I just keep forgetting. (And, lab isn’t always so thrilling for the general populace, you know?)
Anyways. I just wanted to pop by and say that I was biking in San Francisco today and stopped by Craftsman & Wolves, a bakery in the Mission. It’s a super hipster spot with industrial-looking decor, a few doors down from Dandelion Chocolate (highly recommend – their hot chocolate is amazing, if you don’t think about it too hard and realize you just spent an exorbitant amount on a small cup of hot chocolate. They also have free house-made marshmallows!).
But back to Craftsman & Wolves. I ordered the Rebel Within, which is a savory muffin with cheese, sausage, and green onions mixed into the batter. At the center is a soft-boiled egg, which I realize is a highly polarizing food, like olives or mushrooms. I am personally a huge huge fan of runny yolks.
And oh my god you guys/gals, the muffin was amazing and transformative. I don’t know how they baked a perfectly shaped soft boiled egg into a muffin, but it was cooked just right – runny yolk, mostly solid white. The only downside is that it was room temperature; if it was warm, I don’t even know, I might have eaten two right then and there.
They also had cashew curry cookies, which looked really interesting. I would have tried one if I hadn’t just spent $7 on a (beautiful, beautiful) muffin.
Business on the outside, party on the inside.
Let me talk to you about one of my favorite ice cream shops. I tend to think of myself as a rather avid fan of ice cream, and I am the first to suggest scoping out a new ice cream spot. Though Mr. and Mrs. Miscellaneous is not exactly new (they opened almost exactly four years ago, in May 2010), it was way out in Dogpatch and I never had reason to go there until I started working in a nearby lab. Now, of course, it’s a nice excuse to take a break from lab and go on a short bike ride in the warm sunshine – or extreme gusty winds, as was the case today. Their hours can be a little odd and unpredictable, and sometimes you’ll go on a Saturday afternoon and find that there’s a half hour-long line stretched out the door. But! It’s good ice cream, man. What can I say?
Some songs I’ve been listening to:
Arcade Fire – Intervention
The Beach Boys – Barbara Ann
Grace Potter & the Nocturnals – Stars
Iggy Azalea feat. Charlie XCX – Fancy
Imogen Heap – Hide and Seek
The Offspring – Why Don’t You Get A Job?
Skybox – Light
Surfer Blood – Demon Dance
OK, I’m alive – really I am. Kind of winded by the impending end of classes and my rotations, but it’ll be fine. It’s crazy that my first year of grad school is coming to a close! Soon I’ll have to choose a dissertation lab and start research for real – eep!
But enough chit chat, here’s the clothes.
In my defense, most of my clothing purchases in the past three months were from Everlane. I got maybe a cami and a few thrift store purchases, but that’s it for clothes! Really it is! (more…)
I recently got into eyeshadows, especially since I started my third rotation a few weeks ago. I figured that since I knew no one in this lab before starting, they wouldn’t know or think it was weird that I was suddenly wearing more makeup. Plus, my field (synthetic biology) is oddly male-dominated, at least among the graduate students. I say it’s odd because overall, the field of bioengineering typically has a higher percentage of females than other engineering disciplines do. In my current rotation, most of the postdocs that I work with are male too, so based on prior experience (not stereotypes, I hope), I figured that they wouldn’t notice or care about a bit of eyeshadow.
Another reason was that I recently read this rather old thread on reddit, where a girl observes people’s reactions when she wears varying amounts of makeup.
I got this recipe from a friend at school, who got it from her grandma in China. Since she doesn’t know about this blog I probably shouldn’t post the recipe – but it essentially involves deep-frying chopped garlic, shallots, and chilis in a high-smoke-point oil, and then seasoning the mixture at the end.
The thing to remember is that garlic browns quickly, so don’t cook it for that long. However, make sure it IS cooked because storing uncooked garlic in oil can potentially breed anaerobic bacteria that cause botulism (according to said friend, and Emma of A Beautiful Mess).
I ended up making a lot more of this than anticipated, even though I only used one head of garlic, one shallot, and a few chilis. And even though the concentration of chilis is relatively low in the reaction mixture (only 1/3 of the insoluble fraction), the oil is pretty spicy!