Time is a Universal Solvent

Posted in Uncategorized by antisociology on July 6, 2009

It’s hard to face the fact that July has already started. Whatever happened to June? Unseasonably rainy weather aside, we are in the middle of what academics call the summer semester. Usually, for me, this means tons of miles on the go-faster bike, lots of trips to see movies and museums, and gallons upon gallons of frozen blueberries (my favorite summertime treat).

So far, this summer has been a field of uneventfulness punctuated by intriguing, if not exciting, adventure. I’ve gone on a few rides with the Brooklyn By Bike crew and, in the process, met a new friend whose company I adore. On a grocery run, I discovered a new “scotch” that is made in New York. Having not seen it anywhere else, I of course paid the exorbitant asking price for a half (!) bottle.

Long lost people from my past have started to resurface. Just this past week, I met up with two college friends I hadn’t seen in at least the seven years I’ve lived in NYC. One had changed on the outside, but was still quite the same on the inside. The other still looked the same as I remembered her from years ago, but had grown up on the inside. It’s always interesting to me, as a former sociologist, to see the essence of people. “Everything is socially constructed,” goes the chant of the sociology grad student. It’s a hard pill to swallow. The thought that our character — the ways in which we define ourselves and set ourselves apart from one another — is not really our own is unsettling. So, it’s comforting in a way, to find examples where this doesn’t seem to be true.

In a fit of baking, I tried to make scones with strawberries and white nectarines. Unfortunately, I added the fruit too soon, and the sugar and water in the fruit turned my dough into an unrecoverable mass of batter. I suppose the lesson is to add the fruit after the dough is laid out. Come to think of it, that’s how I made my asian pear scones last time. Go figure. Well, at least the cheddar muffins came out.

On the subject of cooking, I finally got around to roasting chicken sans butter or olive oil and am pleased to report that it’s the way to go. Chicken, with skin on, has enough fat that you don’t need to add additional fat. I still need to try it with a non-kosher chicken to see if it is just as good. Kosher chicken, if you didn’t know, is pre-brined as part of the kosher-ing process (I totally made that word up).

So, that’s my summer. Lots of work, a little cooking, and just a dash of catching up and getting smitten. What’s on your plate?