In other news

I am insane, and am running for a class council position.

Actually, I think I'm acclaimed for a class council position, since only two of us are running and there are two positions available. (There were three of us in the race until about 12:30 today, when one person dropped out.) So, pretty much as of now, I am going to be directing our class musical production for the big fundraiser variety night in April.

This is a relatively big deal, because all the classes take it very seriously with bands and costumes and set design and everything, and I have little to no clue what I'm doing. Except that I love and miss theatre. Hopefully that is good enough. There are people reading this who have much more extensive/more recent theatre experience than I do. Guys, help?

I think I'm taking my time to adjust to being here. Some days I'm happy and upbeat about things; others I'm depressed and reclusive. Yesterday was a bad day. Today is a good day. This is how things go.

For those of you following the saga of my couches...the guy from Leon's came today, on schedule, and cleaned the marks off in no time flat. (For those of you not following the saga of my couches...the marks got there during delivery, which occurred about 3 hours later than scheduled.) Now all that needs to happen is for the Magiseal people to come and give them a stain-repellant treatment and I can stop worrying about the stupid things.

I wanted to go to the Barenaked Ladies concert in February, but I missed getting tickets the day they went on sale and now they're quite, quite sold out unless I want to buy them from online scalpers for ridiculous prices. Which I don't. *sigh*.

I just made a strawberry-apple crisp. It was fun and quick.

I've been trying to figure out why it is that I like baking so much better than cooking. For one thing, of course, I love sweets and desserts...but I like food too. I think it's partly that baking changes the ingredients so much from how they start. In this case, I started with overripe strawberries I would never have served, and a badly-bruised apple that would have gone uneaten. Raw, they were unusable; now they're delicious. There's almost an element of magic to it, like the oven is a black box in which processes beyond my control shape the final product. Cooking, by contrast, is to me more like a chemistry lab than an artful magic trick. Everything happens right there on the stovetop in front of you. There's no mystery to it. I feel more bound to a recipe when I cook than when I bake, as well, which is a pain.

We had class mission statement day today. Here we were, sitting around, spouting off concepts like "compassion" and "integrity" and "humility" and "dignity", which is awesome and all...but I couldn't help wondering what do we know? It's so easy for us to mouth these words glibly right now -- or at least easy for me. I keep wondering when we're going to realize how little we actually understand about the practical application of these concepts; how challenging they are to maintain. I guess not until we get some more experience.

I'm TIRED, but I'm still going to Interfac (the inter-professional faculty social) tonight. Yay for the drive to socialize winning out over the desire to sleep.

~isolde