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Jul. 19th, 2007 09:39 pmToday has comprised mostly of sleep. This means the pain from last week (and last night - which meant I'm stuffed full of fabulous dreams) is passing and tomorrow I shall do lots of work. It also means that I wonder where my day went, though Kylie did treat me to coffee and a shopping trip, to celebrate the brevity of school holidays. I don't know if you can really count what I had as holidays, since only my Wednesday class took them.
Retrospectively, it's been really good I had teaching last weekend and a bit of teaching this Saturday (History for Fiction Writers - and round the corner from where I live, at that!) It means I'm not fretted by finances at a time of year that's normally rather difficult. In fact, I am so unfretted by finances, I am about to buy a half of 1/8 of a Galloway, all nicely chopped, to store in my freezer to stave off the lack of teaching that is August. I'm thinking of making osso bucco with some of it, on Sunday night.
To celebrate all of this, I turned a bit of a paper I wrote for some of my students lo, these aeons past, into a blogpost for my other blog. It's all about Richard III and the food at his coronation feast. And the person who triggered this post knows who she is and ought to feel suitably ashamed, especially as I'm hosting Carnivalesque in a few days and doubt I can nominate my own post.
If anyone else comes across a cool Medieval or Ancient History post anywhere on the net, please send me the link. Carnivals ought to be entirely full of exciting and interesting links, and I don't have nearly enough.
For the record, Richard didn't eat osso bucco anywhere round the time of his coronation.
Retrospectively, it's been really good I had teaching last weekend and a bit of teaching this Saturday (History for Fiction Writers - and round the corner from where I live, at that!) It means I'm not fretted by finances at a time of year that's normally rather difficult. In fact, I am so unfretted by finances, I am about to buy a half of 1/8 of a Galloway, all nicely chopped, to store in my freezer to stave off the lack of teaching that is August. I'm thinking of making osso bucco with some of it, on Sunday night.
To celebrate all of this, I turned a bit of a paper I wrote for some of my students lo, these aeons past, into a blogpost for my other blog. It's all about Richard III and the food at his coronation feast. And the person who triggered this post knows who she is and ought to feel suitably ashamed, especially as I'm hosting Carnivalesque in a few days and doubt I can nominate my own post.
If anyone else comes across a cool Medieval or Ancient History post anywhere on the net, please send me the link. Carnivals ought to be entirely full of exciting and interesting links, and I don't have nearly enough.
For the record, Richard didn't eat osso bucco anywhere round the time of his coronation.