Plavac and Me*

Since I will begin my first "real" job on Monday, I am taking one final long weekend to relax and enjoy the freedom of unemployment. I am filling my lungs with the purest air before plunging into the murky depths of employment with a partially fogged snorkeling mask. I am breathing deeply of the pure essence of Wisconsin: colder than normal days, hearty food and drink, and luscious manual labor.

Now, for less abstract and interesting information. I golfed today for the first time in probably four years. It went badly (135 shots scattered over 18 holes) but it was great to be outside in a well-landscaped area, as Seinfeld might say. Tomorrow will be my most time-consuming grilling effort to date: 7 pounds of beef brisket grilled in heavy mesquite smoke for about 8 hours and served with a mixture of sweet and tart barbecue sauces, Texas-style. An entry on my obsession with grilling and food preparation is sure to follow in the near future.

I also began reading The Best Amercian Science Writing 2002, thanks in part to Alaina, who constantly keeps my scientific side engaged via her fascinating links. It is significantly less intimidating than I had thought, and much more about exploring unchartered scientific territory/ideas through good writing than presenting known facts in a scientific manner. I would encourage you all to give it a shot. You might be pleasantly surprised.

It also looks like we might be moving in the very near future, which I think will be good for the soul. This move would include the addition of a puppy, an extra bedroom, and a tool shed. What more could I ask for? You are welcome to send comments/suggestions about any of these things via comments.

* This entry made possible by Plavac, Croatia's extraordinary red wine from the Plavac Mali grape variety (I believe). We have spent several evenings together, all of which have been enjoyable and left me longing for more.