As I was leaving for NC I got off my elevator (it was roughly 1 AM) and saw all the food collection boxes for donation to the needy. I peered over the edges and saw a bunch of free canned and boxed food. I have no idea how I restrained myself. Grad school is a bummer like that.
Speaking of which. There's a professor at my school from Germany named Werner Sobek. He first got PhD in structural engineering... in Germany none the less. So what happens when you have a PhD in structural engineering, are German, and hold the title of Mies van der Rohe professor at IIT? Well you're a bad ass, and you design a vacation home for yourself called R 128 that is entirely recyclable (the design uses mortise-and-tenon joints), all the building elements utilized are standard lengths so there is absolutely no wasted materials, because of this the materials are simply shipped to the site and assembled (further aided by mortise-and-tenon), the building produces all its own energy, and is totally off grid. O, did I mention that every item in the house is computer controlled? Here it is on Sobek's website, which is really worth looking at.
On the way to NC we (my mum, dad, and I) got stuck about 20 miles from our exit due to a blizzard. It was the worst they've had in a decade. Even if they did have plows no one knows how to drive in the snow there so they just kept getting stuck and running into one another, so we sat for about 10-12 hours. Luckily we had grapes and Evan's home brewed beer.
The cabin at night.
Night sledding!
I've been making several versions of this recently. It's an open faced sandwich on wheat bread topped with giadiniera (which literally translates to "female gardener" in Italian) covered by pepper jack cheese and onions, broiled, then covered with oregano and tomatoes.
My basil garden (this is right after I trimmed it) has become a bonsai garden of sorts. They're almost a year old and never get much over 18" tall. As a result of all the trimming their main stems are practically wood.
This was this weeks harvest.
This was the resulting pesto. For some reason you have to let it sit for a few days before it gets really good.
No comments:
Post a Comment