(no subject)
Sep. 3rd, 2023 09:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowkatSo, everyone who left Xitter for BlueSky and Threads, popped back again. Is it just me or does this happen a lot with social media platforms? Folks if I leave a place - I leave it. I left Live Journal and did not return. I've not left Xitter, just deleted it off the phone - because I didn't want an X app on the phone - also it was unhealthy. But the account is still there. X - isn't that bad. The rules are the same as everywhere else. LJ is bad - those rules were a)in reason, and b) gave Russia complete copyright ownership of my content unless I subscribed. No.
Even Mark Hamil returned.
We have Book Twitter back in full. Margaret Atwood and Joyce Carol Oates are tweeting up a storm. Oates is mainly reminding me of why I'm happy I'm not a English Lit Professor or Major any longer and can read and write whatever the hell I want. I don't think I could survive for long in a profession that insisted I read Dickens, Bronte, Melville, or the rest of the 19th and early 20th Century Literary Canon.
Also Oates pooh-poohed Dickens Tale of Two Cities as being a lesser work, since it was shorter, and his longer works were the better ones. Eh. Tale was 448 pages, and it was one of the better ones. I don't like Dickens, and I don't have to like him. Or own him. Or read him. I can pretend he doesn't exist. And it will not change or effect my life one iota.
Same deal with Melville. There's no reason why I should read Moby Dick. Nor do I feel the need to do so. The freedom of not being stuck in academia is kind of awesome. Remind me not to go back. Art school - yes, academia no.
I did flirt with becoming a narratologist, until I realized I was already doing it online, and I'd get bored quickly if they forced me to read only established canon. I need to be able to analyze non-established canon.
***
Didn't feel well today - blood sugar issues. Low blood sugar headache and a kind of wooziness. It's stabilized now. Had to do with what I ate. I'm struggling with my food choices. Partly due to medication - the medication makes me crave carbs and not want proteins, while I can't have carbs and must eat proteins. It happens. I have to eat more regularly, mostly protein, stay away from carbs and anything high in gas. Also, it's possible the sweats and hot flashes are side effects of the metroformin, lovely.
Anyhow, blood sugar rose to 220 this morning, only to dive to around 60 at 3pm. It's finally stabilized at around 128 for dinner. And is now back down to 110. The difficulty is - whenever I eat anything in the carb category - that has above 20 grams of carbs - the blood sugar skyrockets. Highly annoying that. Red wine weirdly stablizes it, as does pumpkin seeds, and cinnamon for the most part. Caffeine causes issues.
**
Watched:
Red, White and Blue - an LGBTA romance on Amazon. It was surprisingly good. One of the better male/male romances that I've seen to date. Both male leads were attractive, and very good actors. I felt for them. And found their characters relatable. Also, for once, the conflict was both internal and external, and not a stupid misunderstanding or cliche. I think what helped was the "homosexual" angle, and the fact that the romance was between the son of an American President running for re-election and the Prince of England (second-in-line to the throne, or possibly third). Stephen Fry plays the King (Prince Henry's grandfather) and Uma Thurman plays the American President.
One of the better romances I've seen online.
Also Five Star Chef - on Netflix. It's a new cooking reality series where they are hunting the next chef for a five star restaurant. It's more reality based than most - they start with the interview, then an audition, and those who pass the audition, go on to try out high priced meals for the judges, those who pass that stage - get the day off, while the others have to serve a meal to a busy restaurant at lunch, the chef whose menu (main course and dessert) is the most profitable wins, while the one whose menu is the least profitable is sent home. That's the most objective criteria I've seen to date. Also the most realistic. Can you survive in a busy, high stress kitchen environment, price your course selection correctly, not over-spend on ingredients, and make a profit?
Working as a chef is stressful - it's not for the faint of heart - and if you don't love it, there's no point. It consumes you, and takes over your life.
Oh, here's a watercolor I did a few days ago, it's more freestyle, not from a photo or anything, just my imagination. I was going for abstract.
Even Mark Hamil returned.
We have Book Twitter back in full. Margaret Atwood and Joyce Carol Oates are tweeting up a storm. Oates is mainly reminding me of why I'm happy I'm not a English Lit Professor or Major any longer and can read and write whatever the hell I want. I don't think I could survive for long in a profession that insisted I read Dickens, Bronte, Melville, or the rest of the 19th and early 20th Century Literary Canon.
Also Oates pooh-poohed Dickens Tale of Two Cities as being a lesser work, since it was shorter, and his longer works were the better ones. Eh. Tale was 448 pages, and it was one of the better ones. I don't like Dickens, and I don't have to like him. Or own him. Or read him. I can pretend he doesn't exist. And it will not change or effect my life one iota.
Same deal with Melville. There's no reason why I should read Moby Dick. Nor do I feel the need to do so. The freedom of not being stuck in academia is kind of awesome. Remind me not to go back. Art school - yes, academia no.
I did flirt with becoming a narratologist, until I realized I was already doing it online, and I'd get bored quickly if they forced me to read only established canon. I need to be able to analyze non-established canon.
***
Didn't feel well today - blood sugar issues. Low blood sugar headache and a kind of wooziness. It's stabilized now. Had to do with what I ate. I'm struggling with my food choices. Partly due to medication - the medication makes me crave carbs and not want proteins, while I can't have carbs and must eat proteins. It happens. I have to eat more regularly, mostly protein, stay away from carbs and anything high in gas. Also, it's possible the sweats and hot flashes are side effects of the metroformin, lovely.
Anyhow, blood sugar rose to 220 this morning, only to dive to around 60 at 3pm. It's finally stabilized at around 128 for dinner. And is now back down to 110. The difficulty is - whenever I eat anything in the carb category - that has above 20 grams of carbs - the blood sugar skyrockets. Highly annoying that. Red wine weirdly stablizes it, as does pumpkin seeds, and cinnamon for the most part. Caffeine causes issues.
**
Watched:
Red, White and Blue - an LGBTA romance on Amazon. It was surprisingly good. One of the better male/male romances that I've seen to date. Both male leads were attractive, and very good actors. I felt for them. And found their characters relatable. Also, for once, the conflict was both internal and external, and not a stupid misunderstanding or cliche. I think what helped was the "homosexual" angle, and the fact that the romance was between the son of an American President running for re-election and the Prince of England (second-in-line to the throne, or possibly third). Stephen Fry plays the King (Prince Henry's grandfather) and Uma Thurman plays the American President.
One of the better romances I've seen online.
Also Five Star Chef - on Netflix. It's a new cooking reality series where they are hunting the next chef for a five star restaurant. It's more reality based than most - they start with the interview, then an audition, and those who pass the audition, go on to try out high priced meals for the judges, those who pass that stage - get the day off, while the others have to serve a meal to a busy restaurant at lunch, the chef whose menu (main course and dessert) is the most profitable wins, while the one whose menu is the least profitable is sent home. That's the most objective criteria I've seen to date. Also the most realistic. Can you survive in a busy, high stress kitchen environment, price your course selection correctly, not over-spend on ingredients, and make a profit?
Working as a chef is stressful - it's not for the faint of heart - and if you don't love it, there's no point. It consumes you, and takes over your life.
Oh, here's a watercolor I did a few days ago, it's more freestyle, not from a photo or anything, just my imagination. I was going for abstract.
no subject
Date: 2023-09-04 04:32 pm (UTC)Yeah, being a restaurant chef sounds fairly hellish to me. Cooking the food doesn't exactly take my mind on the enthralling journey it'd need to be for me to love doing it so intensively and repeatedly.
no subject
Date: 2023-09-04 05:34 pm (UTC)Yeah, the restaurant biz isn't for me. As my father once put it - too many moving parts that you've no control over. It's kind of a juggling act. The Bear - a comedy/drama on Hulu - really gets it across. But this reality series did as well. You have to enjoy being in the center of chaos, and recreating dishes nightly to perfection. And it's so subjective - regarding taste.
no subject
Date: 2023-09-05 12:32 am (UTC)no subject
Date: 2023-09-05 12:44 am (UTC)