Sat, Mar 29, 2008
Good Day
Posted to Miscellaneous category
Interesting question. Did I have a good day today because I had meals and meds at sensible intervals? Or did I have meals and meds at sensible intervals because I was having a good day and had the attention to spare to notice it was time for food and herbs? I definitely woke up in good shape: it was the first time in a couple of weeks that I had the energy to do some yoga in the morning, well before the morning dose of herbs had cut in.
Yesterday was very bad and my third dose of St. John's Wort didn't happen until late in the evening so I may have awakened with my brain chemistry already boosted this morning. My third dose today was at a reasonable suppertime. It will be interesting to see how I feel in the morning -- though Saturday makes a difference.
I woke up Wednesday with a mild headache that got very gradually worse all day until I took some Ibruprofen. I wonder if the Ibruprofen crashed my brain chemistry. (I'll have to track the interactions.) Or maybe whatever was wrong Wednesday kept building until I melted down in the mid-afternoon yesterday.
One factor in today being a good day was probably that the woman I'm having trouble dealing with wasn't around -- I learned at the 4pm status conference call (2 pm my time), that she was in training all day.
Tomorrow should be fun: it's the day of the Culinary Knife Skills workshop I signed up for a while back. Four hours of playing with sharp pointy things. I'll take my own good chef and paring knives. I plan to use the school's slicer if we need one, to see what it should feel like. Maybe I'll swing by the McGuckins knife department after class. I probably need a better steel, too.
My slicer is a Ginsu: embarassing but true. (They sell them in the supermarkets as special events, I didn't send away for them.) But they cut, and they don't wear out the way regular serrated bread knives do. Because I bake (and slice) my own bread I used to wear out a Chicago Cutlery bread slicer in about 5 years. A more upscale brand might last better, but they are too expensive to gamble on replacing them every few years. I may keep the Ginsu as my bread knife even if I get a better slicer for other uses.
Other shaped knifes from the same company as Ginsu are pretty useless for real cooking tasks, though I have one skinny tapered one that does a fair job of slashing bread loaves before baking.
Posted at: 6:13 pm MDT
Comments
Re: Good Day
santoku manwrote on Fri, 04 Apr 2008 22:19
Good post! You might want give a Santoku knife a try - they're very reliable, excellent quality knives and will last for many, many years.
Reply
Re: Good Day
elysewrote on Fri, 04 Apr 2008 23:55
My good knives are a Messermeister 8-inch chef's knife, less than two years old, and 4 inch paring knife, only a couple of months old, and a Deba, also by Messermeister that I've had for a few years.
My semi-decent knives are from a set of Chicago Cutlery knives I got not long after I got my first apartment (nearly 30 years ago now): a 6 inch chef's knife, a boning knife, and a little 2.5 inch paring knife. That set also included a mediocre steel (now superseded) and a serrated bread knife, of which I wore out two before I discovered that Ginsus make great bread knives.
I don't think I need a santoku: with two sizes of chef's knives and the deba I've got most santoku tasks pretty well covered.
What I need is a good roast-slicer or ham-slicer type of knife that's less aggressively serrated than the Ginsus. And maybe a nice carving fork to keep it company.
McGuckin's only had one slicer (other than bread knives), and I didn't like the balance, so in the knife department I just got the new sharpening steel.