that unfortunately, i can't share quite yet, and seeing as how i'm the biggest walking spoiler alert of all time...it's damn nigh killing me. but, i'll be patient, because i don't want to jinx it, even as it's going to make my life that much more jam-packed for the next few months. i can tell you this: i quit my public library job yesterday. i resigned! effective immediately! that was a bit of a jerky thing to do, but i could really use that time to work on my last papers and have some breathing room, and ultimately, i figured that i was a page, the lowest rung on the ladder, and they could do without me for the four morning shifts i would be missing.
so i'm free! less one job and feeling quite light and bouncy about it all. i'm a little scared that i was being impulsive, and that i'm kissing four years of seniority goodbye. but at the same time, i know that in my graduating class alone there are at least 7-8 toronto public library people that i can think of, all of whom have at least 4-5 years of seniority on me, which means that when we get out, we're going to be all fighting for the same part-time librarian positions, and i'm going to be stuck being a page still, shelving books from here to eternity. plus, i'm not sure i'm cut out to be a public librarian. i don't really like the public, or the level of questions you get, or enjoy making displays. i like doing research. i wouldn't mind being involved on a policy level, but at the branch level, it'd drive me bonkers.
that was last night's dinner. brunswick stew is quite tasty, actually! i haven't eaten lima beans in years and years. i vaguely recall they used to appear in a soup at some old pizza joint (maybe mother's? remember those? faux tiffany lampshades and all? actually, come to think of it, remember when people used to eat pizza at pizza parlours?) and i'd studiously work my way around them. anyway, times have changed, and i quite like the lima now.
for those who want to know how to make a brunswick stew all your own, it's easy. chop up some onion, garlic, celery, and red peppers. throw some oil in a pan, take your chicken pieces (skin on, bone in, boneless, whatever) and brown them on both sides in the hot oil. take the chicken pieces out and set aside, and sautee your onion-pepper-celery mixture. take a little less than 1/4 c. of flour and sprinkle it over the veggies, stir that in, then stir in 1 teaspoon of thyme, 1 L. of chicken stock (reduced sodium if not homemade), and a few shakes of hot pepper sauce. throw the chicken pieces back in, and let it all simmer for about 30 minutes, stirring every now and then. for the last 10 minutes or so, throw in some frozen corn, the lima beans, and season it with salt and pepper. i served it with steamed rice with a drained can of kidney beans thrown in. i think next time i'd throw in some sausage or chorizo or something, just to cajun it up a bit more.
today is the leg lib's open house. it's a big deal. everyone looks forward to it, principally because my supervisor goes buck and makes about 10 billion different chocolates, cookies, and candies. we're having party sandwiches catered and my contributions are: bacon and chive quiches, little lemon curd tarts with whipped cream, pound cake cubes for the chocolate fountain, and my smoked salmon crostinis with the herbed cream cheese. i'm going in early and staying late to help clean up, but i figure i can get some school work done in the meantime.
for dinner tonight, i'm making rainbow trout, seared with a pistachio and orange vinaigrette and some steamed green beans. we're also starting with some pork rillettes my foodie friend dropped off to me. so nice! i know him from a messageboard and have met him one other time in my life, but us food-peeps stick together. this is all dependent on me not feeling immeasurably lazy and pooped and wanting to order out so that i can finish up an assignment.