Under the Skin

So, my friends, I have changed the title of my blog. I know, I know! It is scary. I had just finished my post below (so proceed to that post), when I looked at my title. I still love linguistics. But it's not really me anymore. When I started this blog, my mind was a whir of words. And I still love words. I will be listening to people talk and have random "I wonder why they used that syntactic construct?" moments. But when I am thinking and having thoughts bumping against the pia, arachnoid and dura maters, they are different thoughts. My mind is a jumble of molecules bonding to one another, blood doing its thing, Latin anatomy terms labeling everything as it goes, cells speeding around in their chosen method of mobility, proteins going along DNA doing their designated jobs, and ideas of how to save the world from the terrors of messed up clotting cascades. So, I felt a shift in focus was appropriate. Yes, I also changed my color. The pink was also just "n

I am a semi-delinquent blogger. I will fully admit it. But, I suppose that I could be more delinquent. You do have to admit that. Anyways, how did my semester end? Could have ended worse. There are some classes that I feel sad to see go, such as Clinical Lab Techniques, Old Testament and Anatomy. I will especially miss anatomy. I wish I could take it again, just to take it again! Other classes, I do not regret I will not have to return to. Science of Biology for example. I did not like that class, I did not like the teacher, and let's just say I felt a strong urge to go directly to his office without passing go and collecting $200 and slugging that man after he said on our homework that it was physically impossible for girls to get bleeding disorders. I mean, it would be ignorant enough for a college biology professor to make such a blanket statement about hemophilia (which at least selects for males), but when there are bleeding disorders that are AUTOSOMAL , I could ba

So, we return to Cooking for College Students. I made something up today. It was risky and I was afraid that it would be disgusting, but it was absolutely AMAZING! Baked Pork boneless, lean pork chop potato carrot olive oil nutmeg cloves dried onions Put them all together in a pan, put them in the oven at 375 degrees for awhile. I don't know how long. As long as it took me to visit teach the girl upstairs. Anyways, it turns golden-colored with some kind of carmelized looking things on the sides of the pan. I also did it on top of foil in the pan. Mostly to facilitate easy clean up, but I don't know if it would make a difference. Basically, it was just amazing. I had nutmeg and cloves from making gingerbread, and wanted to try some new spices on my meat. Basil was getting too basic.

So, my roommates recently asked me why I use kosher salt. The answer is complicated. The first answer is just that that's what I bought. The second answer is that I find it to be more flavorful meaning that I use less of it (which is both cost-effective and healthier) and that it contributes more than just "saltiness." But those were things I discovered I liked about kosher salt after I bought it. They mean I'll probably buy kosher salt next time. My mother, on the other hand, has recently started using sea salt almost exclusively. I don't really have an opinion about this one. But she says that she tastes a difference and that she like sea salt better. I could analyze this, but I don't know. So, my question, dear readers, is what about you? What salt do you use? Sea salt? Kosher salt? Iodized salt? Some other kind that I've never heard of but would love to?