I couldn’t let the day pass without writing.
It’s February 29!
Happy Leap Day/Year everyone!
There has been so much I wanted to write about but getting my thoughts down has been hard. It’s been very busy at work and by the time I get home and see my kids, eat dinner and relax, it is time for bed. I’ve been running about once a week which isn’t nearly enough and that has been hard to deal with as well. I just haven’t been motivated to run lately and it hasn’t helped that I’ve been on-again off-again having issues with my calf. Coming home late from work also means there’s no time to run. The kids barely see me during the week as it is, so it’s not like I can arrive home and immediately turn around and leave for a run. Needless to say, mommy guilt is at an all-time high.
I have also been preoccupied lately with being an assessor for medical school admissions. After doing a file review of 30 applicants, I also took part in the in-person interview. I’m not sure who was more nervous, me or the applicant! Thinking back to my own medical school interview, it was an hour long while I sat across from four very important looking people. Daunting indeed. It was interesting being on the other side of the table. It was more a privilege than anything else. I felt like I was a member of a very important club and it felt good to be able to play a small role in choosing our future physicians.
Husband and I have been watching a lot of Netflix recently. We just watched a documentary called “Cooked” and it was a fascinating look at how we as humans approach food. One of the episodes was called “Air” and it was a look at the art (and science) behind bread. Did you know that if you mixed water and flour and left it to the air that something magical would happen? You can make your own yeast sourdough starter! You don’t need anything else but time and patience. There are yeast spores in the flour and in the air, all ready to start doing their thing. Ever the scientist, I decided to give it a try.
Day 1. A boring paste of flour and water.
Day 2. Something is happening. Those bubbles are CO2 being formed by yeast. After adding more flour and water to feed the fledgling yeast
Day 3. More feeding of flour and water. More magic. Now it’s starting to smell a bit funky, which I hear is a good thing.
Day 4 – today. Sour and pungent smell. It is almost ready.
When I got home tonight I decided it was time to try out some bread making. Now the dough is rising for the next 12 hours (sourdough) and for the record had I known this would take this long to make one loaf of bread I would have just gone out to the bakery and bought one.