Today was my last day to walk around, so I wandered up through the Northwestern campus and visited the library, which is really, really large. And confusing. The three towers are linked in a very unintuitive way on all but the ground floor. Most of them house stacks that are arranged in a circle, with the shelves of books spreading out radially. So once you find your way to the core it’s a puzzle to figure out what direction you entered from. Fortunately, there are signs. I leafed through a random assortment of the books I stumbled upon, including treatises about California archaeological digs and bound SMPTE proceedings back issues.
I walked back through the park that runs along the beach south of campus. I hadn’t been that close to the water before. There were colorful sailboats enjoying the sunny day, a nice concession building, and an oval pond that looks like it makes a good skating rink for part of the year.
I picked up lunch at Thai Sookdee (wow that place is awful except for their weird pad thai) and brought it home to Dani after her last chemistry class.
For dinner it was clean the refrigerator night. I’m pretty proud of how empty the fridge is, and how full the freezer is, stuffed with leftovers divided into protions for two. Tonight’s carrot souffle turned out well:
- 2 pounds carrots, peeled and chopped
- 1 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 1/2 cup butter, softened
- 2 teaspoons 5 spice
- Preheat oven to 350 degrees F.
- Boil carrots until very tender (takes about an hour). Drain.
- Beat eggs. Combine all ingredients. Beat until smooth.
- Bake 1 hour or until top is golden brown.