My new semester started this morning with another cooking class: Food from Africa. We got some information about vegetables grown in Nigeria, then a demonstration of how to prepare and fry plaintains, and finally, a chance to taste the results. I love these classes even though I seldom cook–just enjoy watching someone else do it. And eating the results, of course.
I'm taking another Japanese Art History class that met for the first time this afternoon. This one is called Space and Place in Asian Art. Sitting there, thinking about the use of space in Japanese art, I realized my likes and dislikes of Japanese gardens had to do with the use of space. The gardens I didn't particularly like had huge, broad lawns. The ones I loved made use of densely designed space. I am anxious to see whether I can refine my ideas as the class progresses.
Speaking of cooking, you who know me will be amazed to hear I cooked something tonight. In a weak moment, probably five months ago, I bought a package of frozen swordfish steaks from Trader Joes. You can tell how anxious I was to cook it. Finally, I knew I had to do it, or else throw it out. I browned the fish on both sides on top of the stove (an old electric with burners that slope at various angles). Then five minutes in a 450 oven to finish it. Doused with lots of lemon juice, it was good. Because of the way they were packaged all three pieces had to be cooked at the same time. Now I have one very large piece and one small piece left over. You know some of this will be thrown out. This is why I don't usually cook.