Point of Knives finally arrives-- arrived some time this last week, but I was in no state to do anything about it.
incandescens' copy goes into the mail tomorrow, I would guess. Mine will wait to be read until this cruel war (the last two weeks of August when everyone is double-shifting except, of course, the full-time staff) is over and I have leisure to enjoy it.Did succeed in getting up the hill to the farmer's market at the Wychwood Barns. (The barns housed streetcars in the day, not animals.) Succeeded in finding a source of goose eggs there, now the super isn't getting them in regularly. Maybe the geese aren't laying. Source is a Mennonite woman from err well Mennonite-land several hours to the west of here, and um how did she get here if they don't drive or-is-that-the-Amish? Whatever, I'm glad she *is* here, even if her eggs are nearly double the super's prices. (Then again, maybe they're just that good. Her chicken eggs were sold out by 10 am.) This also saves me having to bike Way Down South to the St Lawrence Market in search of same. I am not 32 anymore, when I did stuff like that without thinking twice. ETA: duck eggs. They were (or are) duck eggs, not goose. Which are heavenly but OMG yes expensive. And I still have no source for goose eggs.
Finished reading American Gods. It does have the feel of a classic, in that bits of it hang on in the memory even while other bits made me say Oh Neil FFS, 'easy, vulgar, and therefore disgusting', remember? ('Keeping in mind that "vulgar" and "disgusting" meant something rather different in 1779 than they do now'-- vulgar, yes, but what was disgusting's first meaning?)
Is also Eid al-Fitr either today or tomorrow, depending, so happy Eid those who celebrate. (The webpage that tried to explain why it's today and not yesterday made my swimming head swim even more. I *think* it has something to do with the timing of moonrise...?)
* 'In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish. By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers, and by 1740, it had become a British staple. The Malay word for the sauce was kĕchap.' Thus catsup or ketchup or catch-up, as you please.
