dynamism
Project Hail Mary was such a fun read for me! I loved how concrete the engineering problems were throughout the book. It kept me tied to the stakes of the story.
Haven’t been able to finish Three Body Problem, unfortunately, it kind of lost me within the first 100 pages. May have to give it another shot! I hear a lot of good things about it.
Thanks for sharing! My brother just finished the first draft of his big honkin’ fantasy novel (167,000 words) last week. Watching him work gave me such an appreciation for the effort it takes to write and edit! I don’t know that I would ever have the discipline for something like that.
Question for you: how do you find time and energy to write/edit? I’m assuming you have a full-time job. My brother’s just starting his career and mentioned how draining it was to work a full 9-6, get home at 7, and then only have 5 hours to himself before the next day begins. In my own life, I’ve found that creativity is almost impossible when just going through the motions takes up 90% of my energy. Admittedly, I’m an essayist and poet, not a novelist. My projects take days to weeks, not months and years. Would love to share some advice with him from another long-form writer.
Honestly, this has been the best part about moving to a city where public transit is the norm. My commute is longer. It used to take me 15-20 minutes to drive somewhere, while now I generally budget an hour to get places. Still, most days I prefer the hour of relative calm where I can escape with a good book to the stress of being stalled thirty honking cars deep on the highway.
It’s definitely made me appreciate the escapism of books more, though! Specifically enjoying sci-fi and romance novels much more. A couple recent favorites were The Sparrow and Red White and Royal Blue
I learned from the best: Anton Ego, Pete Wells, Anthony Bourdain. Every column is a story, complete with heroes and villains, intrigue and gossip. The food? The food is just an excuse.
When Verguenza opened in New York, I was sent to cover it. The young prodigy, Sterling Rivera, had just left a stint at the celebrated Farmhouse Inn after a spectacular conflagration with the head chef. Sources say the argument centered around the restaurant’s famed Gorgonzola Mac. Rivera is reported to have thrown a carbon steel skillet clear across the kitchen, screaming that his genius was being wasted on “shit Kraft casserole”. The new restaurant was supposed to be a statement by the critically acclaimed youngster – proof that he could revolutionize the world of fine dining with a global, no-holds-barred approach.
The only meal available at Verguenza is a four-course, prix fixe dinner. The courses change nightly, depending on the seasonality of rutabaga, the availability of jamon iberico pata negra, and, most importantly, the temperament of the chef. In the restaurant, the guest is never handed a menu. They are simply promised “a delightful surprise”. Rumors abound among chefs about Rivera’s legendary commitment to perfection. It is said that if salad is served as a course, the chef at the grill station was likely fired that night. The chefs I’ve spoken to describe an intense, militant culture to Rivera’s kitchen. They say that no one lists Verguenza on their resume unless they stay for more than a year. Leaving before then means only one thing: you were lacking.
I can happily report that none of the dishes served to me were salad. In fact, the menu was remarkably creative, and lived up to its billing. Rivera himself came out from the kitchen to introduce the meal. In his words, the meal was a “voyage across continents and worlds, inspired by the work of Salvador Dali, the absurd made mundane”. The first course was a hamachi ceviche cured with yuzu and citron foam. It left a delightfully zippy taste that quickly faded into effervescence. Next came a lightly chilled soup described as pumpkin gazpacho. It perfectly prepared the palate for the main course, a seared filet of alligator served on a bed of peppery spring greens. Finally, the biggest surprise of the meal was final course: candied ants. Several of the diners recoiled when presented with the crystalline nugget meant to evoke arthropods trapped in amber. Four actually walked out of the restaurant. However, for those brave enough to partake, this dessert was a singularly spectacular treat. I can only hope that this dessert makes a return to the menu soon, though based on the chef’s penchant for switching things up, the odds are slim. I left the restaurant with high hopes for the future of fine dining. Rivera, at least, is not content leaving things to the status quo.
Have always been curious about the filters for Aeropress, my brother owns one and it’s a tank, though the disposable filters seem annoying to refill and deal with. Are they proprietary, or is it pretty easy to find replacement filters from 3rd parties for cheap? Worried about what VC money taking over Aeropress means — it’d be like if Patagonia got sold to Blackrock.
