so... tired...

[mckitterick]

Okay, the whole "teach all day for three weeks so I'll be free to do the Workshop, Insitute, and other programs for the rest of the summer" thing seemed like a good idea at the time. However: So. Tired.

I scheduled the summer's intensive Advanced Tech Comm program before the Department was given notice that we'd have to pack up and move our offices during what was to be when I'd scheduled the classes. Plus the Campbell Conference and residential Center for the Study of SF summer program requires quite a lot of planning right now. All the related websites need regular updating with news. I'm also reading some 100,000 words of fiction for the CSSF Writing Workshop. And personal stuff is weighing pretty heavily right now. Oh, don't forget that tremendous, nightly thunderstorms and tornado warnings do wonders for one's sleep.

Oof.

Anyhow, it'll all be over in about two months, when I get a one-week break between grading final papers and the start of the Fall semester.

G'night!
Chris

EDIT: Rumors of my getting to bed early tonight were greatly exaggerated. Just got home (10:20pm) from finishing the office move. Now I'm not only tired but sweaty and irritable, too.

Where's my lemony alcoholic goodess? We wants our lemony alcholic goodness, my precious, we wants it!

Comments

[gwyndolin.livejournal.com]

Done. Unfortunately, you've still got a couple weeks.

[mckitterick.livejournal.com]

I have a limoncello recipe; I guess I could make it up right now... except... dammit! Takes three weeks. *sigh*

Limoncello Recipe

Makes about 3 1/4 quarts

Those who are lucky enough to receive this homemade lemon liqueur should keep it in the freezer, where it turns a milky white after 8 to 9 hours. It can be sipped straight-up, mixed with tonic or dashed into champagne. Recipe adapted from Magdalena Borea.

17 large lemons, preferably organic

Two 750-milliliter bottles grain alcohol

5 1/2 cups water

6 cups sugar

Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)

Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

On the 13th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature.

Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers. Store bottles in freezer. Serve directly from the freezer.

Per 1.5-ounce serving: 92 calories, 0 g protein, 19 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 1 mg sodium, 1 g dietary fiber

[gwyndolin.livejournal.com]

This seems almost exactly what Erick is doing. He's in the phase after adding the sugar water.

[mckitterick.livejournal.com]

Cool - can't wait to try it!

Say, is Wed. Night Write Group still going? I should do it or I'll never finish a story for the Workshoppers.

[gwyndolin.livejournal.com]

Sure! We usually start around 7:30-ish at Erick's place. Come join the party!