Except for Ted still being sick (and having to leave tomorrow for Taiwan), I’m having a good day. Iust booked our tickets for the Paris Airshow … the weekend after we go to Budapest. This is going to be exhausting; we come back that Monday, I have a department gathering all that week, then we drive to the Paris – Charles de Gaulle airport Friday after work, attend the airshow Saturday and Sunday, and drive home Sunday night. Google Maps says it’s about a 4 hour drive, which is actually better than I thought. Ted points out that it’s like the regatta weekends we used to have when we lived in Arizona – at least we don’t have to drive home after racing!

I went rowing this morning; the racing single I usually use was booked so I rowed in my own boat, Moonrise. With the cough and then the allergies and pulled muscle that have been plaguing me on and off since February, I haven’t done any weightlifting for a while; I feel great today, so I decided this was a good time for a strength workout since I was in the heavier boat. I did ten power tens plus two power pyramids (10 strokes high power, 10 easy, 20 on, 10 off, 30 on, 10 off, 20 on, 10 off, 10 on, 10 off). I’ve been tired the rest of today and I have blisters on my hands, but the blisters are all in the right places (meaning proper bladework) and the tiredness feels well-earned.

This evening I made a shrimp / rice noodle salad and got something that actually tasted more or less Thai; the dressing included lime juice, fish sauce and soy sauce (probably only needed one of those two), sesame oil, brown sugar, and Thai red curry paste. That over rice noodles, shrimp, scallions, cabbage, and carrots was pretty tasty. I’ve never really cooked with sesame oil or fish sauce before, but I think they are going to be included in my mental list of staples in future. I should list that out sometime: the things I always keep on hand. There are certain meats (frozen), vegetables (fresh and canned, I almost never use frozen), oils, vinegars, grains, pastas, spices and so on I always keep handy and that I go out and replenish whenever I am setting up a new kitchen. I suppose that’s true for every cook (though most people probably don’t set up new kitchens from scratch quite as often as I have) and it’s interesting to see what other people stock.