Happy-making bulletpoints

[muckefuck]

• The narcissi monshu forced for Chinese New Year are blooming beautifully. We have two bowls of them, one in the sunroom and one in the dining room, and both are quite fragrant.
• I finished Allende's Mi país inventado, which was enjoyable from beginning to end. There were at least half a dozen bits I would've shared with you all here if I weren't so lazy about entries these days.
• monshu roasted a leg of lamb last night. If that weren't awesome enough in and of itself, he says this is the first stage in a multipart plan to assemble the ingredients for cassoulet. Cassoulet!
• Now that typing up those numbers has forced me to look into the Sm'algyax dictionary/grammar, I find I really like the language. In fact, I've been trying for several days now to come up with another entry, but I'm not sure exactly what people want to hear about it.
• Over the weekend, I got to see three dear couples that I don't see nearly enough of, plus meet some interesting new people. Must see about hosting another get-together before long...
• I have foreign-language childrens books to do at work! Also, the promising new hire arrives today; can't wait to hit her up for Arabic help!

Comments

[donncha22.livejournal.com]

How about translating "Three monks turned their back on the world" into Sm'algyax ? :-)

[muckefuck.livejournal.com]

Na Protastúnaigh amaidigh seo! Níl aon fhocal do "mhanach" acu!

[donncha22.livejournal.com]

An Protastúanigh amaideacha iad uilig? Ach is cuma. Triúr صوفى atá sa leagan Urdúise, agus triúr संन्यासी san aistriúchán Hindise. Dúradh liom gurb iad triúr साधु a bheas sa insint नेपाली a bhfuil mé ag fanacht léi fós. Dúirt शरद liom go bhfuil sé ag obair ar an aistriúchán agus go mbeidh sé réidh "go luath". Tá muid beo i ndóchas! :-)

[foodpoisoningsf.livejournal.com]

That's what I like about cassoulet- it has stages.

[muckefuck.livejournal.com]

What I like about it is that it has sausages.

[donncha22.livejournal.com]

I'm here to testify (amen, brother!) that any cassoulet is a meager thing without the magic of confit de canard.

[foodpoisoningsf.livejournal.com]

Duck confit, garlic sausages, some slow-cooked pork butt, flageolets. No breadcrumbs.

[donncha22.livejournal.com]

Breadcrumbs -- ack! I encountered them in a resto in Seattle last year. Is this an American thing? No, wait, I'm just looking at « L'ancestral cassoulet Toulousain » in « Le meilleur des recettes de terroirs de nos grands-mères ». One recipe ends with “Saupoudrez de chapelure.” So the natives are responsible for that excrescence.