When I came in to post today, the only posts in my list say “posted a while ago” sigh. I’ve always wanted to be good at keeping a journal, but then, I just never have been.
The semester started this week, and I am teaching Microeconomic Theory, which is in my opinion a fun class to teach. I’ve realized that people sometimes get overwhelmed the first day because I do a very intense review and make everyone participate – reviewing some simple models they learned in intro, reviewing definitions and giving them some new ones that I would like to seem familiar to them when we get to it in the material. I like to start off the semester strong – we can always slow down later.
I’m also taking a class, which is being taken by way too many students I myself have had in class! I’m planning on taking Calc 3, which I never managed to take as an undergraduate student – let this be a lesson to all wanna be economists. I like the professor a lot, and I’m looking forward to seeing someone else’s teaching style first hand.
Last night, I made mead with Sarah, Chris, and Andre…it was a good deal of fun, and took HOURS – next time, I’m starting earlier. We also made an experimental beer that Andre dubbed “Slick Walk Honey Wheat” after I fell twice, on the phone with him, walking home through campus. It was a very slick walk.
The honey wheat was made with this basic recipe:
About 1.5 pounds each of honey, dried light malt extract, and a wheat malt extract
a teaspoon of yeast nutrient since honey doesn’t have any
an ounce of Hallenauter hops, boiled with the wort for 15 minutes
and 1.5 gallons of water
Well…the wort was boiled first without the hops, and then for a second 15 minutes after adding the hops, and I at first put some chunks of ginger (left over from the mead – a ginger mead recipe, obviously) but then changed my mind and took it out, and the only things that were actually measured were the can of wheat malt extract and the yeast nutrient…so this is one of those things that will live once and then will forever be remembered. In two weeks, I should know if those will be pleasant memories.
The mead smelled terrific going into the carboy…honey, ginger, gypsum, irish moss, citric acid, and yeast nutrient…I may add herbs to some of it when it’s bottled, in about a month and a half. I will be drinkable in about 3 months, but will continue to improve in flavor for about a year – I’m thinking christmas presents.
Hopefully, I will write more soon….
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Wednesday, sick as a dog at my mothers