(no subject)

First: Last night we went to see Living Dead in Denmark (the action sequel to Hamlet, no really), which is probably the first, last and only time I will be able to use this icon and have it be totally appropriate. It was excellent good times -- cracky, off-the-wall awesome. I mean, when you have an all-girl badass zombie-fighting squad consisting of Ophelia, Lady Macbeth, and Juliet, how can you go wrong? Plus the martial arts sequences -- of which there were a great many, this being firmly of the B-movie genre despite not being a movie -- kicked serious butt. If you're in or near Seattle, hey, it runs another week!

Second: It is Too Hot. 94F today, what the hell, Seattle?

Third: Despite the heat, we went to the University District Street Fair, which is running today and tomorrow. Ate fair food (kebabs, piroshky, and strawberry crepes), browsed the booths, admired hippy soaps and candles, contemplated jewelry, and bought a wood-and-bead hair-fork thingy, which was a lifesaver for getting my hair off my neck. It also made me contemplate making one of my own, since it was basically a simple two-prong wooden hairstick/fork, but pierced at one end and hung with beads, but it both held my hair up admirably and looked pretty good doing it. If I could find a fork like that, I could make use of some of the beads I have lying around....

Fourth: If we're up for it, tomorrow is the Seattle Cheese Festival. In addition to the obvious benefits (OMG CHEESE), there are cooking demonstrations, which I love, and a mozarella-making demo too. Boo yah.

Fifth: There is no fifth. Actually, there is -- I'm making a loaf of sour cream bread (recipe courtesy James Beard, I'll tell you how it comes out) in the breadmaker. What I really want is sourdough, but that's not the kind of thing you can do spur-of-the-moment unless you already have a batch of starter, which I don't. I should probably start one, but I'm not sure whether I want to a) do a basic sourdough starter that begins with commercial yeast, b) do a slighty more complicated sourdough starter using wild yeast -- which I haven't managed successfully yet (my one attempt turned to vinegar) but which sounds pretty cool, or c) split the difference and buy sourdough starter from one of the places that sells it pre-made and already alive (you can even pick what sourdough 'region' you want, though of course if I used a San Francisco starter here, it would gradually be colonized by Seattle wild yeasts). Also, it probably doesn't make sense to start a serious sourdough project before moving (which is I guess an argument for a), unless I want to shlep a shoggoth with me....