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Feb. 12th, 2004 12:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutquestions from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
wild_irises:
1) Do you enjoy feeling like a teenager?
Actually, no. I don't like having my emotions all over the map -- I'm usually relatively even-keeled, so this has been very disconcerting. It's hard for me to even talk about, and the emotional dips and peaks remind me scarily of my occasional bouts with depression -- something I'd like to avoid, thanks. I don't want to be volatile and emotionally dependent, I want to be grown-up and steely. This is seriously messing with my self-perception, in other words.
I hated being a teenager the first time around, too, though at least this time I'm getting laid.
(This question is soundtracked courtesy Dion, "Why Must I Be A Teenager In Love?")
2) What's the best thing about your partnership withimnotandrei?
Oh gosh, I don't know where to begin. Probably the fact that I can tell him anything. Our relationship is really comfortable that way, and I like that a lot.
3) Do you have a cooking secret to share?
I don't think of cooking as a Black Art, and Steven has heard me rail against the concept of cooking as a collection of tips and secret techniques. It helps that I am not a technician (which is why I don't bake). In fact, my biggest tip is probably that it's easier than you think to make yummy food -- a lot of it isn't that complicated.
That said:
1) Put some cinnamon in any tomato-based pasta sauce. Best is a cinnamon stick added early to the simmer, but a pinch of ground at the end will do, too.
2) Whatever it is, it could probably use more salt. Or maybe pepper. Or a dash of cayenne. (But taste first.) A lot of people underseason their food out of fear of spoiling it, but if you taste and adjust in small increments, it's usually not a problem.
3) Don't be afraid to substitute and tinker.
Most importantly:
Taste. Taste everything. Go to the farmer's market and taste the free samples. Ask for tastings at the deli counter and wherever else you can convince people to give you a treat. Steal bites off other people's plates. Eat widely and adventurously, and take notes.
Like many skills, cooking well is probably a mixture of innate talent and dedicated practice -- but never underestimate the value of that practice, nor give too much credit to innate talent.
None of which is news to you, I'm sure.
4) When did you come out publicly as a pervert, and what was that like?
I think I came out publicly at about the same time I came out to myself, so I
didn't spend a lot of the time "in the closet." I started to figure things out in my early 20's -- notably by running across a copy of Macho Sluts and getting quite hot and bothered by it. By this time, a couple of my Usenet-addicted friends had mentioned this cool new newsgroup called alt.sex.bondage, so I started reading -- and posting. Under my real name, because why not?
I was involved in campus queer activism at the time, too, and spent a lot of time rehashing "the sex wars" in discussion groups, because Lansing was dominated by a very old-school lesbian community. I fell in with a couple older dykes who were coming out of their own closet at the time, and making waves by being public about, say, liking to be spanked. By the time I was out of college, I was militant! And well-trained to see queerness, polyness, and pervness as all related, so if I was going to be out, I was going to be *out*.
5) What do you like and dislike about doing freelance work for a living?
I like the flexible schedule. I like writing every day. And I love the freebies -- music and books!
I hate the pay. And it can get lonely. I also dislike trend-chasing, having to make everything timely and immediately relevant to current events. That's what pushed me into considering academia again -- I want time to consider the deeper meaning of cultural phenomena, instead of having to dash off a short article in two weeks so that it makes it in before the Grammys or whatever.
wild_irises:1) Do you enjoy feeling like a teenager?
Actually, no. I don't like having my emotions all over the map -- I'm usually relatively even-keeled, so this has been very disconcerting. It's hard for me to even talk about, and the emotional dips and peaks remind me scarily of my occasional bouts with depression -- something I'd like to avoid, thanks. I don't want to be volatile and emotionally dependent, I want to be grown-up and steely. This is seriously messing with my self-perception, in other words.
I hated being a teenager the first time around, too, though at least this time I'm getting laid.
(This question is soundtracked courtesy Dion, "Why Must I Be A Teenager In Love?")
2) What's the best thing about your partnership with
imnotandrei?Oh gosh, I don't know where to begin. Probably the fact that I can tell him anything. Our relationship is really comfortable that way, and I like that a lot.
3) Do you have a cooking secret to share?
I don't think of cooking as a Black Art, and Steven has heard me rail against the concept of cooking as a collection of tips and secret techniques. It helps that I am not a technician (which is why I don't bake). In fact, my biggest tip is probably that it's easier than you think to make yummy food -- a lot of it isn't that complicated.
That said:
1) Put some cinnamon in any tomato-based pasta sauce. Best is a cinnamon stick added early to the simmer, but a pinch of ground at the end will do, too.
2) Whatever it is, it could probably use more salt. Or maybe pepper. Or a dash of cayenne. (But taste first.) A lot of people underseason their food out of fear of spoiling it, but if you taste and adjust in small increments, it's usually not a problem.
3) Don't be afraid to substitute and tinker.
Most importantly:
Taste. Taste everything. Go to the farmer's market and taste the free samples. Ask for tastings at the deli counter and wherever else you can convince people to give you a treat. Steal bites off other people's plates. Eat widely and adventurously, and take notes.
Like many skills, cooking well is probably a mixture of innate talent and dedicated practice -- but never underestimate the value of that practice, nor give too much credit to innate talent.
None of which is news to you, I'm sure.
4) When did you come out publicly as a pervert, and what was that like?
I think I came out publicly at about the same time I came out to myself, so I
didn't spend a lot of the time "in the closet." I started to figure things out in my early 20's -- notably by running across a copy of Macho Sluts and getting quite hot and bothered by it. By this time, a couple of my Usenet-addicted friends had mentioned this cool new newsgroup called alt.sex.bondage, so I started reading -- and posting. Under my real name, because why not?
I was involved in campus queer activism at the time, too, and spent a lot of time rehashing "the sex wars" in discussion groups, because Lansing was dominated by a very old-school lesbian community. I fell in with a couple older dykes who were coming out of their own closet at the time, and making waves by being public about, say, liking to be spanked. By the time I was out of college, I was militant! And well-trained to see queerness, polyness, and pervness as all related, so if I was going to be out, I was going to be *out*.
5) What do you like and dislike about doing freelance work for a living?
I like the flexible schedule. I like writing every day. And I love the freebies -- music and books!
I hate the pay. And it can get lonely. I also dislike trend-chasing, having to make everything timely and immediately relevant to current events. That's what pushed me into considering academia again -- I want time to consider the deeper meaning of cultural phenomena, instead of having to dash off a short article in two weeks so that it makes it in before the Grammys or whatever.
