20 August 2007

Bachelorette Debauchery

What better way to celebrate my last days of singlehood than in Vegas (baby, Vegas)? As the title of this post implies, it was quite a weekend and I think this photo constitutes the one of very few that can be shown publicly. This is me with all the girlies out for a posh dinner at Emeril's in MGM Grand (our hotel).


Other PG highlights include: getting my nargile fix at the hookah lounge, sitting by the pool all afternoon in our private cabana, enjoying a 30-minute massage, meeting some "interesting" folks at the Fremont Street Experience, and getting into the Tabu nightclub/lounge for free.

As for the R-rated content, well, lets just say those involve a certain show, a rowdy piano bar, partaking in an obscene amount of beverages, and going to sleep at 6am. So. Worth. It.

I cannot even begin to thank all my bridesmaids for their efforts to make this weekend, frankly, one of the best I have ever had in Vegas. I know I teased you a bit for planning activities down to the letter, but it really was fun to simply show up, have no clue what is going on, and just hold on for the ride. I'm glad you all think I was a good sport and I truly thank you for letting me veto only one thing: that jean skirt!

Thanks to Emily for the cake, Jen for her excitement at the show (my veil survived!), Erin for being a good sport even though you got slightly ill, Megan for the cabana, and Nicole for organizing everything and finally cutting loose for a change. I love all you girls and I cannot wait to party with you again at the wedding!

Too bad no mid-Western guys will be there :-(

10 August 2007

Cuneiform Cuisine

Apparently Brown University for the past 8 years has held a "Cuneiform Cuisine" party in which recipes dating to the Old Babylonian Period (ca. 1600 BCE) from Mesopotamia are cooked up and served to the eager attendants. Recipes include "Meat Assyrian Style," "Garden-Variety Turnips," and "Spiced Crust." Obviously these are modern, catchy names for the dishes that use a variety of ingredients apart from the usual meat, fowl and vegetables: grains, legumes, condiments, spices, garnishes and liquid additives.

What exactly do I mean by "liquid additives?" This is the revolutionary part. Meats or vegetables essentially boiled or simmered (in animal fats) is really something we don't hear too much about up until this period. According to Jean Bottero, the pioneering scholar looking at ancient Mesopotamian cuisine and cooking, boiling was a radical departure from the more ancient methods of roasting, grilling and baking. This new method of cooking allowed for the unlocking of new tastes and mixture of ingredients that we had never seen before. Cool!

Ancient cooking and cuisine is something that has really sparked my interest as of late. I think it is partly because over the past few years I have really grown to love cooking, especially now that I have a nice big kitchen and some money to actually acquire some adequate cooking utensils. For many though, after a long day at the office and working out, the thought of coming home and actually having to slap a meal together for your family seems like the worst possible thing. For me, it is so funny how the act of cooking is actually relaxing and not torture. Wonder if it has anything to do with my early evening cocktail?

04 August 2007

Welcome...

...to dig girl.com, my own little space on the internet. This is obviously a new layout from my old one, but I actually wanted my mother and the two other readers of this blog to be able to leave comments.

I will also be bringing more *late breaking* archaeology news, as opposed to simply ranting about stuff like on my old site. Less cussing too, Mom, I promise.
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