school and pie
Nov. 28th, 2023 07:45 pmAs of yesterday I'm back in the prime of my life.
Intro (technically "Fundamentals of GIS" but I've been calling it Intro) is done; I turned in my presentation (ten percent) last Thursday and took the final today. Mapping and ArcGIS are done except for the final (a two-part final in the case of Arc, half exam and half practical). I'm not totally sure what Rob's two stupid classes (Comp and Python) have left but it's at least one quiz apiece. At least I think they're quizzes and not an actual comprehensive final.
Rob's classes frustrate me for a lot of reasons. Comp in particular feels like a class that he's slapped together as an afterthought. I am at least unconcerned for my grades: this is all material I either already know or have picked up mostly on my own well enough to do (and, fair play, learn from) the weekly assignments. I've left him scathing course feedback which I expect no one will read for Comp and I'll do the same for Python later this week.
It's weird to think of the term as nearly over. I get a month, more or less, for winter break, and then I do it all again twice in a row (no break between winter and spring terms). And then I figure out what I'm doing for summer and the next year, when I'm taking one class a term plus the very large "project/practicum."
A couple of weeks ago I made myself two quiches, on account of having a) some cream and b) two storebought piecrusts in the freezer. They turned out well (including the one that I froze and thawed out this week for breakfasts) except for a metallic tang to the crust. That was unpleasant enough that I'm finally looking into making my own pie crust.
For my birthday I made a cinnamon creme pie, with a crust using this completely ridiculous recipe for French pastry dough. Seriously, "boil the butter in the oven". I can confirm that it works shockingly well but is maybe not an ideal pie crust. Then again for the blind-bake step I inexplicably turned the heat down to 350 instead of leaving it at 410 (I must have been thinking of the instructions on the storebought ones, or something), so that might explain the "doesn't cut properly, sticks a bit to the bottom of the pie pan." But the recipe does say it's not ideal for a "thin custardy filling" so maybe that's on me.
I also wanted dessert NOW so I made the mistake of cutting into the pie before it had cooled all the way from baking the meringue, and it lost some structural integrity. So: tasty but not at all photogenic.
I have my grandmother's pie-crust "recipe" that came on the bottom of the recipe card for the cinnamon creme pie. I put "recipe" in quotes because it's ingredients and temp and time, which is probably enough if you've made pie crust before. Thankfully the internet can probably provide actual instructions. I may try that next week sometime, I've still got some cream left for more quiches.
Intro (technically "Fundamentals of GIS" but I've been calling it Intro) is done; I turned in my presentation (ten percent) last Thursday and took the final today. Mapping and ArcGIS are done except for the final (a two-part final in the case of Arc, half exam and half practical). I'm not totally sure what Rob's two stupid classes (Comp and Python) have left but it's at least one quiz apiece. At least I think they're quizzes and not an actual comprehensive final.
Rob's classes frustrate me for a lot of reasons. Comp in particular feels like a class that he's slapped together as an afterthought. I am at least unconcerned for my grades: this is all material I either already know or have picked up mostly on my own well enough to do (and, fair play, learn from) the weekly assignments. I've left him scathing course feedback which I expect no one will read for Comp and I'll do the same for Python later this week.
It's weird to think of the term as nearly over. I get a month, more or less, for winter break, and then I do it all again twice in a row (no break between winter and spring terms). And then I figure out what I'm doing for summer and the next year, when I'm taking one class a term plus the very large "project/practicum."
A couple of weeks ago I made myself two quiches, on account of having a) some cream and b) two storebought piecrusts in the freezer. They turned out well (including the one that I froze and thawed out this week for breakfasts) except for a metallic tang to the crust. That was unpleasant enough that I'm finally looking into making my own pie crust.
For my birthday I made a cinnamon creme pie, with a crust using this completely ridiculous recipe for French pastry dough. Seriously, "boil the butter in the oven". I can confirm that it works shockingly well but is maybe not an ideal pie crust. Then again for the blind-bake step I inexplicably turned the heat down to 350 instead of leaving it at 410 (I must have been thinking of the instructions on the storebought ones, or something), so that might explain the "doesn't cut properly, sticks a bit to the bottom of the pie pan." But the recipe does say it's not ideal for a "thin custardy filling" so maybe that's on me.
I also wanted dessert NOW so I made the mistake of cutting into the pie before it had cooled all the way from baking the meringue, and it lost some structural integrity. So: tasty but not at all photogenic.
I have my grandmother's pie-crust "recipe" that came on the bottom of the recipe card for the cinnamon creme pie. I put "recipe" in quotes because it's ingredients and temp and time, which is probably enough if you've made pie crust before. Thankfully the internet can probably provide actual instructions. I may try that next week sometime, I've still got some cream left for more quiches.