News update and countdown!!

I'M GOING TO PARIS!!!

Right.

So my program offers a yearly, intensive 3 week study abroad course in Paris, meeting archivists and curators, going into archives and repositories and generally gallivanting around Paris. The draw was today. I got picked. So happy. 

A bit sad for the people I know didn't get their names picked out of the hat, which sucks quite a bit. I will do my happy dance and screaming in private as a sign of respect.

However, I think I will celebrate further by having French Toast for breakfast over the weekend. It'll help my jaw too, I had a wisdom tooth come out a few days ago and while the surgery itself went beautifully and I don't really have any pain, my jaw's a bit stiff. It's given me a great excuse to have a lot of chocolate pudding, cherry jello and peach yogurt at all times.

I'M GOING TO PARIS!!    I'll stop now, however a countdown will start popping up as soon as the flight is booked and a set leaving day is picked. Tentatively speaking, May 8th-26th.

Spring Rolls and Reading Week.

A break has come. I'm on my reading week as of Monday. I don't count the weekends since I work 9-5 Saturday and Sunday. Can't have it all can you? At the very least, it means time to cook!

To celebrate, I tried a spring roll recipe I found in the recent issue of Canadian Living. They were nice enough to put it online as well, so here it is!

Shrimp Spring Rolls!

Shrimp Spring Rolls
By Andrew Chase and The Test Kitchen
 

Ingredients:
1 lb frozen shrimp, thawed, peeled and deveined


1 can (227 mL) water chestnuts, drained and chopped


1 green onion


1/4 cup chopped cilantro


1/2 tsp finely grated fresh ginger


1/2 tsp salt
1 pinch white pepper


16 square spring roll wrappers


1 egg, beaten


Vegetable oil, for frying

 

Dipping Sauce:


3 tbsp rice vinegar


2 tbsp water


1 tbsp julienned fresh ginger


2 tsp granulated sugar


1/2 tsp minced seeded hot red pepper 


1 pinch salt

Preparation:
Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside. 



On cutting board, cover shrimp with plastic wrap and, using bottom of saucepan, smash until flattened and broken up; transfer to bowl. Add water chestnuts, onion, cilantro, ginger, salt and pepper; mix well.



Lay 1 spring roll wrapper on work surface with point up; shape 2 tbsp shrimp mixture into 3-inch (8 cm)long log across bottom third of wrapper. Roll up, folding in sides, until only 1-inch (2.5 cm) triangle of wrapper remains. Lightly coat triangle with egg; roll up. 

Repeat with remaining filling and wrappers. (Make-ahead: Refrigerate for up to 2 hours.)



In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. 

Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in centre, 3 to 4 minutes per batch. Drain on paper towel–lined plate. (THEY DO NOT TAKE THIS LONG TO COOK. 30 seconds per side seemed to be more than enough) Serve with Dipping Sauce

 

I was pleasantly surprised by how easy this recipe was and they were so tasty! Instant (and better) Chinese food! You can also use the leftover egg for a single egg plate of scrambled eggs or a tiny omelet. Also, smashing shrimps with a frying pan is fun, and a good way to get your roommate out of her room, wondering what the hell you're doing.

Photo geekery. ACTIVATE!

So. Much. Photo conservation.

We just got back from a weekend of photo geekery! The Photographic Materials Group of the American Institute for Conservation of Historic and Artistic Artifacts hosted their bi-annual winter conference this past weekend. Professionals from all over North America and Europe came to present and discuss issues and new discoveries in photo conservation. Phenomenally boring to most people, but super fun for us!

Eight of us drove up for the two day conservation road trip. The PMG was nice enough to host a gala as well, which was held at the Museum of Nature in downtown Ottawa. It's a beautiful old building that has had a recent renovation to include a lovely reception hall. We were treated to some very nice catered finger food and a bar! The museum was also in charge of the table centre pieces, which we played with after a while.

RAAWWWWWWWRRRRRR!! (Ooo, crackers!)

As it turns out, conservators like their alcohol. not only was the free-ish bar stocked with nice wine and beer, they had had a Vodka luge made for the reception. That would be a vodka dispensing ice sculpture.The older guys were frequenting sneaking shots when the bar tenders weren't looking. Quite the fun evening.

We also learned a very interesting way of dealing with unexpected disasters in the conservation field. I may have to carry holy water and a rosary in my tool kit from now on. Note the word "again" at the bottom of the slide. This presentation was a retelling of how things can happen without any warning in the preservation process. 

For now, however, back to Toronto, back to school and back to work. And back to home cooked meals... except that my roommate and I ordered sushi the Sunday night I was back. It was glorious. I have had home cooked since, and will post soon.