Showing posts with label Completely Pathetic. Show all posts
Showing posts with label Completely Pathetic. Show all posts

Friday, April 18, 2008

The BNF: where sanity goes to die.

Loosely translated, this says, "Intellectual pain and suffering, THIS WAY."

There's not too much to tell about last week's trip to Paris, only because the majority of my time was spent in a building that sucked out parts of my soul that I'm just now starting to get back, a week later. I'm speaking, of course, about the Bibliothèque Nationale de France, or the BNF. It is only now that I can recall my time spent there without wanting to crawl under a blanket and die, or stab myself in the eye with a fork.

"How can it be that bad?" you ask. It's just a library, right? Wrong. It is so much more than a library. It is an institution designed specifically to inflict an immediate inferiority complex on anyone who dares step through its hallowed doors, while aesthetically offering up feelings of impending doom and crushing despair.

Alright, enough with the drama. It's not the worst place in the world (I imagine Guantanamo is marginally less enjoyable), it's just that I don't think it has ever in its existence given someone the warm fuzzies like so many other places in Paris are wont to do. I mean, look at this thing:


It's a beast. I imagine the architect who designed it was simultaneously tripping on acid and reading Orwell's 1984 when he came up with the concept. The library consists of a wooden rectangular platform with four glass skyscrapers, one on each corner. The middle is hollowed out and filled with a bizarre forest of evergreen trees, that, so help me God, are CHAINED INTO THE GROUND. In an effort to spruce it up, they also put various shrubbery around the platform, and then enclosed it in mesh wire cages to you know, give it a home-y feel.

The reading rooms are located ten stories underground, naturally, and the interior is primarily decorated in what I would term "industrial chic": lots of concrete and metal, a bit what I imagine a stalag looks like. To even get to the reading rooms, however, you have to endure a demoralizing interview with a librarian so that she can determine whether you are worthy enough to put your grimy American paws on a single volume of French sagesse. You must present various documents to prove your worth as a human being, such as a letter from your university, a doctor's note confirming your blood type, and four years' worth of tax returns.

God forbid you forget your passport and only have your driver's license and your student ID as well as four different credit cards on you as a form of identification. But I don't speak from experience.

Once the librarian decides you aren't a British robot come to steal secrets, she will take your grainy picture at an inopportune moment (when you are wiping away tears of frustrated exhaustion, most likely) and paste it on your card. You then thank her profusely, because she has done you a huge favor by allowing you to descend into the reading rooms, or what I like to call the Pit of Despair.

You then must go check your coat and put all of your belongings into a bizarre plastic see-through messenger bag, that will slap against your hip loudly if you move, and swing around to hit fellow pilgrims in the temple of knowledge when you walk by. This wins you many friends.

Once you ride fourteen escalators down to the P. of D., you must register for a place in a reading room, which are designated by letters of the alphabet and separated by subject matter. Again, God forbid, you want to research overlapping material, like I don't know, history and biographies. YOU MUST CHOOSE ONE, CRETIN. And choose carefully, because you can't access books from another room if you are not assigned a seat there.

To actually access books you must make online catalog requests, and wait an average of 3 hours before a notice will alert you that your books have been brought down out of the glass towers. You then go pick them up at the desk that serves the location of your assigned seat. (This system exists so the proles will not walk in and wreak havoc by picking up books and looking at them freely. This is a library, after all.)

Additionally, you must scan your card when you log onto a computer, walk through a set of doors, or use the toilets, so that Big Brother knows where you are at all times. I'm not even kidding. Every hour on the hour he comes on a huge screen and you have to cheer loudly.

Meanwhile, you struggle and stammer as you try to communicate your research needs to the librarians in French. They will make no effort to speak to you in English, so don't even try. This is no conversation with the waiter or the taxi driver. This is serious stuff, so bring a French dictionary so you can go back to your numbered seat and furtively look up the obscure words that you will no doubt need. (Do this hunched over under the table if you want to maintain your street cred, obviously.) Again, clearly, I don't speak from experience...

And then embrace that feeling of utter incredulity, when, on your very last day after countless hours of pathetic babbling in French, you hear the announcement over the loudspeaker of the quintessential French institution of academics, the storehouse of all French knowledge that would never dare to be anything but the Frenchiest, saying, "Ladies and gentlemen. The library is about to close. If you wish to reserve books for tomorrow, please let your librarian know."

In English.

Are you KIDDING ME?

And that was my time at the Bibliothèque Nationale de France. The end.

Wednesday, April 2, 2008

Friday, February 29, 2008

Little House not-exactly-on-the-prairie

Drywall was not Pa's forte, but Ma tolerated him anyway.

Well, my living room no longer resembles Kabul so much as an episode of PBS' Frontier House. They tore down the remaining drywall clinging for dear life on our living room ceiling, and now when I walk downstairs in the morning and see the rough wood beams I half expect to sit down to a breakfast of salt pork and biscuits with Pa, right before I go feed the livestock and wash my laundry in a stream.

We're in the process of replacing our mattresses with straw-filled pallets, and building an outhouse in the backyard. Indoor plumbin' don't seem quite right, somehow.

They also kind of smashed a hole in our kitchen ceiling, you know, to just kind of see what was goin' on up there. I'm guessing just for fun, because so far no one seems to have reached any conclusions as to what the bejeezus actually caused hundreds of pounds of plaster to detach itself from our living room ceiling.

Suffice it to say, I'll be staying out of the kitchen for awhile while repairs are going on, so you must go elsewhere if you are looking for food and recipes. Although, let's be honest, I highly doubt anyone considers this site a stellar alimentary resource anyway.

I do want to give a shout out to Golden House Chinese Carryout in Bethesda. You all have kept me alive for the past 48 hours, and for that, I salute you.

Photo credit: Yahoo! Movies

Monday, December 31, 2007

Happy Flippin' New Year

I could eat this and see what happens. That could be fun.

Ah, New Year's Eve. Has anyone ever had a truly great New Year's Eve? I feel like everyone puts so much emphasis on this one night - it's like adult prom, except it happens EVERY YEAR.

Seriously, if I have to hear another "It's going to be the BEST F*CKIN' NEW YEAR'S EVER, MAN. Like, really good," I think I'm going have a nervous breakdown, Anne Heche style. If you see a naked woman wandering into your backyard mumbling about her alien spirit guide, it could be me. Be nice. Maybe give me a blanket.

In all honesty, I have never had a truly great New Year's Eve. In fact, mine usually suck. Big time. The best one ended in a boyfriend's ranch catching on fire, and the worst ended with me crying drunkenly in Lesley Schornack's bathroom over that same boyfriend, followed up with me eating an entire plate of Tostino's pizza rolls and passing out at 11:37 p.m. Good times.

This one looks like it'll be okay, albeit low key. And by low key, I mean spent on my parents' couch, watching Sad People television, drinking sparkling shiraz (probably the highlight), and counting the hours until I return to D.C., my friends, and civilization in general.

I can tell you one thing, though - Tostino's pizza rolls will not be involved.

Oh! And if you have a heinous New Year's Eve story, please do share with the class.

Sunday, December 23, 2007

Holiday To Do List: Purchase 14 cats, lots of Funyuns, and "Anne of Green Gables" on DVD

"Do we have to? Her house smells like dehydrated onions and Fancy Feast."


You may be wondering why I am posting so much during the holiday season, as much as 2 posts a day, at a time when most people are busing being festive with family and friends. Here's why: my parents moved to the Flatlands (Missouri) shortly after I graduated high school, meaning that when I come "home," I have my mother, father, brother, and dog to hang out with and absolutely no friends, making me the 22-year-old equivalent of a loner cat lady. One can only watch so many episodes of a scantily-clad Sandra Lee pouring various bottles of booze into a blender and calling it a cocktail before it comes time for other pursuits to safeguard one's sanity. This includes taking shots with parental figures (read below) and throwing various spices into a bag of Pop Secret to see what they taste like.

Also, about the Funyuns, I don't even know, it just seems like something a cat lady would eat.

Party Popcorn
It's a party in your mowth, eh.

6 cups popped popcorn (light butter flavor is fine)
couple drizzles olive oil
1/2 teaspoon chipotle chile powder
1/4 teaspoon paprika
1/4 teaspoon cinammon
1/4 teaspoon ground cumin
1 Tbsp. light brown sugar

1. Drizzle a bit of olive oil onto the popcorn and then toss to coat.
2. Mix together all the spices and the brown sugar in a separate little dish, then sprinkle on the popcorn and toss.
3. Eat it, but probably don't share it with your cats.

Sunday, December 16, 2007

I am single. Balls.

Why is December always the month when someone decides to crap all over my heart?

Monday, December 3, 2007

The best way is to stuff six in your mouth at once, Britney-style.


Then run red lights. Preferably accompanied by unbuckled toddlers and a parenting coach.

Thursday, November 15, 2007

Thank you, Captain Obvious.

This kid named Chase Peake in my eighth grade French class used to say that all the time, and it drove me up a wall. Now I use it sparingly. Thank you, Chase.

It's glaringly obvious, though, that I am on hiatus. I'm taking a few "me" months, and by that I mean months in which I figure out how to do my mountains of work, get into law school, fix my digital camera, eradicate my perpetual debt (in fact, just find some, ANY money), understand men, run a sorority, be twenty-two, write a senior capstone, eat things other than crap, destroy the flub that has attached itself to my body over the past few months, and maintain a level of sanity similar to that New York chick on VH1 - probably insane from a legal standpoint, but still able to function in society. That's all I'm asking.

I will be back, renewed like a bodice-ripper library book, in late December. By then, I will have handed over things like law school applications and responsibility to other people and will be free to cook and write and live a happy existence. One can only imagine.

So stay tuned, dear reader, stay tuned. If not for the food, then for the pure schadenfreude of watching someone else navigate the messes of life.

And yes, I used the word schadenfreude.

Tuesday, October 2, 2007

On being shamelessly materialistic and superficial


I was really productive this weekend. I managed to write three papers and line up the professors I want to write me recommendations. Boo ya.

I was also in a very autumn-y mood. I was all pumpkins, hayrides, sharpened pencils, leaves (which seem to have gone straight to brown this year - where are the reds and yellows?), apples and cinnamon smells. I even baked a very comfort foodish cheeseburger pie (gross in theory, yummy in practice) that perhaps I will share later this week.

To celebrate above mentioned productivity and the onset of autumn, I went shopping. Naturally. After emerging triumphantly from Bath and Body Works clutching my new Harry Slatkin Pumpkin candle, I stopped by the Chanel counter on a whim. Okay, not on a whim. I'd been reading about this new fall shade of nail polish, Tulipe Noire, and wanted to see what the fuss was about. I asked the lady behind the counter (Name: Char, very odd eyebrows 15 shades darker than her bleach blonde pixie cut) if she had any, and she informed me that she only had one bottle left - the one in the display. Which, of course, made it immediately ten times more attractive to me. That and the fact that the color itself is gorgeous - burgundy with gold swirls, very chi-chi looking nail polish. So I sucked it up and spent 20 big ones on a tiny bottle of polish.

Herein lies the gross part: as my dear friend Char was ringing me up, she actually got a phone call from someone inquiring whether she had any Tulipe Noire left. And as Char said, "Sorry, I just pulled the last one and I am selling it to a customer right now," my stomach leapt a little with joy and triumph. I am a sick person.

But I have some pretty hot nail polish, in a deep shade of exclusivity. Shazam.

Wednesday, September 19, 2007

I've been hiding in a hole of misery and despair since C.J. was kicked off...

Not really. Mmmmk maybe a bit. I apologize for the lack of anything on the blog the past week. Not to make excuses, but to make excuses, it's my last year of school, and what with law school applications, a thesis, etc., my culinary adventures have not gone past deciding whether or not I feel ambitious enough to heat up some jarred tomato sauce to go with the spaghetti I eat on a nightly basis. If not, it's pretty much just a spoonful of Country Crock and that powdery stuff that masquerades as Parmesan cheese. Because I am a disgusting human being. Pretty soon, the pasta is going to run out, and I'll just eat the white rice you boil in a bag, maybe sprinkled with despair and stress.

So, I guess I'm just asking for some slack. I promise I'll be a mildly interesting person again sometime soon.

Tuesday, September 4, 2007

Cake, you are my Everest


"Oh my gosh, Regis. Cody and Cassidy made a prison shank from a rusty nail and a toothbrush last night! It was so cute."


Last night I did battle with this cake. It wasn't pretty. I was so excited to make it - doesn't it look perfect? I don't know what exactly went wrong, but my cake ended up being a Kathie-Lee-Gifford-for K-Mart dress in an Armani world.

This was all probably error on my part, but my almond praline turned into one sugary, almondy lump (no golden-brown crackle in sight), the frosting wasn't substantial enough (too airy) to spread, and the dulce de leche, oh, don't even get me started on the dulce de leche. Culinary genius that I am, I decided making my own would be a great idea. I spent $6 on an f-ing vanilla bean (damn you, Whole Foods!) and two hours waiting for simmering milk to magically turn into a brown caramel-y substance before finally throwing in the towel.

The whole thing left me just wanting Paula Deen (who, in a perfect world, would be my third grandma) to come over and tell me in her syrupy voice that everything would be okay, and then feed me some of her homemade butter pecan ice cream. Which I bet she never fucks up.

But, there were things to be salvaged from this experience. The brown sugar cake part itself actually turned out excellently - very moist, with a surprising amount of caramely brown sugar showing through.

So, today, to prove to myself that I'm not a total failure at life, I made cupcakes.

Brown Sugar Cupcakes with Almond Cream Cheese Frosting
Makes about 16 cupcakes

Brown Sugar Cupcakes

For the cupcakes themselves, I used the brown sugar cake recipe from Bake and Shake. (Just bake the cupcakes in a cupcake tin at 350 degrees for 20 minutes instead, until a toothpick poked in one comes out clean.)

Almond Cream Cheese Frosting

3 Tbsp. butter, room temperature
4 oz. bar cream cheese
1 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract

1. In a medium bowl, beat butter and cream cheese until smooth.
2. Add powdered sugar and extracts, beat until light and fluffy. Refrigerate until ready to use.