who needs timezones

[fahye]

Hello, LJ! I spent the evening at a seriously fantastic Women in Medicine dinner, from which I emerged empowered and inspired and a little tipsy and -- thanks to unwisely downing a cup of coffee at 10pm -- WIDE AWAKE.

This would be disastrous if it weren't for the fortuitous circumstances that led to my 9am lecture being cancelled. So I don't actually have to be awake before lunch tomorrow.

*twiddles thumbs*

This is the internet! Someone must be awake and bored! Talk to meeeeeeee.

Comments

[lo0o0ony-lauren.livejournal.com]

HELLO.

I'm sittin' here on the internets, eating parma violets and waiting to go collect my friend from the station. So that's a fact for you, there.

[fahye.livejournal.com]

What exactly are parma violets?

[lo0o0ony-lauren.livejournal.com]

They are an exciting sweet (http://en.wikipedia.org/wiki/Parma_Violets), which most people hate! I found them in my room yesterday while attempting to clean it & so now we are getting more closely accquainted.

They taste quite...perfume-y?

[fahye.livejournal.com]

Ah! We had some violet-flavoured cachous at some point but we stopped putting them on cakes because yeah, they made the icing taste like perfume.

[lo0o0ony-lauren.livejournal.com]

What are cachous?

Man, I haven't made a cake in forever. I did make a cherry chocolate trifle last week, though; it was pretty badass, even though I didn't let the custard cool properly (too hungry), so it all fell to bits fairly quickly. It was the most delicious gloopy mess I've ever eaten, though, if I do say so myself.

[fahye.livejournal.com]

La la la hotlinking (http://www.littlecookies.co.nz/oscommerce/images/silver%20chacous1.jpg). They're the sparkly hard things you use in cake-decorating. Usually in metallic colours.