Well, I got my first application in, except for letters of recommendation, last weekend. I think I can use the same basic essays, tweaked to fit the different programs, over and over again. I took care of the GRE a while ago (September 11, for good luck), so it's nice to have that off the table.
Eleven apps left.
I did a budget for my academic expenses for the next six months, and it's a little ridiculous. Including application fees, GRE scores, transcripts, letter of recommendation service, one college visit, and flight & registration for one conference, it's over $2,000. That's half of my quarterly income.
On the bright side, I am going to a conference. I spent the summer doing research at UCLA and I submitted a poster to the Society for Research on Adolescence conference - technically two, since I'm last author on another. They were both accepted and I'll be sharing a room with my advisor here's other grad students. The potential for hijinks is high.
This quarter is killing me a little. Two research projects, a seminar, a regular class, and grad apps. And work. It's like taking six classes. Next quarter I'll be wrapping up the projects, taking a grad class and a regular class, doing grant apps, and work. I do not know when to quit. Fortunately my low-commitment social life allows for some flexibility. And grad school is a lot of work, so this is probably good preparation for it.
I really hope I get into good schools.
Friday, October 16, 2009
Sunday, October 4, 2009
DAS SOUP!
I was trying to make a casserole and inadvertently discovered some amazing college student soup. (So called because it is cheap and good for lazy/busy people.)
2 cans tomatoes, undrained
2 zucchini
1 package tofu (extra firm)
basil to taste (I recommend a lot)
pepper
oregano
hot sauce to taste (I used Sriracha, AKA rooster sauce)
Turn on the oven to 350.
Oil a casserole pan. I used olive oil, which is pretty ideal because it goes into the soup.
Drain tofu and cut into centimeter-sized cubes.
Cut zucchini into two-centimeter cubes. (You don't know metric, you say? Learn I tell you! British measurement system is for imperialists.)
Bake tofu and zucchini for 20-30 minutes or until tofu is lightly brown. (Baking them before the broth goes on preserves their individual flavors, firms up the tofu, and helps soften/cook the zucchini.)
While the tofu and zucchini bake, season your cans of tomatoes. My recommended seasonings are above. If you follow them, do not add salt as the other herbs take care of it quite well. Then do some reading for class because that really shouldn't take too long.
When the tofu is golden, remove from the oven and pour your tomato mix over the top, and stir a little to mix.
Bake for another 20 minutes.
Remove from oven and ladle yourself some soup!
This is a low-broth, more-stuff-to-chew-on kinda soup , but it's got enough liquid to warm you up on a chilly autumn night. It also seems pretty flexible.
Try adding: chicken, spinach, corn, maybe beans? Maybe green beans?
Do not try adding: carrots. Trust me. They don't do well with the basil.
UPDATE:
Tried it again with tofu baking solo, then throwing a can of drained green beans in with the tomato mix to marinade while I waited to pour it over. It's okay. The green beans aren't as flavorful as the zucchini was.
2 cans tomatoes, undrained
2 zucchini
1 package tofu (extra firm)
basil to taste (I recommend a lot)
pepper
oregano
hot sauce to taste (I used Sriracha, AKA rooster sauce)
Turn on the oven to 350.
Oil a casserole pan. I used olive oil, which is pretty ideal because it goes into the soup.
Drain tofu and cut into centimeter-sized cubes.
Cut zucchini into two-centimeter cubes. (You don't know metric, you say? Learn I tell you! British measurement system is for imperialists.)
Bake tofu and zucchini for 20-30 minutes or until tofu is lightly brown. (Baking them before the broth goes on preserves their individual flavors, firms up the tofu, and helps soften/cook the zucchini.)
While the tofu and zucchini bake, season your cans of tomatoes. My recommended seasonings are above. If you follow them, do not add salt as the other herbs take care of it quite well. Then do some reading for class because that really shouldn't take too long.
When the tofu is golden, remove from the oven and pour your tomato mix over the top, and stir a little to mix.
Bake for another 20 minutes.
Remove from oven and ladle yourself some soup!
This is a low-broth, more-stuff-to-chew-on kinda soup , but it's got enough liquid to warm you up on a chilly autumn night. It also seems pretty flexible.
Try adding: chicken, spinach, corn, maybe beans? Maybe green beans?
Do not try adding: carrots. Trust me. They don't do well with the basil.
UPDATE:
Tried it again with tofu baking solo, then throwing a can of drained green beans in with the tomato mix to marinade while I waited to pour it over. It's okay. The green beans aren't as flavorful as the zucchini was.
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