falling down the rabbit hole

It is beautiful in Bordeaux right now: the temperatures are comfortably in the teens – Celsius, that is! Lest you think my cold-blooded Canadian genes allow me to survive in frigid conditions (they do… but that’s a secret superpower we don’t talk about…sorry!) – and even the 20s. While I, I am taking the road less travelled by – not travelling at all. By that I mean locking myself in my apartment to work on the big year-end audit, spinning the threads of our analysis into gold for the final report.

I’m following the “down the rabbithole” scientific method.

The benefit of my corporate experience, particularly my Procurement role where I had to sort through mountains of sometimes incomplete data to create solutions, is that I have become very comfortable with scaling said mountains of data quickly, and sketching out assumptions and insights . The downside is that it has not prepared me well for scientific research, which requires a more methodical approach, building insights and conclusions step-by-step from complete and verifiable data. Leaps of insight need to be documented, vectors calculated, rough sketches need to be fully coloured in and referenced. Each attempt to fill in the details leads me down rabbit hole after rabbit hole. Hmmm… this gets curiouser and curiouser…

Hours, or maybe days later… Read More

stop and smell the rosés

My mother used to make the best icing. Like many of her tried and true recipes, it came from the Joy of Cooking (to this day my first and only cooking bible), and called for confectioner’s sugar, butter, vanilla and cream (and of course food colouring). There were two things that made it so special; the first was that it was only ever made to top birthday cakes (there are 8 in my family, so many opportunities in a year). The second was it was hard icing, unlike the soft butter cream icings that everyone else seemed to prefer. It was the hours-long (!) wait in the fridge between the time the cake got iced and the time it got served, which made it harden. And then when you ate it, the first bite or two of cake was framed with a stiff sugary crust, but then the third bite (assuming you could slow down and make the slice last more than 30 seconds) was when the icing would start to soften and even melt in your mouth if you let it linger on your tongue. That’s what made it sublime.

Vanilla beans, vanilla extract, vanilla flavoured icing. I come by this memory honestly!

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