Parting...
Dec. 5th, 2012 09:41 pmNatalie took off for the airport this morning with Galina, and I "turned to" on my translation work. It's been a reasonable day in terms of completed work and I'm slowly coming around to the idea that I should not get so tense about the long-term work (said tension coming, paradoxically, from long tracts of largely content-free—yet nevertheless gramatically complex— text interspersed with occasional turns of the phrase that I go crazy trying to research on Google, with varying degrees of success).
In point of fact, I've decided I'm going to try to "have fun" with it, but I'm afraid this will require some additional practice (the "good" news is that the volume of remaining text guarantees that I will have it).
It was a good thing I stayed behind, because by the time Galina had made all the stops she wanted to make between the airport and home, it was about 4 pm, and had I been with her, I would have probably gotten all nervous about not working, likely calling forth all of the bad vibes associated with that kind of behavior.
I tested the sauerkraut I had started on Satuday, and while it's a whole lot crunchier than I am used to (but then again, I'm used to kraut that's been cooked to within a millimeter of edibility), it's actually pretty good. Tomorrow, I shall have to buy some franks and put the kraut to the "ultimate test." (I shall probably buy more cabbage and start another batch of kraut, as well.)
Cheers...
In point of fact, I've decided I'm going to try to "have fun" with it, but I'm afraid this will require some additional practice (the "good" news is that the volume of remaining text guarantees that I will have it).
It was a good thing I stayed behind, because by the time Galina had made all the stops she wanted to make between the airport and home, it was about 4 pm, and had I been with her, I would have probably gotten all nervous about not working, likely calling forth all of the bad vibes associated with that kind of behavior.
I tested the sauerkraut I had started on Satuday, and while it's a whole lot crunchier than I am used to (but then again, I'm used to kraut that's been cooked to within a millimeter of edibility), it's actually pretty good. Tomorrow, I shall have to buy some franks and put the kraut to the "ultimate test." (I shall probably buy more cabbage and start another batch of kraut, as well.)
Cheers...