Saturday, April 23, 2011


I am so excited to spend this summer in Boulder. Last summer was awesome (Cape Cod Micro Boot Camp), but Boulder is such a beautiful place, it seemed a shame to be away. I haven't been out on my bike yet, but I'm playing ultimate again. It's like crack. I know it's not good for my body and I can't play it forever, but it makes me so darned happy. I can't stop. I'm hoping to play with a club team this year and make it to a bunch of tournaments. And practice. I miss practice. Sometimes when the Colorado women are practicing behind my building, I sit and stare. I might look creepy, but I don't really care.

This month has been and will continue to be insane. Thesis proposal defense, getting concrete samples made and into my field site for the summer, conference poster in May, trying to get two different types of sequence data. Etc.

On another note, we saw the Atlas Shrugged movie last night. It was entertaining, though the acting and casting was a little off. It was rough to see my favorite character in all fiction portrayed as shaggy and chubby. But a lot of scenes were pretty good. And the sleazeballs sure were sleazeballs.

Matt likes to make mochas in the morning to take to work, and usually used Hershey's dark chocolate syrup. We happened to run out, and I happened to run across a recipe. I get serious pleasure from making simple things at home that other people just buy. Bread. Jam. Pasta Sauce. And now chocolate syrup.

Chocolate syrup
  • 1 cup sugar
  • 3/4 cup water
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  1. Mix sugar, water and cocoa in a small pan. Bring to a simmer over medium heat and cook for 30 minutes.
  2. Remove from heat and add vanilla.
You can cook it longer or shorter to get the consistency you want. I also added a handful of chocolate chips to make it extra delicious. I put it in a cute squeeze bottle I'd saved.