Country Sausage Pasta

I have been enjoying a week with very few things on my calendar.  My meeting reminder has only been going off about once a day and I was even able to ignore the ones from yesterday!  It's a nice change from last week, where I had meetings non-stop from Monday through Wednesday.  This quiet calendar week also comes with perfect timing as I am crazy busy with lab work right now!

It hasn't been since I was a postdoc that I've had this much time to spend in the lab and my feet are wondering what I'm doing!  At this very moment, I am transitioning from one project to another.  The only problem is that I'm not quite finished with the first project and I need to dive right into the second one.  So this means that I'm working double duty to try and make both project leaders happy.

Luckily my multi-tasking skills haven't atrophied since I left Connecticutt.  I've been running reactions, purifications and analysis, all at the same time, over the past few days.  This makes me happy, I like seeing reactions stirring in my hood and I like checking the analytical data and seeing that I have indeed made what I wanted to.  Let's share a happy moment from earlier this week, with a little background information.

As a non-chemist, you may imagine me in my lab, surrounded by multi-colored beakers and flasks, all bubbling away.  Steam pours out of the reactions and there are miscellaneous coils full of colorful liquid in the background.  Dry ice bubbles in water baths, white smoke pouring from the bowls.  Bunsen burners alight with their blue flames, heating reactions and making chemistry happen.

Sadly, none of the above is true.  Firstly, nobody uses beakers.  I keep my dirty stir bars and spatulae in them.  Secondly, and most sadly, organic chemistry is a science with very little color.  If you want to see reds, blues and greens, become an inorganic chemist.  Everything in organic chemistry is either clear or yellow or light yellow or if you're really lucky, bright yellow.  It's so sad...  Which is why my week was made on Tuesday afternoon while running a new reaction.

The chemicals were added together at -78 C (that's cold) and slowly warmed to room temperature.  The reaction started off yellow (of course) but as the temperature warmed, magic in a flask happened.  The reaction turned blood red!  As it got closer to room temperature is lightened and eventually settled on a bright pink hue.  It was seriously pink, like I took a My Little Pony and stuck it in a blender pink.  I was so sad to add water to the reaction to end it, where in it turned back to boring old yellow.

Boysenberry Buckle Muffins

The days of summer seem years away right now.  This weekend felt very reminiscient of wintertime in Wisconsin.  Over the five years that I spent living in the midwest, I learned to adapt to the blustery winter weather.  Oh, and apparently "blustery" isn't a weather term you hear outside of the northern states.  For those of you living in the milder climates of the United States and the world, blustery means "Stay in your house or don your snowsuit."  Those winters in Wisconsin made me wish I owned one of those onesie snowsuits that you zip little kids into.  They always look so warm...

In Wisconsin, and the rest of the Midwest, you also learn the phrase "too cold to snow."  Now, this might seem a little strange, but there is a certain point where it becomes just too cold for clouds and snowflakes to form.  This is when you see a crystal blue sky outside and you know your eyeballs will freeze if you set foot outside.  I learned to layer everything, pants on top of pants, sweaters under more sweaters, two hats.

This Sunday was one of those "too cold to snow" kind of days in New York City.  Boyfriend and I were in the city meeting his dad for dinner.  We took the afternoon train to Penn station and set out to do some shopping.  Even with wearing a heavy sweater, coat, hat, scarf and gloves, I was cold.  Boyfriend said "It's so cold, my face hurts."  To which I answered "I know!  It's killing me too!"  He didn't appreciate my sixth grade humor and needed the joke explained to him... 

The only thing that my story has to do with this recipe is that I want it to be summer already.  Unfortunately, we are months away from fresh picked fruits and vegetables.  If you go to the grocery store and buy berries, it is very likely that they will be lacking flavor.  Luckily there is a solution, canned berries!

I was completely unaware that you could get almost any berry in canned form, until I was contacted by Oregon Fruits.  After seeing my post fot cherry coconut muffins, Oregon fruit contacted me about using my recipe on their website.  I ventured over there to check out their product and noticed they sell all sorts of berries and fruits!  They wound up sending me a sampling of some of their fruits, including blueberry, raspberry and gooseberry (if you know what to do with a gooseberry, let me know!).  After the hectic holiday season, I finally had the time to break out the berries and give myself a taste of summer.

Thai Chicken Soup

The weather has taken a turn for the worse here in New Jersey!  Walking out of my apartment yesterday morning I was confronted with a torrential downpour.  By the time I got to work, the temperature had dropped by ten degrees and the wind had increased by twenty miles per hour. 

The weather seemed to deteriorate as the day went on.  By lunchtime, the winds howled and a chill began to take hold.  Shortly after returning from lunch we sat in our office (discussing highly intellectual things like chemical bonding and cell assays) (actually, I think we were talking about food), I looked out the window to discover hail bouncing off of the windows.

Waiting on the train platform everyone looked like cows, with their backs to the wind.  Forty mile per hour gusts blasted us commuters, tearing through even the thickest jacket, scarf or hat.  I was never so happy to see the train lights cutting through the night.

In an effort to warm up, spicy soup was in order.  Luckily, this soup was ready in no time flat.  The stock and chicken were prepared this weekend, the thing that took the longest time was cleaning the mushrooms!  Boyfriend and I were warm in no time!