procrastination blogging [+ ginger lemon marinade]

I blog at the most inopportune times. For instance, this morning I wrote a post – that I’ll publish in the coming week or so – when I should’ve been studying for today’s German test, practicing my presentation for Spanish class, or perfecting my first phonology paper. Instead, I spent 45 minutes or so of my morning letting my thoughts flow freely through my fingers onto the computer screen. This very post I wrote – by hand, no less – while sitting in the shade of the towering lab buildings during my 30-minute break between classes. I should’ve been catching up on reading from the previous class.

This same phenomenon occurred to me last semester: writing, blogging for pleasure when my school work is most pressing and critical. Even when I crawl into bed – later and later as the week wears on – my mind is composing blog posts and perfecting their sentence structure as I drift to sleep.

I’m sure it must be a form of procrastination – something seemingly more productive than browsing Buzzfeed or Foodgawker or NPR.org, but nevertheless an escape from or delay of the task at hand.

Maybe it’s the satisfaction I get from hitting the “publish” button and seeing my post there, finished, on the front page of my blog, the product of my own brain, with no one to criticize it but myself. Meanwhile my tests and papers are graded and marked and deemed good or bad by my professors – outside my control. They can always be improved upon or changed; they always demand a second, third, eighth look.

Maybe it’s the constant state of high alert, brought on by the endless succession of weighty assignments, that puts me in the writing mood. My brain is running fast and hard and can’t even slow down enough to mindlessly browse the web. It must create! Question! Analyze!

So here I am, with a treatise about why I blog what I blog when I blog it – and a recipe that has sat in my drafts since the early summer, waiting, apparently, for the mad rush of October for it to be posted.

My, what a strange experience life is.

And with that, here’s a recipe for marinade that I made several times this summer.

I used it with beef and paired it with grilled pineapple. It was delightful. It’s a lovely combination of the slightly warm and vaguely licorice-y Chinese 5 Spice and ginger flavors and the tart acidity of the lemon and rice vinegar. Flavor contrasts make for the best marinade, I think.

Ginger Lemon Marinade

  • 1/4 cup rice vinegar
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1/4 teaspoon Chinese 5 spice
  • 3 cloves garlic, minced
  • 1 inch  slice of a medium onion, minced

Whisk together all ingredients. Place meat in a tupperware container and pour marinade on top of meat. Marinate in refrigerator for at least 6 hours. Marinating time depends on how thick your cuts of meat are. Cook the meat according to your preference – grill it, bake it, sear it, whatever. Enjoy!

[I used this marinade for four or so good-sized steaks. I suspect it would also work with chicken.]

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