a journal of the plague year² [600+]

Returned to Warwick for the first time in 600 days!, most pleasantly reconnecting with my colleagues there and realising some were almost as freshly back to the department as myself. But also noticed a strong difference with France in terms of wearing mask and practicing social distanciation among the students (at the University) and the general population (in the local Tesco or the train to the airport). Which may explain for the persistently high number of contaminations, when compared with neighbouring countries. Despite its high vaccination rate.

Read the second volume of Baru Cormorant, after enjoying so much the first instalment (under the Corsican relentless sun). However, it was such a disappointment, as it seemed written by a completely different author, including the style, with the story being more broken, more difficult to follow, and the characters becoming shallow and uninteresting. This is particularly true of Baru, who sent from a sharp focus on her goal in Traitor, to a purposeless floatsam in Monster. With a highly artificial rescue of her ethics in [warning, spoiler ahead!] killing her lover Tain Hu (and hundreds of others) in the first volume. I currently doubt I will buy the third one… A stormy night kept me awake and as a result help me finish the last hundred pages!

Watched Mute, dubbed a “Netflix disaster” in The Guardian! (and following the appalling Warcraft!). Which postulate of a mute character could have been rewarding, had not the characters be of cardboard consistency. And the plot so transparent most of the scenes had to be shot at night. And the cheap plagiarism of Blade Runner is simply ludicrous. I also watched Bong Joon-Ho’s Okja, a satire about the meat industry producing hippo-like pigs that I found very heavy-handed, especially in its characters.Started cooking bread on a regular basis once again, as weather is turning colder and baking also warms up our drafty kitchen! Now turning to a heavier type of loaf, mixed wheat and rye, and reducing the amount of water to make it last longer. And also made a first attempt at Okonomyaki, this tortilla-like dish made of shredded cabbage and flour that I enjoyed very much in Osaka. The result was pleasant enough but very, very far from the original, maybe due to my using (soba) buckwheat rather than plain flour. Or using regular stock rather than daishi stock.