I haven’t died …
I’m just going to be away for a long time. Three months in fact. I got a job out of state, and I won’t have my computer or internet access.
So no, dear tumblr, I haven’t forgotten you or abandoned you for the wilds of the internet. I’ll be back and I’ll continue to be involved.
Have a good summer! Continue to be interesting, but not too much so without me.
Words are, in my not so humble opinion, our most inexhaustible source of magic.
![fyeahenglishmajorarmadillo:
[Picture: Background — a six piece pie style colour split, alternating black and grey. Foreground — a picture of an armadillo. Top text: “ Say you’re a fan of the Romantic Literary Movement] ” Bottom text: “ People assume you mean smut ”]
No, like Frankenstein.](http://25.media.tumblr.com/tumblr_m4ape5scKC1qhe5udo1_400.jpg)
[Picture: Background — a six piece pie style colour split, alternating black and grey. Foreground — a picture of an armadillo. Top text: “ Say you’re a fan of the Romantic Literary Movement] ” Bottom text: “ People assume you mean smut ”]
No, like Frankenstein.
Don’t leave me alone with self-
knowledge and these rich, fruitless, unspoken words.
Alot of people will not notice this. Reblog if you see the spelling mistake in this post.
If you don’t reblog this I’m judging you
In praise of … Kimchi
If the thought of eating fermented cabbage makes you squirm, then perhaps you’re not ready for it – but plenty of others are. Kimchi, a staple of Korean cuisine which marries raw vegetables with spices, is enjoying growing popularity far west of Seoul or Pyongyang. A spicier, more colourful, cousin of Germany’s sauerkraut, it can lighten up a number of meals: simply eaten with rice, added to stews for depth of flavour, slathered on a fried egg sitting on top of a bed of wilted spring greens, or replacing onions in a hot dog. Variations are almost infinite, but a good start would be to bring together shredded Napa cabbage, daikon radish, garlic, ginger, fish paste and sugar, along with a generous helping of chilli powder. A few days fermenting in a glass jar does the trick – it is ready when the concoction starts bubbling. The result is pungent, but don’t let the strange smell put you off: it’s part of the experience. Best of all, it keeps for weeks.
Source: 
In an interview with the Guardian last year, Sendak said that the term “children’s illustrator” annoyed him, since it seems to belittle his talent. “I have to accept my role. I will never kill myself like Vincent van Gogh. Nor will I paint beautiful water lilies like Monet. I can’t do that. I’m in the idiot role of being a kiddie book person,” he said.
Maurice Sendak, American born author of Where the Wild Things Are, has died at the age of 83.
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