Meeting, meetings, meetings

[onefixedstar]

Tonight was Networks Discussion Night II. Three of the invited members couldn't be there, leaving only five of us to discuss. It was a bit small, but as I'm terribly fond of all of the people who did make it, I didn't mind. (I don't dislike the absentees, I just don't know them as well.) We talked a bit about isolation, and the recent discovery that mean and median size of American core discussion groups seem to have shrunk a little over the past twenty years, leaving the U.S. with an unfortunate number of people who apparently don't talk to anyone. Lots of debate about why the change and whether people are feeling unfilled and where they're going instead and whether it might apply to Canada too. It was a short meeting too, which was nice. Tomorrow, I have a long RA meeting and an almost-as-long student government meeting, Wednesday a TA meeting, and then I'm done! Well, apart from all of the work I haven't been able to do over the past 2 1/2 weeks while I've been in meetings and job talks.

In other news, as part of my only remaining hobby, I'd like to try making potato and leek soup this weekend. Anyone have any good recipes?

Comments

[onefixedstar.livejournal.com]

What I meant (and said badly) by core discussion groups is the number of people the individuals surveyed report talking to about important matters. That is, when asked "how many people do you talk about important matters with," they reported fewer now than twenty years ago.

I'm looking for the hot version of leek and potato soup--it is winter, after all. The recipe sounds easy enough, but my previous experience with soupmaking turned out dismal, flavourless soup. Will this have enough flavour if cooked in water rather than broth?

[semiotic-trader.livejournal.com]

That depends on what you mean by flavour. Keep in mind that salt is a natural flavour enhancer, so if your soup seems "flat," just add salt. Who cares about blood pressure, anyway?

Certainly, though, if you cooked it in broth, it would have a more complex flavour. And if you're going to do that, it gives you an excuse to make your own stock.