Supersaturation.
It's possible to actually dissolve more sugar into water than is conventionally termed "possible" by solubility rules; I believe that this is how caramel is made (and it works for many other solutes, too). The catch is that if you give the dissolved solid even the tiniest place to latch onto, everything will fall out of solution into crystals once the sugar molecules realize that they've been duped. This is how rock candy is made.
I am at that point of supersaturation, as described above: when I think about my schedule for any number of days previous to this one, I can't believe I've fit as much into them as I have and I suspect that if just one more commitment were to arise, the whole game would be up. For now, the busyness is one of the most satisfying feelings I've had in a while. I feel like everything has its place in a worthwhile routine and I know that having that routine helps guard against my worst pitfall: beating myself up for not having used free time productively. I guess it's similar to solving one's money woes by giving it all away. That's probably not as effective as giving away all of one's free time. It's possible that I may not know what I'm talking about at this point and it's probably that my brain is too mushy to get across anything coherent anyway.
Okay, by now you likely realize that we're into short-post season so I won't apologize for not saying much more. I have two tests tomorrow then a test on Friday plus the Green Job Day of Action event that we in Power Vote have been feverishly working on. I might could blow it off if not for the fact that I'm a media point person for the event. That's just fine. Good busy is way more interesting than bored. I'm beginning to wonder why I ever spent time (and money) going out to the bar. I'm having much more fun now.
But that's probably just a phase. :)

1 Comments:
"But that's probably just a phase. :)"
Geezloueez, I hope so, otherwise I'll never get to see you play weird music again or see Jill, my secret fantasy turkey babe, or eat curried mussels. And I'm too old to change now....
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