16: Everything is Bad! Sorry!!

It's harder and harder to escape the feeling that something is very wrong, everywhere. I'm sorry to start this week's dose of escapism with a total void, but I can't lie. Every which way there is a disaster, a crumpled, leaking wreckage or a sinkhole about to open up. It's harder than ever to "appreciate the good things". But it's more important than ever before to do it. I know this, so I'm trying to find them and keep hold of them.One thing I've been clinging to harder than ever is education. The more I study, the better I feel. I might be going overboard though. I'm studying grape varieties and the history of bread, geography, politics, dialectology and social history. I'm working every day on my Spanish vocab and learning about aromas and flavours, and trying to teach myself about the intricate, seemingly infinite world of yeast. Learning more about the things I care about is giving me purpose. I feel steadier and less like I've been coloured in with a run-out felt tip pen.Up until now I've usually only ever written about the things I can see and feel in the here and now. But in a world that's constantly changing, and often terrifying, poring over solid books and arming myself with knowledge feels like the most secure thing I can do.Other Stuff

• A sweet piece in Grub Street on looking for, but not necessarily striving for (who has the time?) home cooking perfection

• Two Friend's-based stories from Vulture (no, they aren't problematic like the show). First: What it's like to own Central Perk when you had no idea it was Central Perk. Second: A lovely and fun and generally smile-inducing story about what happens when you make Rachel Green's beef, peas and ladyfinger trifle. I really like the line "What did I...have to add to the Möbius strip of the Friends discourse?"

• Artists don't just have pudding. According to Elephant, puddings can represent pleasure, socioeconomic commentary, titilation, consumption and excess, class, gluttony and elitism. But also they do just like puddings.

• Yeast is great. I love it. This article about everyone's favourite fungus on the equally wonderful Artful Amoeba section of the Scientific American is satisfyingly detailed and really easy (and dare I say it, fun?) to follow. Even if you think you're a yeastfluencer, this is bound to teach you something new.

• Black -- yes BLACK -- chardonnay. The goth in me approves.

• I swear there won't be a skate video every week, I'm not cool enough for that, but this from July this year is awesome. A must-see if you like ridiculous skating and disused water parks. Ideally both.

• I really, really, REALLY want a big jug of federweisser thanks to this by Evan Rail.

• How being bedridden as a child taught Ben Myres how to write.

• Stop what you are doing and read this piece on the beer scene dialect by Jonny Garrett now. It's amazing.

• And finally -- walk through the rainy streets of Manhattan without getting out of bed. Perfect ambience.

My Stuff

• No. Nothing published this week. I've started two blog posts but been too busy scrolling through the apocalypse to finish them. Sorry.

• Off to Germany next week to harvest grapes. Already terrified about the aeroplane.

• What with the Cask Report coming out today it seems totes appropes for me to dig this piece about northern cask out of the archives.

• Heading to Moorhouse's tomorrow to finish off the elderberry porter as part of Cask Week 2019. I've got a good feeling about this one!

Marcel van Eeden, Cat 2.8: Desserts