Yes, was surprised it was a real word too. I was looking for a title that denoted an accumulation of trivia and thought this was about right so checked it up to make sure if it was already taken, and yes it was. Shakespeare introduced 1,700 new words into English, but these days it’s not quite so easy.
There is also a Trivipedia, but no trivicumulation. I’m going to think about that…
I think it can be defined, in my sense, to denote a jumble of trivial news of the sort that makes up conversations between spouses or posts on blogs about normal life. Well, you may discuss world politics or philosophy with your spouse, but we tend to discuss children, what we did during the day, and housework. Or, more precisely, why I have done no housework.
So, his morning, after a day on the road yesterday, I drifted into consciousness just before 7.00 am, looked at the day outside and went back to bed for a while. Feeling energised I then sorted out books for charity, selected clothes for the Salvation Army (they seem to have been shrinking lately) and took a faulty kettle back to TESCO. It hadn’t been expensive but even cheap kettles are supposed to keep the water on the inside.
It’s surprising how long it takes to return a faulty kettle to TESCO. First you have to find someone to accept it, and at our branch that means going and standing at a shabby, anonymous counter at the back of the shop as everyone ignores you. Then, after finally intercepting a passing manager, you have to wait and see if they can find a replacement on the shelves or in the warehouse. They couldn’t. So I accepted a refund on my debit card.
Lunch was soup (Pea and Mint from TESCO) with fresh bread. Yes, I know I should make my own but I wanted something quick.
Blogging next – reading posts and adding bits to some posts I’m mulling over. I still have another post on Crowland Abbey to polish (you have to ration these things out ) and a few others to develop.
Finally, gardening. I’ve been putting it off until the warmer weather came, and the warmer weather has come. As I have plenty of time this year, it really is time to get on top of the job. It’s also time to add some permaculture design and wildlife to the garden.
I’m alternating TV, computer and cookery now. Julia is out at a meeting and when she returns she will be expecting meatballs. I’m still looking for a meatball recipe so “relaxed” and “well prepared” are words that don’t currently apply to me.
It will be different tomorrow – the Sweet Potato and Chickpea Curry is already done.
Meanwhile, I’d better focus and stop browsing. I’ve just been reading this. It’s cookery, but not as we know it.
Readers of a nervous disposition may be better not clicking the link.
I spent a few weeks in Peru once. The only place I saw Guinea Pigs on a menu was in Cuzco, i.e. where there were lots of tourists.
Will be very interested to read about your permaculture efforts in the garden. We have a sort of permaculture regime, in as much as we hardly do anything to the garden, but you can imagine how that’s working out. We have some herbs, but I’d like to add some more edible plants, but not potatoes etc, maybe more unusual things. Of course that requires some kind of effort which may be a stumbling block.
Yes, we’ve done the “nothing” thing for a few years while we were busy on the farm. We had a Blackcap nest in the garden last year, which was good. On the other hand there is a lot of work to do now.
My father had an architect friend from Sierra Leone who visited us one summer in the mid 60’s. My sister, brother and I took him out into the garden and proudly showed him our pet guinea pigs. He admired them and then enquired if we were going to eat them. We were horrified but thought he was joking. He wasn’t.
It just goes to show how we all see things differently. 🙂
For the situation you described, I invented ‘Triviana.’ 🙂
That’s good. I’ll make sure I use that later. Like Eskimos with snow, I need many words for trivial bletherings. 🙂
You may have noticed I have been known to invent the odd word. My favourite effort is circumperambulation. I don’t think it’s taken off yet, but now I’ve used it once more – surely it’s no different from circumnavigation.
It’s a good word, and if you don’t mind I’ll start using it in relation to my duck pond walks. Meanwhile, how about circumperigrination?
Pah!
I see it is already in use when I Google it!
Wow, the guinea pig article is cool. There’s an Angela Thirkell book in which some refugees eat someone’s guinea pigs. But there’s also the infamous “rat” of West Africa. Rat on a stick (grilled) and rat in slime (stewed with okra) are two that immediately come to mind. I was once in a taxi with a driver crunching on the tail of a grilled rat on a stick and a friend of mine has eaten it (“tastes like squirrel,” which would make sense). Anyway, I’m probably well on my way to horrifying future commenters, so I’ll stop.
I used to talk to visiting children about this – asking what worms, guinea pigs and squirrels had in common. The answer, that Maoris, Peruvians and Americans eat them, used to horrify or enthrall them. Nobody was neutral about it.
A couple of teachers told me they had eaten guinea pig whilst travelling – they didn’t give it great reviews.
I’ve never had okra. The way Julia describes it I think I’d rather eat the rat!
Okra is actually quite good. I plant it most years. It has a fresh taste and is best 1) breaded and sautéed; 2) cooked with tomatoes an onions until creamy; or thrown in with other vegetables. If just boiled, it’s pretty slimy and vile.
I’ve been looking at it recently as part of my “eating new food” plan. You have given me courage. 🙂
I love okra in curry with lots of onion and tomato 😊.
It’s getting harder for me to resisr. 😉
Do try!!
Will do. 🙂
Thank goodness I didn’t click the link.
Yes, it would have put you off your scones.
It takes a lot to do that.
🙂
That curry sounds delicious. Let us know how the meatballs came out. Finally, look forward to reading more about Crowland Abby.
Meatballs- went together easily, texture was fine and they were nice and soft. As usual, the seasoning needs work. 🙂
(I always seem to say that!).
You’ll get it right. Persistence is the cook’s best friend 😉
I may adopt that as a motto. 🙂