[quote="Vexia"] HOWEVER, today I got accepted to go study abroad in Japan! I'm waffling back and forth between being really happy and being about to have a panic attack when I think of going on a plane and living in a different country. [/quote] OH MY GWAH I'M STUDYING ABROAD IN JAPAN TOO AMAZING I actually had my orientation for it tonight, which was TERRIBLE. It was more "here's your syllabus and some info on Japan, please behave yourself in a foreign country" for three hours and absolutely no meeting the people you might be rooming with for three weeks. Also the showers will apparently not have stalls and will just be an open-space shower. So this should be fun.

Also Sefria, 'whence' is totally still a real word and I will freely admit to using it in actual conversation.

Huh. It's on the family cull list. Might move it off, then, it's already plenty long enough.

I just started the cinnamon rolls (a day earlier than I'd planned, but I need to bake out some frustration) The dough should be done in a couple of hours and I can roll it up and cut it into rolls (the fun part!) and stick it in the fridge for Saturday morning cinnamon rolls <3 Will try to take pics. If they fail, it'd be a great story (and learning experience) but if they succeed, it'll be a delicious and satisfying victory!

Sefria, could that be a difference between American English and UK English? A few people I know learned English as a foreign language in their home countries, but it was usually English from the UK. I've noticed that they sometimes get confused between American English and the English that they learned, e.g. using "shall" vs "will."

Here's to a delicious victory! *cheers you on* What all are you going to put in the middle before rolling them up?

Cinnamon, sugar, maybe raisins? We have a tub of raisins my grandfather made like, six years ago from our old house's grape vines. They're still edible! The dough's just plunked on the dining room table for two hours before I get to the fun bits :D

This is so exciting! You're going to have a delicious breakfast. I should go check on that rye sponge, speaking of baking (it won't be ready for another week still, likely enough, but...) I love it when the days are warm enough, you can just cover the dough and set it outside and it rises faster.... Something about it just <3

-sprawls- Urgh, mornings are so painful sometimes. Why do I have to have morning lessons... ever. ;A; Will read and respond later but gosh, this is awful. @a@

[quote="Sefria"] This is so exciting! You're going to have a delicious breakfast. I should go check on that rye sponge, speaking of baking (it won't be ready for another week still, likely enough, but...) [/quote] Omigosh you have [i]SOURDOUGH STARTER[/i]?! Sorry, I'm just irrationally excited about sourdoughs arGH I tried to make one once, but it was small and kind of weak because it was pretty cold at the time...D: (It wasn't all for naught; I made pancakes with it a couple of times.) Pity my parents don't like me heating up the house with the oven in summer when it's be easier to raise a starter...they do eat up a lot of flour though! Rye flour is really difficult to find over here...we have only a few options: all-purpose, self-raising, whole wheat, and whole wheat self-raising. I did find a tub of rye flour at a health food store which was I think over $10 a kilo (┛◉Д◉)┛彡┻━┻ Breads and cakes come mostly in pre-made mixes ;v;