Can wine be reduced to coffee in polynomial time?

[avram]

Oh, that’s good. I say I’m going to do an illustrated entry every day, and then the very next day no entry at all! Sorry. I went to the gym, planning to come back home after, but I ran late enough that I decided to just eat dinner out and then go straight to Games Club.

Don’t know if I’ll have an illo today either. I’m at the Nielsen Hayden’s place, using their DSL connection to do a full automated MacOS X software update and various other bandwidth-intensive tasks. They don’t have a scanner, so no art now.

And I’m learning to appreciate wine and mustard. No, not mixed together. A few years back I decided to try to broaden the range of flavors I enjoy. I started with coffee, drinking Starbucks frappuccinos, working my way up to the mochas, till today I had a cup of coffee with cream and honey and it tasted good. Teresa give me dabs from a couple of jars of mustard to taste, and while I don’t yet like them, I could see coming to enjoy that flavor. And with dinner (hot dogs and a very nice double gloucester cheese) Patrick recommended a red French wine that I discovered I liked with the food, even though I’d never previously enjoyed anything drier than ultra-sweet Manishevitz. It’s as if there were a whole bunch of flavors all tied in to the same part of my brain, and breaking the negative associations for one of them shook up the others too.