Scott Rettberg

Jill and I got married on Saturday. It was a wonderful ceremony and a great party afterwards. We couldn’t be happier. Thanks to everyone who was a part of it, and thanks to Charley for getting this pic.

Sognefjord — view from Urnes Stavekirke, originally uploaded by srett.

We’re up in the mountains this weekend visiting friends and getting some writing done, and of course taking in the fjords.

Career in a Box, originally uploaded by srett.

I filed my application for the tenured permanent position in digital textuality and digital aesthetics in Humanistic Informatics at the University of Bergen today. My career in a box.

Lys over Ulriken, Kunstmusee, originally uploaded by srett.

There was a day last week with marvelous, wonderful light.

This recipe from the Moosewood Low-Fat cookbook, served over chili noodles in lieu of soba, was superb.

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bears, originally uploaded by david.o.

The Chicago Bears are in the Super Bowl for the first time since 1985. Though I’ve been less wrapped up in this championship season than the last one (it’s hard to get American football in Norway), we got our cable TV upgraded just in time, so I’ll be watching it live midnight Sunday night. Monday’s likely to be a rough one. Bear down! Now I’ve gotta go buy some sausages, chicken wings, and beer, for my own little Super Bowl party.

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After 84 days, it finally stopped raining, and we got a decent snowfall. It finally looks like the Norway I always imagined.

The other night I made Red Beans and Rice from an authentic New Orleans recipe. Tasty and time-consuming. I find myself willing to try out more time-consuming recipes when multiple deadlines for academic articles are rapidly approaching. I used to make this stuff from packets I’d buy in the grocery store that took about a half hour to boil up. This is the three-hour version.

Last night I made Red Snapper Veracruz, and it was darn tasty. It probably wasn’t the best fish to eat from a sustainable cuisine point of view, given that I live in Norway and the fish was caught and frozen in Vietnam and flown to Bergen before making it to our plate, and the mercury levels were probably higher than I should admit, but damn was this a toothsome dish. The sauce took about an hour and a half to make, and it was well worth the effort. We successfully stripped the snapper down to the bare bones, cartoon-style skeleton and head.

Dead Man with Cell Phone, Broken Heart

We ran across this grave in the Zentralfriedhof in Vienna. I have no idea who is buried there, or of the circumstances of his life or death, but I find the form of representation endlessly intruiging.