I finished my dissertation in 2018 and chose to write about disability in imagery over the past 100 years and how the portrayal has changed over time. It's an interesting subject, and my work identified that there had been a shift in imagery. However, it seems we're still a long way away from creating imagery that depicts impairments without disabling the subject.
I had my first dose of the Pfizer vaccine yesterday. There was barely any pain, and worrying for an hour beforehand, anticipating the pain was far worse than the injection itself.
The nurse was kind and helpful, and even though she nicked a capillary and I bled down my arm to my elbow, I was in good spirits much of the time.
Today all I have is an ache in my arm.
I believe this demonstrates how ineffective worry can be as a way of keeping us safe. In this modern world, where we aren't in danger of being killed and eaten, it's vital to remember that the worries we live with don't serve to keep us safe. If trouble does arise, it'll likely be very sudden, and our actions at the time dictate what happens to us.
If you're worried about being vaccinated, you're certainly not alone. But we should all do our bit to ensure this pandemic ends as swiftly as possible. Those of us with worries are just afraid of something hypothetical happening, and the chances of that are extremely low.
Prepare the rice in a rice cooker according to the rice cookers instructions.
While the rice cooks, soak dried daikon for 30 minutes in water to rehydrate and soften.
Heat a little oil in a pan. Add the daikon strips and sautée on high heat for a minute or so. Add the soy sauce and toss to coat. Sautée for another minute and add the aonori. Toss again, and the aonori should stick to the daikon. When browned, remove the daikon to a small dish and wait for the rice cooker to complete its cycle.
Remove the rice from the cooker to a bowl, mix in the daikon evenly using a paddle and allow to cool slightly before handling.
Salt a bowl of water, and dip your clean hands into the bowl to create a heat barrier for the rice. This will also slightly salt the rice when handling.
Separate the rice into equal portions, and press into ball or triangle shapes.
The rice balls can be eaten immediately or allowed to cool and eaten cold.