Here is another science post- skip to the micro-news at the bottom if you don't want to slog through my professional drama.
In the last few months, I have been eyeing the finish line for a story, partly because I think what I do next will be more interesting, partly because I don't really think the current story is going anywhere. I've had some setbacks in getting the 'last' experiments done, but while Dr. Boss was out of town, I started thinking we might be able to publish without them. Now that he is back, I have been hinting, suggesting and nagging him to look at the data. Finally we sat down to pour over the data, and it was a really tough meeting. At first, I thought it was tough because maybe the science isn't as good as I thought- but I had answers for all his concerns. He just really doesn't understand what I do. I am not completely confident that this work can be published yet, but now I am starting to doubt whether that will be my biggest hurdle.
We agreed that I could give him a draft of the manuscript I've been working on since October to look at (finally) next week. Now I realize that this manuscript has to be great- I have to explain my research, my results, my logic to my boss so that he will start thinking I am a brilliant independent scientist. I am frustrated and confused, because if I have to tell him that- what does he think of me now?
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Micro news! Last WISC discussion for the year was a success- 5 of us had a nice talk about mentoring. You should have them- or at least recognize them. It has suddenly gotten quite cold here, I guess that means it is winter. Tragically, this means the worm bin froze solid. I think this will be a project to restart in the spring...Matt and I have decided making Irish cream is going to be our new 'thing,' so add that to the list of holiday traditions. We also finished the majority of our holiday shopping. And Happy Hanukkah!
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1 comment:
I am in Spokane with Nana and Papa . . . I was interested to hear that 'making Irish cream' was replacing the frozen worm farm.
Nana was a bit confused about what version of Irish cream you'd be working on. Is this a dairy thing, something you'd put in coffee . . or something that requires distillery equipment or even state licenses of some kind?
in any case we'd love to hear more.
And, yes, sure more science, too.
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