Two things I now know - or at least have a bit of unscientific support for these two things I suspected.
Indulge me for a of couple minutes. This is silly I know, but true. And, who knows, may be of interest to include in a story. Not this, what I'm typing here, but the two things.
Which are really nothing.
So - have I proven that Oceanside cuts its electricity for about 9 or so hours on Saturday nights? No. But, again, there were no sirens or alarms. Just - no power. Both times I've been here. And I know this could be a total coincidence. Or not. [And I do think this also is the reason I have an internet connection right now - though we'll see how long it lasts: the router needed to be reset but the tenant wasn't home, and the power outage did just that. So I may - or may not - have a connection the rest of the day.]
The second very unscientific thing I know now is that it is the instant coffee itself which makes soy milk curdle. It is not just the mere fact of putting it into the microwave (that was an earlier guess), or the water was too cold or too hot. See, instant coffee is not something I drink regularly (like coming to Oceanside). Usually I put in some hot water and the coffee and the soy milk and put it in the microwave to heat up. And the soy milk comes out curdled - sometimes even with some solidish pieces the texture of fluffy scrambled eggs. I've tried just heating the instant coffee in the microwave and then adding soy milk - same result. Today I decided to run the water through the coffee maker so it would be nice and hot without the microwave. Then made instant coffee with that, so no microwave required. Then added the soy milk. The result? The soy milk curdled - though not as much as when it goes in the microwave, I will admit.So - it seems that the instant coffee itself is actually the cause of chunking of the soy milk. As it sits in the cup on the table, the soy milk becomes granular. I stir and it smooths a bit, but always grainy. And I can see the bits of soy milk pulling inward, leaving a ring of unwhitened instant coffee along the cup's walls. What is it about instant coffee which changes the molecular structure of soy milk? Does it do this to regular milk? What does it do to me when I ingest it? I don't really want to know. Better than nothing - and note to self: try making a carafe of coffee ahead to bring along next time - although this time there is a coffee pot and a grinder. I didn't want to give up the hours it would take to dress presentable (no, I'm not driving into town in my sweats and Script Frenzy t-shirt), drive down the very narrow and steep hill from where I am into Oceanside and then over to the next town where there is a store just to buy coffee. It's not that important.
This whole post is not that important.
Just notes on a couple of observations at a time when I'm not in my routine.
Noticing.
.