I've gotten into this weird habit of creating and consuming a meal, and then, despite its quality, imagining, creating and consuming an entirely different meal. Often this happens a third, and less often a fourth, time. It's a great way to be eating more food (which will help me gain weight, which is a goal again now that my rib is back at 99%. ( Read more... )

I like setting them afire,
and I love watching them burn.

A safe fell on my head, but my head was in a nice head-sized, head-shaped hole at the time.

A scorpion stung me, but it only cured my diabeetus.

I'm on a lot of painkillers, and it actually feels like I'm on a lot of painkillers. Fuckin' score.

Current Mood: Marching around in a cape, a crown, a sceptre, and nothing else.

So Ivy beat me to Part I, apparently, so this becomes Part III, and with another installment already in the works we've already overshot the idea of a trilogy so i guess we're gonna just have to go ahead and make it a weekly television series until we make a movie deal because that's just how the industry works ( Read more... )

She told me she had been eating Greek food all week in New York, and the plates I made were the best so far. She was just buttering me up. I'm not even Greek ( Read more... )

Going unnoticed can be a distinct advantage under certain circumstances. The more completely you understand your surroundings, the more convincingly you manipulate them ( Read more... )

I went outside for my first cigarette this morning, and the sun was shining clear through the newly ice-coated trees. The wind would have been imperceptible, except that the snowflakes were so fine and light that they blew sideways anyway. It was so beautiful today ( Read more... )

:)

She gets back later this week; I'll see her Saturday. She went up to New York (city) to visit her brother for the holidays on a 10-day trip. New York on New Year's must be a blast; I wonder where she hung out ( Read more... )

I worked with a very bad cook today. He used to do dishes at the restaurant before moving over to cooking. I like the guy, his name's Mark. I've actually met him out for beers before. He's very funny, he's humble, and he has a very practical outlook on things. But he's not a good cook ( Read more... )