I tumbled on over to tumbler...
Click here to visit the new thunderland...
Where pretty shoes and happiness cost only pennies.
Where Lady Gaga and Oscar Wilde come for tea.
Where we dine on champagne and cheese, but never get fat.
Where Gloria Steinem is my gyno and Shakespeare is my shrink.
Where my little elephant and me call home.
[source]
Thursday, May 20, 2010
Monday, March 15, 2010
ignore a moose
"And now we need to speculate over whether she has a male member or not and whether it's been cut off or not."
...and Gaga's the one pushing twisted sexual fantasies? Whatever.
"And now we have Beyonce and Gaga gay lesbian lovers - I mean, it's disgusting Megyn."
...you do realise you just called lesbianism disgusting on national television, right?
(PS - I'm pretty sure you completely read that into the situation all by yourself...calling Dr. Freud?)
(PS - I'm pretty sure you completely read that into the situation all by yourself...calling Dr. Freud?)
I think people should have more of a problem with this woman than Gaga. I'd say get the "President of the Culture Campaign" off the air, but it gives me something to blog about.
Labels:
controversy,
Lady Gaga,
music,
music video,
sex
Sunday, March 14, 2010
spring couture favourites
I finally managed to take a peak at the Spring 2010 Couture looks. Here are some of my favourites from the collections:
Photos from style.com.
<3
this is the way the world ends.
Reading Heart of Darkness. Have civilization on my mind.
Marlon Brando as Kurtz reads T.S. Eliot's "The Hollow Men" in Apocalypse Now.
***
Marlon Brando as Kurtz reads T.S. Eliot's "The Hollow Men" in Apocalypse Now.
***
"The Hollow Men"
by T.S. Eliot
Mistah Kurtz—he dead. A penny for the Old Guy I We are the hollow men We are the stuffed men Leaning together Headpiece filled with straw. Alas! Our dried voices, when We whisper together Are quiet and meaningless As wind in dry grass Or rats’ feet over broken glass In our dry cellar Shape without form, shade without colour, Paralysed force, gesture without motion; Those who have crossed With direct eyes, to death’s other Kingdom Remember us—if at all—not as lost Violent souls, but only As the hollow men The stuffed men. II Eyes I dare not meet in dreams In death’s dream kingdom These do not appear: There, the eyes are Sunlight on a broken column There, is a tree swinging And voices are In the wind’s singing More distant and more solemn Than a fading star. Let me be no nearer In death’s dream kingdom Let me also wear Such deliberate disguises Rat’s coat, crowskin, crossed staves In a field Behaving as the wind behaves No nearer— Not that final meeting In the twilight kingdom III This is the dead land This is cactus land Here the stone images Are raised, here they receive The supplication of a dead man’s hand Under the twinkle of a fading star. Is it like this In death’s other kingdom Waking alone At the hour when we are Trembling with tenderness Lips that would kiss Form prayers to broken stone. IV The eyes are not here There are no eyes here In this valley of dying stars In this hollow valley This broken jaw of our lost kingdoms In this last of meeting places We grope together And avoid speech Gathered on this beach of the tumid river Sightless, unless The eyes reappear As the perpetual star Multifoliate rose Of death’s twilight kingdom The hope only Of empty men. V Here we go round the prickly pear Prickly pear prickly pear Here we go round the prickly pear At five o’clock in the morning. Between the idea And the reality Between the motion And the act Falls the Shadow For Thine is the Kingdom Between the conception And the creation Between the emotion And the response Falls the Shadow Life is very long Between the desire And the spasm Between the potency And the existence Between the essence And the descent Falls the Shadow For Thine is the Kingdom For Thine is Life is For Thine is the This is the way the world ends This is the way the world ends This is the way the world ends Not with a bang but a whimper.
Labels:
books,
inspiration,
movies,
poetry,
thinking
Sunday, January 10, 2010
food fight.
This year, I considered making my New Year's Resolution to become a vegetarian. Recently, I've been really struggling over the issue of meat- and animal product-eating. Could I be a vegetarian? Could I be a vegan? Should I care whether I "can"; should I just take the plunge?
Ultimately, I decided no. I can (and do, without even thinking about it) eat largely vegetarian, even largely vegan if I put a bit of effort in. But I know there'd be moments when I'd fail - A's family's seafood Christmas Eve feast, sushi, enjoying another bistecca alla fiorentina, my family's juicy homemade hamburgers...stuffing. And I'd have a really terrible time living without canned tuna, as silly as that sounds.
However, I would like to be more informed about where my food is coming from. I'm fortunate enough to live near a farmer's market, though even there you have to be careful. There are a few family farms I am confident in, and a few others that have been recommended to me by people I trust. I hope to learn a lot about food this year. Maybe at the end I'll decide vegetarianism or even veganism is the path for me. But for now, I'm a meat-eating foodie who enjoys and respects her food.
The thing is, if I were to be a vegetarian, I'd have to be confident I would be doing it 100%. It doesn't seem too difficult on the surface - no meat, to leather, no gelatin. Got it. But then I found this...
PIG 05049. Christien Meindertsma's book follows the afterlife of a single pig. Each product you see there used something from this pig. 185 different products.
This frightens me. I am certain there are many vegetarians who have no idea how much pig they are using in their daily lives, even if they read the ingredients of everything they purchase (plus, I'm not sure ballet flats come with ingredients!)
Yikes. Let the research begin...happy 2010! :S
Labels:
books,
food,
philosophy,
pig,
research
Wednesday, January 6, 2010
juan francisco casas
I have little to say about Juan Francisco Casas except: these are not manipulated photos. They are sketched with ballpoint pens.
I doodle very often in class. It helps me relax and concentrate. I always thought pens were a neat medium for art. Because, I thought, they gave the work a very different effect. For example, this (by me) or this (also by me). Something a bit Edward Gorey-esque.
But Casas' art demonstrates possibilities of the ball point pen I never imagined. Of course, I suspect these results can only be brought about by a BIC in the hand of a great talent. Check out that girl's hands! They look so real!
I doodle very often in class. It helps me relax and concentrate. I always thought pens were a neat medium for art. Because, I thought, they gave the work a very different effect. For example, this (by me) or this (also by me). Something a bit Edward Gorey-esque.
But Casas' art demonstrates possibilities of the ball point pen I never imagined. Of course, I suspect these results can only be brought about by a BIC in the hand of a great talent. Check out that girl's hands! They look so real!
Check out his website for more of his illustrations.
Tuesday, January 5, 2010
excuse my french.
Seriously, it's probably really bad. So I apologize ahead of time.
Last year A and I spent a month in Italy. As a souvenir for my parents, I brought them back some dried porcini, some hand made pasta and some black truffle. This evolved into a full-course Italian meal, which then became designated as their birthday present. They enjoyed having me cook for them for once, and thus the birthday dinner is now a tradition.
It having been a busy summer followed by a busy term, the Christmas break seemed a logical time to do their dinner this year. It turned out to also be a busy break, but we fit it in and I am glad we did because we re-inspired the food side of my life. I really want to focus on cooking more this term, and inspired by the theme of this menu, I plan to explore more French food (while still trying to slim my waistline, which might prove difficult).
As you may have already guessed, this year's theme was French. Simple French. Honestly, these dishes were so easy and though I steered away from souffles and macarons, I really was surprised at the simplicity of such decadent food.
And so I present...la menu du soir!
Last year A and I spent a month in Italy. As a souvenir for my parents, I brought them back some dried porcini, some hand made pasta and some black truffle. This evolved into a full-course Italian meal, which then became designated as their birthday present. They enjoyed having me cook for them for once, and thus the birthday dinner is now a tradition.
It having been a busy summer followed by a busy term, the Christmas break seemed a logical time to do their dinner this year. It turned out to also be a busy break, but we fit it in and I am glad we did because we re-inspired the food side of my life. I really want to focus on cooking more this term, and inspired by the theme of this menu, I plan to explore more French food (while still trying to slim my waistline, which might prove difficult).
As you may have already guessed, this year's theme was French. Simple French. Honestly, these dishes were so easy and though I steered away from souffles and macarons, I really was surprised at the simplicity of such decadent food.
And so I present...la menu du soir!
L'Aperitif
In case you can't read French, or in case you can and my French doesn't make any sense:
*salmon tartare on a baguette toast
*Pate de Perigord with a truffled balsamic glaze served on a pear caramelized with honey, butter and cognac
*champagne, of course!
L'Entree
*French Onion Soup
Le Plat Principal
*sirloin with blue cheese cream sauce
*sauteed asparagus topped with slivered almonds
*boiled parslied fingerling potatoes
*red wine, of course!
La Salade
There is no picture of the salad, but it was just a green salad with an almond oil and raspberry wine syrup vinaigrette sprinkled with almonds and walnuts.
Le Fromage
*camembert
*blue cheese
*goat cheese
Le Dessert
*a parfait of lemon mousse and white chocolate mousse layered with strawberries and a raspberry and Grand Marnier sauce
C'est le fin.
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