Mar 02

I saw a post on theChive‘s sister site theBerry with a bunch of cool portraits by Martin Schoeller of celebrities, athletes, musicians, and a few other people that are probably famous but weren’t ringing any bells for me.  They were relatively high-res, so I’ve compiled 9 of the ones I thought were coolest and I’m going to print them off as a poster:


The post with more photos is here.

Feb 10

Overall, pretty good.  I got sick as a result, but I managed to stay healthy while down there – which was the important part.

I didn’t take a boatload of pictures, because there were 4 other cameras in my little group, and I didn’t think it necessary to document every small think multiple times.  I’m glad others did though.

That said, I took a bunch of photos when we visited Chichen Itza.  You can see them here.

Feb 04

It was warm, humid & partially scantily clad. All in all a good trip.

I didn’t take a lot of pictures because everyone else on the trip had a camera & I didn’t think it was necessary to have 1001 photos of very significant and not-so-significant thing.

I did, however, take photos of Chichen Itza – which was pretty much wicked cool. You can see those photos here.

Jun 01

Best.  Drummer.  Ever.  Just wait for it.  Starts off cheesy as hell, but watch the drummer.  Just watch.

Oct 09

The more astute among you may have noticed the site looks a little different.  I realized this week that I’d had the previous look for quite a while & couldn’t let that stand.

The new theme is relatively quite lightweight.  It uses some new CSS3 properties to give some drop shadows & curved corners.  If you don’t see all of that – look at the site in Firefox 3.5.

I haven’t finished the comments part yet, so there’s no way to leave a comment – yet.  I’ll get to it eventually though.

October 13, 2009: Comments are now re-enabled.

Sep 29

This simple, but wicked cool Flash music maker is simply wicked cool:

Sep 08

Some of you may know I went on a biking trip at the end of August – this trip to be exact.  It was one of those trips that you question while you’re doing it, but the memories are absolutely priceless.  Needless to say I had a lot of fun.

See the pictures »

May 30

I got my new bike a couple weeks ago & forgot to post a picture of it.  Rather than do all the crappy work of taking a picture myself, here’s one from the company, Devinci:


I have no idea how much it weighs, but it certainly feels lighter & nimbler.  I noticed the other day that it feels more like a tool I can use to have fun, than my previous bike, which felt like a burden.  The seat is hard as hell, but I’m getting used to it.  All the Internet wisdom says you want a firm seat as opposed to the cushy one I have on my other bike, so we’ll see.

Mar 20

Found this linked from DesignFloat today.  A cool animation of Little Red Riding Hood, with some cool Swedish music.

Feb 02

I make good nachos.  I don’t need to ask people, I know it to be true.  It’s one of those universal truths like gravity or the Golden Rule.  I’m like the Mahātmā Nacho Maker.  What is the secret of my Nacho Nirvana?  Let me elucidate:

  1. Start with a bowl.  This is important.  Bowls have sides, which allow you to not need to make a heap.  We’ve all been to restaurants with nachos that had a heap of toppings in the middle, but a friggin’ topping desert towards the outside.  Use a bowl.
  2. Lightly coat the bottom with chips.  You don’t want multiple layers of chips because you’ll inevitably get chips with no topping.  Who wants that crap?
  3. Coat the chips with cheese.  Keyword: Coat. Don’t sprinkle, don’t season.  COAT THOSE M*****F******S! More cheese the better because you can then use that cheese as a medium to stick other toppings (see point 4) to chips.
  4. Add other toppings.  Traditionally I just use meat at this stage, but feel free to add anything you don’t mind warmed up.  Tomatoes and jalapeños would work well here.  The important thing is, again, to only go 1 layer deep.
  5. More chips.  Some noobs might put more cheese here – that is a mistake.  We are making a layer cake of nacho-dom.  Each layer needs to be unique & stand on it’s own.  You don’t want to grab 1 chip & have your whole bowl come with it.  Or maybe you do.  If that’s the case please stop reading & leave my website now.  There’s nothing for you here.
  6. Repeat steps 2 – 4 as needed & allowed by the bowl.
  7. Heat.  No super secret here – you want to make the shreds of cheese lose their shape, but not bubble copiously.  Copious bubbling means the cheese is cooking away – and that results in that tough scabby cheese rather than soft gooey.
  8. Eat.  You’re on your own. Unless you want to invite me over for nachos.  An invitation I will gladly accept (assuming I don’t have to fly/drive 101 hours to get to your place).