— unpredictable thoughts

Archive
June, 2010 Monthly archive

now.

Low tonight 78°, whaaa… This is the cur­rent tem­per­a­ture. 94° at 7:45 pm. The low is going to be a chilly 78 degrees. At least in the desert it gets cool at night. An air-conditioned bunker sounds like a good idea. Rain in the for­cast doesn’t seem to be poised to give much relief. A good time to hun­ker down and work or see movies. I’m so confused.

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paris30.png

It was an incred­i­bly hot day.The sky was flat, almost white.

We had been walik­ing and walk­ing, and walk­ing now we were at the top. It was time to look for a glass of wine and a com­fort­able place in the shade. (This is when I was still shoot­ing film on a reg­u­lar basis.) I can replay this day so that my mem­ory equals truth.

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A view that gives scope to this ongo­ing dis­as­ter. There’s noth­ing I can say.

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Sorry I had to delete this vid. It had a com­mer­cial up front I didn’t mind that as much as it would auto­play.
Screw that.

If you want to watch it head over to youtube.

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A spe­cial gift for my dad.

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Gelato dif­fers from ice cream in that it has a lower but­ter­fat con­tent, typ­i­cally gelato con­tains 4–8% ver­sus 14% for ice cream. Gelato gen­er­ally has slightly lower sugar con­tent, aver­ag­ing between 16–22% ver­sus approx­i­mately 21% for ice cream. Non-fat milk is added as a solid. The sugar con­tent in gelato is pre­cisely bal­anced with the water con­tent to act as an anti-freeze, that is, to pre­vent the gelato from freez­ing solid. The types of sugar used are sucrose and dex­trose and invert sugar to con­trol the appar­ent sweet­ness. Typ­i­cally, gelato and Ital­ian sor­bet con­tain a sta­bi­liz­ing base. Egg yolks are used in yel­low cus­tard–based gelato fla­vors, includ­ing zabaione and creme caramel.

from wikipedia

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The pur­pose of our life needs to be pos­i­tive. We weren’t born with the pur­pose of caus­ing trou­ble, harm­ing oth­ers. For our life to be of value, I think we must develop basic good human qual­i­ties – warmth, kind­ness, com­pas­sion. Then our life becomes mean­ing­ful and more peace­ful – happier.

dali lama

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Per­for­mance art.

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What is the dif­fer­ence between a mate­ri­al­ist, an ide­al­ist, and an exis­ten­tial­ist umpire?

A mate­ri­al­ist says: I calls them as I seems them.

An ide­al­ist says: I calls them as they are.

An exis­ten­tial­ist says: They ain’t noth­ing, ’til I calls them.


Instant replay dimin­ishes the game.

http://www.nytimes.com/2010/06/04/sports/baseball/04tigers.html?hp

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This video blows my mind.

This is an exam­ple of a par­tic­u­lar free­d­iv­ing dis­ci­pline defined as:

Con­stant Weight With­out Fins (CNF)
The free­d­iver descends and ascends under water using only his own mus­cle strenght, with­out the use of propul­sion equip­ment and with­out pulling on the rope. Con­stant weight with­out fins is the most dif­fi­cult sportive depth dis­ci­pline, because of absolutely no propuls­ing mate­r­ial to go down in the water. This cat­e­gory needs a per­fect coor­di­na­tion between propuls­ing mov­ments, equal­iza­tion, tech­nique and buoyancy.

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