It’s too hot, too hot. Just too darn HOT.


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.

memory = truth


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.

word today: gelato

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

Guillaume Nery dives at Dean’s Blue Hole, the deepest blue hole in the world.

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.