Jul 7, 2010 0
It has become a science fiction dream to me. I cannot say I ever thought I would see and feel these temperatures. These temperatures are those of my visits to the desert and hiking the canyons of New Mexico. I imagine the scrub bushes and the dry runoff streams. I taste the red dust on my lips. Then I am jolted back to reality. My sense of place is askew. Our planet is so confused. It’s 104°.
Jul 6, 2010 0
Neither my father nor my mother knew
W. S. Merwin, “Native Trees” from The Rain in the Trees (New York: Alfred A. Knopf, 1988). Copyright © 1988 by W. S. Merwin. Reprinted with the permission of The Wylie Agency, Inc.
Source: The Rain in the Trees (Alfred A. Knopf, 1988)
Jul 3, 2010 0
Patti plays a tune on her book tour. Always good to see the famous in small moments like this. Enjoy.
Jun 27, 2010 0
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.
Jun 27, 2010 0
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.
Jun 27, 2010 0
A view that gives scope to this ongoing disaster. There’s nothing I can say.
Jun 22, 2010 0
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.
Jun 18, 2010 0
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.
Jun 13, 2010 0
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
Jun 9, 2010 0
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
Jun 8, 2010 0
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.
