Sunday, December 30, 2012

Saturday, December 29, 2012

Internet, what?

eating, drinking, and being merry

This girl.

Newdorf: keeps emailing me. I keep telling them that they sell lies.

Saturday Afternoon

tastes like: Coffee with toasted apple scrapple bread, crabcake and avocado, and probably duck egg at Virtue, unless Chef makes that lamb again, then game over, I'm getting lamb. Not to mention I had my first professional Twitter altercation with a lady who was very adamant that we served her pork and not lamb. I actually told her that we were not trying to pull the wool over her eyes. Hah! I make myself laugh. So yeah, I could go for some lamb.  

feels like: I'm not going anywhere if it starts to snow again. If it does not snow, then I am going to the gym, Society Fair, Restaurant Eve, and Virtue Feed & Grain. Side note, glitter nail polish is an absolute bitch to take off, as in I have to place nail polish remover-soaked cotton rounds on my nails for a few  minutes, else face the dreaded cotton ball hairs. *chuckle. Cotton ball hairs. 

smells like: toast and snow. 

photo via RVA News

Thursday, December 27, 2012


Abe: Ok I'm going to need a logo, a business card, some pamphlets, some flyers. Lotta work comin' your way. As long as we still agree on payment of smiles. You will be rich in smiles. 

Monday, December 24, 2012


Coquino - de Jeff Le Bars et Sylvain Livenais from Jeff Le Bars on Vimeo.

The level of animation and illustration that went into this video. Damn. Respect.

We're gonna have the hap, hap, happiest Christmas since Bing Crosby tap-danced with Danny fcking Kaye!

Overachieving phones, onion dip breakfasts, and my chefs being served up as eye candy for the lonely hearts

I couldn't resist, not after that blog title. I once woke up humming this song. Da best. 


Oh, Dad.

Sunday, December 23, 2012

Black Caravan Poolside

Have I the right?

This song kept me sane one very very very very late night in the studio.

One should always lead with food analogies.

Collin: You always test before the code goes into production. If you don't, you're asking for your customers to have a buggy, non-working experience. 

me: How do you test? 

Collin: Usually coders have three “environments”: development, test, and production. Development can be anything, but test is supposed to be just like production, except only the developers can see it. You write test cases that put the code into a certain state and ensures that whatever you ask the code to do - you get the results you expect. One of the metrics programmers use is code coverage, which maps what portions of your code (line by line) are used in your tests. One of the major coding paradigms is “Red Green Coding”, where you write the tests first, and they fail, then you go back and implent the features until they pass. This keeps you from faking passing tests. 

me: (vague idea of what he's discussing, but horrible flashbacks of my programmer/IT days kick in and mind starts to shut down)

Collin: It's like greasing a baking pan before cooking, rather than saying afterwards, “I meant to leave that stuck to the bottom.”

me: Ohhhhhhh. NOW I get it. 

Friday, December 21, 2012

Because I'm awesome like that. You know, or have no life.

Fabs: You're so inside the Internet that before I even remembered to tag you in that tweet, you had already seen and favorited it.


Sir! If you don't want me traipsing around and taking photos in your front yard at night, don't make a Jurassic Park nativity scene.

Stephanie gave me a pound and a half of homemade butter for Christmas. I love her!


Things that make my designer heart go pitter-pat: die-cut corners, when my name is all uppercase so the caps height is the same,  an alliterated job title, illustrated cutlery, and the combination of all those things on my new business cards. 

Si, and I like cereal. 

Alyssa gave me homemade traditional Finnish sweet bread. Lion wanted in. 

Yeah, that sounds about right. 

The one I made and the one I wanted to make. 

Thursday, December 20, 2012

Chef Jeremy: No seafood, but scallops ok.
Chef Ruslan: No pork, but bacon ok.
Chef Robert: No duck, but foie gras ok.

Tuesday, December 18, 2012

Looking for a complication

The mission: Create a poster for TNT's New Year's Eve party

The inspiration: The party's namesake - The Foo Fighter's There's Nothing Left To Lose album cover

The process: Literally walked around the Society Fair kitchen debating on who I could photograph. John? Yeah, he's not going to agree to that. Michael? He hates being photographed. Chef Armstrong? Nah, his whites cover too much of his neck. Chef Dan? Yeahhhh, Chef Dan. He posed for me, meat cleaver in hand and everything. 

The result: Awesome, if I say so myself. 

This video used to be my jammmm.

This should just be a given with everyone I know.

Benavidez: vina, I'll have you know that I base my wardrobe choices on whether or not you'll be here because of my chances on being photographed.

(Incidentally, he was in today's vain vina)

vina, can you take our Christmas card photos? = let's eat a lot of a tacos, get sleepy, and go home to nap.

Monday, December 17, 2012

Justin: What's a good PowerPoint font?
me: I don't know; I never use PowerPoint.
Justin: Because the universe doesn't hate you.

No love, Nebraska?

Google Analytics for Lemonade Lists.
The mountain time zone is not a fan.