Today, while shopping for same basic beer for Kathy's anual cookie party this evening, I found a real gem hidden among the more pedestrian beverages -- thre six-packs of Sierra Nevada Brewing's Celebration Ale.
A relatively light carmel-colored beer, with a hop aroma that is like rubbing your face in a pine tree. A mix of Challenger and Centennial hops contribute as much flavor as aroma so the taste is a green as the smell.
I once drove 150 miles to the Sierra Nevada brewery to buy this beer, so finding it was a real surprise. Chico is a long way from Denver.
Saturday, December 20, 2008
Monday, December 15, 2008
Rae - Philly
Rae, Dan Stern's restaurant in Philly and one of my favorite places to eat here is moving. They are still open for lunch but don't do dinner there anymore. I guess I now have an excuse to go to his other restaurant, Gayle, which I have wanted to get to for quite some time.
Wednesday, December 10, 2008
Time Warp the TV show
Just did a segment on tattoo machines. Time Warp is a show that uses a super-high speed video camera to capture everyday events and then plays them back in super slow motion.
It's really cool to see a tattoo machine captured at 2500 or 5000 frames/second played back at 30 frames/second.
Skin looks just like water, with tiny little concentric ripples every time the needle punches into the skin. It looks just like dropping a stone into still water. Cool.
It's really cool to see a tattoo machine captured at 2500 or 5000 frames/second played back at 30 frames/second.
Skin looks just like water, with tiny little concentric ripples every time the needle punches into the skin. It looks just like dropping a stone into still water. Cool.
The End
Tattoo Session #23
December 6, 2008
So, it’s over. My 16-month odyssey into pain, suffering, and tattoo shop culture has run its course. Only a single touch-up session remains, and that won’t happen until spring so that the ink has really settled into the skin properly.
The end itself was a little anti-climactic. I expected at least one more session, but Joel just laid down the tattoo machine and said: ”That’s it, we’re done.” “Done, done?” I asked. “Done, done.” he answered.
These sessions have become fully integrated into the rhythm of my life. Every 3-4 weeks, usually on a Saturday or Sunday afternoon we had a convenient excuse to drive up to Boulder. They have also become part of Kathy’s life as she came to every single session. So, after 23 appointments, and almost 55 hours of needle time, we need to find a new reason to go to Boulder.
One upside of the experience is that my ability to meditate has radically improved. I could never reach nothingness during a tattoo session but I was readily able to detach physically for 20-30 minutes at a time. Now I find traditional meditation much easier.
I write this as though someone has died and in some way it's how I feel. But at the same time I know that this really isn’t the end. Does something like this really end? Does anything ever really end? Or, like the great cosmic continuum, is the beginning of the next thing? The start of the start? I like to think if it this way more that it just being over.
Maybe it’s still too soon to write about this; the lessons will only begin appear with time. I’ll keep you posted. In the mean time I will celebrate the fact that I can now choose, or choose not, to get more work done.
Tattoo FAQ:
Does it hurt?
A: Yes, of course it hurts.
How much dies it hurt?
A: More than a really bad sunburn, less than a 25 M.P.H. bicycle crash. (These are the only relevant points of reference I can give.)
Why did you do it?
A: Because I wanted a big tattoo.
How much did it cost?
A: Labor and tip total a little more than $6k.
Did you pick the design?
A: No, I picked a general theme – Initially just the Dragon, and later the Japanese Myth of the Koi and the Dragon. I also picked the color of some of the larger things – the Blue Dragon, the Black/Yellow and White/Blue Koi. Beyond that it was really the artist’s call although he frequently asked if a particular color was OK.
How could you trust him so much?
A: I did my research; I looked for the right artist for well over a year before finding Joel. I was prepared to fly to either Miami or Austin to get this level of quality. I was lucky enough to find someone locally who had the chops to do the work I wanted.
December 6, 2008
So, it’s over. My 16-month odyssey into pain, suffering, and tattoo shop culture has run its course. Only a single touch-up session remains, and that won’t happen until spring so that the ink has really settled into the skin properly.
The end itself was a little anti-climactic. I expected at least one more session, but Joel just laid down the tattoo machine and said: ”That’s it, we’re done.” “Done, done?” I asked. “Done, done.” he answered.
These sessions have become fully integrated into the rhythm of my life. Every 3-4 weeks, usually on a Saturday or Sunday afternoon we had a convenient excuse to drive up to Boulder. They have also become part of Kathy’s life as she came to every single session. So, after 23 appointments, and almost 55 hours of needle time, we need to find a new reason to go to Boulder.
One upside of the experience is that my ability to meditate has radically improved. I could never reach nothingness during a tattoo session but I was readily able to detach physically for 20-30 minutes at a time. Now I find traditional meditation much easier.
I write this as though someone has died and in some way it's how I feel. But at the same time I know that this really isn’t the end. Does something like this really end? Does anything ever really end? Or, like the great cosmic continuum, is the beginning of the next thing? The start of the start? I like to think if it this way more that it just being over.
Maybe it’s still too soon to write about this; the lessons will only begin appear with time. I’ll keep you posted. In the mean time I will celebrate the fact that I can now choose, or choose not, to get more work done.
Tattoo FAQ:
Does it hurt?
A: Yes, of course it hurts.
How much dies it hurt?
A: More than a really bad sunburn, less than a 25 M.P.H. bicycle crash. (These are the only relevant points of reference I can give.)
Why did you do it?
A: Because I wanted a big tattoo.
How much did it cost?
A: Labor and tip total a little more than $6k.
Did you pick the design?
A: No, I picked a general theme – Initially just the Dragon, and later the Japanese Myth of the Koi and the Dragon. I also picked the color of some of the larger things – the Blue Dragon, the Black/Yellow and White/Blue Koi. Beyond that it was really the artist’s call although he frequently asked if a particular color was OK.
How could you trust him so much?
A: I did my research; I looked for the right artist for well over a year before finding Joel. I was prepared to fly to either Miami or Austin to get this level of quality. I was lucky enough to find someone locally who had the chops to do the work I wanted.
Friday, December 5, 2008
Monday, December 1, 2008
The "C" Word
I got a call from my dermatologist this morning to tell me the the pencil-eraser-sized bump I had removed from my forehead last week is -- as expected -- skin cancer.
Squamous cell carcinoma to be specific. Seems pretty common and is readily curable -- although not without a little cut and some digging in my skin.
So tomorrow afternoon, with little fan-fair, I'm going to have a little cancer surgery. I guess that will make me a cancer survivor, in my own little pencil-eraser sized way.
Squamous cell carcinoma to be specific. Seems pretty common and is readily curable -- although not without a little cut and some digging in my skin.
So tomorrow afternoon, with little fan-fair, I'm going to have a little cancer surgery. I guess that will make me a cancer survivor, in my own little pencil-eraser sized way.
Thursday, November 13, 2008
Tattoo Update
Joel is featured in an extensive article in the current issue (#13) of Tattoo Artist Magazine. The article include a picture of my dragon sleeve along with a very complete catalog of his work.
My Koi sleeve is done except for coloring the Koi themselves. All the background and all the maple leaves are done and really look good. I've been doing three-hour sessions recently which speeds things up considerably. I've only got a couple of sessions left and I'm done. It's weird to think it's coming to an end so quickly. The end has always been some intangable, far-away thing. Now I'm probably done by Christmas.
Here are photos from the last few sessions.
My Koi sleeve is done except for coloring the Koi themselves. All the background and all the maple leaves are done and really look good. I've been doing three-hour sessions recently which speeds things up considerably. I've only got a couple of sessions left and I'm done. It's weird to think it's coming to an end so quickly. The end has always been some intangable, far-away thing. Now I'm probably done by Christmas.
Here are photos from the last few sessions.
Sunday, November 9, 2008
French Macarons - Week #Trois
Okay, so, aged egg whites and a bigger piping bag tip were the 2 biggest changes we made in making this week's batch. The dough was drier this time, which made it a tad bit harder to pipe. We didn't make any filling this week.
Instead of using a food processor to mix the dry ingredients, we're sifting by hand. We've reduced the baking temperature and shortened the cooking time from 20 to 18 minutes.
Ren is flying out tonight to Philly for work. If he has some spare time he'll stop by Miel Patsierrie to pick up professionally made macarons and bring them home so that we can compare. The last batch of macarons Ren brought home from Miel were pretty tasty.
I can't wait to perfect this recipe and starting baking with flavors and coloring!!
Instead of using a food processor to mix the dry ingredients, we're sifting by hand. We've reduced the baking temperature and shortened the cooking time from 20 to 18 minutes.
Ren is flying out tonight to Philly for work. If he has some spare time he'll stop by Miel Patsierrie to pick up professionally made macarons and bring them home so that we can compare. The last batch of macarons Ren brought home from Miel were pretty tasty.
I can't wait to perfect this recipe and starting baking with flavors and coloring!!
Sunday, November 2, 2008
French Macarons - Part Deux
Macarons or Macaroons...WHATever! We're not talking about the coconut cookie.
Tonight, Batch #2!
We're getting better about the piping size. A bigger tip for the piping bag is needed. When we incorporated the almond flour with the egg whites, we were careful not to deflate the whites this time. We baked them for 17 minutes instead of 20. This batch - less chewy than last week's batch
Bye-bye buttercream filling...Hello, chocolate ganache.
According to Lauduree, you should let the macarons sit in the fridge for 24 hours before eating...patience, patience!
Tonight, Batch #2!
We're getting better about the piping size. A bigger tip for the piping bag is needed. When we incorporated the almond flour with the egg whites, we were careful not to deflate the whites this time. We baked them for 17 minutes instead of 20. This batch - less chewy than last week's batch
Bye-bye buttercream filling...Hello, chocolate ganache.
According to Lauduree, you should let the macarons sit in the fridge for 24 hours before eating...patience, patience!
Thursday, October 30, 2008
French Macarons
Ren and I made our first batch of French Macaron cookies...my favorite. How did they turn out? Well, not so good. A bit gummy, chewy. We followed a recipe in Cooks Illustrated. It will probably take a few more batches until we get it right. Oh well, it will be fun trying!!
Saturday, September 20, 2008
80s Party
My gym friends, Susan and Dan threw an 80s Party on Saturday, August 23rd. The 80s, ohhhh what fond memories! This picture is of me and my friends, Sheila and Janet. We dressed up as the Robert Palmer Girls.
Sunday, August 24, 2008
Frasca Food and Wine ...and Kathy's 1st official blog post...finally!
Frasca in Boulder is absolutely one of my favorite restaurants in the *Denver* area.
Our recent visit on Friday night, was a last-minute thing, due to a "need" to buy a black tank racer-back dress for an "80s Party"....any guesses on what I dressed up as? The answer and pictures to be posted later.
Any *excuse* to go to Boulder....I'll come up with it and gladly make the drive!! And, Ren was such a sport for wanting to go...especially today. Just a couple of hours before we drove to Boulder, he had just arrived back from a business trip to Virginia.
We did not have reservations - but knew that walking in shortly after they opened at 5:30pm, our chances of getting a table were pretty good. We were offered seats at the Salumi Bar or a table outside. The weather was so nice, we chose the outside table.
"I really, really love this restaurant", I said several times to Ren during our dinner.
"I know", replied Ren, with a big smile, several times.
Why do I love Frasca? The food, wine, service - exceptional. They support local farmers which is obvious once you've tasted their food. The wine...Master Sommeliers Bobby Stuckey
and Jesse Becker..need I say more? The service/staff...very friendly, unpretentious. A few months ago I worked with Cristin, their Event Manager on planning a birthday dinner for my friend Ben. The entire experience from beginning-to-end was unforgettable.
This recent dining experience...I do have a complaint....kidding...well, sort of....it's more of a bummer, not a complaint. They no longer serve Fiore di Zucca (squash blossoms).
I was so looking forward to this when I saw it on the menu earlier in the day.
Fiore di Zucca, a glass of Scarpetta and a little dessert.....Kathy's a HAPPY girl!!
But, they just changed the menu (as they always do seasonally....a sign of a great restaurant) the day of our visit. I'm NOT complaining because I truly understand why. I'm just purely BUMMED. There were chopped up fiore di zucca in my Primi, the summer squash custard. So, hey, better than none.
What's the big deal about squash blossoms? Well, I love them. And they are only available for a very short time every year. It brings back memories of home...California. Every Sunday in the summer, I would go to the Mountain View Farmer's Market for these delicate, flavorful blossoms. How did I prepare them? Lightly fried and/or stuffed with goat cheese...yum!!
Okay, back to dinner... What did we eat and drink?
And for later....(wrapped up a little clear to-go bag, tied w/ribbon)
Tasting of House-Made Chocolates - Valrhona 70% Bittersweet, Coconut, Espresso, Passionfruit-Caramel, Hazelnut, Chocolate Macadamia, Valrhona Crispy Chocolate Pearls, White chocolate w/chocolate drizzle.
As always, we're looking forward to our next visit at Frasca.
Our recent visit on Friday night, was a last-minute thing, due to a "need" to buy a black tank racer-back dress for an "80s Party"....any guesses on what I dressed up as? The answer and pictures to be posted later.
Any *excuse* to go to Boulder....I'll come up with it and gladly make the drive!! And, Ren was such a sport for wanting to go...especially today. Just a couple of hours before we drove to Boulder, he had just arrived back from a business trip to Virginia.
We did not have reservations - but knew that walking in shortly after they opened at 5:30pm, our chances of getting a table were pretty good. We were offered seats at the Salumi Bar or a table outside. The weather was so nice, we chose the outside table.
"I really, really love this restaurant", I said several times to Ren during our dinner.
"I know", replied Ren, with a big smile, several times.
Why do I love Frasca? The food, wine, service - exceptional. They support local farmers which is obvious once you've tasted their food. The wine...Master Sommeliers Bobby Stuckey
and Jesse Becker..need I say more? The service/staff...very friendly, unpretentious. A few months ago I worked with Cristin, their Event Manager on planning a birthday dinner for my friend Ben. The entire experience from beginning-to-end was unforgettable.
This recent dining experience...I do have a complaint....kidding...well, sort of....it's more of a bummer, not a complaint. They no longer serve Fiore di Zucca (squash blossoms).
I was so looking forward to this when I saw it on the menu earlier in the day.
Fiore di Zucca, a glass of Scarpetta and a little dessert.....Kathy's a HAPPY girl!!
But, they just changed the menu (as they always do seasonally....a sign of a great restaurant) the day of our visit. I'm NOT complaining because I truly understand why. I'm just purely BUMMED. There were chopped up fiore di zucca in my Primi, the summer squash custard. So, hey, better than none.
What's the big deal about squash blossoms? Well, I love them. And they are only available for a very short time every year. It brings back memories of home...California. Every Sunday in the summer, I would go to the Mountain View Farmer's Market for these delicate, flavorful blossoms. How did I prepare them? Lightly fried and/or stuffed with goat cheese...yum!!
Okay, back to dinner... What did we eat and drink?
Started off with a glass of Scarpetta 2007 Pinot Grigio, Friuli Italy.
Ren's Quattro Piatti
Antipasti
Maine Lobster Fritta
Nectarine, Tarragon Aioli and House-Made Mortadella
Primi
House-Made Russet Potato Gnocchi
Munson Farm Sweet Corn, Spinach and "Ricotta Affumicata"
(Wine: Ronco del Gnemiz Sauvignon Blanc)
Secondi
Grilled Boneless Beef Short Rib
Roasted Toohey Farm Beets,
Haystack Mountain Goat Cheese and Pickled Horseradish
(Wine: Enrico Santini Poggio al Moro)
Dolci
Sour Cherry and Chocolate Tart
Almond Crumble and Vanilla Bean Gelato
(Digestivo: Nonino Grappa di Monovitigno, Merlot...
Yep, Kathy drove home...hahaha)
Antipasti
Maine Lobster Fritta
Nectarine, Tarragon Aioli and House-Made Mortadella
Primi
House-Made Russet Potato Gnocchi
Munson Farm Sweet Corn, Spinach and "Ricotta Affumicata"
(Wine: Ronco del Gnemiz Sauvignon Blanc)
Secondi
Grilled Boneless Beef Short Rib
Roasted Toohey Farm Beets,
Haystack Mountain Goat Cheese and Pickled Horseradish
(Wine: Enrico Santini Poggio al Moro)
Dolci
Sour Cherry and Chocolate Tart
Almond Crumble and Vanilla Bean Gelato
(Digestivo: Nonino Grappa di Monovitigno, Merlot...
Yep, Kathy drove home...hahaha)
Kathy's QP
Antipasti
Red Wagon Farm Summer Squash Custard
Grilled Pancetta and Lemon Basil Vinaigrette
Primi
Riso Vialone Nano
Cure Farm Tomatoes and Red Wagon Farm Basil
(Wine: Ronco del Gnemiz Sauvignon Blanc)
Secondi
Shaved Long Family Farm Pork Leg
Fingerling Potatoes, Palisade Peach and Bacon-Rosemary Vinaigrette
(Wine: Zilliken 2006 Riesling Kabinett "Saarburger Rasch", Saar, Germany)
Dolci
Gelati and Sorbetti
Valrhona Dark Chocolate, Coconut, Blood Orange
(Beverage: Espresso)
Antipasti
Red Wagon Farm Summer Squash Custard
Grilled Pancetta and Lemon Basil Vinaigrette
Primi
Riso Vialone Nano
Cure Farm Tomatoes and Red Wagon Farm Basil
(Wine: Ronco del Gnemiz Sauvignon Blanc)
Secondi
Shaved Long Family Farm Pork Leg
Fingerling Potatoes, Palisade Peach and Bacon-Rosemary Vinaigrette
(Wine: Zilliken 2006 Riesling Kabinett "Saarburger Rasch", Saar, Germany)
Dolci
Gelati and Sorbetti
Valrhona Dark Chocolate, Coconut, Blood Orange
(Beverage: Espresso)
And for later....(wrapped up a little clear to-go bag, tied w/ribbon)
Tasting of House-Made Chocolates - Valrhona 70% Bittersweet, Coconut, Espresso, Passionfruit-Caramel, Hazelnut, Chocolate Macadamia, Valrhona Crispy Chocolate Pearls, White chocolate w/chocolate drizzle.
As always, we're looking forward to our next visit at Frasca.
Wednesday, August 20, 2008
Les Halls, Washington DC
Last night we had dinner at Les Halles on Pennsylvania Ave. The restaurant is one of three (NYC, DC, Miami) owned the Author and TV personality Tony Bourdain. I've been to the NYC location a couple of times and really like it. It serves classic French bistro food, quick, simple and delicious.
One of the highlights was a blind tasing of Chimay Belgan Ales (Red, White, and Blue). I've done this once before and same as last time, much prefered the Blue variety.
Inerestingly the Bar snack was fried Potato peels. Very Tony B, a simple and effiecient use of something that is normally thrown out.
As always Les Halles is highly recommended.
One of the highlights was a blind tasing of Chimay Belgan Ales (Red, White, and Blue). I've done this once before and same as last time, much prefered the Blue variety.
Inerestingly the Bar snack was fried Potato peels. Very Tony B, a simple and effiecient use of something that is normally thrown out.
As always Les Halles is highly recommended.
Saturday, August 16, 2008
NASA @ Hastings
Today is Saturday and I'm working. In Connecticut. Tomorrow I'm flying home. I'm flying back to the East Coast (Wahington, DC) on Monday. I'll be there until Friday. Did I mention that I'm working next Saturday too?
This is a pretty brutal couple of weeks. The only thing sustaining me during these trying times are memories of the excellent track event last weekend at Motorsports Park Hastings (MPH) in Hastings, Nebraska. I made the 6 hour drive to Hastings with Scott Friday afternoon. Saturday was a mixed bag, the downside is that it rained the whole day, the upside is that I really like driving in the rain. In fact I LOVE driving in the rain. It essentially make all cars equal. Traction is so limited that no one can put any power down. This means that even a relatively stock car like mine can be the among the fastest cars on track. During one session I lapped nearly the entire Group-4 field. Only a Porsche C4S was faster.
Unfortunately Sunday was rain free so I resumed my place well down the order. With a little more negative camber I wasn't as far down as usual.
I still struggled with the HeroCam. It's hard to get it to start reliably. In one case I missed capturing a big, bad Shelby Cobra spinning just in front of me and Scott. Instead I got 435 consecutive .jpg images of the session, including one just before and one just after the spin.
Here is some friendly advice for all new driving school attendees. If it's your first time at a track consider starting somewhere other than NASA Group-4. If you miss the first session, don't grid up first for the second session. But, if you insist on gridding first, don't start lapping at 35 MPH in an attempt to learn the entire track during the warm-up lap. Finally, and this one is key, don't then spin the car on the first hot lap. None of these things will win the hearts and minds of your fellow drivers, (especially when done in combination) it will only make them bitch about you to the NASA Officials during the post session download meeting.
One thing I found at Hastings was my missing horsepower. Hasting is ~1800ft so I gained back much of power I lose at high-altitude tracks like Miller and Pueblo.
Here is a dry shot from Sunday showing my M3 and Scott's very fast Pontiac, at least I think it's a Pontiac -- I could be wrong.
This is a pretty brutal couple of weeks. The only thing sustaining me during these trying times are memories of the excellent track event last weekend at Motorsports Park Hastings (MPH) in Hastings, Nebraska. I made the 6 hour drive to Hastings with Scott Friday afternoon. Saturday was a mixed bag, the downside is that it rained the whole day, the upside is that I really like driving in the rain. In fact I LOVE driving in the rain. It essentially make all cars equal. Traction is so limited that no one can put any power down. This means that even a relatively stock car like mine can be the among the fastest cars on track. During one session I lapped nearly the entire Group-4 field. Only a Porsche C4S was faster.
Unfortunately Sunday was rain free so I resumed my place well down the order. With a little more negative camber I wasn't as far down as usual.
I still struggled with the HeroCam. It's hard to get it to start reliably. In one case I missed capturing a big, bad Shelby Cobra spinning just in front of me and Scott. Instead I got 435 consecutive .jpg images of the session, including one just before and one just after the spin.
Here is some friendly advice for all new driving school attendees. If it's your first time at a track consider starting somewhere other than NASA Group-4. If you miss the first session, don't grid up first for the second session. But, if you insist on gridding first, don't start lapping at 35 MPH in an attempt to learn the entire track during the warm-up lap. Finally, and this one is key, don't then spin the car on the first hot lap. None of these things will win the hearts and minds of your fellow drivers, (especially when done in combination) it will only make them bitch about you to the NASA Officials during the post session download meeting.
One thing I found at Hastings was my missing horsepower. Hasting is ~1800ft so I gained back much of power I lose at high-altitude tracks like Miller and Pueblo.
Here is a dry shot from Sunday showing my M3 and Scott's very fast Pontiac, at least I think it's a Pontiac -- I could be wrong.
Wednesday, August 6, 2008
..about my new iPhone
Last week, about a day before releasing iTunes 7.7.1 and fixing my Outlook syncronization problem, the touchscreen on my 14 Month old 2.5G phone broke. Following the Apple protocol, I made an appointment with a “Genius” at the Apple “Genius Bar”. The "Genius" looked at it, restored it as a new phone, but couldn’t make it work -- not much of a Genius. Since I’m out of warranty Apple offered a refurbished 2.5G for $199. That's the same as the subsidized price for a 3G 8Gb. After confirming via AT&T that I was indeed eligible for a “hardware upgrade” I could buy any 3G phone at the subsidized price. Except that they were completely out of 3G phones.
My “Genius” went behind the curtain and returned with news that if I were to come back the following morning at about 7am I’d have my choice of 3G phones.
I thought about it all evening and finally set the alarm for 6:30.
I arrived at the mall at about 7 and ended up about 10th in line at the store (this was three weeks after launch). At about 7:30 the Apple staff arrived and started the pre-qualification process. This weeded out about half the people in line. I met all the pre-qual criteria and received my golden-ticket for a black 16Gb model.
Activation and signing new 2-year contract took about 10 minutes and I was out of the store by 8:15.
So, about the phone,
It’s exactly like the 2.5G phone except:
1. It’s a little bigger.
2. It has GPS
3. 3G is much faster then 2.5G
4. Its black
That’s about it.
So I took a Dremel to my 2.5G dock so it now fits the 3G. I also had to get a new larger screen protector.
Oh, and I got AppleCare so this won’t happen again.
My “Genius” went behind the curtain and returned with news that if I were to come back the following morning at about 7am I’d have my choice of 3G phones.
I thought about it all evening and finally set the alarm for 6:30.
I arrived at the mall at about 7 and ended up about 10th in line at the store (this was three weeks after launch). At about 7:30 the Apple staff arrived and started the pre-qualification process. This weeded out about half the people in line. I met all the pre-qual criteria and received my golden-ticket for a black 16Gb model.
Activation and signing new 2-year contract took about 10 minutes and I was out of the store by 8:15.
So, about the phone,
It’s exactly like the 2.5G phone except:
1. It’s a little bigger.
2. It has GPS
3. 3G is much faster then 2.5G
4. Its black
That’s about it.
So I took a Dremel to my 2.5G dock so it now fits the 3G. I also had to get a new larger screen protector.
Oh, and I got AppleCare so this won’t happen again.
Tuesday, July 29, 2008
Hamden, CT Food
Tonight I had dinner at Mickey's in Hamden, CT. Hamden is a pretty small township in southern CT. It was a bit of a suprise as I was expecting Burger King or Micky D's to be among the fine dining choices in Hamden. the hotel desk clerk recommended Mickeys. I went with the Alaskan Sea Bass fishsticks with Yucca fries and Chimichurri.
Not too bad, especially given the location. the fish was pretty good and the fries were quite good. I was a little short on chimmichuri, but all in all, paired with a Conundrum white, it was pretty good.
So, if you're in Hamden, CT, I can highly reccoment Mickeys on the corner of Whitney and Dixwell.
Not too bad, especially given the location. the fish was pretty good and the fries were quite good. I was a little short on chimmichuri, but all in all, paired with a Conundrum white, it was pretty good.
So, if you're in Hamden, CT, I can highly reccoment Mickeys on the corner of Whitney and Dixwell.
Thursday, July 24, 2008
Food!
Ok, enough bitching about my phone. Lets talk about something important, FOOD!
I've been stuck in Philadelphia since last night and the next flight out isn't until tomorrow morning. Burning 36 hours in Philly isn't really too bad, but tonight was a real treat. On a whim I went to the Capitol Grill expecting a solid steakhouse and little more. What a surprise.
I had one of the best Fillet Mignon I've ever had -- and I've had a more than a few. I'm pretty much a Fillet guy. I'll pass up the intense flavor a strip, the sublime marbling of a rib-eye for the absolute smooth tenderness of a Fillet anytime.
I can tell you that the guys at the Capitol Grill in Philly turn out a
Fillet that ranks among the very best. Tonight I went with the Vidiala Onion Rings and the big (14 oz.) Fillet Mignon. The rings were perfect, crisp and super sweet and a parfect compliment to the tenderness of the fillet.
Paired with a 2004 Lyeth Meritage, it was a truely spectacular combination. However the star of the evening was the Fillet itself. It was so tender that without the cpisply charred outside it would be dificult to tell it was in your mouth -- it was that tender.
All in all the cipatol Grille was a real suprise and a real treat.
Highly recommended.
I've been stuck in Philadelphia since last night and the next flight out isn't until tomorrow morning. Burning 36 hours in Philly isn't really too bad, but tonight was a real treat. On a whim I went to the Capitol Grill expecting a solid steakhouse and little more. What a surprise.
I had one of the best Fillet Mignon I've ever had -- and I've had a more than a few. I'm pretty much a Fillet guy. I'll pass up the intense flavor a strip, the sublime marbling of a rib-eye for the absolute smooth tenderness of a Fillet anytime.
I can tell you that the guys at the Capitol Grill in Philly turn out a
Fillet that ranks among the very best. Tonight I went with the Vidiala Onion Rings and the big (14 oz.) Fillet Mignon. The rings were perfect, crisp and super sweet and a parfect compliment to the tenderness of the fillet.
Paired with a 2004 Lyeth Meritage, it was a truely spectacular combination. However the star of the evening was the Fillet itself. It was so tender that without the cpisply charred outside it would be dificult to tell it was in your mouth -- it was that tender.
All in all the cipatol Grille was a real suprise and a real treat.
Highly recommended.
Monday, July 21, 2008
Another poor iPhone "upgrade"
With iPhone v1.X you could sync music, movies, and photos each with a different iTunes library.
This feature appears to be lost with 2.0.
Thanks for the "upgrade". Maybe the Blackberry isn't so bad.
This feature appears to be lost with 2.0.
Thanks for the "upgrade". Maybe the Blackberry isn't so bad.
Thursday, July 17, 2008
Goodbye iPhone
After a 2+ hour call with Apple Tech Support last night (that cost $100) I have confirmed that I can no longer use my iPhone with 2.0 software as a business tool. Apparently the feature that allows synchronizing with Outlook calendars through iTunes is no longer supported. The only supported method is Active Sync push.
Since my employer doesn't (and wont) support Active Sync, I am out of luck.
Here is a thread on Apple's support site where many others are venting their frustrations about this flaw.
I guess it's back to the Blackberry that I hate.
I am really fucking glad I didn't buy a 3G iPhone.
Since my employer doesn't (and wont) support Active Sync, I am out of luck.
Here is a thread on Apple's support site where many others are venting their frustrations about this flaw.
I guess it's back to the Blackberry that I hate.
I am really fucking glad I didn't buy a 3G iPhone.
Monday, July 14, 2008
Tattoo session #12
Session #12Date July 13, 4pm
I've decided that this is really one tattoo on two sides so I'll be counting sessions that way now. Yesterday afternoon Joel finished the outlining and began the shading in another two hour session.
Yesterday was another tough session. I'm not sure why, but this side sure seems to hurt more than the other did. Maybe it's working on a new area, or maybe I just forgot how bad the other side was. Either way, these first two sessions were pretty hard. This photo shows some line-work around the nipple area. This is one of the most difficult areas.
These little moments frequently makes me think of the acid-burn scene from the movie Fight Club. I'm Edward Norton trying to get to my "happy place", but instead, as Tyler was, I am "in the moment" and embracing the pain.
When the outlining is finished the shading begins with the grinding of the Sumi ink. Here is Kathy grinding some of the Sumi herself.
The last two photos show the extent of the shading done during this session. Shading definitely feels better (OK, hurts less) than line-work. I'm still pretty sore this morning but it's getting better and the swelling has come way down.
Thursday, July 10, 2008
iPhone 2.0
I installed iPhone 2.0 today. It's great. Downloadable applications deliver on many of the things that have been but a tease since the iPhone release.
My new favorite is an Apple application that make the iPhone a remote for iTunes or AppleTV. It works great, It brings up all your play lists and songs on the phone and does your bidding.
The best thing is that its free. I also downloaded a game from the App Store called Enigmo. Its a really cool physics game involving redirecting falling water drops into containers. Even a day early everyting worked perfectly.
I'm not sure I gonna race out a score the new tomorrow, but i can live vicariously with new 2.0 features.
My new favorite is an Apple application that make the iPhone a remote for iTunes or AppleTV. It works great, It brings up all your play lists and songs on the phone and does your bidding.
The best thing is that its free. I also downloaded a game from the App Store called Enigmo. Its a really cool physics game involving redirecting falling water drops into containers. Even a day early everyting worked perfectly.
I'm not sure I gonna race out a score the new tomorrow, but i can live vicariously with new 2.0 features.
Monday, July 7, 2008
Quick Update
I haven't posted in a month, so I'll add an update now.
The last few weeks have been a blur of friends visiting, track events, and work. Kathy had a friend in town of the the 4th so she spent the weekend doing "girl" stuff. I spent it doing "guy" stuff, bleeding brakes, rotating tires, and other race car things.
The high point of the weekend was buying beer and wine on Sunday. This is the first Sunday that this is legal here in Colorado. Ahh.. progress.
Kath is at a conference in Vegas this week and I'm getting ready for an open track event at Pueblo on Saturday and my second koi tattoo session on Sunday.
The last few weeks have been a blur of friends visiting, track events, and work. Kathy had a friend in town of the the 4th so she spent the weekend doing "girl" stuff. I spent it doing "guy" stuff, bleeding brakes, rotating tires, and other race car things.
The high point of the weekend was buying beer and wine on Sunday. This is the first Sunday that this is legal here in Colorado. Ahh.. progress.
Kath is at a conference in Vegas this week and I'm getting ready for an open track event at Pueblo on Saturday and my second koi tattoo session on Sunday.
Sunday, June 8, 2008
Tattoo 2, Session 1
This really isn't a second tattoo, it's really a continuation of the first. Although the subject is different, kio, or Japanese Karp, the style is the same and the symbolism connects both pieces.
The koi fish in Japanese folklore represents the overcoming of obstacles, because the koi fish travels up the yellow river and when it comes to the end of the river it transforms into the dragon; thus overcoming the adversity represented by the strong river to fufill its own destiny.
The koi fish in Japanese folklore represents the overcoming of obstacles, because the koi fish travels up the yellow river and when it comes to the end of the river it transforms into the dragon; thus overcoming the adversity represented by the strong river to fufill its own destiny.
Wednesday, June 4, 2008
Next up, Miller Motorsport Park
The BMW Club event at Pueblo went really well. The car had no mechanical problems and worked really well.
Based on this I'm signing up for a NASA event at Miller Motorsport Park just outside Salt Lake City. It's a long haul, but it's a three day event and I really want to drive this track.
Based on this I'm signing up for a NASA event at Miller Motorsport Park just outside Salt Lake City. It's a long haul, but it's a three day event and I really want to drive this track.
Thursday, May 29, 2008
Open Track Events
This weekend is the first major track event for the M3. It's a BMW Club Driving School held at the track in Pueblo, CO. This will primarily be a shake-down for the car to make sure everything works and nothing falls off.
If all goes well I'm planning to make the trip to Salt Lake City and Miller Motorsport Park on June 13-15 for a three-day NASA event. SLC is over 8 hours away from Denver so it's a bit of a commitment. I wonder where I can rent a trailer locally?
If all goes well I'm planning to make the trip to Salt Lake City and Miller Motorsport Park on June 13-15 for a three-day NASA event. SLC is over 8 hours away from Denver so it's a bit of a commitment. I wonder where I can rent a trailer locally?
More Tattoo thoughts
As I got closer to the appointment I realized that I wasn't ready to start another piece so I canceled. It was on Saturday so I had the whole weekend to think about it. Know what I decided?
I am ready to start on the other side.
Next Appt: June 7
I am ready to start on the other side.
Next Appt: June 7
Friday, May 2, 2008
Tattoo update
So, the tattoo is done. It's 99% healed now and looks really good.
I had a touch-up session a couple of weeks ago to add more Sumi Black to the background. This has created a shading effect in the black areas that wasn't there before. Joel is planning one more touch-up session to add red to the flames and white highlights and that's it.
The question now is: What's next?
I had planned to move right on the to other side adding Koi and Maple leaves -- in fact I have an appointment next Sunday to get started. However, now I'm having second thoughts. Not about the tattoo but about the timing. Maybe I'll wait until fall.
I had a touch-up session a couple of weeks ago to add more Sumi Black to the background. This has created a shading effect in the black areas that wasn't there before. Joel is planning one more touch-up session to add red to the flames and white highlights and that's it.
The question now is: What's next?
I had planned to move right on the to other side adding Koi and Maple leaves -- in fact I have an appointment next Sunday to get started. However, now I'm having second thoughts. Not about the tattoo but about the timing. Maybe I'll wait until fall.
Tuesday, April 1, 2008
Wednesday, March 19, 2008
The time has come
For Sale: 1995 BMW 540i M-Sport Dinan Supercharged
93k mile Arctic Silver with Light Silver-Gray interior. A genuine M-Sport with EDC shocks, Servotronic steering, 6 Speed manual, ///M Badges, Etc.
Enhanced with a full Stage IV Dinan-5 package (Supercharger, cams, suspension, exhaust and big brake kit). 18” M-Parallels. Featured in Bimmer magazine.
Certified Carfax, many new parts, priced to sell quickly.
Location: Castle Rock, CO
More info and photos here:
http://web.mac.com/ren.finley/M_Sport/540i_M_Sport_for_Sale.html
93k mile Arctic Silver with Light Silver-Gray interior. A genuine M-Sport with EDC shocks, Servotronic steering, 6 Speed manual, ///M Badges, Etc.
Enhanced with a full Stage IV Dinan-5 package (Supercharger, cams, suspension, exhaust and big brake kit). 18” M-Parallels. Featured in Bimmer magazine.
Certified Carfax, many new parts, priced to sell quickly.
Location: Castle Rock, CO
More info and photos here:
http://web.mac.com/ren.finley/M_Sport/540i_M_Sport_for_Sale.html
Wednesday, February 20, 2008
Japanese Tattoo Glossary
- Irezumi (入れ墨, 入墨, 文身 (also pronounced bunshin), 剳青, 黥 or 刺青) -- tattoo (noun) or verb)
- Horimono (彫り物, 彫物, literally carving, engraving) -- tattoo. This is another word for traditional Japanese tattoos.
- Horishi (彫り師, 彫物師) -- a tattoo artist.
- Bokukei, bokkei (墨刑) -- punishment by tattooing.
- Tebori (手彫り, literally to carve by hand) -- describes the technique of tattooing by hand.
- Hanebori (羽彫り, literally to carve with a feather) -- a hand-tattooing technique employing a feathering motion.
- Tsuki-bori (突き彫り) -- a hand-tattooing technique employing a thrusting motion.
- Kakushibori (隠し彫り, literally hidden carving) -- tattooing near the armpits, the inside of the thighs and other "hidden" body areas. Also refers to the tattooing of hidden words, for example among the petals of flowers.
- Kebori (毛彫り) -- the tattooing of fine lines or of hair on tattooed figures.
- Sujibori (筋彫り) -- outlining, the outline of a tattoo.
- Shakki -- the sound needles make when they puncture the skin.
- Irebokuro -- from ire or ireru, which means to insert, and bokuro or hokuro, a beauty spot
- Yobori -- "Yo" (European) tattooing. The Japanese-English slang term for tattooing done with the Machine.
- Sumi -- The ink used to tattoo, traditionally mixed by the apprentice
- Hikae -- Chest panel tattoo
- Nagasode -- Arm tattoo, to the wrist
- Shichibu -- Tattoo 7/10ths of the sleeve to the forearm
- Gobu -- Tattoo 5/10ths of the sleeve to above the elbow
Really Good Chocolate Cookies
Chocolate Brownie Cookies
(adapted from a Gramercy Tavern Recipe)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon fine salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces 80+% cacao chocolate, chopped
2 ounces 99% cacao chocolate, chopped
3/4 cup mini chocolate chips or bittersweet chocolate chipped into small pieces.
1. Preheat oven to 375°F. Cover 2 baking sheets with Silpat mats.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an stand-mixer, briefly whisk the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. Yes, 15 minutes.
4. While the egg mixture is whipping, place the butter in a double boiler over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
(adapted from a Gramercy Tavern Recipe)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon fine salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces 80+% cacao chocolate, chopped
2 ounces 99% cacao chocolate, chopped
3/4 cup mini chocolate chips or bittersweet chocolate chipped into small pieces.
1. Preheat oven to 375°F. Cover 2 baking sheets with Silpat mats.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an stand-mixer, briefly whisk the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. Yes, 15 minutes.
4. While the egg mixture is whipping, place the butter in a double boiler over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
Frankie Munoz -- Jackass
"I don't want to sound conceited, but I don't think there has been a celebrity-turned-racecar driver that has made it as high up on the racecar circuit as I have."
this is a sad, pathetic quote coming as it does from Frankie Muniz. You might remember him as the annoying munchkin from "Malcolm-in-the-middle". Beyond the obvious Jason Priestly, Paul Newman and Steve McQueen spring to mind.
What "level" has he attained? He has rocketed up from his 29th place finish in the Formula BMW World Finals into the pinnacle of motorsport - a rent-a-ride seat in a Formula Atlantic.
He followed that gem of a quote with "I want to race Michael Schumacher. I can compete with him."
What a Jackass.
this is a sad, pathetic quote coming as it does from Frankie Muniz. You might remember him as the annoying munchkin from "Malcolm-in-the-middle". Beyond the obvious Jason Priestly, Paul Newman and Steve McQueen spring to mind.
What "level" has he attained? He has rocketed up from his 29th place finish in the Formula BMW World Finals into the pinnacle of motorsport - a rent-a-ride seat in a Formula Atlantic.
He followed that gem of a quote with "I want to race Michael Schumacher. I can compete with him."
What a Jackass.
Monday, February 18, 2008
Sunday, February 10, 2008
Sunday cooking
The trip to Costco, while miserable, did allow us to cook a little today.
First up were sandwiches we saw on teevee this morning. The recipe is from a show called Everyday Italian with a woman called Giada De Laurentiis. Based on this recipe it appears her starring role is based more on her low-cut top than her ability to actually cook.
The sandwiches were Brie, chocolate, and basil on sourdough panini. You can find the recipe here. Gordon Ramsey has pointed out that when you see a combination of ingredients that seems really unique (I believe he was commenting on prawns with chocolate sauce) that's probably because it simply doesn't work.
This is certainly true of brie, chocolate and basil. It was a fucking trainwreck. Luckily we have enough sourdough, basil and brie leftover (and combined with tomato and maybe a little prosciutto) to make some really good sandwiches.
We also braised a pork shoulder -- I used a bottle of cheap chardonnay, two quartered apples, two quartered onions, and half a sprig of rosemary. It cooked a little fast -- I should have payed a little closer attention to the boil -- but turned out pretty good.
Finally we made a small batch of dark chocolate brownie cookies. We got a few during our Christmas-cookie swap meet. When they came out of the oven, they were really soft, not at all like I remembered, but after 45 min. on the rack, they gained a crispy outside texture that was spectacular. We generally use Scharfenberger chocolate when baking, but we are out of the darker flavors so today we tried Lindt which worked really well. We used a mix of 65%, 75% and 100% Cacao to get the deep dark flavor we both really like. I think most people might find this a little too dark.
I also spent some tire researching ingredients and technique for Macarons, the delightful little french cookies that I am planning to try next weekend.
First up were sandwiches we saw on teevee this morning. The recipe is from a show called Everyday Italian with a woman called Giada De Laurentiis. Based on this recipe it appears her starring role is based more on her low-cut top than her ability to actually cook.
The sandwiches were Brie, chocolate, and basil on sourdough panini. You can find the recipe here. Gordon Ramsey has pointed out that when you see a combination of ingredients that seems really unique (I believe he was commenting on prawns with chocolate sauce) that's probably because it simply doesn't work.
This is certainly true of brie, chocolate and basil. It was a fucking trainwreck. Luckily we have enough sourdough, basil and brie leftover (and combined with tomato and maybe a little prosciutto) to make some really good sandwiches.
We also braised a pork shoulder -- I used a bottle of cheap chardonnay, two quartered apples, two quartered onions, and half a sprig of rosemary. It cooked a little fast -- I should have payed a little closer attention to the boil -- but turned out pretty good.
Finally we made a small batch of dark chocolate brownie cookies. We got a few during our Christmas-cookie swap meet. When they came out of the oven, they were really soft, not at all like I remembered, but after 45 min. on the rack, they gained a crispy outside texture that was spectacular. We generally use Scharfenberger chocolate when baking, but we are out of the darker flavors so today we tried Lindt which worked really well. We used a mix of 65%, 75% and 100% Cacao to get the deep dark flavor we both really like. I think most people might find this a little too dark.
I also spent some tire researching ingredients and technique for Macarons, the delightful little french cookies that I am planning to try next weekend.
The sadness that is Costco
Due to some poor planning on our part we needed to go to Costco this morning. While I like the occasional deals on fresh vegetables and meat, the overall experience can be a little overwhelming.
Parking was a mess, wedging Kathy's little car in among the Sport Utility Behemoths that consume every inch of their space requires more than a little faith.
After grabbing a cart and passing through the mandatory security screening at the front door we entered a world of computers, digital cameras and big-screen teevees.
The place was packed with a variety of customers. The post-church crown in their sunday best. The aerobics queens in a mix of lycra and spandex. The blue-hairs loaded down with gallon sized containers of everything. The power-snackers moving from sample to sample grabbing a couple of items each time. Finally the big women loaded down with bags, boxes and jars or saturated fat and artificial flavors.
It was so busy the shoppers flow like a river between isles of dogfood, diet soda, and gallon sized containers of mustard. Turning corners takes timing and luck to move from one current to another.
One the way out -- before the second mandatory security checkpoint -- I noticed that Costco along with the Pizza and hot-dogs in offing small business financing. Not exactly the first place I would think of for start-up financing.
If I am lucky I will never again visit a Costco on Sunday.
Parking was a mess, wedging Kathy's little car in among the Sport Utility Behemoths that consume every inch of their space requires more than a little faith.
After grabbing a cart and passing through the mandatory security screening at the front door we entered a world of computers, digital cameras and big-screen teevees.
The place was packed with a variety of customers. The post-church crown in their sunday best. The aerobics queens in a mix of lycra and spandex. The blue-hairs loaded down with gallon sized containers of everything. The power-snackers moving from sample to sample grabbing a couple of items each time. Finally the big women loaded down with bags, boxes and jars or saturated fat and artificial flavors.
It was so busy the shoppers flow like a river between isles of dogfood, diet soda, and gallon sized containers of mustard. Turning corners takes timing and luck to move from one current to another.
One the way out -- before the second mandatory security checkpoint -- I noticed that Costco along with the Pizza and hot-dogs in offing small business financing. Not exactly the first place I would think of for start-up financing.
If I am lucky I will never again visit a Costco on Sunday.
Wednesday, February 6, 2008
Tattoo Session 8
Session 8
February 2nd
6:30PM
In this session Joel shaded the belly scales in green (a combo of mint and neon). He also shaded the underside of the claws in Lavender and began shading the fringe along the backbone. He started be adding small brown spots and will finish during the next session be filling them with yellow.
Great news -- Joel thinks there are only two more sessions to complete the work -- followed by a couple of touch-up sessions.
February 2nd
6:30PM
In this session Joel shaded the belly scales in green (a combo of mint and neon). He also shaded the underside of the claws in Lavender and began shading the fringe along the backbone. He started be adding small brown spots and will finish during the next session be filling them with yellow.
Great news -- Joel thinks there are only two more sessions to complete the work -- followed by a couple of touch-up sessions.
The Worst Pizza in Castle Rock
Drum roll please -- the award goes to Niccolo's Pizza in Founders Village.
It managed to fail in every measurable category.
The crust was flat, dry and flavorless. The filling was completely free of any semblance of flavor.
It was quite possibly the worst pizza I have ever had.
Tuesday, January 22, 2008
Wide shot
Here is a wide shot showing the recently completed head in context. The belly scales and the spine fringe are the largest parts remaining. The very last thing will be the completion of the eyes. I'm leaving the choice of eye color to Joel.
Everything is healing nicely (It's now been three days) and I'm really looking forward to the next session on Superbowl Saturday (if there is such a thing).
Everything is healing nicely (It's now been three days) and I'm really looking forward to the next session on Superbowl Saturday (if there is such a thing).
Sunday, January 20, 2008
Photos from Session 7
The Dragon's head completed.
Here is an excellent article by Japanese master Kazuo Oguri, describing traditional Japanese tattoo.
Here is an excellent article by Japanese master Kazuo Oguri, describing traditional Japanese tattoo.
Tattoo (Session 7)
Yesterday was session 7 -- another hitoppori (Japanese for "two hour tattoo session"). Joel completed shading/coloring the dragon's head. The results are really spectacular. The head was the largest part that was still unfinished. Finishing it made a huge difference.
It was also a very different session. Being a Saturday, the shop was really busy. Every station was full as was the waiting room.
It was also a very different session. Being a Saturday, the shop was really busy. Every station was full as was the waiting room.
My mom is visiting this weekend and watched the first hour of work. As an artist she was really interested in the process and, I think, came away impressed by what she saw.
See all the tattoo photos here
See you all again in two weeks for hitoppori....
Sunday, January 13, 2008
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