My creative director is the best boss ever. She has high standards for work, doesn't try to change your work into hers AND she mentors you.
On top of that, she bought me a book on creativity.
I cannot believe it.
Thread: Random Thought Thread
01-27-2015, 09:01 AM #49031
01-27-2015, 01:02 PM #49032
me: To what do I owe this pleasure, Lord of Shadows?
Lord of Shadows: Queen Shaylah. The Darkness serves the Queen of Light. For it is the Queen who has power to kill the King of Red and raise the Yellow. Yes, the Yellow, for the Yellow King is the one who hangs the Skin of the Bear upon his string and delights in the Umbrage of Chaos and Obscurity. Do you fear the King in Yellow.
me: I Fear nothing.
Lord of Shadows: You are one with the Light! We sha'll break you.
me: You may try to break me all you wish but that which is broken too much is dust, and dust cannot be held with the hand but is breathed in and poisons its aggressor.
Lord of Shadow: So be it.
The river tumbling green and white, far below me; the dark high banks, the plentiful umbrage , many bronze cedars, in shadow; and tempering and arching all the immense materiality, a clear sky overhead, with a few white clouds, limpid, spiritual, silent.
-- Walt Whitman, Specimen Days & Collect"i shut the door and in the morning
it was open
Olemn slammed his hammer and from the sparks on the metal of his anvil came the spheres of the heavens.
Sayrah blew life into the spheres and they moved. From her wheel she weaved the names of people in to mystery.
01-27-2015, 01:16 PM #49033
Siiiiiiick... today is not going to be fun. Must drag self out of bed.
01-27-2015, 04:56 PM #49034
01-27-2015, 05:00 PM #49035
- Join Date
- Oct 2013
hold to 150.
01-27-2015, 05:47 PM #49036
i don't know. i found it on the internet.You hem me in -- behind and before;
you have laid your hand upon me.
Such knowledge is too wonderful for me,
too lofty for me to attain.
01-27-2015, 06:12 PM #49037
This meatball recipe is kicking my ass. I tracked down some shallots but I can't find fresh basil leaves and the conversion from fresh leaf to dried basil is all over the place when one searches for it. Also, who uses Parmigiano-Reggiano cheese? No one sells it locally, not even Whole Foods; I'm gonna have to find a substitute for that now or order it online (and it's soooo expensive).Don't hate me because I'm right and you're not.
01-27-2015, 06:24 PM #49038
What about Grana Padano? That is usually a viable alternative to Parmigiano-Reggiano and slightly cheaper.
That reminds me, I still have a piece of real parmesan in the house! *wanders off to fridge for some midnight snacking*
01-27-2015, 06:31 PM #49039Originally Posted by Red HerringDon't hate me because I'm right and you're not.
01-27-2015, 06:36 PM #49040