Last episode of Blacklist current season is a cobbled together mess of live action scenes and some CGI scenes they slapped together with voice acting to patch together the episode. I wonder if they’re coming back next season. If so, it seems like it might be the last season. Anyway, it was a fun show, either way.
There are a few shows like that that were resurrected by Netflix and go on for more seasons.
Another random subject: I’ve been waiting a month whilst growing out my hair. I did nothing to it for a month (it still looks pretty decent) in order to right some wrongs I did to it in its original conception. Because of the long wait, it’ll be a rather bigger job than normal.
Normally, I do bit here and there when I feel it’s necessary. The main problem is that the front dreds are a bit too small and a few back ones are a bit too big (not as big a deal)… So… if I let them grow out for a while. I can kind of move the front ones all back a bit when I tighten them up. So the front ones will end up moving a bit further back and all the front ones will be a bit bigger. This is my first time trying to do that all at once. Usually, I just kind of try to go in that direction a bit more incrementally. We’ll see how it goes.
Kull’s Law of Taxidermy applies to Dreadlocks as well: “No matter how bad it looks, you can always fix it.” — Roger Kull
Although There are no videos regarding taxidermy about him. “that was only a one-off hobby experience because one day, he found a dead owl on his fence.
As the story goes he stuck it in a freezer and decided to see if he could learn enough taxidermy to preserve it. (The end result was spectacular, I thought) I wish I had a picture. Roger was a friend of mine back in the 90s. Although I haven’t seen him since then since I moved to Portland in 96 and back down here to Sedona in 2014
Hope teh dread-tidying goes well. I found that Kull’s Law also applied in my yout’ when I wore my hair in an “oyfro” and used to trim it myself.
It’s polka music with gritos instead of yodeling.
Hmmmm…not sure if that’s a “bug” or “feature”.
Also: heh!
Hope the fireplace surround wall-shimming and shiplap installation goes / went well, Paddy!
Never had a pastrami taco, as that particular “fusion” never appealed to my unsophisticated palate. (However, a twice-grilled corned beef or pastrami Ruben burrito with a flour tortilla might be quite tasty.)
We had steak faux-jitas last night. (“Faux” as I used a pre-cooked bag o’ fajita beef and made the veggies -- which LambiePieK doesn’t much care for -- separately.)
I’ve finally got the seasoning and doneness of the veggies down; yay! And we haz leftovers for tonight; yay, redux!
A blessed Sabbath, Gerbil Nation!
Good morning, dv8 (and Harper!), and Fatwa!
Good luck on the dreds project, dv8! I’ve never let my hair get anywhere near that long, as it would have to first pass through the dreaded Bozo-the-Clown stage before there was enough weight to overcome the power of the curls.
Fatwa -- the shiplap project is going to take a while to complete, as the wood won’t be delivered for at least another week. Meanwhile, I’m taking measurements, finding out where, and how much out of plumb and square things are.
I like a bit of crispness left in the bell peppers (we prefer red, orange, and yellow) and onions when I do fajitas, but the peppers go from crisp to soggy really quickly. What seasonings did you finally come up with?
I generally love culinary fusion. I’ve generally found that enough cheese chan really hold different types of cuisines together. In more ways than one.
My mind immediately went to the challenge you offered:
British-style boiled sushi, covered in melted Velveeta -- I think I’ll pass.
Chicken mole Vietnamese spring rolls with a nice Stilton -- I don’t think so.
Gefilte fish poke bowl -- I don’t think any cheese could save that mash-up.
Fatwa: A long time ago, Harper and I took a course in ethnomusicology. Both us had at least one question that stumped and or amused the professor.
Mine was regarding oompa music that seems to be extant in all cultures sufficiently advanced to develop or adapt the accordion. Namely why do so many cultures have oompa music????
Harper’s question was regarding if the professor ever had an embarrassing experience with culture shock at a specific type of music.
He admitted that during a very serious Korean opera, he burst into uncontrollably inappropriate fits of laughter.
Good morning, GN. Sunday is Sunday, I guess.
Last episode of Blacklist current season is a cobbled together mess of live action scenes and some CGI scenes they slapped together with voice acting to patch together the episode. I wonder if they’re coming back next season. If so, it seems like it might be the last season. Anyway, it was a fun show, either way.
There are a few shows like that that were resurrected by Netflix and go on for more seasons.
Another random subject: I’ve been waiting a month whilst growing out my hair. I did nothing to it for a month (it still looks pretty decent) in order to right some wrongs I did to it in its original conception. Because of the long wait, it’ll be a rather bigger job than normal.
Normally, I do bit here and there when I feel it’s necessary. The main problem is that the front dreds are a bit too small and a few back ones are a bit too big (not as big a deal)… So… if I let them grow out for a while. I can kind of move the front ones all back a bit when I tighten them up. So the front ones will end up moving a bit further back and all the front ones will be a bit bigger. This is my first time trying to do that all at once. Usually, I just kind of try to go in that direction a bit more incrementally. We’ll see how it goes.
Kull’s Law of Taxidermy applies to Dreadlocks as well: “No matter how bad it looks, you can always fix it.” — Roger Kull
by the way, Roger is/was indeed a real person:
https://youtu.be/MsCDxioP0JA
Although There are no videos regarding taxidermy about him. “that was only a one-off hobby experience because one day, he found a dead owl on his fence.
As the story goes he stuck it in a freezer and decided to see if he could learn enough taxidermy to preserve it. (The end result was spectacular, I thought) I wish I had a picture. Roger was a friend of mine back in the 90s. Although I haven’t seen him since then since I moved to Portland in 96 and back down here to Sedona in 2014
Sunday greetin’s, GN!
Heya, dv45 (and Harper)! 🙂
Hope teh dread-tidying goes well. I found that Kull’s Law also applied in my yout’ when I wore my hair in an “oyfro” and used to trim it myself.
Hmmmm…not sure if that’s a “bug” or “feature”.
Also: heh!
Hope the fireplace surround wall-shimming and shiplap installation goes / went well, Paddy!
Never had a pastrami taco, as that particular “fusion” never appealed to my unsophisticated palate. (However, a twice-grilled corned beef or pastrami Ruben burrito with a flour tortilla might be quite tasty.)
We had steak faux-jitas last night. (“Faux” as I used a pre-cooked bag o’ fajita beef and made the veggies -- which LambiePieK doesn’t much care for -- separately.)
I’ve finally got the seasoning and doneness of the veggies down; yay! And we haz leftovers for tonight; yay, redux!
A blessed Sabbath, Gerbil Nation!
Good morning, dv8 (and Harper!), and Fatwa!
Good luck on the dreds project, dv8! I’ve never let my hair get anywhere near that long, as it would have to first pass through the dreaded Bozo-the-Clown stage before there was enough weight to overcome the power of the curls.
Fatwa -- the shiplap project is going to take a while to complete, as the wood won’t be delivered for at least another week. Meanwhile, I’m taking measurements, finding out where, and how much out of plumb and square things are.
I like a bit of crispness left in the bell peppers (we prefer red, orange, and yellow) and onions when I do fajitas, but the peppers go from crisp to soggy really quickly. What seasonings did you finally come up with?
I generally love culinary fusion. I’ve generally found that enough cheese chan really hold different types of cuisines together. In more ways than one.
My mind immediately went to the challenge you offered:
British-style boiled sushi, covered in melted Velveeta -- I think I’ll pass.
Chicken mole Vietnamese spring rolls with a nice Stilton -- I don’t think so.
Gefilte fish poke bowl -- I don’t think any cheese could save that mash-up.
Fatwa: A long time ago, Harper and I took a course in ethnomusicology. Both us had at least one question that stumped and or amused the professor.
Mine was regarding oompa music that seems to be extant in all cultures sufficiently advanced to develop or adapt the accordion. Namely why do so many cultures have oompa music????
Harper’s question was regarding if the professor ever had an embarrassing experience with culture shock at a specific type of music.
He admitted that during a very serious Korean opera, he burst into uncontrollably inappropriate fits of laughter.
I love it!