| An update... |
[11 Nov 2008|11:51pm] |
| [ |
mood |
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 geeky |
] |
So I realize I haven't made an entry in a while, and when I eventually DO make the next one (like now), I usually say something about deciding to post more often, wanting to get back into this like I used to be, blah blah blah. I never through with more frequent posts though. I remember when I was about 19, 20 years old, I'd be posting virtually every day, sometimes multiple times a day. I'm 24 now, and like many of my old lj friends have experienced, I just don't get the urge to post as much. Can't say exactly what it is... maybe I just don't like writing about myself in such volume anymore. Maybe I got most of what I want to say about everything off my chest already and I don't really have a whole lot to say anymore. I don't know. I still know a bunch of people who post regularly... but I've somehow fallen from their ranks.
Anyway, the point is, I don't really care. I'm tired of promising to write more, cause I know I won't. I'll write when I want. That's not too often anymore. And I'm fine with that now. Well, I've been fine with it haha... obviously cause I'm just getting to writing about it! Anyway, I just realized this is a basically really boring and pointless subject to ramble about, so I'm gonna switch gears tooooooo....
Since I've last posted, I decided to move back to Lakewood to reclaim my place as the Ruler of the Psychedelic Frogs. My minions are many, and my fist is that of a thousands samurai swords. I just finished taking over the Sleep Pepper village, and am working on growing new strains of these mysterious peppers as we speak. Also, I'm working part-time at Staples.
I'm living with Matt, Kalin, and Josh, in Josh's new and first fortress/labyrinth. Gives a nice a nice sanctuary to the Psychedelic Frog army. Anyway, Josh and I decided that a much better way of funding the fortress/labyrinth (that has a huge dungeon on the back west side), and life in general would be to open our own company that customizes and restores instruments. Guitars mainly, but branching out will occur. Our company name is Albatross Custom Instruments Corp. We will be mighty indeed and crush other avian-y named guitar companies into the dirt!
The band is doing well too. We recently made a contract with Beelzebub himself. By the way, that's what he actually prefers to be called. Not the Devil, or Mr. Satan, or Lucifer or anything like that. It's Beelzebub. He said something about it being his favorite cause that one sounds scary in the beginning of the word, and funny at the end, and that's what he's like: funny and scary. I dunno. Anyway, we decided it'd be in our best interests to let our music be fueled by Beelzebub, thus ensuring massive success. I know, I know. He's probably up to no good. I think we're gonna be okay on this one though. If Beelzebub double-crosses us, I've been beefing up the Psychedelic Frog army, and I think they can take 'im. Maybe I should send word for my allies, the Psychedelic Lizards, to be on alert. So yeah, we've got our first song up on our myspace band page. Everyone should check it out. Look up Crescent Earth and listen!
Also, I now have a girlfriend. Been together about 3 months now. She's pretty damn awesome. She's a folk singer who speaks prophecies of the future and can see into your soul. We have a lot in common. She commands a small, scattered network of fuzzy things. Some are big, some small. I've unintentionally managed to cause some of them to swear allegiance to me, and forsake their former mistress. She's mostly cool with it though. She knows I'll treat them well.
Anyway, did you know talking half-nonsense is like, twice as hard as talking full on nonsense? Well it is. And it's late. Time for bed, and HI TO ALL THE MUTUAL FRIENDS I JUST ADDED!! Sorry I didn't notice you had me listed as a friend, I seriously never check it. You should say hi, so I know you're still out there! :D
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| My woman's gone with the wind |
[15 Apr 2008|08:10pm] |
| [ |
mood |
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 nostalgic |
] |
Train roll on, on down the line,
Won't you please take me far away?
Now I feel the wind blow outside my door,
Means I'm leaving my woman behind.
Tuesday's gone with the wind.
My woman's gone with the wind.
And I don't know where I'm going.
I just want to be left alone.
Well, when this train ends I'll try again,
But I'm leaving my woman at home.
Tuesday's gone with the wind.
Tuesday's gone with the wind.
Tuesday's gone with the wind.
My woman's gone with the wind.
Train roll on many miles from my home,
See, I'm riding my blues away.
Tuesday, you see, she had to be free
But somehow I've got to carry on.
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| I'm not even supposed to he here today! |
[11 Mar 2008|06:15pm] |
| [ |
mood |
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 accomplished |
] |
Well, I FINALLY found a job. Mostly. I'm just waiting for the background check to clear, and there shouldn't be any problems with that. As for where, at the AM/PM right within 10 minutes walking of my place. It's pretty damn convenient, seeing as how I don't have my truck anymore. Now I can start saving and paying off crappy debt shit. Also saving to move out! Hopefully! :-p
Anyway, in other news... I've been reading a lot. Like, a lot a lot (yeah, I'm getting more litterate!) I've read 4 novels since moving back, and one of those was The Stand by Stephen King. It's FUCKIN HUGE. Over 1,100 pages. Ridiculous. I just started reading The Odyssey, but it's really boring me. People in that book talk FOREVER. That's how they dialog! Someone says something in a very excruciatingly long drawn out OLD fashion, and someone answers back the same way! I'm trying to get through to where it starts talking about Odysseus and his adventures or whatever, but it's all following around his damn son and shit! Alls he's doin' is asking around about Odysseus! It's freakin' boring! So what I'm trying to say here is, I need a new book. Preferably something that wasn't written thousands of years ago! AGH! Crappy book! D:
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| On to lesser, but better things. |
[11 Dec 2007|04:17pm] |
| [ |
mood |
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 chipper |
] |
So, I let Kalin know today that I am 100% definitely quitting Appion as soon as I can find a new job or once the new year gets here... whichever comes first. As I expected, he was very understanding and accepting of my decision, which I'm obviously happy about. He's always tried to balance the whole friend/manager thing as best he can, and I'm pretty content with the effort and support he's put forth to me, as one of his underlings.
That being said, I am quitting simply because of the fact that I'm not interested in refrigerant recovery. Nor will I EVER be. I thought maybe I'd grow interested in it as I learned more about it and it's applications and the technology used to advance it... no. Haha. In all honesty, I don't even give a shit about it. Kinda hard to care about keeping your job when you have no interest in the job that you do. It's even harder to actually keep your job, when you don't care about it, yet you're expected to. Blah.
SO! I've decided can support myself however I damn well please, and I plan on getting a couple part-time jobs doing shit I actually like. What a concept! The main two places I'm thinking about getting jobs at is a head shop, and a music store. The part-timeness will break up any monotony that I might have to deal with, while still providing me with enough income. Obviously, I'd enjoy selling music and drug paraphernalia to people way more than something I barely understand and am not interested in learning more about. Plus, if and when I get hired on at a head shop, I can most likely convince whoever I'm working for to sell my hemp shit! The future may not be bright and luminescent right this second, but I'm definitely feeling good about whatever chain of events I just set in motion. I feel freer (is that a word?) already :D
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| She's takin lots of vitamins |
[07 Dec 2007|03:24pm] |
I think Yoshimi Battles The Pink Robots is a new favorite album for me. It's superbly happy-bouncy-wacky music, with strange lyrics, and I friggin love it. It's even better than the other Flaming Lips cd I was talking about in my last post, At War With The Mystics. Everyone listen!!
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[19 Nov 2007|05:57pm] |
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mood |
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happy |
] |
Here's to The Flaming Lips! The ultimate happy music! I love new cds! :D
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[15 Nov 2007|12:19pm] |
| [ |
mood |
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 curious |
] |
I'm thinking of restoring my dad's old Gibson SG and selling it off. I don't know if it'll happen, I don't know if I'll be emotionally able to, but I'm going to look into how much it'll cost to restoring it to it's old glory. If I decide to, it'll probably end up in the hands of someone else, with me several thousand dollars richer.
This guitar needs tons of work. It may be too expensive for me to fix it. But then again, I have no clue how much something like this normally costs. It's mostly all dependent on how much it'll be. Either way, I'm gonna look into it.
If anyone out there knows of a good vintage Gibson SG restoration place, or even how to identify the year of my guitar (I think it's a '69), do let me know.
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| My squeaky hell |
[12 Nov 2007|04:09pm] |
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If I ever go to Hell, I'd be in a room with nothing but Styrofoam, deburring tools and plastic bottles. Their high pitched squeaking would make my head explode every hour. My head would then regenerate (painfully of course), and then be promptly re-exploded (this would hurt too, obviously). This would repeat for all eternity.
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| The holidays are coming... |
[07 Nov 2007|12:30pm] |
| [ |
mood |
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contemplative |
] |
I love/hate the holidays. It's always a very very strange time for me. I can never put my finger on it either... but this time of year always has me on some sort of fucked up emotional rollercoaster. On the one hand you have the warm, happy feelings of togetherness, giving, sharing, peace and love (etc.). On the other, empty loneliness. Morose detachment. Frailty and depression. I really don't have a good fix on why this other side manifests itself during this season. Is it because my subconscious reminds me of all the crap I've had to wade through in my life? Maybe it's because I've been single through every holiday season thus far, and I'm not too happy about that. Maybe the reason this season puts me in such a bi-polar state is because for whatever reason, I become more susceptible to whatever vibes are in the air. If I pick up on good vibes, I'm really happy. If I'm around negative vibes it'll bring me way down. I'm normally pretty much like that regardless... maybe the holidays just amplify that for whatever reason.
Now to add to the mix, this'll be my first holiday season away from my family, from my San Diego friends, from everything I'm used to. I want to stay optimistic about going into these next 2 months; maybe everything will be fine this time. Maybe it was everything that I was used to that had been fucking with my emotions so much. But I doubt it. I'm the same person no matter where I go. Only time will tell... and it's rapidly approaching. I'm doing my best to remain positive, which isn't hard for me to do normally, (as most people know) and we'll see how I fair this year.
Friggin holidays... lsjdhfls
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[02 Nov 2007|01:40pm] |
It only takes 7 pounds of pressure to break open a man's skull...
...from the inside :)
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[20 Oct 2007|09:59am] |
boulder bloulder boulder bloulder.
i'm in boulder.
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| How to Butcher a Human for Consumption: |
[05 Sep 2007|06:32pm] |
| [ |
mood |
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 devious |
] |
How to Butcher a Human for Consumption:
This is a step-by-step guide on how to break down the human body from the full figure into serviceable choice cuts of meat. As in any field, there are a number of methods to the practice, and you may wish to view this as a set of suggestions rather than concrete rules. You will notice that the carving of the larger or "commercial" cuts down into smaller specific or "retail" cuts will be only mentioned in passing, and not concentrated upon. Also, the use of human fat and viscera is generally avoided, and left only to the most experimental chef. These choices, along with recipes and serving suggestions, are nearly infinite in variety, and we leave them to you. We've found these guidelines to be simple and functional, but recognize that there is always room for improvement and we welcome your suggestions.
Before getting to the main task, it must be mentioned that the complete rendering of the human carcass requires a fairly large amount of time, effort, and space. If the consumer does not wish to go through the ordeal of processing and storing the bulk of the entire animal, an easy alternative is as follows. Simply saw through one or both legs at the points directly below the groin and a few inches above the knee. Once skinned, these portions may then be cut into round steaks of the carver's preferred thickness, cut into fillets, deboned for a roast, etc. Meat for several meals is thus readily obtained without the need for gutting and the complexities of preparing the entire form.
The human being (also referred to throughout culinary history as "long pig" and "hairless goat" in the case of younger specimens) is not generally thought of as a staple food source. Observing the anatomy and skeleton, one can see that the animal is neither built nor bred for its meat, and as such will not provide nearly as much flesh as a pig or cow (for example, an average 1000 pound steer breaks down to provide 432 pounds of saleable beef). The large central pelvis and broad shoulder blades also interfere with achieving perfect cuts. There are advantages to this however, especially due to the fact that the typical specimen will weigh between 100-200 pounds, easily manipulated by one person with sufficient leverage.
Here the caution in choosing your meal must be mentioned. It is VERY IMPORTANT to remember that animals raised for slaughter are kept in tightly controlled environments with their health and diet carefully maintained. Humans are not. Thus not only is the meat of each person of varying quality, but people are also subject to an enormous range of diseases, infections, chemical imbalances, and poisonous bad habits, all typically increasing with age. Also as an animal ages, the meat loses its tenderness, becoming tough and stringy. No farm animal is ever allowed to age for thirty years. Six to thirteen months old is a more common slaughtering point. You will obviously want a youthful but mature physically fit human in apparently good health. A certain amount of fat is desirable as "marbling" to add a juicy, flavorful quality to the meat. We personally prefer firm caucasian females in their early twenties. These are "ripe". But tastes vary, and it is a very large herd.
The butcher will need a fairly roomy space in which to work (an interior location is suggested), and a large table for a butcher's block. A central overhead support will need to be chosen or installed ahead of time to hang the carcass from. Large tubs or barrels for blood and waste trimmings should be convenient, and a water source close by. Most of the work can be done with a few simple tools: sharp, clean short and long bladed knives, a cleaver or hatchet, and a hacksaw.
Body Preparation: Acquiring your subject is up to you. For best results and health, freshness is imperative. A living human in captivity is optimal, but not always available. When possible make sure the animal has no food for 48 hours, but plenty of water. This fasting helps flush the system, purging stored toxins and bodily wastes, as well as making bleeding and cleaning easier. Under ideal conditions, the specimen will then be stunned into insensitivity. Sharp unexpected blows to the head are best, tranquilizers not being recommended as they may taint the flavor of the meat. If this is not possible without exciting the animal and causing a struggle (which will pump a greater volume of blood and secretions such as adrenaline throughout the body), a single bullet through the middle of the forehead or back of the skull will suffice.
Hanging: Once the animal is unconscious or dead, it is ready to be hoisted. Get the feet up first, then the hands, with the head down. This is called the "Gein configuration". Simple loops of rope may be tied around the hands and feet and then attached to a crossbar or overhead beam. Or, by making a cut behind the Achilles tendon, a meathook may be inserted into each ankle for hanging support. The legs should be spread so that the feet are outside the shoulders, with the arms roughly parallel to the legs. This provides access to the pelvis, and keeps the arms out of the way in a ready position for removal. It's easiest to work if the feet are slightly above the level of the butcher's head.
Bleeding: Place a large open vessel beneath the animal's head. With a long-bladed knife, start at one corner of the jaw and make a deep "ear-to-ear" cut through the neck and larynx to the opposite side. This will sever the internal and external carotid arteries, the major blood vessels carrying blood from the heart to the head, face, and brain. If the animal is not yet dead, this will kill it quickly, and allow for the blood to drain in any case. After the initial rush of blood, the stream should be controllable and can be directed into a receptacle. Drainage can be assisted by massaging the extremities down in the direction of the trunk, and by compressing and releasing, "pumping", the stomach. A mature specimen will contain almost six liters of blood. There is no use for this fluid, unless some source is waiting to use it immediately for ritual purposes. It acts as an emetic in most people if drunk, and it must be mentioned here that because of the eternal possibility of AIDS it is recommended that for safety's sake all blood should be considered to be contaminated and disposed of in some fashion. It is not known whether an HlV-infected human's flesh is dangerous even if cooked, but this is another item to consider when choosing a specimen, someone in the low-risk strata.
Beheading: When the bleeding slows, preparation for decapitation can be started. Continue the cut to the throat around the entire neck, from the jawline to the back of the skull. Once muscle and ligament have been sliced away, the head can be cleanly removed by gripping it on either side and twisting it off, separation occurring where the spinal cord meets the skull. This is indicative of the method to be used for dividing other bones or joints, in that the meat should generally be cut through first with a knife, and the exposed bone then separated with a saw or cleaver. The merits of keeping the skull as a trophy are debatable for two principal reasons. First, a human skull may call suspicious attention to the new owner. Secondly, thorough cleaning is difficult due to the large brain mass, which is hard to remove without opening the skull. The brain is not good to eat. Removing the tongue and eyes, skinning the head, and placing it outside in a wire cage may be effective. The cage allows small scavengers such as ants and maggots to cleanse the flesh from the bones, while preventing it being carried off by larger scavengers, such as dogs and children. After a sufficient period of time, you may retrieve the skull and boil it in a dilute bleach solution to sterilize it and wash away any remaining tissue.
Skinning: After removing the head, wash the rest of the body down. Because there is no major market for human hides, particular care in removing the skin in a single piece is not necessary, and makes the task much easier. The skin is in fact a large organ, and by flaying the carcass you not only expose the muscular configuration, but also get rid of the hair and the tiny distasteful glands which produce sweat and oil. A short-bladed knife should be used to avoid slicing into muscle and viscera. The skin is composed of two layers, an outer thinner one with a thicker tissue layer below it. When skinning, first score the surface, cutting lightly to be sure of depth and direction. The diagram of the skinning pattern is an example of strip-style skinning, dividing the surface into portions easy to handle. Reflect the skin by lifting up and peeling back with one hand, while bringing the knife in as flat to the skin as possible to cut away connective tissue. The external genitals present only a small obstacle. In the male the penis and scrotum can be pulled away from the body and severed, in the female the outer lips skinned as the rest of the body. It is important to leave the anus untouched at this point, and a circle of skin should be left around it. You need not bother skinning the hands and feet, these portions not being worth the effort unless you plan to pickle them or use them in soup. The skin can be disposed of, or made into fried rinds. Boil the strips and peel away the outer layer, then cut into smaller pieces and deep-fat fry in boiling oil until puffy and crisp. Dust with garlic salt, paprika and cayenne pepper.
Gutting: The next major step is complete evisceration of the carcass. To begin, make a cut from the solar plexus, the point between the breastbone and stomach, almost to the anus. Be very careful not to cut into the intestines, as this will contaminate the surrounding area with bacteria and possibly feces (if this does happen, cleanse thoroughly). A good way to avoid this is to use the knife inside the abdominal wall, blade facing toward you, and making cautious progress.
Make a cut around the anus, or "bung", and tie it off with twine. This also prevents contamination, keeping the body from voiding any material left in the bowel. With a saw, cut through the pubic bone, or "aitch". The lower body is now completely open, and you can begin to pull the organ masses (large and small intestines, kidneys, liver, stomach) out and cut them away from the back wall of the body.
For the upper torso, first cut through the diaphragm around the inner surface of the carcass. This is the muscular membrane which divides the upper, or thoracic, and the lower abdominal cavities. Remove the breastbone, cutting down to the point on each side where it connects to the ribs, and then sawing through and detaching it from the collar bone. Some prefer to cut straight through the middle, depending on the ideas you have for cuts in the final stages. The heart and lungs may be detached and the throat cut into to remove the larynx and trachea. Once all of the inner organs have been removed, trim away any blood vessels or remaining pieces of connective tissue from the interior of the carcass, and wash out thoroughly.
Remove the Arms: Actual butchering of the carcass is now ready to begin. Cut into the armpit straight to the shoulder, and remove the arm bone, the humerus, from the collar bone and shoulder blade. Chop the hand off an inch or so above the wrist. Most of the meat here is between elbow and shoulder, as the muscle groups are larger here and due to the fact that there are two bones in the forearm. Another way of cutting this portion is to cut away the deltoid muscle from the upper arm near the shoulder (but leaving it attached to the trunk) before removing the limb. This decreases the percentage of useable meat on the arm, but allows a larger shoulder strip when excising the shoulder blade. Purely a matter of personal preference. Cut into and break apart the joint of the elbow, and the two halves of each arm are now ready for carving servings from. Human flesh should always be properly cooked before eating.
Halving the Carcass: The main body is now ready to be split. Some like to saw straight through the spine from buttocks to neck. This leaves the muscle fiber encasing the vertebrae on the end of the ribs. The meat here however is tightly wrapped about the bone, and we find it more suitable (if used at all) when boiled for soup. Thus, our preferred method is to completely remove the entire backbone by cutting and then sawing down either side from the tailbone on through.
Quartering the Carcass: The halves may now be taken down, unless your preparation table or butcher block is very short. This is inadequate, and you will have to quarter while hanging, slicing through the side at a point of your choosing between rib cage and pelvis. Now is also the time to begin thinking about how you would like to serve the flesh, as this will determine the style of cuts you are about to make. These will also be greatly affected by the muscular configuration (physical fitness) of your specimen. First, chop the feet off at a point about three inches up from the ankle. The bones are very thick where the leg connects to the foot. You will want to divide the side of meat into two further principal portions: the ribs and shoulder, and the half-pelvis and leg. In between is the "flank" or belly, which may be used for fillets or steaks, if thick enough, or even bacon strips if you wish to cut this thinly. Thin and wide strips of flesh may also be rolled, and cooked to serve as a roast. Trim away along the edge of the ribs, and then decide whether you will cut steaks from the flank into the thighs and rump, and carve accordingly.
Cutting the Top Quarter: Although not actually 25f the meat you will get, this is designated as one-fourth of the carcass as divided into major portions. You may trim away the neck, or leave it to be connected with the shoulder, or "chuck". The first major step with this mass is to remove the shoulder blade and the collar bone. The best and easiest way we have found is to just cut along the outline of the shoulder blade, removing the meat on top and then dislocating the large bone. To excise the collar bone make an incision along its length and then cut and pry it away. Depending upon the development of the breast, you may decide it qualifies as a "brisket" and remove it before cutting the ribs. In the female the breast is composed largely of glands and fatty tissue, and despite its appetizing appearance is rather inedible. The ribs are the choice cut of the quarter. An perennial favorite for barbecuing, you may divide into sections of several ribs each and cook them as is, divide the strip in half for shorter ribs, or even carve rib steaks if the muscle mass is sufficient.
Cutting the Lower Quarter: This is where most of the meat is, humans being upright animals. The muscle mass is largest in the legs and rump. The bulk is so comparatively large here that you can do just about anything with it. The main pieces are the buttock or rump and the upper leg, the thigh. Our typical division is to cut the leg off at the bottom of the buttock, then chop away the bony mass of the knee, at places two to three inches away in either direction. Before doing this, however, you may want to remove the whole calf muscle from the back of the lower leg, as this is the best cut in its area. The upper leg is now ready for anything, most especially some beautiful, thick round steaks. The rump will have to be carved from the pelvis in a rather triangular piece. The legs attach at the hip at a forward point on the body, so there will be little interference as you carve along the curve of the pelvis. Remaining meat will be on the thighs in front of the pelvis.
And that's basically it. An average freezer provides plenty of storage space, or you may even wish to build a simple old-fashioned smokehouse (just like an outhouse, with a stone firepit instead of a shitter). Offal and other waste trimmings can be disposed of in a number of ways, burial, animal feed, and puree and flush being just a few. Bones will dry and become brittle after being baked an oven, and can be pulverized.
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[22 Aug 2007|10:07am] |
| [ |
mood |
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 morose |
] |
It's been over a year since she died, and everyone I've dated after her has felt empty. Is it a fear of getting serious with someone and potentially losing them? Is it an inability? Is it the luck of the draw?
This is the kind of pain that will never leave.
This is the kind of pain that will never leave.
This is the kind of pain that will never leave.
My center has been torn out.
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| Old poems... old feelings |
[15 Aug 2007|10:11am] |
| [ |
mood |
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nostalgic |
] |
I was poking around in some old poetry the other day, and I thought I'd re-post some of my favorites. I wish I could still write like this!
God help me, they are everywhere!
Each one resembles a loss. A failure. A fear.
I am stuck in a fiery, nightmarish room with them
It grows increasingly hotter
Tormenting screams, and undertoned whispers fill the putrid air
Faster now, louder now!
God help me, they are everywhere!
So fast I cannot understand!
Hotter now!
So loud I panic!
Then, the unbearable heat of the room
Turns to a cold, clammy chill
Gasping and confused, I regain my bearings
I am in my bed.
But my wits stay far from me, in that room.
The memory of the nightmare stays with me for so long
I'm starting to fear that someday,
I will no longer have to be asleep to see my demonic companions
I am the Devil embodied.
The Morning Star in the flesh.
I stand in the corner,
exhaling smoke
Desperately patient for your soul.
I tempt you with sinful pleasure,
and not many refuse to indulge.
My lures will corrupt you.
They will infect you.
They will spread to others...
And when everybody breaks,
I'll be coming to claim
what is now rightfully mine.
So when you hear my boots
knocking down your door,
Run.
Hide.
Drink yourself to death.
Or stand and fight...
But once I'm upon you with such quickness,
breathing my smoke in your face
You will be mine forever.
Your pleasure will turn to the most terrible pain.
Constant, overbearing torture that demands no death,
But flame eternal.
This world is mine for the taking.
You are all mine.
All for me.
I am the Devil embodied.
The Morning Star in the flesh.
feelings return,
passions reburn..
uncertainties are born anew.
in the end
does anyone really have a clue?
hundreds of thoughts rush in,
so many i don't know were to begin.
i still remember every kiss
every word, every hug, and every
...miss
can my heart, mind and soul,
handle once again feeling as black as coal?
i don't know, but think i need this.
maybe this time it'll be perpetual bliss
but what if it is like before?
each of us ready to fall to the floor..
but when i remember your face,
and when i can almost recapture your smell,
and when i can nearly feel your touch,
i don't think i could ever love another as much.
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| Shitty dreams |
[26 Jul 2007|09:19am] |
| [ |
mood |
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calm |
] |
Last night I dreamed that I was on the toilet taking a dump. When I finished I realized that I never took off my pants. This dream played out for a while longer, but I don't really feel like getting that far in depth with my shit-dream, cause well... it's gross and I don't wanna type it out and I'm sure no one really wants to know that bad.
The point is, I don't like kiwis.
-r
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| Thought of the day... |
[24 Jul 2007|12:46pm] |
| [ |
mood |
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thoughtful |
] |
I think I should own a head shop. I seriously think that if I had enough money, or the means to start a business, I'd start up a head shop. Working at Dairy Queen pretty much gave me most of the skills I'd need to run a retail business like that.
It just sucks because I know it's something I could be successful at, AND have a great time doing it, but I don't have the money to even think of it as a possible career move for anytime soon. Hell, I doubt I'd EVER have the means to open my own business. I have almost no excess money and not so great credit. Doesn't look too great on loan application...
Anyone out there wanna loan me a few thousand bucks? ;)
-r
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[23 Jul 2007|03:38pm] |
| [ |
mood |
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 crazy |
] |
I AM UPDATING MY LJ AND NO ONE CAN STOP ME!!!
AAAAHAHAHAHA!!!
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| sunburn sucks |
[22 Jul 2007|05:49pm] |
| [ |
mood |
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calm |
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I went to my first ever ren fair yesterday. I had steak on a stake, and a huge turkey leg. Good eats and tons of freaks. Consequently, my face and arms hurt from sunburn. No fun. But it's not bad. I'll definitely go again next year when it comes around again.
In other news, I'm poor. Wamu fucked me over 90 dollars worth of overdraft charges that I can't recover. It's my fault though, I suppose. Anyway rent is due this paycheck... I have enough but not much more. It's gonna be a trying couple of weeks until my next paycheck. I know I can handle it... I just don't want to have to. I am glad though, that up until recently, I hadn't overdrawn my bank account in years. I used to do it all the damn time when I worked at Dairy Queen.
Anyway, Hillary is coming to visit in a few weeks, so that'll be good. I'll be glad to see an old San Diego friend... she'll be the first of them to see my new life out here.
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sadasitseems's journal
