So I got honey in my hair this morning.
Reminds me of the good old days.
You know, like when I was two.
Bagel woes
Why do bagel shops, the supposed bagel experts, put different flavored bagel species together in one, massive “party bag,” when they must know darn well that everything that comes out of the bag will taste of cheddar and onion?
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I know a famous pianist
Went to the Boulder Philharmonic Orchestra last night primarily to see acclaimed concert pianist Hsing-ay Hsu (I know her!) perform a solo during.
Mike and I sat riveted during her Bach piece, watching in awe as her fingers alternately sashayed and stomped across the keys of the massive Steinway.
The second half (is that what the part after half-time is called?) was a piece by Mahler*, which wasn’t quite as interesting–although we were able to pick up on at least three glorified nursery rhymes during this part–but it did allow me to concentrate on conductor Michael Butterman’s shiny locks as he whipped his head around animatedly in time with his maestro stick.
I left the concert with a new-found appreciation for classical music and a burning desire to know what kind of conditioner Butterman uses.
*Note, I’m proud of myself for knowing these composer guys’ names, but truth be told, I’m just cutting and pasting them from the press release.
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Eating the inedible
Awesome.
Just took a nice big bite out of my apple and a slightly smaller bite out of its sticker.
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Non-profits profitting
It’s not terribly uplifting to be looking at 990 tax forms and notice that many of these people who work for a non-profit are making what I hope to earn someday when I have a real job in not only their salaries (I’ll never make that much!), but in their annual bonuses!
Holy moly!
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Chef Holden
If I ever invent a baking recipe, I’m going to require that my adoring instruction-followers set the oven temp to 389 degrees.
Mwah, hah, hah, hah!