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Project Ethos at Fluxx in San Diego. Feb. 25, 2011.
Nice tassles.
An audience favorite.
Opening performance.
Opening performance #2.
Gutsy girl.
Front row. Isn't that the girl from Project Runway?
My personal favorite.
Best dress of the show, part 2.
Socks and heels...
Flowerhead.
Flowerhead, part 2.
Very patriotic.
All in all, San Diego is something like L.A.’s armpit when it comes to fashion, but I loved getting to shoot this show. While most of the outfits weren’t amazing, there were some standouts that REALLY impressed me. And most of the designers were local novices.The opening dancers were a plus, as well as the performance by MANN, who recently released the song “Buzzin” with 50 Cent. I had heard about these Project Ethos events before (they take place in different cities all over the country) and I can understand the hype. It was darn fun.
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San Diego Community Newspaper Group recently promoted Claire Harlin to the position of editor of La Jolla Village News.
Harlin, a graduate of the University of Texas at Austin, joined San Diego Community Newspaper Group in September as the newsroom’s assistant editor.
Harlin has prior experience serving with community newspapers, having worked for The South Philly Review and Spirit Community Newspapers, both in Philadelphia.
Previously, she was co-founder and assistant editor of The Fugitive Post, a publication focusing on crime in Austin, Texas.
She supervised a staff of nearly 200 as the editor-in-chief of The Daily Texan, the student newspaper of UT-Austin. Harlin was featured in the June 2008 issue of Editor & Publisher magazine for starting one of the first successful student multimedia departments and blogs, and she has appeared on CNN, Ireland’s RTE “Prime Time” and local TV news programs in Austin. She also has experience traveling to Mexico City in 2006 to cover the country’s presidential elections.
“Claire is a top talent and is a very capable editor,” said John Gregory, newspaper group executive editor. “She brings us new vision and exciting concepts for news coverage and presentation. It will be fun to see how she molds the Village News into a more progressive and highly-detailed newspaper in the future.”
Filed under: Uncategorized | Tags: best thanksgiving dinner, broccoli salad, chicken dinner thanksgiving, chicken for thanksgiving, green beans with bacon, scalloped sweet potatoes, sweet potatoes with apples, sweet potatoes with pears, thanksgiving dinner
Am I going to brag about about Thanksgiving dinner?
YES.
Why? Because it was awesome and it took me three hours and I burned my hand AND cut my finger in the process.
What do we have here?
Chicken — my family is too small to cook a turkey. I roasted it with lemon, thyme and garlic stuffed inside the bird and it was delicious.
Sweet potatoes — scalloped (thinly sliced) with layers of apples and pears, with brown sugar and sunflower seeds. Yum.
Stuffing — a mixture of Stove Top sage recipe and fresh baked and crumbled Jiffy sweet corn bread. Sauteeed onions and celery was added with chicken broth poured over the top before cooking it about 30-45 minutes or until the edges started getting crispy.
Green beans — fresh. Sauteed. With bacon, which was cooked until crisp before adding the beans. Toward the end of the sautéing I added a little dash of balsamic vinegar, lemon, olive oil, salt, pepper and chicken broth.
Broccoli salad — Main ingredient is chopped broccoli. Add to that a small amount of cucumber, more bacon, sunflower seeds, diced red peppers, dried cranberries, and a lemon-mayo-balsamic-dijon-type dressing that I concocted and stirred in, making it all cohesive. This dish is, hands down, one of my favorite things ever, and so many things can be substituted, as long as there is broccoli, bacon, some type of dried fruit, some kind of nut (pecans are good to use) and a couple other dice-able raw veggies and a vinaigrette, either sweet-ish or tangy.
Mashed potatoes — While the potatoes were boiling I threw in some fresh carrots and then I mashed them all up together with a little bit of sweet cream butter, salt and some parmesan cheese.
Gravy — from the lemon-y thyme-y juice from the chicken, stirred in about half a packet of instant chicken gravy mix and a splash of cranberry juice to sweeten it up a bit and give it a tangy flavor.
I put a spoonful of cranberry sauce on the stuffing. I don’t even like cranberry sauce, but I felt like I should have it, even though I didn’t even have turkey. And it was well-recieved.
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The winners are The Grant Grill at the U.S. Grant Hotel, and the Noble Experiment, pictured consecutively.
My job has its perks.
Photos by Clayer. Drinks made by Amy Bissel (Grant Grill, first two photos) and Anthony Schmidt (The Noble Experiment, last photo).
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http://www.aintitcool.com/node/47309
A few recognizable names. Old friends. Woop woop.
Filed under: Uncategorized | Tags: america's next top model bald shoot, bnat, look bald, photoshop
… using this thing I call Photoshop … 2nd photo + 3rd photo + about 30 minutes = first photo
I did this for my application to BNAT. Which I thought required a bald pic (that was last year – oops) … But the picture was actually supposed to be of yourself committing a crime that is deserving of the death penalty. So photo 4 is what I came up with…
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http://www.utexas.edu/cola/insts/llilas/alumni/alumni-map.php
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I took this photo today of this guy’s 600-pound pumpkin. He said it took 12 neighbors to lift it into his truck.
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He may look sweet, but this little prick attacked me today. Granted, I was taking his picture. But I didn’t think he would charge at me. I was pretty far away… about 30 feet… zooming in and keeping my distance as he was eating grass. Then he was up in my lens before I even had time to think, honking and flapping.
I screamed… I stood up and took a few steps back, thinking he would back off, and he started going at my knees, and I didn’t really know how to defend myself or what I was up against. I realized I wasn’t even sure if a goose could bite or what — you just wouldn’t expect that from something so graceful and cute.
A dog, for instance, gives you some warning — a growl, a bark. A cat’s eyes turn red. But a goose just leads you on…
I apologized to the goose and we made up. I walked away — quickly. I was admittedly intimidated by this fowl, and I had attracted the attention of a few onlookers. Not good attention.
Then, I was walking away and I felt something at the back of my knees… and then i heard honking… and I ran.
Filed under: Uncategorized | Tags: avocado salad, black bean cous cous, cous cous salad, julienned carrots, roasted carrots
I’m still awaiting the day I get better light in my apartment to take pictures of the stuff I cook, but here we go again with the random delations. That means “delicious creations,” in case you didn’t know.
This here photo is of an avocado salad that somewhere in the ballpark of 12 ingredients in it. The whole thing started when Vadim brought me a huge bag of avocados he bought on the side of the road for $2.
There for about two weeks, I was putting avocados in everything — or sometimes just pulling out the pit and eating one whole with a spoon… ignoring the fat content, of course.
The photo above, as well as the below, I made as part of a three-course pre-fasting Yom Kippur meal for Vadim and I. Even though I’ve never practiced Judaism, I thought I’d challenge myself with a fast too… and there’s nothing wring with a little repentance to go with that. But it all starts with indulgence. Well, however much you can indulge in an entirely vegan meal…
Looking at the photo, I’m trying to remember what I put in this avocado salad — cilantro, dried cherries, cumin and garlic, lime juice and zest, Cholula sauce, balsamic vinaigrette, avocado, tomatoes, chives, carrots, cucumbers, red peppers… I’m sure I’m leaving something or some things out.
I then used a lot of the same ingredients to make a black bean and cous cous dish with corn, red peppers cilantro, cucumbers, tomato and lime balsamic dressing (on a bed of fresh spinach). I julienned the carrots and roasted them for about an hour with salt, pepper and a little bit of olive oil — my favorite way to make carrots.
