alexsljname

something i've been hacking and pasting together...

Thu, 10 Dec 2009 07:18:35 GMT

sometimes her hair smells like flowers,
sometimes it smells like wicked parties.
I know, she's like an adventure in a curvy little box
I think she's cookie badass
a wish on the leonids
she's naughty
...on good days anyway
how lovely
you only get SO MUCH sex for $100 worth of olive oil,
but she understands.
that's pretty fair.
my ego boosting lover
making love.
cash cab
space will wait for you
it makes me happy that you like me
and i'm sure frankie misses you too
even if you are a bedstealer

... still a work in progress, but it's getting there.

:(

Fri, 04 Sep 2009 05:57:10 GMT

being 21 is sad. haha.

turning twenty-one i think i'm turning twenty-one i really think so...

Fri, 28 Aug 2009 02:33:22 GMT

so, i wanted to do this before i turned twenty one... really don't know what to say besides to say that this day will probably never happen again... and for being twenty, on the verge of a new year of life... things really couldn't be much better. the obligatory "better house " or "have a car" could be things i could care about, but my life is going really well despite the problems in it. i couldn't ask for better friends and family... and i really wouldn't want to because thay're what i got and i love them for it.

see you all when i'm 21.

:D

My Art: a Primal Love

Tue, 02 Jun 2009 08:08:23 GMT

The life of a chef is one of many things, and I could wind up a lot of places, but none of them are too far off from where I’d love to be. The misadventures of my life seem perfectly suited to an eternity of party-hopping and late-night-tomfoolery; form-fitted to the life of a chef. All my life, my dream has been to cook. Maybe there have been times where I have doubted my abilities, or the direction of my life, but when thinking of my first memories of cooking, I heard it best from the mind of Anthony Bourdain when he said “Now, this was a truly significant event. I remember it like I remember losing my virginity- and in many ways, more fondly.”

I can’t think of a better way to think of a primal love that I hold so dear.

So, in my career, there are many things that I can see to be amazingly beneficial and a few that can be a toxic shipwreck of the nature of the industry. In a business where a quarter of the entrepreneurs fail and wind up bankrupt within the first year of opening their own business, I can’t seem to think of any other place I’d rather be. Call me a masochist, but I like to think of myself as a gambling man. Regardless of my deep-seated hate of casinos, I seem to like those odds. I love the fact that anyone willing to put in the hours and their talent can make an empire on their own.

Long hours and low pay are just part of this job. The obligatory externship that develops your talent is frowned upon by the people not willing to devote themselves fully to the industry, but those with the worship I have for the field will see this as what it is: a learning experience that is invaluable to learn the ins and outs of a functional restaurant. Those who start at the bottom and work their way up are the ones that everyone will respect. It is a true functional use of the American dream, and that is how this world should work.

My lessons in school help me get to a place where I would love to be, an esteemed chef with a wide knowledge of the industry-terms. I can’t say that I am a great chef now, but one day I will be and the respect of the others in my industry is all I need to keep my head cool. Even though I love what I do, the culinary field is notorious for being rough as well. There are those who say “If you love what you do, you’ll never work a day in your life.” This, unfortunately, is bullshit. Real life is hard work and teeth-gritting dedication. Every day in the life of a chef beats you down into the puddle of buttery sauce that makes up your insides. Most people can go their whole life without giving their all; they don’t know what real work even is. Real work will make a man of you, or break you. To note another writing by Bourdain, “’Clean out your locker and get the fuck out!’ the cook went home, made a few phone calls, and then hanged himself.”

Life is rough, and an individual not suited for this career could easily fall victim to a similar fate. I like to think that I am strong enough to make the cut, but then again, you never know until you’re there. Every industry has its ups and downs, but this is one that builds your life, and sharpens your character. That is what I love of the life of a chef.

Day Zero

Thu, 28 May 2009 01:47:28 GMT

I was so tired today in Product Purchasing & Identification class that i do not remember writing any of this.

"This seems to be the first of a series of writing. Sitting, contemplating the general theme of the future to be, I seem concerned for the world around me. The ones that leave their world up to change and the things that we do every day, unable to feel for the fact that every choice that we have made will affect us next week, next month, next year. All we do is consume. Never ready for the life ahead of us, we life our life as goldfish. We eat. We shit. We forget about the most recent advances to better the planet on a momentary basis and we live solely for ourselves. Perpetually spiraling out of control, the growth of the world around us coincides with our never-ending need to be better than Mister Smith next door. Reaching out and grabbing for the nearest vine, we are initially just struggling to keep our heads over water. Struggling and failing. We are drowning in our own putrid filth.

I see the future as a very desolate place; the words bleak and deprived come to mind. I can’t imagine us going much further. This world is ready for a collapse, but nobody seems to see it just as I do. This world is ready for a change, but nobody wants to be the martyr to provide that. This world is ready for a new beginning, but there is no end yet to justify it.

Honestly, I have no idea where I’m going with this, but I want to get the ball rolling. Tomorrow is another day. There’s no guarantee that it is a BETTER day, but one thing is for certain… Tomorrow is another day."

enjoi.