I thank #God for the #honesty and #virility of #religion which makes us face the #facts and calls us to take a man's part in the #real battle of life.

Fall Colors of the Forest. While visiting Alexandria, Mn, we went to Insipiration Peak. On the hike back down, I stopped with the mist dripping down all around us for a quick moment photographing the vibrant fall underbrush and leaves. I think I'll have a large print of this made for my wall.

Star trails over St Pauls.

You may be thinking 'what a crazy guy, doing star trails over one of the brightest parts of the city'.

I thought that too.

However, St Pauls worked. There was little light to bring flare into the picture, and I could see stars. Yes, it gets over exposed - small price to pay. However, the stars look amazing. I didn't realise the north star was nearly exactly over the church, so this turned out a lot better than I thought.

The lights below are the many buses and blue light vehicles that went past over the hour or so.

Insipiration for this comes from AndWhyNot's Urban Star Trail Work.

I love it. And I blogged about it here.

------

This was 375 10" exposures, stacked in StarStax for Mac.

Tweet me about it? @andrewstuart

Lucky to have made it out. By James "SumoCow" Chesley

“Here I was, thinking it would be a easy days' work,” I thought to myself. my ship shuddering around me, complaining of the abuse it had just gone through. Not ten days before, it was a brand-new, top of the line Taranis. Now, I could scarcely tell what remained of the once sleek hull that surrounded my pod in comfort.

My Corp had sent me out a few days ago into the outer reaches of our patrolled space, hopeing to catch the local ruffians doing their dirty work at one of our protected colonies. The long hours spent traversing the system, keeping one step ahead of the probes I knew the group would deploy to catch the unlucky civilian victim of the day, had taken its toll on my mind and body. I knew I should have called for a relief pilot hours ago, but my stubborness and pride kept me from making that fateful decision.

I open my weary eyes to the inside of my pod, the thick fluid surrounding my body glowing with the power of the life-support system keeping me alive. “How many years has it been? How long have I been a Poder?” My thoughts were beginning to distract me from keeping watch for the scum that I knew to be lerking deep in this system's expanse.

I began my own scans of the asteroid belt that I had been patrolling for the last few minutes. The bumps and humming of the arrays turning seemed to echo loudly through my pod as they worked their magic. I knew that they were here, somewhere. Just a matter of finding them and catching them with their proverbial pants down when they went to rough-up the Civis at the asteroid colony.

I had powered down almost all of my systems so that I would show as little signature as possible, and keep the scum from knowing I was there, awaiting them to strike out in ambush. Only my life-support and passive scanners showed any signs of life on my HUD, the rest of my surroundings cold and lifeless as the rocks that my ship was tethered to.

Then, as if my prayers had been answered by one of the gods in the pantheon, two small craft appeared on the panel that signified my scanning array. “Ah, like insects approching the web... Finally, they grace us with their humble appearance.” I could feel the muscles in my face tighten into a grin, my body tensing for the action I knew to be coming.

“Sad, that only two showed up, it shouldnt take me long to dispatch them.” I watched them as they began approching the colony's docking bay and the various small civilian craft that were awaiting to return from their day's hard work out in the belts around the system.

Alarms blared their bright red warning from the bay's outer doors, attempting to warn the miner's of the impending danger. The frightened outcry's of the Civi's could be heard over the radio on all channels, which I'm sure the marauder's were just loving. Their lumbering hulls began their torturously slow movements to try to get away from the docking bay, but I knew they wouldnt make it very far before the thieves were upon them like wolves among the sheep.

I began powering up my systems, my mind flying through the start-up sequence. Engines roared to life, the sheer power thundering through to my very core as they sent me hurtling the two hundred kilometers towards the colony and the unwitting rogues. My scramblers blinked their green online status as the distance closed rapidly. Weapons came online next, the turrets aligning themselves through the initialization process.

I could feel my ship come alive around me, aching for the sweet release of vengeance about to be rought upon its enemies. I flared my microwarp drive, sending me even faster towards the awaiting vessels. I could almost see the colony now through my forward window. It's enormous bulk nothing but a small spec in the vast space surrounding me.

The sultry voice of my constant AI companion thrummed into my ears, “Target In range, acquiring firing solution.” The turrets began tracking towards the enemy ships, now that I could see on my HUD, I could tell that they were nothing more than cheap, second-hand frigates that these thieves were known to pilot.

“This should be easy to take care of. Now, what to do afterwards?” I chuckled to myself as I began closing in on the commandeered Caldari-made condors that they were piloting. I saw them react to my active sensors painting them as targets. I had to hand it to them, they did react quicker than the last pirates I had dispatched.

Little did I know that the weariness that had clouded my thoughts but a few minutes before would come to bite my rear-end quite so hard. As I released the computer to fire all weapons on the first unlucky thief, I fixed my warp scrambler on the other, preventing him from leaving even if he wanted to. The familiar thunk and explosion of power from my turrets reached out to play out their destructiveness against the shields and hull of the first Condor, washing the ship in sparks and fire as the munitions detonated against it.

Their own response was just as swift, their hulls flashing with smoke briefly as they launched their rockets towards my ship. “Evasive Maneuvers, Cora,” I said to my AI, my voice calm as I knew the power of my engines could easily out-run the incoming rockets.

“Evasion maneuver's activated. Target Alpha at 20% hull,” came the calm reply from Cora.

Suddenly, my scanner picked up more vessels warping into the area. First one, then three, then five more vessels warped into the colonies outer reaches. “Shit! Cora, send out a distress call to the Corp, now!” I screamed at my computer as all but one of the new vessels revealed themselves to be Caldari-made interceptors that could match my own ship.

The last made my throat go dry. “A Tengu? Since when did they get their hands on that type of technology?” The strategic cruiser bristled with missile bays and oozed danger for the colony that awaited it, let alone my own ship.

The interceptors began burning towards me as my turrets fired one more volley against their first target, sending it over the edge and destroying the pirate inside before he could eject. “Cora, break targets, and head for this stargate,” my fingers played along the star- map before me, selecting the nearest hope for my own escape.

The IFF scanners that accompanied the powerful array in my ship finally gave me the pirates origin, and it sent my mind reeling. These were no pirates... They were Caldari Navy! These pilots were not the simple ruffians that I thought them to be.

My ship's hull shuddered under the g-forces being exerted upon it as it turned towards the Stargate. The approaching ships burning fast and hard to catch up to me and do to exactly what I had done to their compatriots. Their missiles began screaming their way towards me like the deadly daggers I knew them to be. Flash after flash leaped from their bays as they sent more and more of their deadly payload to me, hoping to end my life in one brilliant moment of explosions. I fought hard to build up enough speed so that my warp drive would signal it's readiness to save myself and the ship around me.

That would not come for a time that seemed an eternity as alarms blared their screaching way into my ears. The first volley of missiles slammed hard into the rear shields of my ship, sending shock waves of destructive power throughout the vessel. “Shields at 60%. Calculating speed for warp drive....” Cora said through the alarms and flashing lights surrounding me. “Warp drive disrupted, unable to provide warping solution.”

“Damn,” I cursed to noone. “I have to get away and tell Therad about this!” My CEO would be very interested in knowing that the Caldari Navy was attacking Gallente colonies.

Sparks flew from my wing as one missile burst through my shields and destroyed the turret beneath it. More alarms flared to life just as my ship built enough speed to break the distance between myself and the Interceptor that was preventing my escape. Missile after missile continued to fly at me, easily matching my speed to strike at my vulnerable armor and hull.

Comfort washed back over me as the flare of my warp drive shot me hurtling away from my potential destruction and the doomed colony. The stars became bright streaks as the iridescent waves of the warp -bubble took over my ship.

I hope that I am lucky enough to make it out of this....

It feels great to be back on flickr. I was on the Big Island over spring break and I had a loss for insipiration. But now I'm back. Yay. My friend named my camera. Her name is now Violet. This sweater is my latest addition to my awkward sweater collection. Thank you Goodwill.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

In the #progress of personality, first comes a declaration of #independence, then a recognition of interdependence.

“And, when you want something, all the universe conspires in helping you to achieve it.”

― Paulo Coelho, The Alchemist

Looking up at the universe from the outdoor patio of the famous author Paulo Coehlo's old Copacabana apartment...where he wrote The Alchemist.

insipiration images from Korean website

Thanks to a video I found in youtube called: How to re root a doll using the re root tool, by mylittlecustoms. www.youtube.com/watch?v=7UbuOuibiVA&feature=related

I was able to re root this Barbie succesfully. I wanted her to look like highlights used in the late 60s, Sharon Tate and the model Jean Shrimppton of the 60s were my insipiration for it. But I guess she turned out more like a Rachel..from J. Anniston.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

(Where do I get the insipiration for this quotes and write-ups? Damned if I know! ^_^;)

The massive 380+ photo upload is done (Hey, those were full 10+ MP resolution, I didn't drop them down to 2048 horizontal/vertical resolution like I've done with the rest - Only because my custom software isn't on this 5-year old laptop.) - I couldn't resist this one last shot for the night.

Behold, your humble photographer and host, out of costume and makeup, still in the hoodie and Monterey Bay Aquarium t-shirt, passed out at the laptop. Gee, how did he get that camera properly positioned and set before he lost consciousness? (Gotta love flexible mini-tripods and self-timers....)

That's it, I'm spent, I'm done for the night, I'm exhausted, drained, tired, kaput. I've never passed out like this at my desktop back at home, but I've dozed off in my big comfy leather executive chair a couple times, even while playing a game at the time.

Yes, I have very minimal shreds of a life away from the keyboard. I bet you can tell, huh?

Good night, space travellers... ^_^;

Assignment: PCA23 - Food - Shoot something scrummy

Deadline: April 13, 2008

Image Tag: pca23

From: Pockets1

Misson: Good images of food make you wanna break out the saucepans and apron, whilst making your mouth water (well do me anyway)

This assigment is to take a Shot of delilicious foods that you like to cook.

My idea is to create a PCA cookbook with your favourite recipies, snacks or deserts. If your not the cooking type you my use your favourite takeaway or the person that does the cooking in your home.

Along with your shot try to include the recipe if at all possible (in the WIT)

The hope of this assignment is to see an image your really want to eat, and with the recipe be able to try it out for real.

Inspiration: Do check out any website / magazines and cookbooks for insipiration, or that recipe youve always wanted to try but never got round to!!

WIT: Thought about the assignment all week and ate the chops before I could shoot them. Besides, the weather was crummy and I had to cook them indoors anyway. So the choice came down to my daughter's birthday cake as decorated by her 3 year old or this. I decided this was a better public photograph..

Had to fiddle some with lighting and exposure - both for camera and in ACR. The mug kept wanting to blow out.. A little noise reduction and sharpening, conversion to JPG and here it is.

Why coffee and this mug? Anyone who has been awake in the cold and wet pre-dawn hours aboard a fishing boat will understand why coffee.

Delaney takes her pants off.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Based on the original Yellow Droid, this version has been created to collect ressources on asteroids. MLD - Mining Laser Droid. A big insipiration for this one has been Glitch from the Metal Arms Game.

Based on the original Yellow Droid, this version has been created to collect ressources on asteroids. MLD - Mining Laser Droid. A big insipiration for this one has been Glitch from the Metal Arms Game.

Recipe insipiration.

www.ohmeaghan.com

large view is better

We took a family photo at the top of Insipiration Peak in Northwest Minnesota close to Alexandria, Minnesota. It was a small hike up a old blacktop path through trees that were just starting to change color. Misty rain made for challening photo conditions. One could see for miles around. This is viewing west just a bit down from the summit out of the wind. Becky provided cover with the umbrella while I set up the photo. Each child helped carry up a piece camera stand or lighting stand. Thanks kids! SB-900 on camera as master with SB-800 above camera triggered from the 900 and both on TTL.

Old Inspiration Point is a 1 mile walk up the hill from the Wawona Tunnel's Inspiration Point and blissfully more quiet. This is on the old wagon trail route. The view is way better. You should hike it.

Photo by Philip Evans

Brooch style red black cute paris high quality fashion insipiration,Comtesse Sofia

www.comtesse-sofia.com/

I haven't taken any pictures in a while

Lack of insipiration maybe, or total ignorance.

So at the moment, i'll just be uploading pictures I took along the first half of this wonderful year.

Can't believe it's already August ahhh

How are all of you doing? I think this video has already established how I'm feeling.

.

What I'm Listening Too | TeamSixteen | ModernDope

(This image is under full copyright, kindly contact me before any usage - selvink@yahoo.com)

There's a picture in the reflection, what is it?

The girls painted the spotted dolphins we saw just south of Cabo Corrientes

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Insipiration by Film The Godfather

Photography and Post-production: Joseph Mayuga

Place: Home.

Hey guys!! I'm back, I finally graduated from high school with the grade of 88/100.

Now it's time to restart to take pictures 'cause it is three or four months that I don't shoot. It's very hard to restart because I have lost insipirations. I really need a little vacation but I cannot since today I'm starting to work in the Hotel Botticelli as receptionist. Therefore I'll past my summer in Florence. If you go to Florence, come to visit me in the hotel.

Ciao!! E' da un po' di tempo che non posto foto per via della scuola. Ma ormai sono diventato "maturo" e diplomato con 88/100. Quindi bisogna che io inizi a scattare, sarà molto dura riprendere la mano ma ce la farò. Avrei bisogno di una vacanza dopo tanto stress per la scuola ma non posso perchè oggi inzio a lavorare, eh si proprio a lavorare. Lavorerò all' Hotel Botticelli come receptionist. Questo significa che dovrò passare tutta l'estate a Firenze mamma mia. Se passate da Firenze, fatemi una visita all'hotel.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

The roofs of Bratislava (Slovakia) were part of my insipiration in the short visit in this city. By Edgar Barreira

Richard Browning flying in Tedx Gateway 2018

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

October 21st, 2009

Sitting here hoping for a reason that you might just come home...

So I promise my picture and entry are from the day I took this, I just wasn't able to get on the internet last night so I posted this morning.

Well, today was a good day considering. My brother was sick today and stayed home, but it was really nice to have him in the house with me for once. It's been a while since we've actually spent time together like that. Call me dorky or whatever, but I've always kind of looked up and it reminded me of being 13 again. Anyway, I also recieved a few phone calls I've been anticipating badly! It's good to hear your voice again.

I'm actually pretty impressed right now, I forgot to mention. I have a friend that's just recently taken up photography and he's started a 365 too. I checked out his stuff yesterday and I can honestly say I was incredibly impressed, with only two days! Maybe, because I know who he is, what he's like, and how much of his artistic statement comes from his surroundings; either way I was very impressed. Anyone else interested in seeing his should add him!

Dang, I got side tracked. Yes I've had a nice day and whatnot but my picture of today I am not smiling. Instead I am mimicking the famous pose of my grandfather. Recently, I've had a lot of dreams surrounding him; now I've never actually met my grandfather but I know he was a great, great man. In my dreams I talk to him, and with him about everything. We talk of life, politics, art, poetry, music, family, situations, everything. My gradfather is really wise, and he's trying to teach me. I feel kind of crazy when I say these things because... well what the fuck? Who talks to their deceased grandfather they've never met through dreams? That sounds like a loose base theme for a sitcom, but it's really true. I actually talk with him, I know it's him, I know he's actually talking to me, and I know it's not a manifestation of my mind, it's really him talking to me.

Anyway, Boba jaan (my grandfather) has given me a lot to think about lately, particularly the worth of values. Now, I have no answers but it brings me to more questions. Questions about those around me, I know the worth of my values, but does anyone else? I'm not sure.

Lastly, I'm heading out to New York and won't have flickr access for two days. I can promise that the pictures and entries I post two days from today aren't late! They're just internet deprived.

Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.

Colborne Lane's Daily Sashimi

yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)

Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:

avocado puree

cauliflower puree

puffed tapioca

black sesame powder

black sesame pearls

julienned scallion greens

compressed cucumber

calamansi vinaigrette

Ontario radish rounds

pickled ginger (thin orange rolls)

pickled cauliflower

shiso cress

thai basil cress

coriander cress

Cookstown Greens flowers

One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.

Half of the secular unrest and dismal, profane #sadness of #modern #society comes from the vain #ideas that every man is bound to be a critic for #life.

I've had this great Schwinn Racer for a couple of years. It's partially the insipiration for my Bleriot. Now I have to figure out if I can keep the Racer now that I have the Bleriot... Kool thing about the Racer is I can minimally lock it and feel comfortable about leaving. i'm pretty trusting, but the Bleriot is about 14X as expensive to replace as the Racer...

my TRUE insipiration...the others are cute and to die for but this ones got it all:) maybe he doesnt have it together all the time and sometimes hes hearbroken and distressed but that doesnt change who he is inside. he is truly a trooper and has taken more than "one for the team." in doing this description of him im doing a very small, microscopic part of what i feel is due to him, respect, and i will do anything and everything in my power to see that my part is done for him

love you Jeydon <3

Ph: Valentina Malavenda | Freemindtime Art & Fx

Model: Daniela Guzzinati

Make-up beauty: Daniela G. & Freemindtime Art & FX

Stylist/Designer/Headpiece: Daniela G. & Freemindtime Art & FX

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Edi castle with the steel structure for the Royal Tatoo Parade. I can easily understand where J. K. Rowling took the insipiration for the Quidditch stadium and castle for Harry Potter!