I got my licence!

There's music @ 7pm at my work if you wa

There's music @ 7pm at my work if you want to keep me company.

Picture of where i am while typing this.

Picture of where i am while typing this. Exciting i know.It's another muggy day in berkeley and I don't just mean the wheather. My head feels like luke warm pea soup.It's on days like today i find my mind wandering to something Ibu Rohayiu (duaghter of the founder of Subud) once said: illness befalls you for one of two reasons. A pathogen has compromised your immune system and you fall ill, or you are not living an aspect of your life correctly. If the latter is true, the universe is trying to settle you down so you an have a chance to examine your moral charicter.It's in this ambiguity i find myself today: am i in discord with the universe or fighting a microscopic war? Since I'm taveling to Fresno today for my sisters graduation, i guess the misteries of the universe will just have to wait.

Gentlemen, let me remind you of two things witch the youth of today are in dire lack of: A well made martini and ascot.
Martinis, unlike most mixed drinks of the day, is about the sophisticated interplay of gin and vermouth. The Modern Gentlemen's Blog breaks it down:

Start with pouring four parts gin to one part dry vermouth into an ice-filled martini shaker. Then shake that sucker until it’s cold enough to kill a dog—or until your thumb sticks to the metal of the shaker.

Set it down for thirty seconds. Then shake it again. The secret of the perfect martini is temperature. Shaking it vigorously will give it those delightful shards of ice that gently float on top of the liquid when you pour it in a glass. A chilled glass is another essential, one that has been rinsed with water and consigned to your freezer for no less than five minutes. Add a garnish, olives, pearl onions, or my preference: a lemon twist that helps induce the sublime aroma and taste of the gin’s natural botanicals.

Finally, and perhaps most importantly, don’t use one of those vulgar Big Gulp martini glasses that are ubiquitous in trendy bars. Your martini glass should be small, in the neighborhood of no more than a few ounces. The truly "old school" bartenders will pour a couple ounces into your chilled glass, and leave the rest in a small shaker or beaker on ice for you to pour into your own glass as you drink. It's sad that something so right, is so rare.

An ascot, my friend, can do wonders at a social event. It will show you are a man of class, make you stand out from others, and leave your neck a bit more breathing room on those hot summer nights.
At your next bar visit, ask your barkeep for this martini, it might even score you a free drink as bartenders like people who actually care about what they are drinking. Any upcoming social events? I'm sure an ascot would look great at your next graduation party. Knock 'em dead.

Kill them immediately.(Joke for nerds)