They eat their young...

I, I was a photographer. The full fstop type, exhibiting my photography along with my art in galleries around New England, and working for 15 yrs making a decent living as a respected professional photographer in a large corporate entity. I was doing OK, I started exploring social media and photo sharing sites. I started to post some of my non-exhibited images on the web. My art photography was accepted in exhibits on the west coast and mid US. My corporate photo work was winning awards from corporate award giving people. I purchased a different house and moved in. Then I was outsourced. One day “they“ decided that the corp would make better use of their resources, by outsourcing all photographic services to a vendor. Nothing personal, they said. I was doing an outstanding job, just a corporate decision. So, they took away all the cool equipment that I had amassed, the studio with it’s backgrounds, props, and lighting, the computer equipment, and the office. They gave it all to the vendor, moved them into the office with a two day notice. But it was OK, as they put it. I still had a job with the Company, just what it would be was yet to be determined. But in the mean time, I could remain in the office and was to train the vendor on how to do the photography job, because I did it so well. They then took the request for equipment upgrades (that I had submitted and was on hold) and purchased all the new equipment for the vendor. I trained them with that too. But it was OK, as they kept telling me, I still had a job with the Company. The after six month they moved me to this menial button pushing tech job, but since space was at it’s limits, I was to remain in the office, with the vendor, next to the studio, and do my button pushing. But it is OK they tell me, because I still have a job with the Company. So, I sit here and watch the vendor do all the photography I use to, and not quite as well I might add. I push my buttons, I talk my tech, I smile. But it is OK, I am told. I still have a job with the Company……




So , I haven’t yet decided whether I will post any photography or my art here. Though you can find some of my stuff on flickr…..

a day too

Regurgitating…puking my brains out…here I am again…..

Freaking incompetence, I am plagued by freaking incompetent people. How can someone go thru life with the “work ethic” of doing as least amount as possible? You can’t even call it an “ethic”. And they think they are WINNING, “the percentage of pay to work is in my favor, I win”. AUGGHHH….just shoot me now….well maybe they are winning. I certainly am not, I mean winning. But hey, gotta keep up the positive energy, need to get online and check out my CT lottery numbers, or as I call them, my "retirement plan". They go quite well with my “savings account”, which when I say saving account, I mean the un-returned deposit bottles and cans stacking up in my garage. Funny, I just realized that I have a lot of dumb monikers for things in my life. I use to call my PDA (remember those?) “my brain”, because mine is obviously outdated and under powered. Now that PDA has become smart phone (jeeze my phone is so smart…HOW SMART IS IT?) I just call it my id. It certain knows more about me then I can remember.

Hmmm…should I be telling this stuff? Blaugh….yea…that’s my brain I just puked out….I feel better now. So if I can only stop using "  ".

Day 2 post apocalypse

So this thing is alive, well somewhat. Alive is a little different then breathing. And that’s just Garlin, Texas.

Day two after the start and I am already talking about zombies. So I sit here trying to pinpoint exactly when the zombie apocalypse happened. They seem everywhere…”good morning…Good Morning To You….how are you…Fine, Thank You, How Are You ……The Undead. So when you think about it, Frankenstein was probably the first written zombie. Granted more “man-made”, intelligent, and a somewhat on steroid zombie compared to today’s literature. And he didn’t have that whole eating flesh/brains thing going on. But Mary’s little Frankie was a zombie. No where near as hot as Poor Lonely Tourist Charlotte Charles….love that dead girl…but I digress.…still, unlike Chuck, by definition, Frankie was a zombie. But this blog isn’t about zombie, well not really, I mean outside of grabbing a burger at the Gas and Gulp, I should focus more on pure tripe….

So…pure tripe…..

The tripe found in most markets today is the lining of beef stomach, though that from pork and sheep also fall under the definition. There are two beef stomach chambers and three kinds of tripe, all of which are tough and require long cooking. The best tripe, from the second stomach chamber, is called honeycomb tripe because the inner side has a pattern similiar to a honeycomb. It's the most tender and subtly flavored. Pocket tripe is cut from the end of the second stomach chamber. It's shaped like a pocket with the inside also being honeycombed. The least desirable, plain or smooth tripe (with a smooth texture on both sides), comes from the first stomach. Tripe is available fresh (which is actually partially cooked by the packer), pickled, and canned. Choose fresh tripe with a pale off-white color and store for up to a day in the refrigerator. Fresh tripe requires at least 1 1/2 hours further cooking in salted water, tightly covered to make it tender (or as below recipes instruct). Pickled and canned tripe is sold thoroughly cooked and need only be soaked before use.

Haggis
1 lamb's pluck (stomach bag)
1 lb, lamb's liver
lung and heart of lamb
2 lbs. dry oatmeal
1 lb. suet
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver, lung, and heart until tender. Parboil the onion, then mince. Lightly brown the oatmeal. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room.Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours.

Serves 12



Ok that’s not it either…I will have to try again…

If I swallow anything evil, stick your finger down my throat....
-Peter Townshend

a start?

I am told, this is the place to be,
Cyberspace, the Cloud.
The happening, the now.
By pure defination, it is no longer virtual, it is reality.
All things, to all people, in all ways.

"So where have you been today?"

This place,
this blinking cursor dancing across my screen,
aid in the growth of a CULTure that is redefining
who we all are.

So is this my 15 minutes or yours?

This reality becomes you,
you wear it well.
And if controll is but the stroke of a key,
are you still free?

art is life....
    ..life is art..

  ...and the Internet?

So starts the beginning of Tripe...it's all just Tripe.