On Facebook, you get notices of your Facebook friends’ birthdays. Most people just write “happy birthday”. A few add the person’s name to the comment. The occasional one will add an additional sentence or two. For the most part, it is pretty superficial, seeming to be an automatic and generic action.
One way you can suddenly stand out in a lot of ways, without a lot of work, is just think of a song you’d like to send that person. Continue reading
When something you don’t like comes along frequently on your Facebook feed, like some annoying meme, there is no way to filter it out at the moment. It’s a feature the Facebook Newsfeed sorely lacks, which’s presence could be highly valued by its users.
Up till recently, I had been making tennis shorts long like beach shorts. That’s partly because of the deep pocket required to hold a tennis ball in my pocket at times when I play, and because it’s more the current style. However, seeing all the ladies at my tennis club in their uber short tennis skirts, showing off their legs, I got jealous and decided to make my tennis shorts shorter. I had nice legs, too!
I finally got pictures of me taken in these shorts in the post linked here.
What do you do with a strip of fabulous fabric not big enough to make anything from? You frame it! That’s what you do!
I had this stunning strip of fabric (folded under) with pop art on it that I’ve been waiting for the right inspiration to come along to use. Finally, I found it in the form of some long black tennis shorts that has a full side reserved for it, only needing one side seam on the side in which I carry balls during games. Tennis shorts are made with two pockets so the buyer can use either. However, if you’ve ever played tennis, you’d know you only need one pocket on the side of your weak hand since the racquet is constantly in your other hand. Given these are my own designer tennis shorts, I made them with only the one pocket to leave the other side a full panel so I could show art like this without interrupting the image with a seam.
Recently, I ended up with a lot of full leaf spinach (the way they’re harvested), green onions and cilantro from a grocery trip. It was my first time getting such spinach for myself, usually getting them in pre-packaged bags without long stems. Summer abundance meant the bundles I bought, along with the green onions and cilantro, were also excessive, so I had a lot of vegetable stems on my hands all of a sudden. Not being one to waste food, I thought about what I could do with all these stems, since they weren’t generally appealing to me if they would have been used like the rest of the stock. I didn’t like the crunchy nature of the stems, and the green onion stems were just a bit odd in flavour for my liking. I usually eat the green onion stalks a bit into the white where it starts to bulge into the bulbs, but this batch had a lot of white before it bulged and I was going to challenge myself to eat a good portion of it rather than waste it.
After some thinking, stem soup was what I came up with.
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