I'm not talking about my own. I'm not that self-absorbed.
You should all read this. It's about taking smart risks. I really like #1: Long-term regrets are usually about not taking more risks. I've heard this from more than one person older than me.
Today went by WAY faster than each of the past 2 days. It was still way fun though. I started by going to Central Park right by the Guggenheim and just relaxing for a little while. Then a few people met me there, we hung out, and went to an AdWeek presentation. Then we played around some more until we got to visit mcgarrybowen. They were a way cool agency, and Mr. Bowen himself called to Patsy's Pizza and bought us all dinner. (After tip, it came out to $650!)
Right across the street, as it turned out, was the movie premier for The Social Network. It was a lot smaller than I thought it would be, but that may be because it isn't the most highly anticipated movie. Apparently I missed seeing Justin Timberlake showing up though, which was too bad, but I did get a few pictures of the lead actor Jesse Eisenberg who plays Mark Zuckerberg, and I'm willing to bet that Mark Zuckerberg was there too. So many -bergs in that sentence.
Had a great conversation with another Ad student about Copywriting vs. Planning. (Unbeknownst to most, I've been considering applying for the creative track as a Copywriter, which would put me at BYU for another year... General consensus right now is that I don't want to do it.)
Staten Island Ferry --> Staten Island. Turn around, repeat. (Back to Manhattan, of course.) Statue of Liberty, Ellis Island, and re-learning about ANGEL ISLAND. (No one I was with believed me there was an Ellis Island equivalent on the west coast. Cue the "I was right and you were wrong" blog label! :-)
A great walk/sit in Battery park with some great friends, a gentlemanly trip (if I do say so myself) to Wall Street, back to the loft to get the computer to write and turn in a Book of Mormon assignment, and currently at McDonald's at 2am.
Woah it's 2am. Time to go. G'night!
Showing posts with label I was right and you were wrong. Show all posts
Showing posts with label I was right and you were wrong. Show all posts
Thursday, September 30, 2010
Tuesday, June 15, 2010
Cheese is not mold!
I know I already put this on my Facebook, but I just had to put it out there again.
I'm a bit of a mold-phobic. When I see any small amount of mold on anything, I'll just throw the whole thing away. This is most applicable to breads and cheeses.
Then most people are like "Silly Bob, everybody knows cheese is just mold anyway!" At this point I always think, "I should look that up, because I think that's a bunch of bull...logna." (Get it? Like "bologna?")
So today I finally did. And it turns out I'm not silly at all! (At least, not for that reason...) CHEESE IS NOT MOLD! At least not the kinds I ever eat. Here's a quote from eHow.com's article "Is Cheese Really Mold?":
So you say, "See?? There it is! 'Mold is used in the cheese-making process for some types of cheese."
And I say, "Here's the rest of the quote: 'Some types of cheese that are made using mold include Roquefort, blue cheese, Gorgonzola, Camembert, Stilton, and Brie.'"
So hah! No one eats those kinds of cheeses anyway! (Except maybe bleu cheese, which they shouldn't be eating anyway because it's gross.)
Furthermore, if there is visible mold on any of those soft cheeses, you need to throw it all away. Only on hard cheeses where mold isn't used in the cheese making process can you safely cut mold away. And even then, it is recommended that you cut at least one inch around the edge of the mold, since mold grows roots into the food.
Now if I ever hear someone tell me that 'cheese is just mold' I will just refer them to my blog.
To wrap it up, here's another quote from the article:
I'm a bit of a mold-phobic. When I see any small amount of mold on anything, I'll just throw the whole thing away. This is most applicable to breads and cheeses.
Then most people are like "Silly Bob, everybody knows cheese is just mold anyway!" At this point I always think, "I should look that up, because I think that's a bunch of bull...logna." (Get it? Like "bologna?")
So today I finally did. And it turns out I'm not silly at all! (At least, not for that reason...) CHEESE IS NOT MOLD! At least not the kinds I ever eat. Here's a quote from eHow.com's article "Is Cheese Really Mold?":
"Cheese is not a type of mold, but mold is used in the cheese-making process for some types of cheese."
So you say, "See?? There it is! 'Mold is used in the cheese-making process for some types of cheese."
And I say, "Here's the rest of the quote: 'Some types of cheese that are made using mold include Roquefort, blue cheese, Gorgonzola, Camembert, Stilton, and Brie.'"
So hah! No one eats those kinds of cheeses anyway! (Except maybe bleu cheese, which they shouldn't be eating anyway because it's gross.)
Furthermore, if there is visible mold on any of those soft cheeses, you need to throw it all away. Only on hard cheeses where mold isn't used in the cheese making process can you safely cut mold away. And even then, it is recommended that you cut at least one inch around the edge of the mold, since mold grows roots into the food.
Now if I ever hear someone tell me that 'cheese is just mold' I will just refer them to my blog.
To wrap it up, here's another quote from the article:
"The misconception that cheese is nothing but mold is false. In fact, mold on cheese can release potentially harmful toxins and is highly undesirable."
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