mama mia

oh yes, I went there.

The Maccabees-Toothpaste Kisses

I often wake up with a song in mind and it usually dictates my mood for the day, and you?

It’s a sunny day in Sydney

Finally some dream fulfilling. I’ll get to watch one of my favorite bands!

I’m not a super fan of any band now. There was a time when I was crazy for The Moffatts and maybe Incubus. But that was a long, long time ago and I can’t say why I liked them.

Some songs I want to hear live:

Wonderwall-Oasis

Everlong-Foo Fighters

Blister in the Sun-Violent Femmes

Don’t Speak-No Doubt

You Get What You Give-New Radicals

All things Alanis

The hits I grew up listening to, really.

When I was 17, I read a quote that went something like: “If you live each day as if it was your last, someday you’ll most certainly be right.” It made an impression on me, and since then, for the past 33 years, I have looked in the mirror every morning and asked myself: “If today were the last day of my life, would I want to do what I am about to do today?” And whenever the answer has been “No” for too many days in a row, I know I need to change something.

Remembering that I’ll be dead soon is the most important tool I’ve ever encountered to help me make the big choices in life. Because almost everything — all external expectations, all pride, all fear of embarrassment or failure — these things just fall away in the face of death, leaving only what is truly important. Remembering that you are going to die is the best way I know to avoid the trap of thinking you have something to lose. You are already naked. There is no reason not to follow your heart.

—Steve Jobs (via blua)

(Source: hammerito, via followandreblog)

John S Lens, Ina’s 1969 Film, No Flash, Taken with Hipstamatic I went to the Sydney International Food Festival 3 days ago. Here are the highlights. Passion’s price “I don’t switch off, that’s my problem. When someone is talking to me, I’m thinking about something else. I’m having 2 conversations. It’s bad…it’s a problem” Host: That can’t be good for relationships… “That’s what I mean, It’s a problem I have in relationships… I just always think about pastry”—Adriano Zumbo “We’ll attempt to make our own miso here in Sydney for our restaurant. It could be bad. We’ll have to send many tests to the professors at Harvard to see if it will be edible but we’ll certainly try”—David Chang on his momo restaurant at the Star *At the risk of boring over 200 people about microbial terroir and how it’s study is the future of food, Chang told the hungry audience what he’s most passionate about at the moment. he described the long, tedious and very experimental process of producing Koji mold out of Japan which has it’s own unique terroir. Chang’s way of growing this mold consists of steaming pork loin (instead of the traditional fish) and covering it in rice for months until it grows mold (instead of a mold/cast native to Japan). It is then used to produce sake, miso and soy sauce. Chang’s goal is to ultimately produce his own products to eliminate the need to import from Japan. Why it’s controversial: Chang’s lab experiment can turn into a koji making cottage industry which can uproot sake making from Japan to any place in the world. Following the same logic, it can make Sydney the parmesan capital of the world, instead of a region in Italy. Refer to this article about Koji because I can’t explain the science Dude Food My dream before was to have a small restaurant where I served 12 people. And I decide what I want to cook on the day after I visit the markets. I’m not so uptight now, I want to cook what I want to eat.-Dan Hong When I go home, I like to pour myself custard out of the fridge. That does it for me. At work, everything is really complex so when I go home I want something simple…something basic.—Adriano Zumbo

John S Lens, Ina’s 1969 Film, No Flash, Taken with Hipstamatic

I went to the Sydney International Food Festival 3 days ago. Here are the highlights.

Passion’s price

“I don’t switch off, that’s my problem. When someone is talking to me, I’m thinking about something else. I’m having 2 conversations. It’s bad…it’s a problem”

Host: That can’t be good for relationships…

“That’s what I mean, It’s a problem I have in relationships… I just always think about pastry”—Adriano Zumbo


“We’ll attempt to make our own miso here in Sydney for our restaurant. It could be bad. We’ll have to send many tests to the professors at Harvard to see if it will be edible but we’ll certainly try”—David Chang on his momo restaurant at the Star

*At the risk of boring over 200 people about microbial terroir and how it’s study is the future of food, Chang told the hungry audience what he’s most passionate about at the moment. he described the long, tedious and very experimental process of producing Koji mold out of Japan which has it’s own unique terroir.

Chang’s way of growing this mold consists of steaming pork loin (instead of the traditional fish) and covering it in rice for months until it grows mold (instead of a mold/cast native to Japan). It is then used to produce sake, miso and soy sauce. Chang’s goal is to ultimately produce his own products to eliminate the need to import from Japan.

Why it’s controversial: Chang’s lab experiment can turn into a koji making cottage industry which can uproot sake making from Japan to any place in the world. Following the same logic, it can make Sydney the parmesan capital of the world, instead of a region in Italy.

Refer to this article about Koji because I can’t explain the science

Dude Food

My dream before was to have a small restaurant where I served 12 people. And I decide what I want to cook on the day after I visit the markets. I’m not so uptight now, I want to cook what I want to eat.-Dan Hong


When I go home, I like to pour myself custard out of the fridge. That does it for me. At work, everything is really complex so when I go home I want something simple…something basic.—Adriano Zumbo