Say it again but with more feeling

Here I go again about to write another book report on how to write. As a rookie screenwriter, I have received numerous feedback about plot points and act structure. Over time – and by reading over 40 screenplays to date – I am starting to get the hang of what it is people are talking about. 

Karl Iglesias in Writing for Emotional Impact goes further and emphasizes emotion, hence the title. There are three kinds of feelings when reading a story: boredom, interest, and WOW! This book sheds light on techniques to create that WOW feeling on as many pages as possible including:

40 techniques to humanize a character for instant empathy 

7 essential storytelling emotions and 70 techniques to create them 

50 ways to craft powerful scenes 

30 techniques to shape your words and energize your narrative description 

60 techniques to craft dynamic dialogue that snaps, crackles, and pops off the page

Thank goodness Pat keeps me apprised of what to buy and what not to buy. This one is a keeper as evidenced by the extensive underlining and notes I have scribbled throughout it.

Punchlines 

Don't under any circumstances look back. You might... 

...look to the left though. There you'll see the Grand Canyon and on your right is the Statue of Liberty.

Why do I write comedy?

Why is it that I seldom choose to do things that are easy?

I grew up basically a straight-A student, who fairly consistently did the worst in math. Memorizing the particular rules of math were not my forte and while I would travel down a certain path to complete a proof to arrive at an answer, invariably 11% of the time I would be wrong or in the voice of today’s youth…? FAIL.

So, I decided to end my pain early in high school by taking a summer course in Geometry after my freshman year of Algebra I. This allowed me to advance to Algebra II and Trigonometry in my sophomore year and then take Advanced Placement Calculus my junior year. In doing so, I had a jubilant senior year - math free! Clever of me, right?

Actually, it kinda sucked when I then decided to switch focus in college from pre-med to economics and computer science. All of a sudden, once again, I had to stare down solving simultaneous equations on wage-price inflation or supply and demand.   

Fast forward to last year when - in the midst of trying to lose weight - I thoroughly researched the science of calories and food, and whipped up recipes handed down from three Michelin star chefs. Turkey sandwiches were not to be found in my household, no sir! I would make everything from scratch. Crème fraiche, candied orange peels, and Greek yogurt are amongst the more esoteric ingredients I would undertake simply because I enjoyed the challenge.

The extreme form of this passion really took shape in my obsession over baking artisan breads. I would spend the requisite 3 days to bake a particular ciabatta formula because that was what was required. Working with wet doughs such as French bread and ciabatta are not for the faint of heart. These breads are amongst the most challenging breads to master. So naturally, that is what I chose to do.

Now follow this pattern to writing. After dabbling in the genres of drama, fantasy, romance and the like, I have gravitated to what many professional writers consider the most difficult genre: comedy. But by now, I think you've figured out that I do like a challenge, don’t I! Eventually I may even be good at it.

Punchlines

Dear Abby, It feels like spiritually I am dead to my job. What should I do?

Dear Zombie-boy, It's time to leave politics. Have you considered cold calling, something in mass marketing or a helpdesk call-center career?

Gastronomy + Public House = Gastro Pub

While “brasserie” brings forth images of bustling tables laden with onglet, moules, gratin and the like, and “trattoria” evokes bottles of chianti and fresh taglietelle served family-style, the "gastropub" gets off clean, relatively free from these long-standing connotations regarding décor, menu and service. This is largely due to its lack of history. It was a mere 15 years ago that The Eagle introduced the concept to London diners with a straightforward, creative, seasonal menu and true pub setting. It was certainly not the first pub to serve good food, but was the first to advertise as a “gastropub.” 

In 1995 came The Fat Duck in Bray, England, now famous for Chef Heston Blumenthal’s experiments with molecular gastronomy and retro English fare (not to mention its three Michelin stars). The Eagle hit the nail on the head, and started an enduring trend; today there are almost 100 gastropubs listed in Time Out London, as notable for their cheeky names as their creative menus of English and French cuisine.

The first Michelin starred stateside gastropub, The Spotted Pig in New York’s West Village, opened in 2004 to rave reviews for both its food and its ambience. The cozy, inviting atmosphere of dark wood and eclectic décor is paired with a small but well-crafted and accessible menu, making for a neighborhood spot that thrills locals and draws pilgrims from as far as the Upper West Side. 

In 2006 Chef Ford opened Ford's Filling Station in LA, aiming for a similar combination of a comfortable pub-like attitude that serves exciting, seasonal food. Chef/proprietor Ben Ford trained at the California Culinary Academy then worked at Chez Panisse under Alice Waters (my personal hero) as well as Campanile, Opus, and The Farm Beverly Hills.

I first became aware of Ben Ford through the Food Network. I happened to watch a Food Challenge competition on sandwiches and the creations he turned out were truly inspired: Lobster BLT, Tuna Nicoise Sandwich, and Roasted Lamb Sandwich. When I found out he had a restaurant in Los Angeles, I immediately went to check it out. 

Visit #1: Polenta Cake - pearl onions, mixed mushrooms, blistered tomatoes, and truffle mascarpone cheese

Visit #2: White Shrimp Flatbread - rosemary flatbread, white bean hummus, meyer lemon, and arugula; 3-cheese plate

Visit #3: Goose Rillette - micro rocket greens and whole grain mustard; Butterscotch Pudding with mascarpone cheese

Visit #4: Pork Rillette - micro greens and whole grain mustard

Tonight once again I was reminded as well how Hendricks Gin is meant to be served: Cucumber Martini anyone? Cheers!

Punchlines 

If the winds of change blow, is it safe to fly a kite? 

Oh absolutely. In fact, it would appear that they fly all the time, regardless of the wind conditions. At least I think so - my boss is telling me to fly one all the time.

Kogi BBQ

Tonight my friends and I went to Burbank to sample the Twitter hype that is Kogi BBQ. That's right. The taco truck of Kogi BBQ catered tonight's philanthropic event for Gina Alexander, to raise money to help better the living standards and emotional welfare of abused children in the Philippines.

Judging by the photos on their website, I planned to sample a trio of tacos: spicy pork, spicy BBQ chicken and Korean short ribs (pictured above).  

Palace was the first to arrive, and she not only held spots for the rest of us, she also made a new Kogi BBQ buddy, Mike. We got the skinny from Mike on what to order, and we mapped out our strategy. Apparently, you could only order three tacos at a time, and so we each went for the trio in Round 1.

#1 Kogi beef short ribs

#2 Kogi spicy pork

#3 Kogi spicy chicken

At this point I was feeling pretty good, but I started to cut back on the fillers (if you will), avoiding consumption of the double corn soft tortilla shells. Mike disagreed favoring the "complete experience." Some followed his strategy; some followed mine.

#4 Kogi beef short ribs

#5 Kogi beef short ribs

#6 Kogi beef short ribs

I was starting to feel like I had reached my capacity, but I was damned if I wasn't gonna get my money's worth ($20.75 for all-you-can-eat) and so I forged ahead, ignoring the signals my stomach was transmitting to my brain. Stop you idiot! 

#7 Kogi beef short ribs

#8 Kogi beef short ribs

#9 Kogi beef short ribs

By this time, I was breaking out in meat sweats. My eyes could barely focus two feet ahead of me. I hunkered down and cut out all extraneous fillers: double layer of corn tortilla and the dressed cabbage slaw. Shannon, Kyle and Mike dropped out by this point. Admittedly, however, Mike made a valiant effort since he wanted to have the full taco experience and ate not just the beef filling but also the cabbage slaw and the shell. On the other hand,  he did wuss out and had 2 tofu tacos - not the same Mike, not the same.

Palace and I were the only ones left standing. We looked at each other and headed for the taco truck to place our orders.

#10 Kogi beef short ribs

Palace bowed out on the brink of a food coma.

#11 Kogi beef short ribs

I finally reached my goal of eating $22 worth of Kogi BBQ tacos, although at one point I think I snorted some of it because I was laughing so hard at how ridiculous we all were, me especially.

Good times.

The Kogi BBQ and Gina Alexander philanthropic event takes place every month on the last Thursday of the month. Join us although next time I promised Gina I would eat less to leave more profit for the cause.

Punchlines

At this moment, what would you say is the happiest part of your body?

Well, let's see now. Certainly not that big old zit from this morning - that's history. Okay - I would have to say toenails (final answer Regis). 

Hunter

Hunter by Dido is one of those songs that at first seems like a wistful ditty until you listen really closely or better yet look up the lyrics and then you realize, "This girl wants out. Right now." 

At one time or another, we might all sympathize with this sentiment and face this same decision. At a critical juncture in any particular relationship, you wonder if it is time to fish or cut bait. After weighing all the complexities of having merged your life with another person, you come to grips with the notion that despite committing yourself to what was best for "you" as a couple that it cannot always be at the expense of "you" as a person. In the end, which do you choose?  

With one light on in one room 

I know you're up when I get home 

With one small step upon the stair 

I know your look when I get there 

If you were a king up there on your throne 

would you be wise enough to let me go 

for this queen you think you own 

Wants to be a hunter again 

wants to see the world alone again 

to take a chance on life again 

so let me go   

The unread book and painful look 

the tv's on, the sound is down 

One long pause 

then you begin 

oh look what the cat's brought in 

If you were a king up there on your throne 

would you be wise enough to let me go 

for this queen you think you own 

Wants to be a hunter again 

wants to see the world alone again 

to take a chance on life again 

so let me go 

let me leave   

For the crown you've placed upon my head feels too heavy now 

and I don't know what to say to you but I'll smile anyhow 

and all the time I'm thinking, thinking   

I want to be a hunter again 

want to see the world alone again 

to take a chance on life again 

so let me go.

Punchlines

Wasn't there a famous donkey called Hote? Spanish I think - it was all about him but the book was called something like Don Quixote.

The correct pronunciation is ho-tay. I'm not surprised the Spaniards hijacked the story. Bunch of pinche cabrones!

Not your average que

Memorial Day through Labor Day marks the season for BBQ and while most of us will indulge in backyard grilled hamburgers, hot dogs, chicken, ribs and the like, my friends and I were inspired to have Korean BBQ (KBBQ). 

Our usual stomping ground in Los Angeles is ChoSun Galbee on Olympic in the heart of Korea town. However since we were behind the Orange Curtain (the O.C.), our friends suggested Morangak in Garden Grove. Until now, I had been touting the virtues of ChoSun Galbee to anyone within spitting distance. I have even have taken friends with whom I had dined on BBQ in Seoul (surprisingly, not called Korean BBQ there), and they agreed that ChoSun Galbee was the best they've had from both sides of the Pacific. Move over Chosun Galbee. Morangak now holds that special place in my heart. 

Our hosts ordered our usual faves: the marinated kalbi (which is a well-marbled beef short rib bathed in deliciousness) as well as the beef bulgogi. Even the chicken, which I seldom order as it is much too lean and tends to overcook, was amazing. Of course, it doesn't hurt to have your server diligently tending to the grilled meats, which were cooked to perfection. 

What is wonderful about KBBQ is that in addition to the platters of meat that are freshly prepared in front of you are the freebies: an army of side dishes called "ban chan" that are supplied to you gratis. You can snack on spicy kimchi, cellophane noodles, salad, chill fried tofu, spicy cucumbers, broccoli, pickled daikon, and miniature pancake omelettes. Chase down your dinner with a bottle of Hite beer served in chilled glasses, and I suspect you too will begin a new BBQ tradition. 

Next up: Kogi BBQ, a phenomenon sweeping Los Angeles, where my friends and I will be chasing dinner supplied by a roving KBBQ taco truck.  Exact location and times can only be confirmed via Twitter.

Punchlines

But I do love music. In fact, at my funeral I hope the following is played (real loud)...

..."The Heat Is On" by Glenn Frey.

Up, up and away

Not since the release of Happy Feet in 2006 have I looked forward to the opening of an animated feature. This time around, it is the latest Pixar/Disney animated movie Up featuring the voices of Ed Asner as Carl Fredericksen and Jordan Nagai as Russell. The movie opens wide on May 29.

Every time I see this trailer, I crack a smile from Russell introducing himself to Mr. Fredricksen to the scene in which Russell is smeared across the window of a blimp.

Props to Pixar for casting a minority lead both on screen as well as voice over. Even before I discovered that Jordan Nagai (presumably of Japanese descent) was the voice behind the character, instinctively Russell appeared to me to be Asian. In an interview however director Pete Docter attributes the character traits of Russell as having been largely based on Pete Sohn, one of the animators at Pixar. 

So while the outward and physical traits are Asian, the personality and character traits are, well, Caucasian. All across the internet, this topic appears to be hotly debated: Is he Asian or isn't he? 

The question is relevant since Hollywood never seems to be in a particular hurry to cast an Asian male lead unless he knows martial arts. Come on people, surely there's more to Asians than that! While Asians comprise 15.2 million people or 5% of the US population, Asia with its approximately 4 billion people makes up 60% of the human population. So while the vast majority of media in the US centers on the vast majority of the populace, I am also aware of quite a bit of hand-wringing amongst studios who are expected to grow their numbers year-over-year. They are often looking to local language acquisitions as a strategy to increase international revenues. 

But here's an idea: With a target market of 4 billion people, surely there's an opportunity to cast more Asian leads that are relevant to that audience. I realize of course that many of the 4 billion are often unreachable (i.e., lack access to media outlets, television, cable, theatres, etc.). Still, shave 75% off and one is still left with 1 billion (3 times that of the US population) to reach and monetize. Perhaps this was Pixar's implicit or explicit strategy.   

Whether it was intended or not, the fact that first-time actor Jordan Nagai was cast in one of this summer's largest blockbuster movies might signify some progress in this regard. Sorry to put so much pressure on you little buddy.

Punchlines

Holy mother of god. Could the weekend newspapers get any fatter?

I wish. That way when I throw them at my cat, she knows I mean business.

Ode to Stella Artois

People ask me why I write lyrics about Stella Artois. It really started a couple months ago when I, along with a few others, accepted a dare to write a screenplay in less than a month.

The dare began on March 18 and was to be completed by March 31. Normally I would have accepted the dare readily, except at that moment in time, I had just completed writing a feature script in a record 12 days that same month (Nubby Elfin Tales). With the promise of a scapegoat already picked out, how was I to lose, really? Besides, the consequences of losing the dare were to write a 700-word romantic prose piece about Stella Artois, and even that was something I wouldn’t mind doing either.

For the dare, I wrote a TV spec script (Chuck vs. The Doppelganger) in a record 5 days. While I was waiting for others to complete their tasks, and to also help spur my fellow speedy dare devils on, I began to write lyrics to Stella Artois. If I’m lucky, maybe it’ll turn into a sponsorship opportunity. But regardless, they're fun to write. Well, without further ado, here is just one example:

Stella Artois by George Sand

May be sung to the tune of “Manic Monday” by The Bangles   

Six o'clock already 

I was just in the middle of a dream 

I was drinkin' Stella Artois 

By a crystal blue Italian stream 

But I can't be dry 

'Cause then I guess I'll be pretty dull   

These are the days 

When you wish your glass was already full   

Chorus 

It's just another Stella Artois 

I wish it was bourgeois 

With a shot of framboise 

Shoot it down and voila 

It's just another Stella Artois   

Have to catch an early drink 

Got to be dead drunk by nine 

And if I had a bong or two 

I still couldn't make it on time 

'Cause it takes me so long 

Just to figure out what I'm gonna drink 

Blame it on the crowds 

‘Cause the drunks are all there, I think      

All of the nights 

Why did the barkeep have to pick last night 

To run out?  

Doesn't it matter 

That I have to pour for both of us?   

The ice is low 

He tells me in his drunken voice 

C'mon honey, let's go make some noise 

Time it goes so fast 

When you're drinkin’ beer

Punchlines

I'm currently toying with a rock classic bid-out on e-bay. But I have to decide between my all-time idols, namely:

1) Rick Wakeman cape

2) Dan Fogelberg plectrum

3) Peter Frampton Baby I Love Your Way lunchbox (with thermos)

Decisions, decisions...

Oooh! What about the Jimi Hendrix pogo stick!?!

Story Structure Architect

My friend Pat recommended a number of books to me on writing fiction. You see, I am embarking on a cliché: writing my first novel. Because these bloody things are longer than a short story and much longer than a screenplay, I decided to actually study up on it instead of just winging it as per my usual MO. I didn’t think meandering through 300 pages of a slice-of-life narrative will serve my audience well and it really would be a waste of my time, too. Seriously. Who has time to write 300 pages of dreck?

One particular standout book is Story Structure Architect by Schmidt, and I must say that it is a comprehensive resource that I will refer to over and over again when I begin to develop storylines. I don’t want to do a book review like in high school here, but let’s just say that this book has – and will continue to – change my life. In it, you’ll find: 5 dramatic throughlines, 6 conflicts, 21 genres, 11 master structures, and 55 dramatic situations. It is a virtual potpourri of mix-and-match options to generate a unique and compelling story.

Now if I want to apply my newfound knowledge, I watched Angels & Demons last night with structure on the brain. This was not intentional. As the movie broke into Act 2, I fell asleep for about as long as it took to off 2 of the 4 cardinals. Sincerely.

This wasn’t Dan Brown’s first novel, as I think Deception Point or was it Digital Fortress that was his first novel? Angels & Demons is set up with a roller coaster structure, however it devolved into an episodic structure with predictability that took away curiosity and suspense, the two elements that create page-turners. So, while David Koepp’s and Akiva Goldsmith’s attempts at the screenplay was a valiant effort to reduce a novel into 138 minutes of entertainment, unfortunately the underlying story and structure was not as strong as it could be. On the other hand, The Da Vinci Code (the novel) truly was a roller coaster ride and you were never sure when the next twist would occur or how the next turn would happen. That was fun!

I think I might write me one of those! 

Punchlines 

I also do magic tricks, balloon animals and host children's parties... 

... said Obama to both houses of Congress in the State of the Union address.

Why do we even bother?

Aspiring screenwriters are masochistic. Whether or not they are more so than aspiring actors, directors and filmmakers remain to be seen, but it’s not exactly a contest, is it? Is it? I say this as a person new to writing but not new to show business.

A newbie wrote me yesterday that he had just finished his second screenplay that he thinks has legs and will make it big. Where does one go from here, he inquired? I wrote him back with the following advice:

1. Move to Los Angeles. Barring that or in addition to moving to LA, you might also…
2. Enter your script into some competitions. If you are a finalist or a winner, then tout it and you may have a calling card to begin to talk to agents. This is a way to distinguish your material from the hundreds of thousands of scripts that are written each year by aspiring screenwriters.
3. Take an online class at UCLA or USC on screenwriting. It’s a great way to establish a network in the writing community. It demonstrates that you’re serious about writing and that this is not just a hobby. Professors especially may be plugged into the industry, and if they think you’ve got writing chops, they may be able to help you out.
4. Read as many screenplays as you can. Screenplays that have been produced as well as those that have not been optioned, sold, or made. Reading screenplays gives you a sense for how your material stacks up. It won’t, but don’t worry because…
5. Join Trigger Street (which is awesome) or another peer-review online community of writers. This will give you access to read and learn from others as well as receive feedback to make your script sparkling, crisp and refreshing.
6. Fix the structure of your screenplay. No matter how good you think your script is, the structure is probably weak, so fix it. Blake Snyder’s beat sheet can’t be beat!
7. Check out Ink Tip which is a website for writers to put up their material. People may not option your script, but they may assess your writing abilities and you may be asked to write on assignment.
8. Be prepared to face rejection every step of the way.

This last point really is what I was trying to get to all along: Aspiring screenwriters are masochistic.

In addition to struggling with their craft, from agonizing over their outlines to rewriting a draft for the umpteenth time and doing so in a lonely vacuum… to… facing rejection after rejection (i.e., passed over in competitions, no call backs from agents, etc.). They have got to be masochistic to endure all that for the one brief glimmer of hope of getting their material produced.

Or they do it for the love of writing.

Punchlines 

Hi. You have reached the offices of Amalgamated Consolidated. If you would like to speak to a representative at any time, please... 

...scream OPERATOR every 5 seconds. In time, you might either give up or pass out. Either way, it's a win-win for us because there's nobody here to help you.

There’s too much plastic in my life!

A friend of mine sent me an email around midnight pointing out the evils of bottled water. It’s not so much the water as the bottle, I think. Do you realize how ubiquitous bottled waters are in my life, heck, in all our lives? 

Turns out that Johns Hopkins (like the science nerd that he is) has been jumping up and down trying to get us to pay attention to the fact that high levels of dioxin are emitted when plastic water bottles encounter extreme temperature differences: heat from being left in a car or microwave or cold from being placed in a freezer. This extends to any plastic container really or any plastic wrap. These suckers melt into your food and ooze toxins all over the place.

By way of example, I once needed to quickly defrost homemade chicken stock in the microwave (uh oh), which I had poured into a plastic bottle (ding ding ding) and put into the freezer (what are you nuts?!?). I left the cap twisted on tightly and when I went to pour out the contents, I got a massive chicken stock explosion. In case you’re wondering, I wouldn’t recommend doing that unless you want your kitchen to smell like meat. But as you can see from this example, I served up a triple-whammy of dioxins through this grossly negligent behavior. 

So for all you nukers out there -- and you know who you are -- put down the plastic containers and put your food in glass like Corning Ware, Pyrex or ceramic. You’ll get the same results of heated food minus cancer-causing dioxin. Neat-o!

Post script:  Seems this is an email hoax that is going around and Johns Hopkins has not endorsed the content. However the US Department of Agriculture Food Safety Inspection Service does have some helpful guidelines for cooking plastics in microwave ovens. I've decided to take heed to this "warning" anyway. Plastic bottles just aren't green, and as my friends know, I'm all about going green these days.

Punchlines

What's the singular form of the word "clothes"?

Tube top.

Am I drooling?

After watching the sneak preview of Terminator Salvation at Mann's Chinese Theatre, several friends and I ventured across the street to the Roosevelt Hotel to sample 25 Degrees renown premium burgers. 

Perhaps it was Chef Daniel Boulud who redefined (and, may I add, repriced) burgers for the foodie by introducing a burger with foie gras, truffles, confit, short ribs braised in wine, tomato and horseradish on a semolina bun with parmesan and served with pommes souffles. That is still on my list of dishes to sample when I venture back to New York this year. These so-called premium burgers are all the rage these days and once you've had one, you'll understand. Father's Office in Santa Monica features a fabulous blue cheese burger as does The Counter also in Santa Monica.

Upon the recommendation of our server, I chose the Number Three burger which is a medium rare sirloin burger topped with mezzo secco jack cheese, green chile, chipotle, and avocado with a side of onion rings. Wow.

Try it some time if you happen to be in Los Angeles.

Punchlines

Frankly my dear, I don't give a...

...coupon for your next visit, nor do we validate parking. This is a brothel.

I’ve never seen that before!

Do you remember the opening scene of Robert Altman’s The Player? That impressive tracking shot which lasted a full 8 minutes and 5 seconds made cinematic history as it wound its way through a studio backlot.

Fast-forward to Joe Wright’s Atonement or Alfonso Cuaron’s Children of Men but now featuring a tracking shot during an action sequence. That seemed pretty revolutionary. The one-camera tracking shot was taken to the next level and all of a sudden, we as the audience imagine ourselves in danger along side the poor schlub-of-a-camera man who captured these shots on film. Well, that kind of danger pales in comparison to what I saw tonight.

The tracking shot to which I am referring is in McG’s Terminator Salvation, which opens this week in a theatre near you. This one-camera, hand-held tracking shot is, in a word, spectacular. Imagine explosives going off all around a satellite dish farm and a helicopter taking off flown by John Connor (played by Christian Bale). Got it? Okay now here’s the fun part.

The shot is taken with the camera guy perilously holding on for dear life on the outside of this helicopter as the helicopter takes flight. Within moments, the helicopter is shot down, and the camera guy maneuvers his way into the cockpit and keeps Connor in frame the entire time. Meanwhile, having been clipped, the helicopter spins around out of control, flips over and crash-lands upside down. Connor is still in frame but clearly he’s now on the ceiling. The camera guy flips around and does a 180 degree turn on the y-axis as well so that everything in the frame is now face up as the two men struggle to make their way out of the helicopter. At the end of this scene, I was left wondering, “How’d they do that?”

Congratulations “Mc” (I’d like to a buy a vowel) “G” on making cinematic history.  

Post script: Someone asked me after all was said and done with this post, "Would you recommend seeing the movie?" If my opinion counts for anything, then yes, absolutely, and for the following reasons: (a) it'll keep me gainfully employed in a job I enjoy; (b) my friend re-wrote major sections of the movie; and (c) it's a fantastic movie that will have you on the edge of your seat until the closing credits roll.

Punchlines 

Ah yes... the warmth of the stage lights, the velvety feel of the curtains, the smell of grease paint... that can only mean one thing... 

The master bathroom has been properly set for me to have a bowel movement. Hold your applause please.

He made me do it!

Peter Kimberly and I are new to the world of blogging. Our skepticism perhaps stems from its perceived narcissistic reflection on us as individuals or on society as a whole. But I'm over it. Let's give this thing a whirl and see what happens.

Stay tuned for more ramblings on writing, movies, music, food, finance (egads), sports and other random thoughts.

Punchlines

George turns around and reveals a knife impaled into his back. "Could you give me a hand?"

Clapping does seem unnecessarily cruel at this time.