My so called life*

Just because nobody understands you doesn’t mean you’re an artist.

http://www.hill-kleerup.org/blog/
http://www.hill-kleerup.org/blog/
http://www.hill-kleerup.org/blog/

1. Read a good book.
2. Register it get a unique BCID (BookCrossing ID), and label the book.
3. Release it for someone else to read.

http://bookcrossing.com/
http://bookcrossing.com/
http://bookcrossing.com/

1. Only squeezable tear-off-the-corner packets
3. No spices, salts, sugars, etc.
2. No salad dressing
3. No extra large packets
4. Very similar packets ARE acceptable

http://www.chrisharne.com/condiment/
http://www.chrisharne.com/condiment/
http://www.chrisharne.com/condiment/

(Via Steph)

(And I lost my digital camera, so no pictures of the prize)

(Via AEC)

Recordáis la frase?. Aparentemente inofensiva, y sin embargo, por su significado, una de las más dañinas para el cine, para la obra cinematográfica.

En aquellos benditos cines de sesión continua y programa doble, se ofrecían helados en verano y patatas fritas en invierno. El chico  voceaba su mercancía por el patio de butacas, mientras que en el “visite nuestro bar”, se consumía cerveza y café‚ con leche, con sabor a cantina de estación. Incluso se vendía algún que otro bocadillo, semienvuelto en una servilleta de papel.
Continue reading “¡Al Rico Bombón Helado! (por Fernando Arribas)” →

http://www.sirc.org/
http://www.sirc.org/
http://www.sirc.org/

http://www.fuseki.net/home/comparison.html
http://www.fuseki.net/home/comparison.html
http://www.fuseki.net/home/comparison.html

HyperActive’s Bob™ uses cameras mounted on a restaurant’s rooftop to see incoming traffic (both cars and people) as they enter the property. This unique capability enables HyperActive Bob™ to command production in proportion to traffic – a revolutionary departure from the current industry state-of-the-art in which production is based on averaged historical sales. Using second-by- second estimates of traffic enables enormous improvements in production and drives faster service, better food quality, and lower waste.

HyperActive Bob™ directly commands kitchen workers (through touch screen interfaces) to produce just the right amount of food at just the right time, ensuring that restaurants never run out of hot, fresh product, while minimizing food waste.

http://www.hyperactivetechnologies.com/
http://www.hyperactivetechnologies.com/
http://www.hyperactivetechnologies.com/