909

Jacob is such a flipping pervert -- nearly every shot i see of him, he's either embracing someone or sucking their fucking brain right out of their ear....

steve, that took serious balls. i don't know the right words to say, but do know it's a complete non-issue in my book. the only thing that's a bit shocking to me is the matter of exposure, not your orientation.

bugsey's due for a good bathing.

still sitting at my kitchen table and sober as a judge.

i bet they use natural casings that pop when you bite into them -- i love that.

sitting at my kitchen table -- fun

wow, looks really, really good! Hot Doug's - Avondale - Chicago, IL

what stand did you hit?

organic almond butter & natural blueberry jam (no sugar) in a cup... looks like goop, but tastes like pnb without the grain and substantially guilt free.

pre-game!

i thought it a cute picture, but the humanistic-childlike look of that dog is becoming evermore disturbing, especially now that you mentioned it. thanks for making it all weird for me too. just downed some raw organic almonds. (before i looked at the cake eating doggy again)

can't be worse than LA... can it?

organic dark chocolate

i had some tasty small end ribs and collard greens at Philips bbq on Crenshaw. the wait was ridiculous, but worth it as it has been far too long since i last ate here. as usually, i was the only white boy in the joint. i smell smoked.

10 roasted chestnuts and one small piece of dark chocolate

fuck, who wouldn't approve, that things is bad ass!

thanks for the recommendation... Ooe looks really fantastic, and up until your post i was completely clueless about them. where does one buy them in the states? it looks like i'll have to revisit sugar cane some more, but i guess i am still not feeling flat head's rear pocket embroidery. do you know anything about fullcount? as i've seriously considered them. and i think the special no. 1s have a special place in my heart as they were the first denim i lusted after and i really like the cut and look of the way those jeans wear, plus there are tons of great photos online.

black denim black on black

levis use to make their denim the way that these boutique shops, particularly revived in japan, are now doing. it's a lost art. [url=http://most-expensive.net/jeans-designer]World

i am not all that familiar with 3sixteen or APC as i am primarily attracted to japanese handmade (in-house) rare type denim. then it's the style and fit, but my first pair of exotic denim, when i was less knowledgeable, was red dot evisu, which weren't made in japan. unfortunately, most evisu are now more mass produced resulting in lower quality and many of them have those silly designs on the rear pockets or even going down the back of the legs -- can't stand that type of stuff. though, these would likely be my next denim purchase. again super rare, low production (lot of 2000), handmade quality japanese denim.

it's all relative rby45rpm.com : Jomon RAW but you definitely pay for top quality japanese denim, which is made the old school way on vintage shuttle looms, many of them are handmade, quality indigo or even natural, and limited production... depends how they fit... i believe their raw denim is sanforized, so it shouldn't shrink all that much. i suspect the length might be an inch long, but everything else should be, hopefully, close to spot on or slightly on the tight side as it will stretch a good bit. so, if they are long, initially, i'll soak with them on in a hot bath to ensure it shrinks mainly in the inseam. i am going to try to avoid washing them for at least a year, but we will see how that goes. my other pair of exotic japanese denim i can usually only go three to four months max before i feel the serious need to wash them. i hope they might look something like this in a few years time... though, that takes serious dedication and infrequent washing, like once or twice per year.

blueberries

PRPS raw wash 'Barracuda' selvedge straight leg jeans at Bluefly finally! i've been looking and wanting to buy these since the first of the year, but they are hard to come by here in the states, particularly in my exact size, raw and at a reasonable price. now, hopefully, they fit.

thanks. it's spinach. and, yes, tons and tons of garlic. the scallops (wild caught & usa grade A) were dusted with a pepper medley then pan fried in garlic infused olive oil. thereafter, i hit them with some fresh squeezed lemon juice and siphoned off the oil from the garlic to top them with crunchy garlic bits. i used some fancy pansy grey salt on my wife's scallops as i am reducing my salt intake. the organic spinach i cooked up in a wok infused with garlic and then added about three tablespoons of a brown asian sauce that i whipped up. all in all, it was pretty damn tasty, though, i think next time i'll go a little easier with my evo hand.