I was clicking around on Flickr the other day and came to something called mousePath. It’s a little app that you have running on your computer and it basically just tracks your mouse movements. So after a day at work it looked like this for me:
The big black dot in the middle is when the mouse didn’t move. Or you could call it a lunch-break as well. If you want to play with it, go and download them both for pc, and another one for Mac.
After having played around with it a few days, I realised it looked a bit like the stuff I was playing around with a year or 2 ago in Processing. For some reason I don’t remember I’ve put it aside. But now it’s been nagging the edges of my brain. So I downloaded it again and started playing:
Something like this is done quite fast. But the biggest problem usually when playing with shapes is to find some decent colors to work with !!! In comes this wonderful site: In the mod. Perfect. Now we are all set to play with it a bit more. Hopefully I have something better to show in the next couple of days.
I am a father at home. At least for some percentage. 30% it will be until the end of the summer. But right now we are getting Zeb used to go to daycare. Which takes time. About 2 weeks normally they say. But that means of course as well that he is getting in touch with other bacteria. Meaning he is going to be sick a bit more now. Like this week. So I the last 3 weeks I have been working for 30% of my time. I don’t complain, and work is not complaining either at the moment. Ooohhh the advantages of Swedish society.
But what to do when you are at home and you have to make some food ?? I know their favorite is salmon. Take Milla, give her salmon with cooked rice and peas. She could eat that every day of the week for the rest of her life and still not complain. Zeb needs a bit more variation. He grows tired of the same food too often. But yesterday he was in the mood for some salmon. But being a Belgian and having a need for french fries every so often, I decided to make some. No, we don’t have a frying pan at home to deep fry them. And to be honest, the last time I was in Belgium and ate some fries like that, I almost threw up. Too much fat…. not used to that anymore.
So this is the Swedish way: just peel the potatoes, slice them and put the oven on 200 C. In go the fries and get them out when they start turning light brown. Serve with salmon and peas…..:o)
This is the harbor. Normally filled with boats in the summer, but now for the occasion with ice.
Done during a drive-by shooting. Didn’t had the time to stop, and since the speedlimit is 30km/h there anyway, it turned out OK. I was just too lazy to turn the image a bit so it would be a straight view.
I watched “Kiki’s Delivery Service” yesterday. A movie by the Manga master Hayao Miyazaki. It’s already an old one (released in 1989) but I have never seen it before. And I have to say I was a bit disappointed. The whole movie is a bit slow. I guess the target audience is not 35 year olds but more somewhere between 5 and 15.
And then there is something with the language. I watched it in Japanese, subtitled in Swedish. But it just doesn’t feel right in Japanese. The settings and time-frame is a bit off for that. I watched loads of those movies when I was younger, most of them dubbed in Dutch or German. Later on in life I could watch them on the French channels as well. So this one would for me make more sense in French. I have no idea how early or mid 1900 Japan looked like, but he is clearly depicting a European town. So Japanese just doesn’t fit for me. It’s like watching a hollywood movie dubbed in Turkish or so. It’s just weird.
But no more complaining, we’re off to the next one in Mr. Miyazaki’s repertoire. Maybe “Spirited Away”…
The camera has been collecting a bit of dust. Mostly due to the fact that the kids have been sick for quite some time. But that is the time of the year. Now they are getting better, and Zeb is actually starting with daycare these days. We are trying to get him used to it with a few hours every day. And hopefully by the end of next week, he will be ready.
There has been a lot of talk about El Bulli lately. Not all of you know, but it’s a Spanish restaurant north of Barcelona, and has won the title of the best restaurant in the world a few times.
The talk now is that they are closing the doors for 2 years and will open again in 2014. Very radical if you ask me, but if that is what it takes to rediscover yourself and the food you serve, then please, just go ahead. Not everybody will get the luxury to do that kind of stuff.
So, I just want to link an article of how Grant Achatz experienced a few weeks working at El Bulli in 2000.