Looks like a good use has been found for the London 2012 Olympic Games logo, for which a design fee of $800,000 was paid.
Update: And more fun still.
My very first recollection of being aware of movie theaters and that people went to them was in 1965. I was four years old, and the film I recall everyone talking about…Doctor Zhivago. For some odd reason, it’s my mom’s sister — aunt Marilee — talking about it that sticks most in my mind. I never saw it until around 1986 or so when I noticed the 2-VHS set in the Navy Exchange in Yokosuka, Japan. (The other film I recall people talking about in that era, though it was three years later, was I am Curious (Yellow). I distinctly recall that everyone just called it "Curious Yellow.")
For what reason I don’t know, but Billy’s friend Martin posted something about Zhivago and Billy — bless his heart — basically went and put together a whole historical backdrop. Amazing. Read the whole thing.
There are several remarkable things about this 30 minute film. First of all, it’s probably the best quality production for something on the web I’ve ever seen (calling Sabotta). It uses a format called DivX and I was just blown away by both the video and sound quality. Near HD, I’d say.
Second, it’s about hang gliding and thus dear to my heart. There’s some really good footage which is a combination of action and serene. Hang gliding, for the most part, is not an "xtreme sport," and my assessment is that most of those guys wouldn’t last long in hang gliding.
It gives you the best sense I’ve yet seen in any short film of who these people are who do this. Not daredevils. Not rich guys; in fact, totally unlike your typical general aviation sort of guy (though I like and get along with those guys too). In my years in the sport, I’ve met more guys from the construction trades than anything else. Here in Silicon Valley, you’ve got your share of techies too, but that’s the exception. More likely you are to find a down-to-earth carpenter, plumber, drywall or painting contractor. I grew up around those kind of guys and I think I understand completely why they are drawn to this.
I probably mentioned Carl Futia even before, but the last time was pretty recently in this post. Now, understand this: I began reading Carl’s blog around last October or November (2006) and arrived at my assessment of him completely on my own. Someone I know who day and swing trades the S&P e-mini futures mentioned Carl to me, offhand, and that’s the only thing I ever heard from anyone else about him.
But just watching him daily, it didn’t take long to see how he was the first commentator on market activities who I didn’t eventually have to conclude was completely full of shit. To be sure, if you trade based on anyone’s recommendations you’re eventually (quickly, actually) going to get burned. I never trade off Carl’s commentary (he doesn’t make recommendation or picks (big clue right there), but it has helped me to get the right overall perspective on the market which is critical to executing my own trades properly (I don’t even trade the same stuff he does, at all).
Anyway, I stumbled upon this over the weekend.
The most accurate blogger was the Daily Dose of Optimism at 61% correct
calls, followed by Carl Futia and Quant Investor at 60% correct calls.
Although Daily Dose nicked the overall edge honors by providing 11
correct calls out of 18, compared to 12 for both Carl Futia and Quant
Investor out of a maximum 20.
Nothing like independent verification of a conclusion you arrived at completely on your own.
I had a great time preparing breakfast this morning and had been looking forward to it since I awoke.
Obviously, an omelet. But with what? Well, it's got red onion, fresh asparagus, sour cream, crème fraîche, mayonaise, fresh chopped dill, white pepper, and lumpfish caviar. Sliced campari tomatoes, bacon, and a fruit salad with fresh cantaloupe, blackberries, and blueberries round out the preparation.
To prepare the omelet, I fist chopped the red onions and asparagus and sauteed them in olive oil at high heat just for a couple of minutes to bring out the flavor. Olive oil will break down quickly, so I took it off the heat, removed the vegetables to my beat-up egg preparation (with a dash of salt & pepper). I then added a pat of butter to the olive oil and cooked the omelet on medium low heat. Flipping a 4-egger (Bea & I split it) over without destroying it is a practiced skill. Don't lose heart.
The sauce is from last week when I grilled salmon and asparagus for some friends, but it keeps very well in the fridge. Mix one part sour cream to one part crème fraîche, to a half part mayonnaise. Then, depending upon how much you're making, I'd say about a heaping tablespoon of fresh dill per cup total of sauce. Lumpfish eggs are available at most supermarkets (canned sardines area), are not expensive, and come dyed red or black. I'd say about an ounce or two per cup — but be careful; they're salty. For a preparation such at this, I rinse them by placing them in a bowl of water, drain off the excess water, then scoop them over the side of the bowl with a spoon or butter knife. Once you mix it all together (very gently so as to not break too many of the delicate fish eggs) let it sit for an hour in the refrigerator in order to firm up as well as to extract the flavor of the dill (especially important if you have to use dried dill). And if you're queasy about eating anything with fish eggs, I've been making dishes with these eggs for over a decade and have yet to experience a single person not like them in the way I use them.
So there you have it. Still don't know what we're having for dinner (I do that; I start thinking about the next meal before I'm even finished with the one I'm on). Right now, I'm thinking grilled pork chops (olive oil and lemon marinade, perhaps?), sauteed asparagus and a simple green-leaf lettuce salad with tomatoes and French vinaigrette (no balsamic). We'll see.