Fun
Quotes From Creative Minds
A fun and mind-massaging assembly of quotes from other creative minded folks dealing with the subject of adversity.
I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. – Maya Angelou
Adversity is the diamond dust Heaven polishes its jewels with. – Thomas Carlyle
Obstacles are those frightful things you see when you take your eyes off your goal. – Henry Ford
It is under the greatest adversity that there exists the greatest potential for doing good… – Dalai Lama
It is surmounting difficulties that makes heroes. – Louis Pasteur
A smooth sea never made a skilled mariner. – English proverb
You can only come to the morning through the shadows. – J. R. R. Tolkien
Aerodynamically, the bumble bee shouldn’t be able to fly, but the bumble bee doesn’t know it so it goes on flying anyway. – Mary Kay Ash
Eliminate the impossible. Then if nothing remains, some part of the “impossible” was possible. – Anthony Boucher
There is no use trying, said Alice; one can’t believe impossible things. I dare say you haven’t had much practice, said the Queen. When I was your age, I always did it for half an hour a day. Why, sometimes I’ve believed as many as six impossible things before breakfast. – Lewis Carroll
So many dreams at first seem impossible. And then they seem improbable. And then when we summon the will, they soon become inevitable. – Christopher Reeve
One of the things I learned the hard way was that it doesn’t pay to get discouraged. Keeping busy and making optimism a way of life can restore your faith in yourself. – Lucille Ball
No pessimist ever discovered the secret of the stars, or sailed to an uncharted land, or opened a new doorway for the human spirit. – Helen Keller
Dwelling on negative thoughts is like fertilizing weeds. – Norman Vincent Peale
An optimist is someone who goes after Moby Dick in a rowboat and takes the tartar sauce with him. (Zig Ziglar)
Redesigning the Stop Sign
Wait! I think I know this client. You too? Yeah I thought so.
Who Needs Designers?
Especially when you have products like this available. I’m really starting to get nervous about my job now.
Design That Works With Its Environment
Thanks to ivman for this collection of interesting design that interacts with its surroundings. Pretty cool stuff. Go take a look.
Its Grillin’ Time
Just for fun I did this design for a grilling apron. If you’re interested in picking one up hop over to my Café Press shop.
Although I personally like to grill nearly year round, we’re in what is traditionally the heart of the grilling season and I love it. My theory on grilling involves much more than just applying flame to food. For me, taste is king. I like to serve up something special and tastier than the norm to the people I’m grilling for. To accomplish this here are several hints that I’ve discovered can make grilled food a real treat for the partakers:
- Use charcoal if possible. The lovely wood-smoked flavor simply cannot be matched by gas grilling. But if you don’t have a charcoal grill consider using Mesquite or Hickory wood chips in your gas grill and allow the food to cook with the lid closed between turns and checks.
- Marinate. There are plenty of great bottled versions available now and the difference they can make in the taste of grilled food is huge. Even vegetables can benefit from marinating. 2-4 hours, refrigerated in a ziplock style bag is usually good enough but I will often marinate meats overnight. More than that is usually not recommended. Some of my favorites are garlic and herb marinades for porkchops and teriyaki for chicken or steak. Zesty italian dressing also works very well for vegetables, pork or chicken.
- For burgers, try a packet of dry onion soup mix in the meat and make the patties yourself from a good quality lean ground beef rather than buying prepattied burgers. Form the patties as flat as possible because they shrink in and bulge up. Resist the urge to flatten them constantly with your spatula as they cook. This squeezes all the juices out and makes for a much dryer burger.
- Don’t overcook. This comes with practice and experience with your particular grill. One of the most frequent mistakes I see is overcooked meat. This is usually due to a “play it safe” mentality and a fear of undercooking the food. But taste suffers as a result, often producing dry, charred food. Instead aim for “just right”. Until you get to know your grill and the proper cooking times by heart keep a knife handy to cut into the meat to visually inspect it. Make sure you don’t apply barbecue sauce to chicken or ribs before you grill. Instead, apply room temperature barbecue sauce to the meat on the grill only within the last 15 minutes of cooking time and turn the meat often. Its only at this point that you can really slather it on thick. Otherwise you will have a black, charred, burnt tasting mess.
Onward, Keepers of the Flame. Lets do some grilling this weekend!