Sunday, 21 December 2014

oh holiday

some kind of egg-y thing at sotto on west

It's Christmas! Or the school holidays at least, since last Thursday, but Christmas is happening soon too. That time of year were everyone talks about festivity and presents. Time gets a bit weird too. Minutes past very slowly, but days often blur into each other.

Two of my good friends are spending it overseas this year and they've just left, one of them flying over the pacific ocean right this moment. These holidays in particular are a bit of a weird groggy time. There is so much work to do, but also a lot of time to do it in. I have a few chapters of maths homework, a rather large number of essays to write and three major works to get well under way. Nothing I've started on yet but I have relative faith that I'll get it all done. fingers crossed.

The graduating class of '14 got their atars a few days ago, the numerical value of thirteen years of education has been assessed. Phwoar. That is certainly a lot to feel whether good or bad and it's almost unbelievable to think that I'll be getting the same thing in a year's time.

This is a pretty intense period of time, possibly the hardest months that I've gone through so far, but I'm still alive and kicking after the first exam block, and we'll see how this goes. Now that's it is the holidays, I'm going to try and enjoy myself at least a little and who knows, maybe post more than once in a blue moon. 

Sunday, 28 September 2014

french toast and frankenstein

I was kinda bored in the afternoon the other day, and slightly peckish, so I was scrolling through the interwebs for the easiest possible thing to cook and eat, that would still actually taste ok. And I foudn Liv's recipe for french toast. I always through french toast was super hard and that only badasses who were fully self-actualised and always had actual, SUFFICIENT time in the morning for fulfilling and joyous breakfast-times everyday were capable of making it successfully, but apparently I'm wrong. It's actually shockingly not that difficult! You just beat a glug of milk, an egg, some cinnamon, a teaspoon of vanilla extract and sugar to taste in a bowl, drop in a piece to bread and poke it around to make sure it absorbs everything, and then plop it in a pan, and then wait around for a few minutes. Not that hard! I was amazed at my own ability to not mess it up that I ate lots and was then so bloated for the rest of the day I didn't even have enough stomach space to shovel in some dinner. Until about 10pm right before bed when I got the goddarn nibbles again and ate a kinda weird tasting cranberry and nut bar (I never trust dried bits of fruit in otherwise perfectly good food items).

I also picked up the penguin classics edition of Mary Shelley's Frankenstein, but since being swamped with chemistry coursework, I'm only about 1/3 of the way through, and I'll refrain from casting any judgements until I reach the end.  

Sunday, 7 September 2014

it's a wrap

VvV VV Vv orangey ambient lighting

Last Friday was the last test of my preliminary exams, which means year eleven is basically over. Walking out of the exam hall for the last time in the near future felt so freaking good you have no idea. We went to Max Brenner's afterwards and celebrated with chocolatey waffles and vanilla icecream.

But it's bittersweet, since in about four weeks time, year twelve officially starts, the year it all counts, the last year of high school. These four weeks are probably going to be a hazy limbo of teenage angst but transitions periods are probably necessary to acclimatize.

Social, which is a kind of dance/semi-formal (?) function thing which school holds in conjunction with our brother school, is happening in two weeks or so, so that's something to occupy my time. I've picked out most of what I need already, but there are still a few things I need to scavenge (lip liner!) and it's tremendous fun helping friends get ready too.

I'm going to try to spend this pseudo-break taking more photos with le CAMERA and less time waffling with low to moderate enjoyment in black holes on the internet. Wish me luck on that one. 

Saturday, 30 August 2014

micellar cleansing water

My hand is well and truly flung up for the *who can't, and probably never will be able to, afford the Bioderma Crealine 'Micellaire' Water?*. If you can't either, Garnier's got yo' back.

Kind of.

I don't actually know how good of a dupe this product is, since I've never had the loose change (or you know; hefty hedge fund) required to step foot into a french pharmacy, or buy the thing with $$$ extra taxes and whatnot here in the isolated/lonely/semi-forgotten land that appears to be Australia, at least where beauty and skincare brands are concerned.

So I eyed this bottle and its 50 sisters/clones on the shelf shelf suspiciously, dubiously pondering "as if you phony." But then I realized how very not rich as I was (am) and decided what the heck, if this glorified water turns out effective IT WILL WORTH THE $12.

And it was.

Though it might be important to note that up until this point, I'd been stubbornly scraping off the BB cream + eyeliner off my face with baby wipes following the logic of 'if it's good enough for an infant butt, it should be good enough for my face'. I really don't know what kind of education I'm really getting, but that train of thought it sketchy and best, and this micellar water thing is definitely an improvement on that. 

Sunday, 6 July 2014

getting cultured


Su Ning doing her lazy/moody all black erry-thang

Our little state gallery is quite an impressive, grand affair isn't it? There's something about big 'ol marble columns that really floats my boat, and it's a shame I don't visit more often!

I did today, and it was quite bloody fantastic. 

NSW's state collection is probably rather small in the scheme of things, but it's rather cosy and endearingly curated. Glossy oil-on-canvas Australian and European 16th, 19th and 20th century works were dominant pieces and with things like paintings, there's a real difference in effect seeing them in person. 

I'm a bit of a history geek, and it's fascinating (at least for me) to see paintings of Sydney way back when; before the CBD, before the industrial revolution, before all the towering office blocks and shopping extravaganzas. 

It's always important to know or at least be aware of the past, and I went away today just that bit more informed and/or 'cultured'. ^^

Me being me though, quickly became more than a little peckish and didn't quite make it to the more comtemporary side of the place, before having to rush off for food before fainting away from hunger. 

(not pictured: 2 foot-long subway sandwiches rapidly gobbled up in haste) 

And then, since we oh-so-conveniently happened to be in town anyway, why not try that nitrogen ice-cream place that's all hip and trendy right now. The concept is that basically, instead of using ice, or refrigerators or whatnot, the gelato is made on the spot with liquid nitrogen!

I had M&Ms cheesecake, and I have to say, there's nothing extraordinarily amazing about this particular 'type' of frozen diary dessert. But it WAS icecream and it was quite delicious, and was consumer quickly and gleefully. 

bit gimmicky but how novel!