Category: Life

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Via WebWord:

Do You Speak American? is an upcoming documentary about the many dialects that make up American English.

Some interesting observations include:

  • Major cities’ dialects are actually diverging, not converging as people predicted with the spread of TV and travel.
  • Another “great vowel shift” is underway in the Great Lakes region.
  • Most Americans consider the midwest accent closest to “normal” English.
  • Southern is the largest dialect group in the country.

And for local flavor, the writeup mentions that they interviewed teenagers in Irvine, obtaining slang terms like “uber” and “tight.”

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Every once in a while I listen to Star for a few minutes. And every once in a while I catch their station break. And I cringe whenever I hear them talk about being the whatever station for “L.A. and the O.C.”

I’ve lived in Orange County most of my life, and I have never heard anyone here refer to it as “The O.C.” Sometimes just “O.C.,” but really—when was the last time you heard someone say “I live in the L.A.” or “I’m from the New York?”

Incidentally, it seems that as far as IMDB knows, the show is filmed in L.A. Excuse me, the L.A.

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And via Begging to Differ, there’s the story of the beer-guzzling bear.

Yes, it seems that last week a black bear broke into a cooler at a Washington campground, drank 36 cans of beer, and passed out.

The funniest part: the bear went for the microbrew. It apparenty tried a Busch beer (I don’t think they market that brand here, do they?), then switched to local Ranier Beer.

This is the kind of stuff you just can’t make up. Or rather, if you did, no one would believe it.

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There’s at least one company based in Greece that distributes authentic Greek yogurt in the U.S. The stuff can be tricky to find, but incredibly worth it. It’s very thick and creamy and doesn’t contain any gelatin or preservatives. The fat-free version could probably help a lot of people lose weight, as it tastes like sour cream and tzatziki made with it is addictive. Trader Joe’s has been carrying it pretty reliably, but as Whole Foods is closer, we don’t get to TJ’s on a regular basis. However, on our last trip to Whole Foods, they had it, right there in with the rest of the yogurt. And the peasants rejoiced.

Tonight, I went looking for it and instead found a sign: “Whole Foods Market has temporarily decided not to carry Fage Greek Yogurt. Please look for this product again in the future.” So let me get this straight: you just recently decided to carry it and now you’re putting it on hiatus for some unknown reason. What the hell? Or do I want to know what the reason is?

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Neil Gaiman writes about the re-release of The Day I Swapped My Dad For Two Goldfish:

There were copies of the new edition of THE DAY I SWAPPED MY DAD FOR TWO GOLDFISH, with the Enhanced CD in it. It’s bigger than the original edition, has a new Dave McKean cover (mostly because people seemed convinced that the old cover had something to do with Counting Crows, and because the cover didn’t really reflect the art style inside) and I wrote a new afterword for it.

I mentioned this to Katie (a Counting Crows fan), and of course we both wondered about the comment. So I tracked down a copy of the original book cover:

The_Day_I_Swapped_My_Dad_for_Two_Goldfish

One look at this, and Katie said, “That is the album cover!” She immediately ran into the next room to pull out This Desert Life:

Counting Crows This Desert Life

Sure enough, a quick look through the liner notes yielded, “Illustrations by Dave McKean. Cover illustration adapted from the book, ‘The Day I Swapped My Dad For Two Goldfish,’ by…”

For those who are interested, here’s the new edition of the book:

The Day I Swapped My Dad For Two Goldfish - revised

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Update July 2009: I’ve got a newer, longer list of Comic-Con Tips over at Speed Force.

Based on experience from the last few San Diego Comic-Cons, here are a few recommendations:

  1. Pre-register, as early as possible! Not only will it save you money, but the line to pick up badges is always much shorter than the line to sign up. (If you’ve ever stood in line to register, you know what I mean. If you haven’t — well, let’s just say you might not get in until afternoon.)
  2. Go for at least two days. One day is no longer enough time to see everything.
  3. Do not set foot on the convention floor on Saturday. Go to panels instead.
  4. Stay somewhere nearby, preferably with convenient trolley, bus, or shuttle access. Barring that, leave really early so you can find parking.
  5. If you’re getting a hotel, reserve your room early. Perhaps as much as six months early. Otherwise you’ll end up paying way too much to stay at the Super 8.
  6. Get a Day Tripper bus/trolley pass. You can get one for 1-4 days, and you can even order it online and have it mailed to you. There are two trolley stops in front of the convention center (yes, it’s that big): Convention Center (of course) and Gaslamp Quarter. In downtown San Diego, trolleys run every 15 minutes during the day, every 30 minutes in the evening, and run until around midnight (later on weekends).
  7. If you’ve got a good costume, this is the place to wear it.
  8. Don’t forget to bring a camera and lots of film/memory!
  9. Bring a change of clothes so that you can wear your T-shirt or costume at the con and then go to a nice downtown San Diego restaurant for dinner.
  10. Speaking of dinner, make reservations! This is A) downtown in a major city, B) a weekend, and C) during a convention with 100,000 people, most of whom will be looking for a restaurant. Alternatively, look for dinner as far away from the convention center as possible.
  11. Pre-register for next year, if you plan to come back. We saved $25 each.

(Note: the target audience for this list is the type of person who has already mastered the concepts in Aubrey’s Guide to Con Hygiene.)

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Now here’s a prep time I’d like to see someone achieve:

MELON, PINEAPPLE AND GRAPE COCKTAIL

(can be prepared in 6 minutes from start to finish)

1 melon
1 fresh pineapple
1 c seedless green grapes, halved
3/4 c white grape juice
fresh mint leaves for garnish

Remove seeds from melon. Use a melon baller to scoop out melon. Remove skin from pineapple; core and cut into bite-size pieces. Combine fruits in serving bowl and pour white grape juice over all. Serve immediately or cover and chill until ready to serve. Garnish with mint leaves. Serves 4-6.

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Now, if you were to start counting from the time you finish slicing grapes, an Iron Chef (or the French guy who can debone a whole chicken in 60 seconds) might be able to do this in 6 minutes. But unless you’ve got the world’s smallest melon (what kind, anyway?), even I, trained by a mom who trained with Hawaiians in the art of butchering pineapple, would be hard pressed to make it in even 10. I’ve also noticed that this calendar seems to think it impossible to make fruit salad without some kind of juice marinade, which is a foreign concept to me. Is it a function of California versus the Midwest again? Something to do with having better and juicier fruit here? Or do some people just think all salad has to have dressing?

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