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Lateshift; le latest

 
  

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Saint Keggers
23:33 / 01.09.08
Hey Liger and Lenny!

Im watching the season premier of Prison Break so I'll onkly be checking back during commercial breaks.

and on other notes, trying to get my comics ready to print has me pulling my hair out, so I understand frustration Lenny. I feel for ya.
 
 
Liger Null
23:41 / 01.09.08
My classes are shaping up to be a lot harder than I initially expected, particularly the Online course. The instructor's got us reading a bunch of documents and having us go from page to page on the class site to find our assignments, like it's a scavenger hunt or something. It's all kinda overwhelming.
 
 
Saint Keggers
23:44 / 01.09.08
What are you studying Liger?
 
 
Liger Null
23:49 / 01.09.08
Intro to Graphic Design, Intro to Desktop Publishing, and Public Speaking.
 
 
Essential Dazzler
23:53 / 01.09.08
I did an intro to DTP module, it's easy if you can get your head around it. Public Speaking is horrible and scary and difficult, though.
 
 
Saint Keggers
00:02 / 02.09.08
Ah.... art schooling.. how I not so fondly remember.. ugh.
 
 
Saint Keggers
01:12 / 02.09.08
I've killed another?
 
 
This Sunday
02:37 / 02.09.08
Oh, is there lateshifting, then?

I, for one, quite enjoyed art school. Possibly because I was suitably talentless, so experienced very little stress over proving myself.

In other news, all I was supposed to do today was edit, and all I did was ride fence. I may actually be more equipped for riding fence, but editing doesn't knock the hell out of my allergies, it isn't done in high winds, and it rarely requires dealing with jealous horses.
 
 
Saint Keggers
03:13 / 02.09.08
As long as the fence you're riding isn't barbedwire, you should be fine.
 
 
This Sunday
03:52 / 02.09.08
Well how else do you get the appropriate traction?

Wait.
 
 
Hallo, Paper Spaceboy
04:33 / 02.09.08
Back from a writing session -- sorry for shifting and running before, darlings. I wrote eight pages by hand tonight, and while I should go to bed I feel compelled to transcribed them onto this infernal machine before I lay my head down, down, down to rest upon my pillow.

How are my shiftbabies? Shifty? Still awake? Off to bed to bitterly sleep in hopes that morning never comes?
 
 
This Sunday
05:40 / 02.09.08
I've switched over to a pot of decaf, but I'm still up, still going.

I'm mildly horrified at how long I've gone without shaving, and I didn't even notice it until someone else touched my face. For a former semi-pro beard, I don't grow good ones.

What's the new writing about?
 
 
Hallo, Paper Spaceboy
00:21 / 03.09.08
The real question is, can I make it without ordering out Chinese food? Because I really should cook pasta or something.
 
 
Saint Keggers
00:31 / 03.09.08
Go forth and cook thine pasta! Get crazy! Get wacky! Get fucilli!
 
 
Hallo, Paper Spaceboy
01:30 / 03.09.08
Nah, I totally gave into my chow mein cravings.

How's Kegsboy?
 
 
Saint Keggers
01:35 / 03.09.08
I gave into my alchohol cravings. Things were going too good.
 
 
grant
01:37 / 03.09.08
Liger: Tell me the online course is the Public Speaking one.

Because that'd rock.
 
 
Hallo, Paper Spaceboy
01:39 / 03.09.08
Public Speaking was a terribly frustrating course when I took it, but I learned a lot.

I wish I had some booze, but it's probably best I don't go to the liquor store and get piss-drunk on Boone's Sangria.
 
 
Saint Keggers
01:46 / 03.09.08
I've never had 'Boone's' Sangria. The sangria I have had was best left for sunny days covorting with friends. Night time calls for more forceful drink. AKA: Chokecherry wine, which Im sure would make most hard liquours pale in shame.
 
 
Hallo, Paper Spaceboy
01:49 / 03.09.08
Boone's sangria is four bucks a bottle and preferable for afternoons in the park with friends all right. It'll eat through any cup you put it in.

I'm probably more in the mood for a gin and tonic, but I've still got to squeeze out seven or eight hundred words, so I need to stay sober.
 
 
Saint Keggers
01:53 / 03.09.08
"It'll eat through any cup you put it in."
Reminds me of some skreech my friend got from his uncle in newfoundland. It ate into the leather on my boot and took the paint off my brother's car hood.
 
 
Hallo, Paper Spaceboy
01:58 / 03.09.08
Golly!

Now that's a man's pop!
 
 
Saint Keggers
01:59 / 03.09.08
Yep.. just not a man with a healthy respect for life. It was the first and last bottle of skreetch I ever drank.
 
 
Hallo, Paper Spaceboy
02:21 / 03.09.08
And how did you feel in the morning?
 
 
Saint Keggers
02:23 / 03.09.08
Imagine drinking a bottle of hotsauce.

Now imagine that In 10x earth's gravity!!!

and radioactive woodpeckers in your skull.
 
 
Hallo, Paper Spaceboy
02:27 / 03.09.08
That certainly sounds like an alarming turn of events.

What are you doing besides wine-worship?
 
 
Saint Keggers
02:28 / 03.09.08
well I was watching Dark City but Ive somehow meandered into watching Family Guy. YOu? How goes the word squeezing?
 
 
Hallo, Paper Spaceboy
02:32 / 03.09.08
's not bad. I took a break with dinner to watch some old SPACED and now I've got iTunes on shuffle and I'm puttering away at the paragraphs. I'm almost to 1000 words, so that's good.
 
 
Hallo, Paper Spaceboy
03:54 / 03.09.08
1514 words for the win! Woot! I feel like a person again.
 
 
Hallo, Paper Spaceboy
23:39 / 04.09.08
*shouts into the Lith*

Is there anybody out there? Just nod if you can hear me...
 
 
Jackie Susann
00:03 / 05.09.08
It's my last day at work and I'm trying to do as little as possible, so here I am.
 
 
Saint Keggers
00:04 / 05.09.08
 
 
Essential Dazzler
00:04 / 05.09.08
*nods*

Today I cooked a meal for my parents. It was my first ever proper cooking experience and I did really well!

Makes me feel a lot better about the deception entailed in maintaining a failing student life and an alcohol addiction.
 
 
Jackie Susann
00:06 / 05.09.08
The first thing I ever cooked for my parents was a frankly horrible lentil thing. It tasted all right, but it looked like gruel.

I eventually became a good cook and redeemed myself, though.
 
 
Essential Dazzler
00:15 / 05.09.08
I think I got off easy because the recipe was basically this: MEAT! SALT IT! LEAVE IT! FRY IT! FLIP IT! FRY IT! MAKE SAUCE! DONE!.
 
  

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