i am tired of looking at pictures
Solar mass ejection 2013/10/08 (09:12 UT)
[gif 1] mounted with 20 images (10:18 to 11:06 UT) with its evolution
Taken with Coronado SolarMaxII 90 and ASI120MM from Málaga, España - Jose Cabello
intentions and impure heart: for the heart is
deceitful above all things and desperately wicked. T.S. Eliot from The Rock
All our ignorance brings us nearer to death.
Where is the life we have lost in living?
Where is the wisdom we have lost in knowledge?
Where is the knowledge we have lost in information?
The cycles of heaven in 20 centuries
Bring us farther from God and nearer to the Dust. T.S. Eliot from The Rock
that it is hard to be really useful, resigning
the things that men count for happiness, seeking
the good deeds that lead to obscurity, accepting
with equal face those that bring ignominy
the applause of all or the love of none…
I say: take no thought of the harvest,
but only of proper sowing. t.s. eliot, from The Rock
to a plain sense of things. It is as if
we had come to an end of the imagination,
inanimate in an inert savoir.
Wallace Stevens The Plain Sense of Things
"Note to Mallarme’ poem: The rower becomes aware that he is in the grounds of a woman he knows. She may be there, close to him: raising his eyes he might see her: The silence throbs with every possibility. And to the poet comes the idea of not raising his eyes, of keeping the possibilities intact and going away with the memory of that moment."
what to drink when you sit here?
"The cocktail—which features gin, maraschino liqueur, crème de violette, and lemon juice—is usually lighter purple/paler blue in tone, and it actually dates back to at least 1911. It was created by Hugo Ensslin, head bartender at the Hotel Wallick on Broadway and 43rd Street, and first turned up in print in 1916’s Recipes for Mixed Drinks. Ensslin used: 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette (serve chilled, no ice). Later incarnations of the recipe eliminated the crème de violette, making it more sour and stripping it of its otherworldly hue…”