dan.

must stop over eating.

i've totally forgotten about the manic street preachers, holy bible is a great album.

there's not enough blacks in the union jacks, there's too much white in the stars and stripes.

playing a show with ponyloaf on may 2oth. anyone still care about us???

sorry for being a terrible friend and a terrible person in general, i don't know how else to be.
work is killing me and i feel old, i have no time to myself, i don't even care about music anymore. i wish i could grow a proper beard. overstating my case? out.

kerry packer is sucking satan's cock right now while i'm paying for his memorial service. we hope that you choke.

random abuse at montrachet, part one in a serie:
(all abuse with a heavy french accent)

1. ah! you filthy motherfuckers of god, i should ban you guys from cooking!
2. don't call the docket if you're not ready to go, you fuckhead, what is wrong with you fucking useless morons!
3. i'm gonna go and throw those idiots out of the restaurant if they don't shut the fuck up!

ah, yes, good times. i am having a good time there even though i do at least 12 hours a day with half an hour break. my plan to become the best chef ever is well underway.

creme brulee':

3 ltr heavy cream
4 vanilla pods
600 grams sugar
36 egg yolks

1. preheat the oven to 240 c
2. whisk egg yolks and sugar in a stainless steel bowl until just combined.
3. cut the vanilla pods in halve. scrape out the seed with the blade of your paring knife, combine vanilla seed with the egg and sugar mix.
4. throw the vanilla pods in a heavy based sauce pan with the cream, bring that shit to the boil.
5. pour cream in a slow, steady stream into the egg mix, whisking constantly to make sure the hot cream don't cook the eggs.
6. poor mix in to ramekins. cook brulee in a deep tray half fill with water at 240 degrees for 5 minutes, turn the oven down to 150 and let it cook out for 35-45 minutes. let brulee come to room temparature, refrigerate to set. sprinkle with sugar and cramelise it with a blowtorch or under a hotgrill.
7. heck yes.

this recipe' makes about 32 brulee'. unless you're catering for a hungry mass, i suggest you half the ingredients.

youse are all cunts.
except imogen.

oh, and it's hard to be all punk rock and shit when you work that much, so, yeah, i hope noone miss the night crash.

7 am to 11 pm, half hour break. hello, christmas.
work, it's what chefs do.

i'm gettin' the crazies.

sydney smells like a salt-cured, sun-dried goat rectum.

got the job. eaaasy.

viva la difference!

yes, i feel a strange sense of proudness to have made it to 24. 24. 2-4. i feel it, yeah.

last year was the best year of my live, the first year of my life, the first year i have actually lived.

birthday presents in order of appearance :

a friday night off
a knife roll
a haircut
a $100 gift voucher for executive chef
a bottle of wine
an ass-reaming lunch service
dinner at isis
beer
a smog record

that is a decent list, you guys made me cry.

i am terribly nervous about this trial at montrachet on monday but i am sure i will do well. wish me luck.

suck cock, fuck, it's all so empty...

it's my 24th birthday today.

trial at montrachet next monday, the job is "yours if you like it, start on the first of feb". boo yah.

is anyone going to belladonna on saturday? need a lift from brisbane.

next year...
leaving mondo organics to start my second year elsewhere, i think i'm gonna stick it out in brisbane for another year. these are the restautrants i could go to :

1. montrachet : best french restaurant in brisbane, they do straight up french food, exactly the cuisine i want to learn. close saturdays and sundays. the only thing is i probably have to peel shallots for a year before the crazy french chef let me anywhere near the service kitchen.

2. isis : best restaurant in brisbane. probably have to cough up 75 hours + a week. but interesting. jason peppler has been in the media a lot lately.

3. e'cco : nice food, great head chef, probably not my kind of thing.

4. urbane : modern australian with asian influence, probably too contemporary for my liking.

5. park road east : the head chef has worked with david thompson in london, he also did a stint with christine mansfield. exciting menu but not established, i think i will like it there.

i think i'm gonna end up at montrachet, it's all very, very exciting.

i couldn't get the dead turtle out of my head.

somebody please telephone me.

the night crash are playing at the orient tonight, the line up's something like :

i heart hiroshima
etcetera
the night crash
vialka

we're probably gonna play those 2 new songs featuring kirk on the bass and then haul out a bunch of old shit. we really have no time to write new songs. leigh pointed out the other day that he only had 25 days before he has to hand in his thesis, fucking, hardcore. hopefully we can write some new songs after that's all over and done with, we will see where my current obsession with mclusky and nirvana(in utero, to be exact) take us. heh.

anyway, i want a new tattoo, yes, i do.

hi imogen,
i would really like to call you but i spent all my money on beer so you should call me.
bye,
dan

"Nicotine stained on account of her crutch
And I'm aching from fucking too much
I know what I do but it all comes to you
Did you sell me to wanderlust?
I'm fearful I'm fearful I'm fearful of flying
And flying is fearful of me
I covered my eyes when she told me the news
Turning me on with my lightsabre cocksucking blues"

yes sir, i have rediscovered mclusky.

"Sorrow drips into your heart through a pinhole
Just like a faucet that leaks and there is comfort in the sound.
But while you debate half empty or half full
It slowly rises, your love is gonna drown "

i like ben gibbard.