May 08, 2008
I was fortunate enough to attend a meeting in this building this morning. Isn't it great? The park was absolutely quiet when I drove up. I parked about 2 blocks away and wandered around the reflecting pool and down the Prado. What a blessing it is to work in this magnificent park.
I got a rather testy email from someone today who took me to the mat for being too "Dave Barry-ish" and "Garrison Keillor-ish" in my diary. Gosh, what an insult, eh? I was rather flattered, actually. I guess she wants me to be more "Danielle Steele-ish." It's always interesting when someone takes a shot at you for some reason.
Speaking of shots.......
We are having a gathering of Ferraris here at the museum in October. About 100 cars are expected to show up for the opening of the exhibit. The Ferrari club is worried about security, so they want to hire ARMED GUARDS to "keep things in order" that night. Keep things in order? The only thing that MIGHT happen is some kid coming out of the gym across the way with a basketball. I'm assuming an armed guard could just shoot the kid if he got too close to the car. Sounds like a fine idea, eh?
WHAT AM I MISSING?
Why do I not understand this fookin' stuff?
What is even worse is I have a co-worker who doesn't see anything wrong with this. This person thinks it's fine to have FOUR burly guys with PISTOLS in the fookin' parking lot! My advice to these paranoid Ferrari owners is: If your fookin' car is that valuable, leave it home!
Okay....back to the salt mines.
This just in! One of my favorite catering companies here in the park just sent over a bag of gourmet cookies! OMG! They are the best - and just what I need to make this day even more special. This catering company serves the best pesto pinwheel things. Here is the description from their website:
Buttery Puff Pastry Pinwheel Spirals Filled With Deeply Flavored Sun-dried Tomatoes, Perfumed Basil, A Hint Of Sweet Roasted Garlic, Pinenuts Bound With Virgin Olive Oil Then Baked Until Golden And Crispy
This just cracks me up! What are deeply-flavored sun-dried tomatoes? And how do you "bind" pinenuts with virgin olive oil? Isn't all basil "perfumed?" Oh, I just love reading catering menus! It's almost as much fun as reading the colors of paint chips.
