bill simmons ousted by espn has me in deep thought about boss loyalty.  i've been the new hire for jerry maguires new shop 2x.  and not being privy to all the gossip in the market has cost me.

would u follow simmons???

here's one opinion - EC527

Mmmm depends on what he ends up doing. Not guaranteed that he's gonna do a new site. Most of his talented writers will have plenty of offers. I'd stay put and field all opportunities. There're plenty of pple who left grantland prior to Simmons firing. Emily Yoshida left to become head editor of pop culture section at theverge.com there is such thing as life without Simmons.

Risk has to be balanced with reward. Not like he's building a startup with options. As a writer, you prob want the medium that has the larger audience and exposure. The greatest benefit working for Simmons would probably be creative flexibility. But it doesn't mean you can't get that from staying put, or with someone else.

The guy 'who created it all' also put his ego ahead of the organization and it's employees when he got his ass fired. Simmons is a talent (and I'll consume whatever he puts out) but he's not a good leader. He lacks self control.

I don't believe in blind loyalty. Ultimately you're motivated by self interest. No one else is going to protect you better than you can protect yourself. Your boss has his/her own stresses both professionally and personally. They have people that they answer to. More often than not, your situation is nowhere near consideration. Following or not following someone is a professional decision, not a personal one. It has no bearing on loyalty.

2:56 PM

i was walking down the street last week when i saw this poster....lee seung chul has a concert in NY tonight!!!  hahaha....the original lesbian with the most dramatic 쌍까풀 ever.... "just call him caitlyn" - steph.  either way...i still want to see him LIVE!!!  dan,  where are u??

2:46 PM

”那麼乖。。。難得出去玩玩。。。然後變成這樣。。。我覺得你很倒楣。“

where's the silver lining in all of this??

mercury retrograde - thanks jennfung 

http://www.elephantjournal.com/2015/06/thank-fck-mercury-retrograde-is-over-stay-in-the-shade/

COURAGE AND LUCK....

http://www.businessinsider.com/elon-musks-first-wife-explains-what-it-takes-to-become-a-billionaire-2015-4

“Shift your focus away from what you want (a billion dollars) and get deeply, intensely curious about what the world wants and needs. Ask yourself what you have the potential to offer that is so unique and compelling and helpful that no computer could replace you, no one could outsource you, no one could steal your product and make it better and then club you into oblivion (not literally). Then develop that potential. Choose one thing and become a master of it.  Choose a second thing and become a master of that.  When you become a master of two worlds (say, engineering and business), you can bring them together in a way that will a) introduce hot ideas to each other, so they can have idea sex and make idea babies that no one has seen before and b) create a competitive advantage because you can move between worlds, speak both languages, connect the tribes, mash the elements to spark fresh creative insight until you wake up with the epiphany that changes your life.

The world doesn’t throw a billion dollars at a person because the person wants it or works so hard they feel they deserve it. (The world does not care what you want or deserve.)  The world gives you money in exchange for something it perceives to be of equal or greater value: something that transforms an aspect of the culture, reworks a familiar story or introduces a new one, alters the way people think about the category and make use of it in daily life. There is no roadmap, no blueprint for this; a lot of people will give you a lot of advice, and most of it will be bad, and a lot of it will be good and sound but you’ll have to figure out how it doesn’t apply to you because you’re coming from an unexpected angle. And you’ll be doing it alone, until you develop the charisma and credibility to attract the talent you need to come with you.

Have courage. (You will need it.)

And good luck.  (You’ll need that too.)”

2:33 PM

i thought the era of bad haircuts was over for me.  i graduated hair vanity when i turned 27....i finally came to the realization that short hair grows back and 80 bucks for clipper work was a overpriced.  since then, i've located a few salons around the world that cater to my requirements of wash, cut, wash, blow dry, style and leave with a smile without me having to say too much.  and yet on the day before a flight, and a purposely timed haircut to trim now and trim again in asia, the stylist butchered by head into a turnip.  i said trim and he faded the clippers right to the top of my head leaving a tuft of hair on top.  #古惑仔

dad was angry.  kim laughed out loud.  i can't look at myself in the mirror.  and even after i went back to get it fixed.  i now feel like zangief.  or 강호동.  i should just start over.  def can't leave the house now.

2:11 PM

eating ethnic foods in the boroughs make sense.  i've been visiting my niece often and benny and i hit up jackson heights for colombian beef tongue and argentinian skirt steak.  indonesian food in elmhurst isn't too shabby due to lack of options.  and for that same reason sripraphai is also not bad considering NY THAI FOOD IS ABSOLUTE SHIT.   just my opinion...

but then there's this...ecuadorian roast pork served only on the weekend by street vendors lined along side the junction boulevard stop off the 7 line.  benny and i trekked out on saturday sans wife andk id....stuffing our face with chicaronnes and double fisting coconut milk and passion fruit drinks.  we loved it so much, i brought dad the next day.  the ladies speak zero english and we speak zero spanish.  i pointed.  and she nodded.  i said delicioso...and she said si!  and then we ate like amigo's in the car.  =)

http://www.vablonsky.com/ecuadorian-food-in-queens-2/

The most recognizable offering (for those familiar with other versions of it) might very well be the roast pig (called “hornado”)—not because of the presence of a snout or a trotter that necessarily gives it away but because the shiny, amber skin and succulent flesh underneath is very reminiscent of Filipino “lechon” or Cantonese roast pig (like the kind that hangs in Chinatown eateries).  Perhaps, the robust links (called “morcilla”)—looking universally like sausage of some kind—is the first item that people notice.

lower L to R: morcilla, fritada, hornado, sancocho, and chicharrónes

This cart, as with the other Ecuadorian carts nearby, serves so-called “Serrano food” (food of the mountain regions) in contrast to “Costeño food” (which originates from the coastal areas near the Pacific Ocean).  It is very meat-centric.  In fact, beyond the “hornado,” there is more pork.  Pork is stewed (in an item called “sancocho”)—which, in its tray, looks grayish as if rescued from a soup stock; and, pork also is braised and fried.  “Fritada de chancho” is a kind of braised pork that is cooked and browned in its own fat until the liquid has evaporated.  Typically, these browned lumps of pork are sold with “llapingacho” (a yellowish-orange, seared potato patty filled with cheese) and “mote con habas” (an heirloom hominy made with oversized white corn kernels).  Then, there are “chicharrónes,” which should not be confused with the snack food pork rinds that Americans may know by the same name.  These are unabashed chunks of meaty pork belly that are fried until they are golden brown and the attached skin has become ultra-crispy.  The chunks of pork belly are served on a bed of roasted corn kernels (larger than the North American variety) that resemble kernels of charred, unpopped popcorn.

11:17 PM

when i say im a pro at weddings...it's not a joke.  you all should listen to my wisdom when it comes to weather, over cast photo lighting, which mini bar to attack, what hors d'oeurvres to fill up on, and do not order the overcooked chateaubriand.  wait till the end for the photo booth.  eat cake, drink, be merry....and well...i am the combination of wedding crashers, 27 dresses and most recently due to my sisters wedding....franz from father of the bride.

and so with an invite from the groom the thursday before the wedding, i found myself at crest hollow country club amidst a sea of 5 weddings all taking place there that night.  sitting in the lobby was confusing as my make shift suit and converse outfit could've made its way to any other wedding party...but i spotted the mermaid.  and assumed the role of 'jon koon' for the night.  i'd say it was a hybrid of koon and felix as ben's lamo food poisnoning excuse prevented him from making it out.  

lewis' first time as an officiant was undermined by a faulty mic.  rookie mistakes....that get trumped by rookie drinking tho that role was reserved for the other chang...for as we plowed through the macallan secretly stored underneath the bar for vips, and as we danced the night away to 90s prom music...we found a select few getting down on the dance floor, spilling their drink....and falling on the floor and cutting himself.  hahahha.

"take me to hotel long island"

1:48 PM

i have good intentions...i really do, but i realize that i can come off quite rude to a bunch of my married friends as i whine and complain about attending baby showers chock full of kids and pregnant wives and mothers and fathers and iced tea and cupcakes and stale conversation.  that's life, that's their life and seriously, i'm happy for them.  that's not my life, and just being wary of my coachella-story-telling-womanizing-zero responsibility- big mouth, i'd like to let my mouth roam free without getting judged, or feeling overly sensitive about being judged...ergo...i should've avoided sundays baby shower and just gone up monday, cooked soup and spent a more intimate day in stamford with 4 kids, one dog, 2 grandparents, a pregnant lady with twins, lewis and myself....

i find solace in the process of making soup.  i like making the stock from scratch and just letting it slowly bowl away.  i like standing around the kitching periodically skimming the fat off the top....i like watching the color of the liquid turn from clear to umami opague....i like tasting the progression of soup....its such a simple process yet the flavours can be so complex.  so much depth from boiling water.  and while the soup was cooking, lewis and i plowed thru 2 bottles of whiskey.  dimitri had to cut us off at the end of the 2nd bottle by hiding the bottle, so i just found 2 beers to chug outside on the balcony.  that was fun.  hehehee. 

1:45 PM