Wine & Food
My first review of the cheese of Piemonte: Today I tried this amazing Piemontese cheese called Tuma del Fen and it was a lovely cheese. I had the more aged variety which made it similar to a St. Marcellin but a but more milky-like in flavor and a more fluid texture.
News
Welcome to the ArnoLand Soft Sciences, a brand new site by the world famous in Oak Park author, Jonathan Arnowitz-Taylor.
recipe
There was a soup that was out of this world and it was called Maritata soup. In the late 80’s Vanessi’s sadly closed their door for good...
Wine & Food
We arrived for a early start around 8 am. But we were prohibited from docking at Alexandria. This was a LGBTQ cruise (89% male) and people had decorated their balcony windows. The Egyptian Port authority would not permit us to dock until all such paraphernalia was removed,
Design in the ArnoSphere
What follows is a Birds Eye view of the history of design. Not meant to be complete but to inspire jumping off points for your own discovery of the richness and inspirations of design through the years.
Design in the ArnoSphere
I have finally finished 7 articles on the Time Scalable Design Process, the guide for every designer to assure their work is both professional and thorough, regardless of the context of the design project. It's an approach similar to the checklist approach of surgeons or airline pilots as
Design in the ArnoSphere
I recently added to my series on the timeless scalable design process with an article about Value Driven Design (VDD). VDD is a specialization of the design process for business and organizations where delivering value is the key result of the deign process. The article is available here below: https:
This is your opportunity: pounce!
I finally was able to make one of my favorite delectable dishes, “Gnocchi Romana.” Unlike the name, it is believed to have originated in Piemonte; and unlike the more famous cousin, Gnocchi, it is not made with potato flour but rather semolina.
Especially interesting is following the directors because of the constraints and then the chipping away at the code (I'll write more about those later). I mean directors such as Howard Hawks, Otto Preminger, Billy Wilder, Alfred Hitchcock, etc.
This second chapter focuses on the importance of the process to scale to a wide variety of different contexts, different designers, different domains, etc.
I see design from many different angles and one of them is how different mediums deal with constraints. Since I feel mastering constraints is the most important (and most liberating) task for the designer. One of my fascinations with the cinema is the effect censorship had on Hollywood, especially examining
THE GOLDBERG VARIATIONS trilogy chronicles Jamie Goldberg's journey from adolescence through early adulthood across three pivotal decades of queer history in America, exploring themes of identity, sexuality, self-destruction, and redemption through art.
Volume 3: Slings and Arrows is now on sale. Buying options: Local Bookstore • US $5 Discount • UK £5 Discount • Amazon Finally the journey of Jamie Goldberg and its kink climax is complete. It’s been a long journey: I started this book project back in 2014, 10 years ago. Many
For now, suffice it to say one of the biggest differentiators--and why AI will never replace design (though it is quickly becoming an indispensable tool)--lies in the art of the design process. But When I say design process, I am talking about a timeless and scalable design process.
A real Master can be domineering, demanding, and sexually the top. However, there is a difference between authentically being that Master and being a dangerous bad actor who uses a Master cover to hie up their own incompetence or downright evil intent.
The novel is often bold and inventive in form, thrilling readers who favor character and innovation over narrative momentum: a set piece involving Wagner’s Parsifal is wild, hilarious and erotic.
Some mixed bag of shows my son Borys and I attended in 2023.
When one thinks of great Italian wines, immediately the great reds pop into mind: Brunello, Barolo, Chianti, Amarone, etc. World class wines that are in demand all over the world. When one thinks about white wines, however, different associations are made.
I have noticed that the so-called great cooking experts are creating a violence against decent cooking that actually is surprisingly simple. They will add complexity for its own sake, add surprising taste sensations when none are needed.