Quote of the week 00014

'Life is 10 percent what you make it and 90 percent how you take it.'
Irving Berlin

Mobiles 00009


Russia's Most Wanted

The number of EVO VIII thefts reported in Russia is twice than the number of cars that have actually been sold throughout the country.

Brought you by Auto Express.

Things they didn't told you 00013



Orgasmatron

When science follows art and seeks female volunteers to get wired.

Brought you by the New Scientist.

Art Colony 00004


Milo Manara

Creator of the most educational commics.

By the great Milo Manara.

Funny side up 00016

Creative with cross stitching.

Brought you by Subversive Cross Stitch.

Things they didn't told you 00012


Brain à la Chef.

Eating brains improves the World Health.

Brought you by the Anatomical Chart Company.

Quote of the week 00013

'You may not realize it when it happens, but a kick in the teeth may be the best thing in the world for you.'
Walt Disney

Hey...What's that sound?! 00010
& it's on my radio!

Brought you by Elbow.

Lately I thought Studio Brussel lost his edge. That the boldness they used, to bring listeners to unknown sound waves, made place for '90 nostalgia. Well I'm a relic of the '90 but stay tuned to prevent fossilisation.

And suddenly, while returning from a late shift: 'Here's something we picked from the net.' a sublime cover by Elbow. Like it was an Abba song, nostalgia wasn't far, but it wasn't Abba like we know it.

I did that ! 00005


Forms

Creating forms is something that I've always been doing to save time and work.


Unfortunately forms are often the playground of the highly useless that want to mark their passage by crippling the way of work until many years after their passage. Or of technocrats that never were in touch with reality, what could be even worse.


A real shame, especially in this time and age of 'empowerment' and overqualified employees. Forms should be made by the ones who use them on a daily basis. As well paper forms as soft interfaces. When a form grows out of necessity and use, it's bound to be user-friendly and efficient.


My first work in the broker firm was to sort out all the bonds and coupons that were due to expire and prepare them for payment by the emissaries. Not one Belgian emissary had a decent form with the basic required fields, but all were cluttered by useless information.


So for our internal use I made a form with the logic required fields with which we could crosscheck the return statements of the emissaries.


To my great surprise the Back-Office of the late B.B.L. (meanwhile ING) adopted this form on the spot.


Ironically, I currently work for a contractor at the H.Q. of the former B.B.L. with a I.R. Baboon that cripples each decent way of work. I guess the circle is complete and it's time to move on.

Funny side up 00015

Before one realizes, he's 31 or 39 and being in such a situation.

Brought you by Rod Barnett.

Things they didn't told you 00011


If you offer to buy a woman a drink and she accepts, she still might not like you.

Brought you by
Modern Drunk Magazine for all those Marzipan Pirates out there.

Art Colony 00003


explodingdog

Brought you by Sam.

Things they didn't told you 00010


Women who perform the act of fellatio on a regular basis, one to two times a week, may reduce their risk of breast cancer by up to 40 percent, a recent study found.

Not endorsed, sponsored or provided by or on behalf of North Carolina State University.

Quote of the week 00012

'I am a believer in punctuality though it makes me very lonely.'

E. V. Verrall

Hey...What's that sound?! 00009


Radiohead, tomorrow Live in Brussels

When you listen to Radiohead, you're no longer actually listening to Radiohead -- you're listening to everyone's opinion about Radiohead. It's impossible to separate what you hear from what you've read. You are betrayed by what you know, and you know way too much.

Thus, in order to solicit an honest, undiluted opinion about Radiohead, you'd have to find the proverbial People Living Under Rocks. As People Living Under Rocks are unavailable, let's use fifth graders


Rob Harvilla

Do you remember? 00008


Tomacco

When Homer leads the way.

Brought you by Wired y para Los Simpsons.

Funny side up 00014

Brought you by Turboforce 3D.

Art Colony 00002


Torisu

Brought you by Koshiro Torisu.

Deli Blitz 00009


Octopus à la Net.


Passing by some gorgeous octopuses I couldn't resist their lure. Although I hadn't a clue how to make them, I simply had to cook them. So I browsed through the net to get a fair idea how to clean and prepare these creatures. The strange thing was that many suggested a fishermen's trick, to boil them with a cork, although their isn't a scientific explanation it assures tenderness.


What you need

• 2 Octopuses of about 600gr


• Water


• A cork (of the wine you'll be having with the dish)


• Salt & Pepper


• Olive oil


• 2 Large onions or 4 shallots


• 4 Cloves of garlic


• A can of peeled red peppers or 2-3 fresh red bell peppers


• A tablespoon of fresh thyme leaves.


• A can of neutral tomato pulp (not seasoned)


• 250ml of fish stock

• The tricky bit is the cleaning of the octopuses. You rinse them a couple of times in clear water and get rid of the internals, ink-pocket, beak and eyes.


• Once thoroughly rinsed, you skin them. The headskin should come off quite easy, just like a glove and the most of the tentacles' skin too. It's fine by me if some skin remains on the tentacles.


• Bring a pot of salted water to the boil with the cork and separate the tentacles from the head.


• Add the tentacles to the boiling water and cut the heads into rings.


• After 10 minutes the rings may join the boiling tentacles, lower the fire and let it boil for another 30 minutes. Meanwhile you can burn the skin off the fresh peppers, if you're a courageous one.


• Drain the boiled octopuses and put the pot back on the fire with the bottom covered with olive oil.


• Fry the cooked octopuses in the oil for a minute or two, add the chopped onions, minced garlic, diced peppers and thyme.


• Mix everything gently, season with salt and pepper and let it sweat for 5 minutes on a low fire.


• Pour the tomato pulp and stock too the mixture, the liquid should just cover everything, mix gently and put the lid on the pot to let it simmer for another 45 minutes, stir from time to time.


• Serve with bread to soak up the delicious sauce, you can have a white wine with it but a light red wine or rosé is also fine.

Quote of the week 00011

'Better than describing or defining it, I want to become it, that voyager who explores and acknowledge, between 2 distant spaces, that third premises.'

Michel Serres

'Mieux que le décrire ou le définir, je veux le devenir, ce voyageur qui explore et reconnaît, entre deux espaces éloignés, ce tiers lieu.'

Michel Serres

Things they didn't told you 00009


I thought I was a Belgian...

Brought you by Zapato Productions Intradimensional.

Do you remember? 00007


56K Modem

A distant memory for some a harsh reality for others.

Brought you by Lazy Laces.