Thursday, August 30, 2018
It didn't lie today .
It said it's going to rain today and it is. Thank you.
And now, it's time to savor the subtle flavors of Nocturne 2 & Clair De Lune . Just because they're called that, I can't listen to them in the day .
You know what else about music. Before it's all based on context, like I explained so many times to you, I rely on context to appreciate music, but now it's the opposite. The presence of pretext ruins anything and everything for me. I cannot listen to a piece with "fresh ears" so to speak, if I have listened to it before in a movie or something, the associations- the mood, plot etc, the context, will be forever stuck with it. It's peculiar, isn't it ? I know how to appreciate music on its own now, I see its value... and it's just, there are two kinds of music.
Well, there isn't too much cross-over anyway. I think it's really hard to use Classical music in films well, especially today. And filmmakers know that, so, it's all good.
Diary... you know what they started though? They put up these scaffolds around the building across the street, and the construction has no end in sight. Industrial equipment really makes me uncomfortable. I don't feel alive anymore. This is the polar opposite of a well maintained garden. The sound of metal and drills is killing me... I must endure.
Oh, I now know how to cook liver... at least veal liver, and some fish (cod & halibut) like a Michelin star chef, by the way. Of course it's got extra steps that wouldn't occur to normal people, but it's not that hard once you grasp the gist of it. But tell me, when anyone holds a bloody, raw veal liver, do they not feel like a killer? The first thought that entered my head was "I can easily move on to people from this". Is this how cannibalism started... for some people? Maybe it's me. It's the first time in 26 years of my life that I held a bloody thing like that in the kitchen. I added "in the kitchen" because you know the period... but that's on a pad, damn it. This is a piece of flesh I'm preparing to eat.
Anyway. It's going to be some time before I can dissect a whole fish. I want to. No fish can get as bloody as veal, but it's the smell that lingers. I learned that from cleaning the squid the other day.
I want to face some facts, Diary.