Oh, would love to book soonish, Jess, just to get it off my mind, but next week or two would be OK. I just don't want to forget about it, OR have it nagging and worrying me.
Ilona Costa Bianchi ,'The Girl in Question'
F2F 2: Is there anybody here that hasn't slept together?
Plan what to do, what to wear (you can never go wrong with a corset), and get ready for the next BuffistaCon: New Orleans! May 20-22, 2005!
Vortex - insent with final info
Aimee - nope, just credit card for me too
Also - if anyone needs a place to crash Saturday night after prom, I'll have an extra bed in my room.
I bought my ticket!! omigod this is real...I'm really truly going!
Jess, I love the design, front and back. Tres cool.
Oh, yeah -- I meant to say that a while ago, Jess. Or maybe I did, but I don't feel like scrolling back. I love the T-shirt design. Lekking. Funny. (I'm glad Laura asked ... I was going to have to otherwise, and after not knowing what a theremin was, I was starting to feel kind of too far out of the know.)
Regarding the shirt, I wish it said DC on it somewhere -- maybe DCF2F, instead of just F2F? And I'm not crazy about the faux perspective thing. It seems kind of off and it makes me dizzy. Sorry to be so blunt.
Love the back: Simple. Funny. To the point.
Jess, do you want a copy of the actual logo for the front?
I like the design. My only suggestion (apart from the logo) is to think about doing the back in title case.
Oh, yeah -- including "DC" somewhere on the shirt would be good.
Jess, do you want a copy of the actual logo for the front?
Thanks, I have a few different versions already. I did realize, belatedly, that I hadn't put in the extended 'f' yet. But I'll fix it, I swear!
Including DC is no problem.
I googled sushi-ko:
Even though the menu at Washington's oldest freestanding sushi restaurant contains cooked dishes of various kinds, regulars come for the sushi. Owner Daisuke Utagawa is no longer in the kitchen, but head chef Koji Terano, a seven-year veteran of the restaurant, shares both Utagawa's mastery of the tradition and his fondness for innovation.
In addition to the usual nigiri sushi and sushi rolls, Sushi-Ko offers a selection of "small plates"--cooked dishes such as delicious grilled baby octopus with mango sauce, and a salmon spring roll with a citrusy jalapeƱo-ponzu sauce. A good way to try a variety of cooked and raw dishes is to order one of Terano's tasting menus, five courses for $40 or six for $65.