First off: things that are still the same. We're still in the same apartment, we still work at the same places and we are not currently infanticipating. That should cover the most common questions we get. The web site still has not changed, for reasons that are uninteresting and mostly a cop out. My haf-finished mockup sits on my desktop at home, mock(up)ing me daily, However, I'm contemplating a delaying tactic of switching hosting providers, which will give me an excuse to unify the styles of the various components of the site (the gallery, for example) and to better integrate everything. Grandiose plans? My specialty!

Now, for the things that have changed. For one, we have a new truck! It's a red 2006 Land Rover LR3, and it's pretty amazing. We're still in possession of the old one for the moment, though we're trying to fix that. So if you know anyone who's looking for a solid used 1997 Discovery, let me know.

Mel has changed; she's another year older! Those of you who know her might think she'd be a bit grumpy about this, but she's taking it well, saying that 22 feels exactly the same as 21. I feel the same way. Rich has joined the ranks of the 30-ish as well - we had a lovely time in L.A. this past weekend for his surprise party on Saturday. We spent the day east of civilization, watching sprint car races at the Parris Auto Speedway. For those of you who live in more populous areas (or at least regions of the country where Blue State is not considered a term of derision), sprint cars are small, massively powerful race cars that are piloted around a 1/4 mile oval dirt track at speeds in excess of one hundred miles an hour, all while sliding sideways and cursing the Dirty Dems. Way fun. I'll be joing the ranks of the 30-somethings this Saturday, and Mel has arranged for a lovely weekend in San Francisco to celebrate the occasion.

In hobby-related news, I have officially made cheese. It was mozzarella, and it tasted great (for mozzarella, which isn't my favorite cheese in the world, but oh well). The process is rather technical and a lot of fun, especially the part where you start kneading the curd to stretch it out to that fine mozzarella texture. Next up - a batch of ricotta, probably followed by my first aged, hard cheese. Wish me luck!