The Circle (a short film)

 

Created by Six N. Five, this hypnotic, beautiful short film is now part of the Moco Museum collection and is scheduled to be exhibited in Amsterdam and Barcelona.

Expertise vs Attitude

I absolutely agree with Seth Godin when he says:

Hire for attitude and train for expertise.

The actual differentiator in just about every job is attitude. From plumbers to carpenters to radiologists to pharmacists, someone with extraordinary soft skills (honesty, commitment, compassion, resilience, enrollment in the journey, empathy, willingness to be coached… the real skills that we actually care about) is going to outperform.

Read the full article here >

Photo by Hello I’m Nik on Unsplash

Oh sure there is Wordle…

Posted by on May 28, 2022 in Abso-effing-lutely, Ipso Fabulous | No Comments

Oh sure there is Wordle. But it is a one-and-done experience. I spent my entire morning playing this history-timeline game and I am not sorry. In fact I feel smugly smarter. Deceptively simple, completely addicting. I dare you to not love it.

Being nice is a superpower

Posted by on Apr 29, 2022 in Abso-effing-lutely, Ipso Fabulous, My Style | No Comments

cloudBeing nice is a superpower.

Photo by Parrish Freeman on Unsplash

Is it a great weight or …

Posted by on Mar 3, 2022 in Abso-effing-lutely, Ipso Fabulous | No Comments

better_to_dance

“You can do it like it’s a great weight, or you can do it like it’s part of the dance.”
Ram Dass

Photo by Jr Korpa on Unsplash

Who cut the cheese

Posted by on Feb 14, 2022 in Abso-effing-lutely, Ipso Fabulous, My Style | No Comments

A crash course on how to impress your entourage with any fromage! This mesmerizing video featuring Anne Saxelby will show you how. As an added bonus, here is the timeline just in case you have a cheese cutting emergency and need to skip ahead:

0:33 Parmigiano-Reggiano
2:45 Gruyère
4:26 Havarti
5:22 Raclette
7:21 Tête de Moine
9:36 Swallow Tail Tomme
11:31 Goat Tomme
12:27 Bismark Clothbound Cheddar
13:54 Shelburne Farms Cheddar
14:56 Manchego
16:40 Gouda
18:30 Brie
20:32 Camembert
22:26 Coupole
23:46 Gorgonzola
25:25 Roquefort
27:32 Époisses
29:10 Winnimere
30:59 Mozzarella
32:30 Ricotta
33:23 Chèvre
33:51 Burrata
35:12 Provola
36:19 Queso Fresco
37:10 Feta
38:01 Labneh
38:38 Farmer Cheese
39:20 Mascarpone
40:02 Halloumi
41:16 Cotija

Photo by Azzedine Rouichi on Unsplash