Comic Book Secret Santa - #CBSSAU 2013
I know it’s mid October now, but given that we all get very busy around this period of the year I thought it was best to organise this before the Christmas season sneaks up on us.
Due to the success of this event in previous years I figured I would organise another one. Much like a normal Secret Santa you buy someone a gift, but in this instance it’s either a trade paperback or a few comics. A standard trade costs about $20 - 30 so we can say no more than that.
Details are as follows:
- Send me an Email at email@example.com by the 29th of November if you are interested and I’ll add you to the list.
- In that email I will need some small details of what type of comics/trades that you’re into, or something you wouldn’t mind getting. That way I can give your Secret Santa a helpful hint on what to get you.
- I’ll also need to know if you prefer to have your Gift placed in your stash at your Local comics Store (if you have one) or sent to you in the post.
- On the 1st of December I’ll have organised who each person is a Secret Santa for and contact you all with the above details.
- Then it’s up to you purchase your gift. If you think you may need to pull out of this for some reason, give me a fair heads up so I can work something out.
If you have any more questions you can email me at firstname.lastname@example.org or tweet me at @aqualec
Also forward this on to anyone you think would be interested.
It’s as simple as that!
Sean Gordon Murphy
I love Sean Gordan Murphy’s work.
Tonight I handed in my keys to the place I grew up in.
This post isn’t done to gather sympathy, I just need to get things off my chest. I’d talk about it with someone but my throat is already hurting from being sick, and the arguing tonight has made it worse. Writing is always a cathartic way to get things off my chest anyway.
My parents haven’t been happy since I came out over 2 years ago. Like a lot of European parents of their generation they are very traditional in their values and beliefs. Very Old School. So their 27 year old son coming out to them, after they thought he preferred women was a little shocking.
I came out to them after a break up with my first boyfriend (well first one worth mentioning), someone I had gone out for three years. I did it because one of the many reasons we broke up was about us both not being out to our parents. I had some misguided notion that coming out to my parents would somehow make us get back together (I was wrong, wasn’t the first time. That’s a story for another time).
I knew when I came out to my parents that two things would either happen. They would either Accept me, or Not and kick me out. Instead the result I got was this weird grey area. They didn’t accept it, but they didn’t kick me out or get angry. Just really upset.
Over the past two years and a bit things have ranged from bad to worse, but with moments of happiness. There have been plenty of arguments, insults and tears. Arguments ranging from “Why can’t you try and be straight” to “It’s a disgusting filthy habit”, to my favourite “You’re being selfish and killing us”. Emotional blackmail has also been used. European parents excel at guilt trips.
I’ve had news articles read to me about gay guys who kill their partners for money, or people who have been bashed/killed for being gay. I’ve been told to keep safe and not be seen anywhere doing anything. Religion has also been a fun discussion point with them, “Your lifestyle is against our beliefs”.
I’ve also had my brother completely wipe me off. He doesn’t accept it and thinks being Gay is wrong. He is of the belief I went this way because I got dumped hard by a girl, and thought “That it I must be Gay”.
As I mentioned though, throughout it all there has been moments of happiness as well. This is something I hid and lied to my parents for years. Coming out to them, although very hard to do was the bravest thing I’ve ever done.
It lifted a huge weight off my shoulders. I know a lot of people say that but it’s true. I’m standing much taller, and am more confident in myself than I have ever in my entire life.
I had come out to my friends years prior, and while that was great being able to be myself with them, coming out to my parents really did feel like a fresh start to life.
I no longer had to hide who I was to them. We started talking more as well. Yes it has been at times arguments, but at least we’ve been talking. Communication is something which had broken down over the years prior.
6 months ago I moved out of my family home and into my own one bedroom flat. Life has been fantastic and grown more as a person. Things have gotten better between my parents and me as well.
I have a weekly ritual of going over to my parents every Wednesday for Dinner and sometime for Sunday Lunch/Dinner. Wednesday’s also involve me usually typing my Dad’s invoices out for him.
We still argue occasionally. Tonight for example involved a ‘discussion’ which led to me being asked to leave my house key and not talk to them for a week. This has happened before, so I’m surprisingly not that sad.
So as I said my life is mixture of good and bad. The important things is that I try to not let the bad things keep me down. If I seem overly cheerful all the time it’s because I think life is too short to be sad or angry. Yes my family doesn’t accept me at the moment, but thankfully I’m more of a ‘Glass is Half Full’ kind of person and live in hope that someday they will.
So this I say to you Internet. Stay strong. Embrace your family & friends. Live in hope. Do things that make you happy
Trust me. It Gets Better.
Sometimes you just feel like drawing demons.
I love everything about this Etrigan the Demon image.
52 Blogs: Week 7 - Pies
This weeks topic is Pies or Practice.
I’ve chosen Pies because they are a GLORIOUS meal. GLORIOUS I tell you! You make a superb filling and then put in this pastry. Or you put in a plate and just give it a Pastry hat!
Anyway my first memory of Pies is going on a family drive to Harry’s Cafe de Wheels at Woolloomooloo (that suburb is a mouthful in itself) Wharf. Harry’s has been selling pies there since 1945. A lot of famous people have gone there just to have one of their famous pies.
Here is a little bit of the History of Harry’s http://www.harryscafedewheels.com.au/History_of_Harrys_Pies.aspx
Now another Pie store that I have discovered recently and love is called the Pie Tin and it’s in Newtown. This place does gourmet savoury and sweet pie/tarts. The Sweet ones are more like your American style sweet pies.
Now the savoury ones have a wide range of flavours, that change from day to day depending on what’s available. They bake a small batch fresh at the beginning of each day. They also change the flavours of the pies they cook depending on the weather season. So far I’ve had the lamb & rosemary, and the tender steak, cheese & smokey bacon. Both were amazing.
Here’s their Menu: http://www.thepietin.com.au/menu/pietin_menu.pdf
Anyway I thought I would end this blog post by posting the recipe up for Beef Bourguignon Pies that i recently made. It went down a treat!
6 bacon rashers (420g), rind removed, sliced thinly
2 tablespoons olive oil
1kg gravy beef, trimmed, cut into 2cm pieces
¼ cup (35g) plain flour
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
750g packet frozen potato chips
2 sheets ready-rolled
butter puff pastry
½ cup finely chopped fresh flat-leaf parsley
Cook bacon in heated large heavy-based saucepan, stirring, until crisp; drain on absorbent paper. Reheat same pan; cook onion, stirring, until browned all over, remove from pan. Heat 2 teaspoons of the oil in same pan; cook mushrooms, stirring, until just browned, remove from pan.
Coat beef in flour; shake off excess. Heat remaining oil in same pan; cook beef, in batches, until browned all over. Add bacon and onion with tomato paste and thyme; cook, stirring, 2 minutes. Add wine and stock; bring to a boil. Reduce heat; simmer, covered, 1 hour. Add mushrooms; simmer, uncovered, about 40 minutes or until beef is tender, stirring occasionally.
Meanwhile, preheat oven to hot.
tray, spray with cooking-oil spray; bake, uncovered, in hot oven during
last 4 minutes of chip cooking-time or until lids are browned lightly.
Meanwhile, stir parsley into beef bourguignon then divide among six
1¼-cup (310ml) ovenproof dishes; top each with pastry lid.