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34 • Arlington, VA • Man
I’m looking for
- Ages 24–34
- Near me
- Who are single
- For new friends, long-term dating, short-term dating
- Last Online
- Yesterday – 2:06pm
- 5′ 11″ (1.80m)
- Body Type
- Strictly anything
- Judaism, but not too serious about it
- Cancer, but it doesn’t matter
- Graduated from masters program
- Relationship Status
- Relationship Type
- English, Spanish (Fluently), Thai (Poorly), Chinese (Poorly)
Studying just one thing always seemed dreadfully limiting, so I've ended up with a healthy mix of international relations, biology, and astronomy. In guess I wanted to be able to grapple with life's most fundamental question (namely, "what the hell is going on?") at multiple levels of analysis.
Oh, you mean professionally? Yeah, I have a pretty awesome job at the "international" level of analysis and generally involving plotting against evildoers; it's actually worked out far better than I ever dared hope back when I was 23 and wondering darkly to myself if I was ever going to actually amount to anything.
I also spend a lot of time hanging out on the Northern Neck (Virginia's Chesapeake riviera), where I check up on the various life forms inhabiting my own personal floating oyster reef (yeah, I farm oysters, NBD), check up on what other fascinating and less sessile wild creatures happen to be migrating through the cove, build/rebuild things, and mess about in boats Kenneth Grahame-style.
Flailing around in the kitchen. It's my favorite year-round inside-the-beltway activity. I make pie/tart crust from scratch, bake bread, make fresh pasta, roll sushi, whatever. Or make venison into something so sublime it will induce you to push back your chair and charge off into the woods with a spear. Plus, you know, the more normal stuff. I like that cooking is a happy marriage of science, art, and skill, all wrapped up together in a delicious do-it-yourself ethos. It's what my family does when we get together (constantly too many cooks in the kitchen, none of them shy with their opinions or criticism). If you write me a message asking me "so what do you know how to cook?" then you probably don't quite understand what I'm saying here.
Being the world's only Jewish redneck. Bowhunting Inigo Montoya style (left-handed bow even though I am not left-handed).
Really bad at: golf (kinda proud of that one actually); fly-fishing (just proved that to myself in Utah a couple months ago); making small talk.
William Cullen Bryant.
The Wind in the Willows.
The Trumpet of the Swan.
I also read news constantly so I know what the hell is going on (see above)....and the Economist to help me figure out what I really think about what the hell is going on.
Food: Anything done right, however simple or elaborate. A perfectly prepared bowl of pho. Tidewater Surf and Turf, which of course is oysters and venison. The right wine. Pale ale. Good bourbon. Vegetables are great -- they go right next to the meat.
And right now, this: http://www.youtube.com/watch?v=GhDnyPsQsB0
A well-stocked grocery store.
A well-equipped kitchen with an herb garden outside.
A workshop with lots of lumber and hardware and power tools. (It's like a man-cave for dudes who don't give a shit about TV and pro sports.)
Woods and waters wild.
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