I'm from California originally. Seems like a really long time ago, now...
I am a person of extremes. Sometimes it catches people off guard.
I went to culinary school and am a cook. On my better days people call me a chef.
I have a cat. He is a stray that sat in my back yard meowing for nine months. I took him to the pound. I felt bad. Now he is my cat. His name is Fat Charlie (yeah, named after that one).
I do a lot of creative stuff. I like making things, especially with my hands. I like my hands. They are disproportionately large and callused and have about a million scars on them. They have personality, and they can do amazing things.
Some people told me I was pretty smart, but it sure doesn't feel like it most days. My life was crazy, from about 0 to 24, and it left some marks. Last couple years? More stable. Planning on keeping that way.
Occasionally shaving my head into mohawks. Changing my piercings.
Scooping cat shit out of a shallow box. Dumping cat food into a shallow bowl.
Continuing to learn Spanish solely by talking to people in Spanish (Yo practico me espanol en todos los oportunidades, necesito aprendar mas...)
Thinking about what I want to do
Also, video games
Deep voice, beanpole
Music, there are a couple genres I know I don't like, some flavors of punk and metal and other "wall of noise" stuff that I just don't seem to have the right ear for. I listen to a lot of pop, rock, rap, and electronic stuff I suppose. As far as favorite artists... Kid Cudi, Kanye West, The Beatles, Outkast, Imogen Heap, Brad Sucks, Weezer (like their first three albums), Radiohead, Infected Mushroom, Deadmau5, a lot of stuff that David Guetta has made or produced (the man makes a slick beat, alright?), Pink Floyd, Daft Punk... Also Johnny Cash, Bill Withers, some Jimi every now and then. I can dig some classical.
I could write as much about food as I have in this box already. Short version: I am mostly a texture eater, I like foods that are crunchy or melt in your mouth, or that have interesting contrasts in their textures (the crispy shell on a good croissant that gives way to soft, wispy inner parts is basically heaven). I could probably never get tired of good plain cheese pizza (and hey maybe throw some fresh basil on there after it comes out of the oven, yeah? Also some Frank's Red Hot (chefs can have trashy tastes, too)).
Smoking doobs on rooftops while I watch the sunrise/sunset (or, even better, fireworks).
The knife I got in culinary school (Mercer 10", classic french w/ keel. THERE ARE MANY OTHERS LIKE IT, BUT THIS ONE IS MINE).
Morning cappuccinos before a work shift.
Sleep (believe me, I've tried).
Drop off laundry