Hello all, Lini and I are having a great time here and will post u some pics as soon we get back into the Estados Unidos. We are catching an all night bus to Rio in about an hour and I am sitting here listening to Jay Reatard and MySpacing it up. See you all soon!

-Tavo

and the calibrators who work on them. Yeah Tavo!


anniversary of the first laser--thanks for letting me know, Google!

We leave a week from today and were starting to get a bit frantic because our visas (and the passports that contained them!!!) were still en route from the consulate in Miami.

Well guess what came back today:


Complete with stamped visa inside. Thank you US Postal Service!

Hello--if you found this link on a mac laptop--you have my stolen computer. Someone broke into our house and took this computer--nothing else because we own nothing else of value. Please contact me: joslinlee at gmail dot com

(Click on the picture for our favorite youtube episode, Hard Gay and the Cooking Show)

Here are some pictures from the very beautiful town of St. Augustine. They don't do it justice.

These pictures have sat on my phone for a good month, now--so I decided its time to post them. One quick aside--massive quantities of wine were consumed, thus the quality of the photos is fairly questionable.

mmmm....wine. You are so delicious and I love you.


I went over to my friend EP's house to hang with her and her husband, John, and drink some wine. EP was one of the first people I met when I moved to Atlanta from Detroit, and we have been close friends ever since. We used to be roommates, in this same house. Here she is with John.


They are both geologists. Besides being into rocks, ground water, and spelunking; EP is a connoisseur of wine and John is one hell of a cook. He had gotten a whole bunch of pecans from his parent's tree and decided to make an appetizer with them and some other goodies he had on hand.


Here's EP shelling the pecans. (you can't see me, but I'm eating every other one)

...wine is kicking in...

John toasted pecans in something sweet and sprinkled salt on them. I was a bit too focused on drinking the wine to follow his process. He used goat cheese as the base for the candied salty pecans, and they were gone in about 5 minutes.


Thanks guys!


(I then stumbled my way home)