I know a lot of people still have this journal friended, even though I'm posting way less these days. If you're here for the occasional blurb, bit of drawing, or mp3, you're in the right place. If you're mainly interested in the artwork, though, most of it's over at gallo_de_pelea. The project I'm currently working on isn't really for general audiences, which is why it hasn't appeared much here. Check it out if you like, though.

North Coast Old Stock Barleywine Style Ale - Ft. Bragg, CA
Color: Deep translucent copper/mahogany
Head: thick but brief khaki
Aroma: red wine, citrus, brown sugar
Alcohol Content: 12.3%
Pretty much my favorite among the easily available barleywines, next to Avery Hog Heaven. Slightly thicker than Old Foghorn and Gnarlywine, but nowhere near the heaviness of Sisyphus. It's a pretty happy medium, and manages to avoid the "syrupiness" that can plague BWs.
I think my favorite thing about Old Stock is the finish - I'm actually having this beer for dessert after dinner - the high alcohol keeps things clean, but still lets the malt and caramel flavors linger a good while. Num.
The alcohol in this one is stealthy, so it's best to share with a friend - I'm not even through the bottle yet (typing this while drinking and doing Photoshop work) and I'm already feeling a tad loopy. A 12 oz bottle is about the same as 2 glasses of wine, so.
Note: Purchased in bottle, drunk from slightly chilled snifter

(BTW, I've been unable to find Sisyphus from 2008, though some stores still stock the 2007, which IMO wasn't as good as previous years. Anyone tried the 08 yet?)

And yes, it *has* taken me this long to get back to truly enjoying beer after working at a pub. Speaking of which, I've been drawing short doodle comics about the year (well, 13 months) in food service. There are 11 strips so far, and you can read them here.

Lagunitas Little Sumpin' Sumpin' Ale - Petaluma, CA
Color: Transparent rich gold/bronze
Head: Abundant cream
Aroma: Hoppity hop hop hop and ruby red grapefruit.
Alcohol Content: 7.7%
The label reads: "Net Contents: 12 Fluid Oz. of Hops, Malt, Hops, Yeast, Hops, Water, and Hops," and they ain't lying.
Although the hops hit first (and remain on the tip of the tongue), there's a slightly sweet, almost creamy finish as this one goes down. Minimal alcohol burn, lingering effervescence. Very smooth and mellow on the sides of the tongue.
A lot of pales get either overwhelmingly bitter or weak and watery, but this one stays consistent and very enjoyable start to finish.
Shame this is a limited release; I'd recommend it to just about anybody wanting to push past PA/APAs and into IPAs.
Note: purchased in bottle.

Stone Ruination IPA - San Diego, CA
Color: Slightly cloudy gold
Head: Medium to minimal white
Aroma: FIST TO THE NOSE, I MEAN GODDAMN
Alcohol Content: 7.7%
I don't know what to say about this one except that I've finally met my match - this beer is too hoppy for me. Defeat is bitter and delicious... but mostly bitter. This is past Avery Maharaja and into some other dimension. Recommended for serious hopheads only.
(I still drank the whole thing, though... with a Spartan grimace.)
Note: purchased on draught.

The Ska True Blonde Ale (which I mentioned in the previous entry) was pleasant enough, but nothing to write a review home about. So, next, one of my winter favorites: North Coast Old Stock Barleywine Style Ale. Let's see how it holds up in the dog days of summer.

Indian Wells Brewing Co. Lobotomy Bock - Inyokern, CA USA
Color: Opaque dark chocolate
Head: Thin/medium khaki, average dissipation
Aroma: Sharp hops balanced evenly with caramel. Pleasant; not overpowering.
Alcohol content: 10.5%
I had this in a large open snifter, which I guess is sort of unorthodox for a bock, but the high ABV and deep color seemed to call for it.
Smoky upfront on palate, quickly spreads to a mild slight sweetness in the mouth. Brown sugar/molasses flavor gradually builds in aftertaste. Looks, smells, and feels like a heavy stout, but eases off like a mild bock. Actually a little too "thin" for my liking, aftertaste-wise. (Well, for a beer this dark, anyway.) Alcohol doesn't register on the palate at all; just lights up in the chest and bottom of the throat.
Slight charcoal tones midway through.
Man, this is like, at some weird intersection of Stout, Doppelbock, and Barleywine. I dunno.
Pleasant enough, but in this range, I'd rather recommend Left Hand Imperial Stout, Spaten Optimator, or North Coast Old Stock BW. Too dense for a drinkin' beer, too faint for a chewin' beer.

Next: Ska Brewing Co. True Blonde Ale

ALSO: hi, not dead, just working on a comic book.

OH!! SPEAKING OF WHICH! I posted about this at the other LJ, but - Austin Chronicle review of my 48-page preview booklet (chapters 1-5). Woop!

Oh hey, I haven't updated in 6 weeks. How about that.

Things have been going surprisingly well - Ohayocon and Ikkicon were fun and profitable (and exhausting), I've been having a bit of luck drumming up interest in <Epic, veggies are growing nicely, and - here's the kicker - two weeks ago, I got a job. I MEAN ONE I CAN LIVE ON. Holy shit.

It was like something from a movie. After work Tuesday, I wrote a letter of immediate resignation from the restaurant. (Not going into that here, but suffice it to say it was a tough decision, and one with ample reason.) 8 AM Wednesday, just before leaving for my last wait shift, I got a call with a job offer from a stable, secure state agency.

I was both ecstatic and floored with gratitude. Getting hired NOW, of all times... make no mistake, I'm still thanking the universe for this burst of fortune.

So now I'm adjusting to a flexible 8-hour day, bed before 2, and oh yeah NOT HAVING TO KEEP DOING PAYING WORK WHEN I GET HOME. Which means I CAN WORK ON THE COMIC IN MY OFF HOURS.
So yeah, commissions (save for a few I'd already started) are on the far back burner now.

Let's see, what else. Staple! is coming up in 3 weeks (AAAAAH), and that's going to be interesting. To be honest, I'm terribly nervous about it. Never worked a comic convention before. I'll feel like a lame-ass poseur next to the brushpen masters, but whatever whatever I want to get this story out there.

Anyway, that's what's been going on. I'm posting almost exclusively at gallo_de_pelea now, since that's where the comic talk goes.

Aaaaand that's about it.

• The Boston Globe does it worlds better than I ever could:
2008 In Photographs, Part I - Part II - Part III

• Also, 18 Months

( Personal tl;dr about 2008 )

Mike Doughty's "Looking at the World from the Bottom Of A Well" was my theme song for 2007, and that mood wound up carrying over into this year, too. It's time for a new pick, though, and I'm glad this one came out when it did - just in time to be designated the theme song for 2008:

Bishop Allen, "Rain"
Oh, let the rain come down and wash this world away
oh, let the sky be gray
'cause if it's ever gonna get better
it's gotta get worse for a day.

See you on the other side.

WHEE MUSIC
From The University Choir:
- Advent Responsory (Adapted from Palestrina)
- Creator of the Stars of Night (Puer Nobis Nascitur)
- Once In Royal David's City
Also:
- Sufjan Stevens, "Come Thou Fount Of Every Blessing"


WHEE COMIC-Y STUFF
Hash browns, comfort, and joy
*points, giggling, to new domain*


WHEE SELF-SERVING LECTURE
I know the holidays are a stressful and depressing time for a lot of folks, but I am going to ask you for a little slack. Whether you're religious or not, you gotta admit the whole 'peace on Earth, good will to men' thing is a pretty good idea.
This December ends my first year of working in the service industry - over the course of which I've gotten a peek into just how awful folks can be to people they consider 'beneath' them.

So, world, this Christmas, I want to ask you - don't be assholes.

I'm not talking a Scrooge-like turnaround or grand expensive gesture, here, just... don't be assholes. In fact, let somebody merge into traffic in front of you. Hold a door for somebody with a load of packages. Be patient with the cashier who's trying to handle a long line.
And please, please don't assume that just because someone is poor - or simply not well-heeled - that they are lazy and worthless. As this volatile year has shown us, security can be taken away in the blink of an eye - by illness, injury, layoff, theft, fire, flood, or more. Be thankful for what you have, and please don't look down on others less lucky. We are all human.

Two last, specific requests:
1. Please donate to your local food bank.
2. For the love of God/Garfield/enchiladas, please, please don't drive drunk.

Have a good one, guys.

No, I am not lj-cutting this.

~ RESERVATIONS AND PHONE CALLS / WITH THE HOST ~

- When making a reservation, please let us know if someone in your party is in a wheelchair or has limited mobility. That way, we can reserve an easily accessible table for you.

- Likewise, let us know if you will need high chairs. This will help us have the table ready for you when you arrive.

- Please include babies in your head count, even if they are still in carriers. It doesn't matter if they eat or not; we still need to allow room for them.

- If we are booked solid, it is because a lot of people called for reservations before you did. It is not because I am a rotten bitch out to ruin your day.

- If there is a long wait, it is because we are full and you showed up without a reservation. It is not because I am a rotten bitch out to ruin your day.

- Yes, some parties that arrive after yours may be seated before you are. This is either because A. they have reservations, or B. because they are smaller parties than yours, and can be accommodated immediately.

- We do not seat incomplete parties unless they have reservations. There are several reasons for this, but long story short, it's to keep things moving smoothly for everyone - customers, servers, and kitchen staff. You are not three years old. Do not be a dipshit about this. Do not get three inches from the host's face and shout demands. (Hint: this does not magically make tables open up faster.) Do not just walk right past the host and seat yourself.
Note: sometimes we do seat incompletes. There are perfectly good reasons for this, the most common being: 1. fussy babies/kids approaching the 'food now or I scream' event horizon, 2. someone's blood sugar is falling and they need to eat ASAP, or 3. one or more members of the party are elderly and need to sit down.

- Please do not manhandle or "steer" the host by the shoulders when he/she is seating you. Instead, ask, "may we sit over there instead?" I should not have to say this.

- If you come in outside of peak hours, chances are some sections will be closed. This means there is no server currently assigned to them, and/or they are being cleaned and prepared for the next shift. This also means that if you insist on sitting in a closed section, there will be a scramble to figure out who takes your table, and the cleaning might not get finished in time for the next shift.

- Unless you really like being put on hold, please try not to call between 11AM and 1PM, or between 6:30PM and 8:30PM. "Hold" is not for when the host is lazy and trying to ignore you; it is for when the host has to deal with a dozen people simultaneously.

- Likewise, if you are calling in a long order for pickup, NOON IS NOT THE TIME TO DO IT.

- "Hey, this restaurant has been featured in a bunch of magazines, and it says here that ___day is their most popular day! Let's show up with a party of 14 without a reservation! If we can't be seated immediately, we can always yell at the host!"
Can you spot anything wrong with this thought process?

- If you decide to leave instead of waiting for a table, please let the host know. This will save us approximately ten minutes of desperately trying to locate MACGUFFIN PARTY OF SIX

- Did you have to wait a long time for your food? This is not the host's fault; do not take it out on them.



~ AT THE TABLE / WITH YOUR SERVER ~

- Did you have to wait a long time for a table? This is not your server's fault; do not take it out on them.

- Did your baby/toddler wreak havoc? Is the floor littered with Cheerios you brought in? You know what to do. Yes, we have bussers, but leaving tornado wreckage of french fries all over the floor and chairs 1. adds heavily to bussing time (since it necessitates vacuuming), 2. seriously slows down the process of turning tables, and 3. is just plain rude.

- Is your baby/toddler screaming? And screaming? And screaming? We have a lovely courtyard.

- Is the baby/toddler at the table next to you screaming? And screaming? And screaming? Your server has no control over the volume, pitch, and/or location; please do not penalize him/her for other patrons' actions. (or lack thereof)

- Are you drunk (or just a dick) and screaming? And screaming? And screaming? If so, you are making things unpleasant for the other patrons around you. As for the waitstaff? They are probably starting a betting pool on when/whether you will piss yourself at the table. (And will draw straws for who has to wipe it up.)

- Is the restaurant empty? Are the candles blown out and the floors being swept? Is it past closing time? WHAT SHOULD YOU DO?

- Is it 2 A.M. (midnight on Sunday)? Then by state law, we can no longer serve you alcohol. Your server/the bartender did not make this law. Do not take it out on them.

- Did your server forget something? Is anything missing? LET THEM KNOW. 99% of the time, the response will be, "oh, I'm very sorry, I'll take care of that for you right away."

- Phone number on receipt = not a tip, just tacky. Phone number on receipt in place of tip = Congratulations, you are now That Guy. Also? She is totally not calling you, ever.

- Paying by card? Awesome. Paying split evenly on two, three cards? Cool. Splitting the check eight ways in different methods of payment? DICK MOVE. Fourteen separate checks? Congratulations, your party is now Those Guys.

- You already know you will need separate checks? Please let your server know before you order. That way, your tabs can be separated from the start. This is easier for your server, easier for the kitchen, and easier and faster for you. EVERYBODY WINS

- Are you splitting a check between cash and card? REMEMBER TO TIP ON THE ENTIRE AMOUNT OF THE CHECK. Last night, I had a $150 tab - $90 was paid in cash, and the remainder was split into two payments of $30. We aren't allowed to take tips out of partial cash payments, so naturally, they forgot about the $90. 3 hours of prompt, attentive, accurate service for a 7% tip.
I know it's easy to forget, but please, please remember this.

- Our napkins are the wrong color? Sorry. You don't like the font on the menu? Sorry. You're pissed we don't serve off the dinner menu at 2PM? You're furious we no longer serve salade nicoise? You take all this out on your server, speak to them like they're three, and tip 8% for good service? You're a douchebag; get out.

- You show up hungry, let the host/server know about any special needs or preferences, and behave in a civilized, non-dick fashion? Thank you for coming - it's a pleasure. We would love to have you back any time. (And we mean it, really.)

- You have a reservation, show up hungry, let the host know your exact number and what type of table you want (if you have a preference), let the host/server know about any special needs, order cocktails/dessert, joke a bit with your server, are generally pleasant to serve, and tip around 20%? Chances are, not only have you had a good evening out, but you have just made several people's nights a lot better.
And we will remember this (and you), too.