migblog

happy halloween, everyone.

parties are starting and i'm still sitting here, wearing what i wore to class today: a red sweater, a new pair of corduroys, black socks, and my trusty leather diesels. (i've been wearing shoes the whole day; even when it was probably more comfortable to take them off than to have them on. i'm somewhat masochistic like that.) people on campus were wearing ridiculous outfits (read: do not go to class wearing a unitard and butterfly wings when it's a chilly fifty-three degrees outside because you will look like a fool and damn did she look like a fool today) and i opted to style it up. whatever works. it's only a day.

last sunday was the quarter-year of liam's passing. like i've been saying, it's tough to go on long silences without thinking of what happened, though it gets easier and easier to deal with every day that goes along. can't believe it's already been that much time.

the whole castro thing is overrated, now with the bash being regulated by city officials. what would usually be the most debaucherous and licentious night of three hundred sixty-five has been reduced to a tame block party. i guess it's a good thing; at least this time around, no one's gonna die from the inches of inches of broken glass on the streets or pee wherever they feel like it. and i don't think it's such a big deal, considering there are dozens and dozens upon hundreds of parties going on at this hour.

speaking of which, i've been mulling over whether or not i should go to this ginormous party going on on the other side of campus. (makes me feel like taking the bus.) knowing me i'll probably make an appearance and then sulk back home. at least, my friends, there is booze.

i think i'll think about this a little longer. in the meantime, enjoy yourselves, kids -- look at your candy before you eat it, make sure there aren't any sharp objects stuck in the candy -- and i hope you tp'ed that old bitch's house real well (orange juice on the front lawn works great, too).

happy halloween. (overrated.)

posted by Open Source Food @ 9:20 PM