What do you do to tide yourself over until you can call somewhere else home? How do you survive the nostalgia?
― rainy, Sunday, 9 December 2001 01:00 (twenty-three years ago)
― mark s, Sunday, 9 December 2001 01:00 (twenty-three years ago)
― anthony, Sunday, 9 December 2001 01:00 (twenty-three years ago)
that sound saucier than i intended it to
So it's going to be Wellington and I am excited, but oh so scared! Nobody that I went through art school with really understands that Dunedin is maybe more special to me because I haven't much in the way of a family, so the ties and the home that I made for myself here are more important to me.
― Kim, Sunday, 9 December 2001 01:00 (twenty-three years ago)
There is nothing we can say will make it unscary: but w/o adventures every now and then your imagination would go flabby.
I bet thsat some of what was brilliant abt Dunedin was that you were living it aware that it wasn't forever.
If I'm lucky, some bogans on George St will throw another hamburger at me.
― Mike Hanle y, Sunday, 9 December 2001 01:00 (twenty-three years ago)
― Ned Raggett, Sunday, 9 December 2001 01:00 (twenty-three years ago)
Here is my advice to you. When you move to Wellington, select your fragrances with great care...but try to enjoy your new home. Take sensible precautions and then relax.(You may want to keep your perfume receipts with you at all times- you never know when you might be challenged. But it is not compulsory.) ABOVE ALL DON'T PANIC.
On a positive note, I think we can safely assume no-one at Two Rooms restaurant will ever hiff semi-eaten burgers at you.
< An outraged diner left a New Zealand restaurant in a huff after the chef handed her a napkin and asked her to remove some of her perfume. The chef at Wellington's Two Rooms restaurant, Jonathan England, said he introduced his wipe-it-off policy because diners could not appreciate good food and wine with lots of perfume on. "Once or twice a year someone walks into the restaurant in half a gallon of $3 perfume wanting to take on a $30,000 wine cellar and good food - they never win," he said. But diner Janet Hunt, out to celebrate her 48th birthday, was appalled and embarrassed by England's request and her party left the restaurant immediately. "It was just so bizarre. The perfume is not the issue ... it is the pretentiousness of the chef, that's the issue. It is an outrageous and totally unacceptable thing to do," she said. Besides, her perfume cost $125 for a small bottle. England failed to win support from other restaurateurs, with one maitre d' Steve Logan saying: "There is no way I'd ever, ever tell someone that they've got too much perfume on ... that is way over the top.">>― Nancy Drew, Monday, 10 December 2001 01:00 (twenty-three years ago)
The chef at Wellington's Two Rooms restaurant, Jonathan England, said he introduced his wipe-it-off policy because diners could not appreciate good food and wine with lots of perfume on.
"Once or twice a year someone walks into the restaurant in half a gallon of $3 perfume wanting to take on a $30,000 wine cellar and good food - they never win," he said.
But diner Janet Hunt, out to celebrate her 48th birthday, was appalled and embarrassed by England's request and her party left the restaurant immediately.
"It was just so bizarre. The perfume is not the issue ... it is the pretentiousness of the chef, that's the issue. It is an outrageous and totally unacceptable thing to do," she said. Besides, her perfume cost $125 for a small bottle.
England failed to win support from other restaurateurs, with one maitre d' Steve Logan saying: "There is no way I'd ever, ever tell someone that they've got too much perfume on ... that is way over the top.">>
― Nancy Drew, Monday, 10 December 2001 01:00 (twenty-three years ago)
― maryann, Monday, 10 December 2001 01:00 (twenty-three years ago)
― AP, Monday, 10 December 2001 01:00 (twenty-three years ago)
You have to ask yourself where next though, I am a consumate wanderer and I can't see my self stopping in London for more than a few years, but I have plenty of good reasons to stay there. Wellington sounds like it holds very little for you, if you have to make the break with somewhere you love, why not really make the break , the whole globe is your oyster.
― Ed, Monday, 10 December 2001 01:00 (twenty-three years ago)
― toraneko, Monday, 10 December 2001 01:00 (twenty-three years ago)
Congratulations on your awards, by the way! Don't think I've spoken to you directly on these boards before, but hope to do so again.
― Marcello Carlin, Monday, 10 December 2001 01:00 (twenty-three years ago)
― Mark C, Monday, 10 December 2001 01:00 (twenty-three years ago)
― Menelaus Darcy, Monday, 10 December 2001 01:00 (twenty-three years ago)
― Tom, Monday, 10 December 2001 01:00 (twenty-three years ago)
It's surprising how quickly someone can put down new roots, although personally I'd advise visiting any would-be new home a few times first to get an initial affinity with the place.
― Trevor, Monday, 10 December 2001 01:00 (twenty-three years ago)
― Kim, Monday, 10 December 2001 01:00 (twenty-three years ago)
― fritz, Monday, 10 December 2001 01:00 (twenty-three years ago)
― Sterling Clover, Monday, 10 December 2001 01:00 (twenty-three years ago)
― rainy, Monday, 10 December 2001 01:00 (twenty-three years ago)