(no subject)

Have I ever mentioned that I obsess sometimes? Like, it'll be one thing for a day or a week or a month, and then once it's over, I never really go back. (TV shows, series of books, fandoms, new code, things to learn, etc.) It's not actually a useful skill for anything beyond cramming and I don't do long term sustained interest and concentration very well in most cases. The most frequent manifestation is in TV shows (I watched I think 7 cycles of ANTM in about five weeks at one point last year, and I have not seen an episode since, I went through 4 seasons of Farscape in a few weeks in the spring). What I'm doing now is reality TV, particularly the subgenre I am thinking of as skilled competition. I'm currently watching Top Chef, and last night I watched a bunch of Shear Genius (Project Runway, but for hairstylists). In one of the episodes, the stylists had to create updos for girls with long hair - waist length or longer - without cutting it at all, and they were so so perplexed.

Here's a hint, guys: you're hairstylists. You cut hair for a living. People with hair that long, in my experience, almost never go to salons to get it cut. That's why you've never seen hair that long.

DYING OF LAUGHTER. 'I've never seen this much hair! What are we supposed to do with it?!' DYING. THEIR UTTER CONFUSION.

ETAanactualpoint: is there a way, in Pidgin, to control which of my accounts are signed in at any give time, or is it an all of nothing deal?

I don't want to know what happened in the middle

Scene: I'm making dinner in the kitchen (by which I mean microwaving leftovers). Since the fridge with my stuff is just outside the kitchen, I'm running in and out and only hearing part of the conversation.

Dude the first: Meth is a much bigger problem in small towns than other drugs.
(I step out to pour myself a glass of milk.)
Dude the second: But wouldn't you need a speculum for that?
(I decide maybe I don't want to eat dinner in the kitchen.)

ETA: Tonight's reality TV moment of WTF and fail: "There are probably less than a dozen cooks in the country that cook with liquid nitrogen." Which, okay, professional working chefs, maybe. But tell that to the folks on my floor that round up some LN2 when they get bored and decide they want to make ice cream, and I suspect that it lacks the 'OMG TECHNICAL GENIUS' impact that you were looking for.

ETA2: And he wants to make Tabasco sauce ice cream? Huh. I don't know if we've tried that one, but we might have.