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I went to this hair stylist recommended by Tyatt and a few others. I told the guy "whatever hairstyle, long or short, something you think fits me" and I got this:

Micro-Lobsters

So Tyatt was very excited yesterday. She was like "Oh my gosh I have to tell you this. I found this page for Michael Lobster".
"Michael Lobster?"
"Yeah.. Micro-Lobsters.." (oh.. right.. not some guy.)
".. they are like tiny red lobsters and you get this tank of them and you don't have to feed them."
(right.. I have heard of self-sustaining ecosystems-in-a-tank before)
"and then they shrink!"

What?! I thought it was a hoax. She then showed me this page and the more I thought I was a joke. But it wasn't, apparently.. Even a prominent Hawaii newspaper talked about them. Now I think that's quite a cool thing to add to my cubicle at work.

And the shrinking part? If you don't feed them they eat micro-alge and bacteria, but being mal-norished next them they shed their shell the new shell will be smaller because the micro-lobsters have slimmed down. :)

Japanese Plum Wine

Tyatt and I first tasted plum wine on our JKH trip back in 2002. We had it at a crab restaurant in Sapporo called Sapporo Kani Honke and we fell in love with it ever since. It's hard to find good plum wine here in Toronto though -- we've never had better plum while then in Sapporo and PLEASE do not buy that crap sold by the LCBO. Through Mr. Kaji at Kaji Sushi we found a brand that is palletable: Hakusan plum wine.. made in Napa Valley though.. but good nonetheless.

Anyways, today while surfing I found a website that gives a simple receipe for DYI plum wine. Now if I can find the ingredients shown.. :)