2/6/10 - I had a beard...then it left me.
As I mentioned I decided to not cut my hair or shave for a full year. I think everyone knew that I would not stick to that, but even I surprised myself by going nearly a month without picking up the razor. Well, that's not completely true, I actually trimmed up my neck and cheeks a couple of times, but I'd be in the loony bin if I hadn't done that. It's amazing how itchy facial hair gets.So here is a quick before and after picture of the shaving. I need to add the after shot of when I shaved my head. I'll be shaving my head again pretty soon, so I'll remember to take the after picture then.
For the record, I hate taking "Myspace" pictures, but I've recently noticed that the left side of my face droops significantly, so I can't stand how I look in pictures unless my head is slightly to the side.
Labels: blog
3 Comments - Leave one yourselfFacial hair stops being itchy after you learn to ignore the urge to scratch.
By 
mike, at
February 10, 2010 7:35 PM
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.
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By 
, at
March 7, 2010 1:39 AM
I'm going to leave this last comment even though it is spam. I've never seen someone trying to sell blue cheese this way. Not only did they attempt to teach me about this wonderful dairy product, they did it with it in a strangely poetic way.
By DJ Walker, at
March 7, 2010 11:34 AM
