It's been a busy weekend. We'll leave it at that.
So these last few weeks have really been heating up in terms of tech for the musical theatre shows, and I predict that they will continue to do so until they're over. Today I finished off the first scene (omigosh) for Legally Blonde, and some rough design for scenes 1-3 in Across the Universe. Some people might say that putting 4-6 hours of your day toward a show on a daily basis is a bit excessive, and maybe it is, but I love it, so I'll continue.
I also would strongly suggest everyone come out and check out the shows, as they are all really amazing (and then you can see my lights and sets!)
Analogy: I was making cookies yesterday. Chocolate chip cookies. And I realized something.
The first ingredient when making the cookies is softened butter. After that, everything else (besides the egg) is a dry ingredient, such as flour, sugar, baking soda, etc.
It is the butter and egg (herein called 'butter') that holds everything together. Without the butter, you wouldn't have cookies. You'd have powder. Put it in the oven, and it'll come out warmer, but nothing resembling a cookie. Without that one ingredient that holds everything together, you would have no cookie.
Application: We should all strive to become the butter when necessary. Don't just always be the baking soda.
Life Example: In English class we have to talk about the questions assigned about a book in a small group every day. And so I'm in a group of 4 people. Problem is, no one's very talkative, and so getting a discussion going is a chore. In that case, I'm the accepted butter, and they're all dry ingredients.
Exception: There's nothing wrong with being flour or baking soda. Because without them you wouldn't have cookies either. The thing is, if there's nothing holding it all together, then all you have are ingredients.
Deep Thought: If we're ingredients for 'cookies', then who's making them?
Deep Thought Comic Relief: And who's the oven?
Sunday, April 20, 2008
(Untitled-2)
written by Canadian Scouter at 5:53 p.m.
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