And I myself put the word out that I got a shard in my eye and had to spend the night looking like a pirate with a patch on my eye.I’ve also seen how some people on my friends list (so far a paltry 12), have hundreds of “friends” of their own. And this is the part I don’t get: How is more somehow always better?“The judges were unanimous on which dishes were good,” said Taherian.
This gave them full access to all types of cooking equipment and immense culinary expertise i.e. Adkisson, Kirchner and Boone represented Morse at last year’s Iron Chef and thus knew the rules of the game a little better – as Kirchner says, “It’s like having a year of practice.” And Adkisson was a high school state champion for cooking in Georgia. Despite having participated in cooking competitions throughout high school, Adkisson has no plans for a career involving food.It reminds me how I once had a friend, a former colleague in Moscow, whom I stayed in touch with by e-mail for a time.The first exchanges were friendly, intimate and detailed from our shared experience of living in a foreign land.I’ve been on it for a short time, and I must say I’m still wary of it, for diverse reasons. With Facebook, I’ve stayed in touch with family members that are spread out across the world and reconnected with old friends.I’ve exchanged inside jokes with a friend who moved away, found out another has had five kids since I last saw her a decade ago, and learned how my niece is getting along teaching English in Rio de Janeiro (complete with lots of pictures.) But I’ve also learned that another niece got a speeding ticket for going 60 in a 30-mph zone.
But that’s just it–you’re connected, but you’re not connected. Social Networking is like an itch that has to be scratched.