James Elliott Designs.

Learn From My Mistakes™: So You Want To Be A Success

A friend and former coworker of mine is venturing into business for himself: a “have IA – will travel” enterprise, if you will. He’s enjoyed my past entries about freelance and has mentioned (more than once) that we should talk more over drinks sometime – code for “I want to pick your brain” – as he ventures into sole proprietorship. Since my upkeep in this blog has been less than exemplary, I thought his search for knowledge would be as good a time as any to post what (and what not) to do in business.

I should preface this entry by stating a) I’ve learned these lessons first-hand and b) you shouldn’t take what I say as gospel truth. Obviously, mileage will vary depending on how you choose to work. Without further adieu!

Continue reading »

Vegan waffles that don’t suck

Today I awoke with a craving for waffles. And tho’ I loves me some Isa Moskowitz and Terry Romero for all their vegan cookbooks & recipes, I wanted waffles that didn’t require ground flax seeds or pumpkin purée. We had a container of soy yogurt in the refrigerator and it makes a great substitution for sour cream. And sour cream waffles greatly satisfy any waffle craving: crispy outside, custardy inside. When Isa and Terry couldn’t provide me the recipe I required, I went looking online.

Continue reading »

Happy New Year!

2010 Winter Mix

2010 Winter Mix

Like every New Year, I like to start the duration of winter with a music mix for friends. I never thought so many of my friends would look forward to my Winter Mix but look forward they do. My 2010 Winter Mix is an eclectic journey through classics and emerging artists, 60 tracks in all. If there was a theme to choose this year’s mix, it’d be the influence Justin’s had on my music experience (and vice versa). In the spirit of always looking playlist information every time I migrate my music collection to a new library, here are the songs in the order presented:

Continue reading »

Fresh Feeling

When I was eight years old my mom gave me and my two younger siblings a movie option: we could either see Disney’s re-release of Bambi, or we could see Halloween III: Season of the Witch. We jumped up and down chanting the latter option like we children were witches dancing around a bonfire. Then we went to the theater and actually watched the movie, scenes of Halloween masks melting the faces of children and killers claiming their victims with a cordless drill to the head. Twenty-something years later, I’d like to apologize to the moviegoers who were subjected to my vocal protests during the movie: my mom had the power to veto and she was not about to see her money wasted on those tickets. To this day, the theme song from that movie gives me the shakes.

We were not a normal family when it came to watching movies. Alice in Wonderland was followed with The Thing, starring Kurt Russell and a alien-infected dog whose head split open like a flower before a bagpipe-inspired mass erupted from the carcass. After Willie Wonka & The Chocolate FactoryThe Shining. Hey, why not, right? Both movies have important morals for children to learn:

  1. adults cannot be trusted because
  2. they want to kill you

A childhood of scary movies produced a love for quality horror films. I still regard The Exorcist as one of my favorite scary movies but The Exorcist III has one of the scariest moments in horror for me. And that scene in Poltergeist III with Tangina in the elevator? Jesus Mary Joseph.

I didn’t have high expectations for The Ring when I saw it in the theater. How scary can a PG-13 film be? After watching that film, I covered every mirror in my apartment for a week. To this day I cannot look at a mirror when the lights are turned off. I don’t care how absurd it may seem to fear imaginary characters from horror films but undead young children are fucking terrifying. They just are.

For years friends have encouraged me to write about my life adventures. There are days when I have the necessary momentum to write about my job on Fire Island when I was 18, or my short-lived immersion in a yoga sex cult. But then I lose the inertia to sit down and write. I don’t have writer’s block, rather lack of desire to spend hours chronicling my life—nothing kills the spirit of writing like comparisons to David Sedaris and Augusten Burroughs. I don’t want to write to be another gay man writing about his life, I want to transcend who I fuck*.

The other evening I awoke with a urgent need to pee. As I made my way to the bathroom I made certain not to look in any mirror. That’s when I realized, as I sat on the toilet peeing, an irrational fear at 35 is something worth exploring. Possibly in a horror story. I’ve watched enough scary movies to know how to write a good horror plot.

If you are also a purveyor of quality horror, what do you enjoy most? What should I absolutely avoid at all costs? Or should I just stick with what is tried and true and simply unload all of my family baggage into a book that could rival the length of War and Peace?

* Thank you, Erika, for writing that wonderful description about me.

Vegan Betty


Each loaf measures 14" by 7"

Each loaf measures 14" by 7"

This is my second attempt at baking bread. Before I had a chance to photograph my first attempt, Justin was already in the kitchen with a bread knife making quick work of the loaf I baked in a proper loaf pan. These loaves were permitted to sit on a cool rack long enough for me to snap this photo with my iPhone. Then Justin took to them with a bread knife.

In all my years of cooking and baking, I had never attempted baking bread from scratch. I think it had everything to do with my mom baking whole wheat bread at home. No matter how amazing the bread smelled whilst baking, that loaf came out hard as a rock and resembled a similar density. I know that white flour is eschewed by all proper gay homes but baking with whole wheat flour just ain’t gonna happen. I’d much rather endure the carbs in loaves baked with white flour. Also, I’m not partial to eating rocks.

I have my mom’s copy of Betty Crocker’s Cookbook which, surprisingly, contains many recipes that can be made vegan. The recipe for white bread in the cookbook called for 3 tablespoons shortening which probably meant lard back in Betty’s time. A simple conversion to hydrogenated vegetable oils and I had vegan bread rising & baking in the kitchen. The trick to baking bread is allowing the dough to properly rise twice. During my second attempts, I let the loaves rise for over an hour which created a lighter density when fully baked.

Baking bread loaves bigger than a baby has its advantages:

  1. One loaf is just the right size for making Roasted Eggplant and Spinach Muffuletta Sammiches from The Veganomicon
  2. The insides of the bread loaf that need to be excavated for the aforementioned sammiches can be dried and used for the crumb topping of Pumpkin Penne Pasta with Caramelized Onions (also from The Veganomicon)

We’re saving the other loaf, what’s left of it anyway, for French toast this weekend.

Cookbooks, people. They’ll save the publishing industry and destroy the processed foods industry.

Dear Maine

The idea of legalized marriage for gay and lesbian couples offends your sensitivities. Know what offends my sensitivities?

  • People who wear UGGs and Crocs.
  • People that can’t spell.
  • People that can’t tell the difference between “your” and “you’re”
  • Hipsters. Fucking hipsters.
  • Corporate personhood.

You claim that marriage is a union between one man and one woman. Fine. Have your sacred fucking union but give everyone the same rights afforded married couples. I’m pretty sure that a gay couple desiring power of attorney for each other in case of catastrophe is not going to destroy your sacred union.

Please spare me your religious diatribes about gays being abominations of God. I’ve read the Bible enough to know that Christians have no problem picking and choosing passages to suit their needs. Self-entitlement abounds in Christianity, and one need look no further than so-called Christians who gossip, lie, steal, abuse, and kill. I’m pretty sure that killing other human beings in the name of patriotism doesn’t provide a seat in Heaven.

In Washington, we residents may be passing a referendum that provides gay and lesbian couples the same rights as married couples with the exception of legal marriage. This has been called a “foot in the door” by a friend, but I call it step ’n fetchit. In the year 2009, everyone should have equal rights and no one should be voting on the rights of other citizens.

President Obama needs to end this bullshit policy of allowing states to vote on the issue of gay marriage and gay rights. If he could accept private donations from the LGBT community during his campaign, he sure as shit can put his foot down on states like Maine – and Washington – and declare that everyone gets the same amount of rights. Period. Until then, he sold out the LGBT community as badly as Maine did to its gay and lesbian couples.

So, Maine.

Fuck your lobsters.
Fuck your blueberries.
Fuck your L.L. Bean stores.
Fuck Stephen King.

Food Bites No. 18: Chewy Chocolate Chip Cookies

Sorry for the lack of recipes, I was busy redesigning my website. You know how those things can be. And, please, don’t even get me started on Google Analytics failing on W3C validation. Jesus.

As much as we use Vegan with a Vengeance and The Veganomicon in the kitchen, I can’t say I’m a fan of their recipes for cookies. Specifically, chocolate chip cookies. The cornerstone of any American childhood if you grew up in the ’burbs and your mom was only eager to bake you cookies unlike some mothers I’ve known that were still sleeping off the previous night’s binger. But I digress.

When it comes to chocolate chip cookies, it’s almost impossible to improve the recipe for Nestlé® Toll House® chocolate chip cookies. Which I’m sure has everything to do with ungodly copyright laws enacted by Nestlé and its cabal of lawyers. So in the interest of fair use, I’ve adapted the original recipe for vegan kitchens with the inclusion of applesauce and chopped walnuts—unless you have a nut allergy, then I can’t with you. I CAN’T!

Continue reading »

Designer, Developer… Ambassador?

We interrupt VeganMoFo to address a question I was sent regarding payment after completing a project without having a contract.

What sucks most about this type of situation is that you can end up looking like the bad guy if you don’t resolve the matter in a diplomatic fashion. Especially when dealing with companies that do not understand or appreciate the cost of design services. Not only am I going to help you get your money, I’ll even tell you how you can win over potential clients that balk at your hourly rate!

Continue reading »

Food Bites No. 17: Bánh mì

One of the best things about living in Seattle is the Vietnamese culture. Unlike Americanized “Chinese” food, Vietnamese dishes rely heavily on fresh vegetables and herbs. One of my favorite Vietnamese classics is bánh mì, a baguette sammich filled with fried tofu, sliced jalapeño peppers, spears of cucumber and pickled daikon radish & carrots, and fresh cilantro. What makes this sammich even better is the cost: $1.75 at my favorite Vietnamese deli. Cheaper than a taco truck and much more filling.

Making tofu bánh mì at home is easier than you think. The most time-intensive part of this recipe is making the pickled daikon and carrot. Everything else comes together quickly if you have all your ingredients prep’d.

Continue reading »

Food Bites No. 16: Blub

A couple years ago when I visited Milan, Italy I dined at the restaurant Joia where I sampled some of the most inventive vegan meals I’ve ever experienced. It’s a shame, really, that I had to travel to another continent just to enjoy a vegan meal that celebrates vegetables rather than replicate a meat dish. But I digress. Blub (pronounced bloob) is aptly named for the sound the soup makes as you eat it. Yes, Blub is a soup. But not just any soup.

Blub is a layered soup, one that you eat without stirring together the ingredients. In order to eat Blub just right, you will need a tall glass instead of a bowl (a 12-oz glass is perfect for one serving!). I won’t like to you: there is quite a bit of prep work that goes into the making of Blub, and knowing the amount of work necessary totally justifies the 18,00€ charge for the soup were you to dine at Joia.

I should also mention that joia changes the ingredients of Blub with the season. How cool is that? Once you have an idea of how to prepare Blub, you can experiment with it in as many different ways as you choose! This version of Blub uses the ingredients chosen at the time of my dining experience.

Continue reading »