THEARTOFGEVANS

So, about a week ago, I decided to invest fifteen bucks in a portable USB floppy disk drive, to finally excavate some old art from back in the day that had been sitting around on some old floppy disks. The disks were mostly corrupted, as is the tendency of floppy disks over time, so, most of the data is, currently, irretrievable, but, I was able to recover some pretty interesting stuff, namely some old digital artworks that I remember drawing between 2002 and 2005 (a pr*ck of a time for men's fashion, as you'll see in a minute). Art that my friends and I rated highly at the time, but in retrospect are now a bit sh*t compared to my recent stuff. To be honest, I wouldn't say that most of this stuff is BAD in and of itself, but it's fun to take a satirical look at, mainly due to changing fashion and societal trends, the evolution of digital art software/hardware, getting older and the canyon-esque difference between my style then and now. Some of it would be actually be awesome if

This is something I cook regularly as it's low carb and one hell of a good source of dietary protein, and it's some good shit. Here's the recipe. You will need (per serving): 1 boneless chicken breast fillet. About a cup, or a cup and a half of frozen spinach (thawed, drained) Cream cheese (about 3/4 of a brick of Philadelphia, or about 190g, softened) 1 tsp crushed garlic. 2 or 3 rashers of streaky bacon (enough to fully wrap the chicken) Salt and pepper. Olive oil or any cooking oil. Any sauce or seasoning you wish to add (optional). Firstly, you'll want to make the spinach and cream cheese filling. Frozen spinach is best as it's pre-wilted. You just need to thaw it beforehand and drain it. I use about a cup, to a cup and a half, but it's up to you how much spinach you want to use. Then mix the spinach in a bowl with the softened cream cheese and 1 teaspoon of crushed garlic and you're good to go. You will have plenty of the mixture left over if you're only having one or two