ARTS & CULTURE
14 Obiter Dicta
Great expectations
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t humbs DOWN
Taylor Swift’s recent trademarking spree,
including “Nice to meet you. Where you been?”
mean to advocate complete abandonment of setting
goals and working hard towards achieving them,
but rather, what I mean to say is that it is possible
to attain success without an attitude of expecting to
obtain it. Perhaps, for some, the intense pressure of
feeling the flame beneath their feet gives them the
motivation to reach their peak performance. But for
others, having the pressure of meeting a predetermined outcome hanging over their every move is
nothing more than an impediment on their freedom
to move forward with confidence.
I don’t believe that one approach is any better
than the other. Whether you choose to set high
expectations or low, I think the decision on which
perspective to take depends on what you desire
more: self-improvement or self-contentment. These
are each worthy virtues to hold and the pursuit of
either one shouldn’t be perceived to be a weakness in one’s character. Should you wish to seek
improvement and encourage change in yourself
and your surroundings, high expectations are crucial. But this also requires accepting the risk of
feeling disappointed. However, if you feel satisfied
with your position in life, lowering your expectations helps to insulate against the negative consequences that failure can bring about. It’s all about
managing your expectations; the gap between what
is and what could be, what you have and what you
expect. u
Jurisfoodence
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to nori. This just obscures the delicious simplicity
of the drink. So I was thrilled to find that Smith
offered a classic Caesar, and one that was done very
well.
The Food
K ate: I got the omelette of the day, comprised of
mushrooms, herbs and goat cheese; it came with
hash browns and fruit, and I got a side of toast.
The omelette was good (though nothing to write
home about) and the hash browns were better than
most I’ve had on my brunch adventures in Toronto.
Weirdly, what stood out most was how perfectly
toasted my bread was – something you don’t appreciate it until you get it.
ê Illustration by Benjamin Hognestad.
K arolina: Disclaimer: I was so pumped for the
huevos, I would have probably loved them even if
they tasted like cardboard. With that caveat out of
the way, I really don’t think they did. They were
great. The eggs came poached, the tortillas warmed,
the guacamole fresh, the beans flavourful, and the
cheese sinfully gooey. This is probably the time at
which to disclose that I detest runny yolks, so I was
happy that they came hardened. However, if underdone eggs are your thing, you might want to remind
the server. But the flavours