thatonejulia.

Which, honestly, is kind of the premise for everything, right? Don’t know how to do something, so you begin the pursuit of figuring out how to do said thing. That’s what I’m doing, trying to figure it out. Don’t ask me what it is, my it is different than your it, get your own.

I suppose I should give you some information about me, so that you can determine if you relate to me, or can be entertained enough to indulge in my wandering narrative that I supply in the form of a convenient, weekly newsletter that goes out Monday mornings around 9 am EST/EDT. I say around because I use an automation service to do so, and the free version doesn’t blast all the emails out at the exact time I schedule the send.

I was born on August 9, 1993. It was a Monday at 7:47 am. I’m not giving you the place of birth; you’ll have to ask Susie for that. Do with that information what you will, well, maybe don’t steal my identity, seriously, I wouldn’t recommend it, there’s not much to steal. You can’t take my wit, charm, and well-broken-in, many times mended, spirit. Ew. I made a face at that last sentence, but I really felt it necessary to ensure I was not being self-depricating for once.

My favorite color is Chartreuse, and I expect you to know the exact variety of shade that makes my brain sparkle just by that one descriptor. I also enjoy Indigo. I genuinely appreciate that it is named for the plant that produces the color. How spectacular. Lovely shade as well. Huge fan of good, 100% cotton Indigo denim. Yes, please.

Speaking of denim, aside from being a writer (obviously, you’ve read this far, that inherently makes me a writer. Boom. Thank you.), I am also an alright seamstress and an aspiring silversmith. I’ve been sewing on and off my whole life, took a few semesters of a fashion design degree, and fall in and out of big rhythms of sewing, but it’s one of my constants, so it deserves to be mentioned. Silversmithing I mega stumbled into through an innocent inquiry at a restaurant job. It’s a super fresh hobby/ trade, but I’m really enjoying the process.

If you’ve made it this far, you’re doing your due diligence, and I respect that. I’ll continue making this fascinating at a later time, and it will include my boasting about a foreign exchange I did in 09-10 and how I consequently speak decent enough Spanish. I might also try to brag about having worked 18 years in the restaurant industry, ultimately obtaining my BA from Hampshire College, writing about compensation models in full-service restaurants. I’ll mention my dog, and how she’s perfect, saved my life, all the other bullshit dog owners say.

Or maybe I’ll leave it at that.