Hello, my name is Sarah; this is my first blog- Okay, not exactly my first; My really, really first was on myspace, and...well, Ididn't enjoy it very much. I don't like to talk about it. Oh, really? Well, okay- I'll tell you:
I set up my own page (lorluvaduck, little old me?) to promote myself as a painter, a dancer, and general all round finger-on-the-pulse networking creative. Without really checking out the 'scene' I joined the tens (hundreds?) of thousands of profilers, who all seemed so profficient at updating, networking...generally being hyperactive in cyberspace.
I agonised for days over a photo, then had to go and have a little lie down, after seeing myself, there, on my little screen, and knowing anyone, ANYONE could go look, and comment...I took my photo off my home page. Baby steps, Sarah.
I was not ready to jostle with the legions of razor-fringed, pouting babes, out there- this was supposed to be a serious attempt to establish my profile as a serious, proffessional painter/teacher of dance. All I seemed to have succeeded in doing, so far, was establish myspace as my untamed monster, fit to air my most groomed hang-ups, rather than promoting my bestest features.
Terri liked me, so did Toni, and Trish. Paul wanted my to listen to his songs, so did 'Bad Blister', or somesuch.
I thanked them all.
Like the party guest in the kitchen, my profile hovers by the crisps, saying 'Hi' to anyone who wanders in, towards the fridge. Folk say 'Hi!' Grab a beer, and go and join the party; which, it seems, (by the flashing, throbbing, disco-strangeness of each profile I'm invited to read,) going on in another room.
Be gentle, dear reader, make comment- I can take literary critisism, but let this myspace refugee in!
1 comment:
I always thought that the kitchen of any party is the best place to be. You tend to meet more interesting party guests there and you can have a conversation without having to shout directly into someones ear. The proximity of buffet items (and the comfort of being able to view them in decent lighting conditions before consuming them) has to be an advantage.
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