A bright point in my week |
The good news is that the stupidity of people can still surprise me.From the Zagat user reviews of Salumi"Not much for a vegetarian or anyone with dietary concerns."Really? At a restaurant known...
Posted by McDee on Mon, 24 Dec 2007 09:24:00 PST |
Random thought of the day: |
The Chronicles of Riddick: The Lion, the Witch, and the WardrobeThat is all
Posted by McDee on Fri, 26 Oct 2007 10:05:00 PST |
Pointing out the obvious... |
Some of you may know that the main branch of the Seattle Public Library is one of the most unique buildings in downtown Seattle...I was walking along 4th Ave on my way to work yesterday when I was sto...
Posted by McDee on Thu, 25 Oct 2007 01:28:00 PST |
Phone phun continued |
Went down and picked up a new phone the other day. I mis-read the offer. Phone was not free, just reduced price with another 2 year indenture to AT&T.
Apparently, I saved all my numbers to the ol...
Posted by McDee on Wed, 03 Oct 2007 12:56:00 PST |
Its always a travesty with you... |
On Friday, I received a note from AT&T that I was eligible for a new phone for free. Didn't care much, as mine works fine, right?Well, on the way to Scott and Bon's wedding on Saturday, the phone ...
Posted by McDee on Sun, 30 Sep 2007 01:30:00 PST |
Reorganizing sucks |
So after almost 2 years of living in my dinky apartment, I decided to move my bedroom around the other day. The good outcome of this plan was that I got all the dustbunnies from under my queen sized b...
Posted by McDee on Fri, 29 Jun 2007 01:04:00 PST |
Quote of the week |
"Some people watch porn...""And you watch men chopping pork?""...Yes, yes I do"Bourdain makes me want to visit Puerto Rico.
Posted by McDee on Tue, 26 Jun 2007 10:10:00 PST |
"Do you have a wine opener?" |
So the world just won't let this joke die. As much as I hate trying to explain inside jokes, here goes:Last summer, those of us who went to Switzerland all seemed to travel sans wine key. Mostly, I th...
Posted by McDee on Thu, 26 Apr 2007 07:24:00 PST |
Happy Day |
So I finally got motivated. Thawed and started the pork belly curing. I now have almost 9 pounds of bacon in the works.I started with the standard dry cure mix from the Ruhlman Charcuterie book and th...
Posted by McDee on Fri, 23 Mar 2007 04:57:00 PST |
Home at last |
I know, it's been a while since I posted anything. The computer setup in Switzerland just made it a pain to sit and compose anything major. Either in the hotel lobby on the spotty wireless, or in the ...
Posted by McDee on Fri, 22 Sep 2006 12:27:00 PST |
