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Yay, First of the brutally hot (ghost) peppers from the garden! I'm thinking I let the jalapenos go to long but we'll see.

Just got off the phone with Tats...Stax will be showing new headphones at RMAF. Don't know much more than that.

Sadly, several new members are left unwelcomed. Apparently, this would happen on Postjack's forum.

Well I've swapped out the takmans in the battery for xicons, but the noise is still present. George suggested that it might be the input tubes which are noisy. Aside from that I'm not sure where to look.

Ed Sheeran is likely the most talented musician I have ever seen play. I had no idea that he did his entire repertoire entirely by himself with a loop machine. Was incredible.

Click for lol, larger.

http://www.telegraph.co.uk/men/thinking-man/11884445/Why-are-middle-aged-men-so-obsessed-with-Taylor-Swift.html

*too Hey, you were thinking it.

So, tonight we visited Chef and the Farmer and may I just say, it was everything we hoped for and more. We started off with flash fried collard chips. Crispy and lightly salted. We also had grits with gumbo, andouille sausage and local shrimp. No pic on this one but I've never had grits this good. Next up, Debbie had a Jed's salad with local greens and blue cheese dressing. I had charred green beans with coarse mustard and muscadine grapes. We asked the sommelier for a wine suggestion to go with our main course choices (within budget) and we were happy with his choice. Debbie went for the tomato pie and fall veggies for her main. I went with the sage brined pork chop with dirty farrow and sweet and sour beets. Not only was it the best pork chop I've ever had, it was one of the best pieces of meat I've ever consumed. Finally, Debbie had a watermelon and rosemary sorbet with watermelon dice and a rosé float. It was a meal beyond reproach and if you are ever in eastern North Carolina, get your ass here. Oh, my dessert? A very dry Martini. Sent from my iPhone using Tapatalk

Dinner at Blackbird. This is the first 2-star Michelin joint we've been to in Chicago. The mostly current menu: In order - Tomato, Gazpacho, Tartare, Sea Scallop, Pork Belly, and Strip loin (Allison ordered the strip, I was so proud) The soup was phenomenal followed closely by scallops. Everything else wasnt quite on the same level and the tartare wasn't good. But overall, a decent meal with a not-complelety justified price tag.

Trump 2016, Yeezy 2020, Camacho 2024. I'm excited. **BRENT**

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