swt61

His dogs like to sneak into the liquor cabinet.

My parents owned a Mexican restaurant in Anchorage for a short time while I was growing up. The Chili Verde we served at that restaurant was pork based. But it was very different from almost all other Chili Verde I've ever had, by necessity. At that time in the 70's, tomatillos were not available in Alaska. So the previous owner of the restaurant developed a recipe where the 'Verde' was greens based. I think it was a combination of mustard and collard greens. It sounds weird, but it was actually delicious. In fact I still crave it all the time, with no way to quench that craving, as the recipe has been lost for decades now. I just think it's kind of interesting that a complete re-thinking of a popular recipe out of need could develop a very different, but equally delicious variant.

^ WIN!

Have a phenomenal day my friend!

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So is the amp made by Craftsman or Snap-On?

Ooh, right up my alley. Thanks!

^ Adding "Elevenses" to my schedule. Is there a 'Oneses' that I need to incorporate as well?

Yes please!

That's creepy as fuck, because it seems so likely!

The first time I ever saw Klipschorns, I said exactly that to the guy, then he schooled me. I was 16. Since then I've had the honor to help build Marc's amazing corner horns. Not quite the same. Marc's are infinitly more complex, and amazing sounding!

Happy Birthday!

Lovely anesthetics as well as incredible workmanship!

You are sorely missed in the bay area my friend, but we're wishing you the very best Birthday wishes! You're a class act Sir!

Sorry, no pic. But I had the second half of a mushroom sandwich I ordered at the brewpub with Al and Claire last night. Lightly battered and fried hen of the woods mushrooms, caramelized onion jam and arugula, on a delicious roll. Delicious. BTW, why isn't anyone asking me why I'm not fat?