Dusty Chalk

Linus; Pigpen and Schroeder; Charlie Brown; Snoopy and Woodstock; Woodstock. I think this ousts the battery family and burger king as creepiest professional cosplay.

Charlie Brown

Retro ... slightly earlier than the 80s... And may be a little too derivative (LZ( for the hipsters, but I love songs with swagger:

I wonder if it isolates better than an IEM?

No, I meant bad merlot.

There’s such a thing?

“Plaid”? As in, kilt?

Amazon: “I’m-a hop aboard the high-res bandwagon, hee-yuk!”

Happy birthday! (party favour noise)

And another! http://www.mapmywalk.com/workout/3794069869

At least he got into the hall of fame before he passed away.

You are a magician with words. ‘Humoursmith’?

(Discovered by way of Tim Minchin) She is pretty hilarious in this one:

That's something called "hype". If you want to fall for the hype, we won't stop you, but please don't perpetuate it here. You have to understand something about Head-Fi. Their enthusiasm for the next new thing comes in waves; we refer to it as the "flavour of the month" syndrome. Occasionally, one of those products may actually be better than the standard bearers, but we wouldn't know, because most of them are not. My advice to you is, settle on what you want, be it a KSGG Klassik or a JDS Labs Atom or a Headamp Pico Power (that's smallish) or a Massdrop Objective 2 or whatever, and get it and live with it for a while. And watch the waves.

O! My second favourite dessert of all time, WANT!

Everything I know about aioli, I learned from this page. So I apologize for any inaccuracies and welcome corrections. The page corroborates what you said, but that has not been my experience with store bought aioli. Just garlic, oil, and a tiny bit of salt is exactly what I was looking for.

Happy belated, hope it was a great one!

Yeah, they said the same thing about tube designs when solid state first came out.

Well, I know what garlic aioli is, as I’ve grown quite fond of it lately. I buy those rotisserie chickens from Wegmans and used to eat from them with hot sauce, but recently have been craving something with more garlic, so I tried that. Quite good, but wanted even more garlic, so I mixed it with garlic paste. I also looked up what an aioli was, and the question is, is the bacon actually part of the suspension? How does that work? Also, I’m going to start calling it garlioili from now on.

I knocked a minute per mile off my speed on my evening walk. You real runners aren't going to be impressed, but I'm very happy I have my aerobic base back. https://www.mapmyrun.com/workout/3790273684?fbclid=IwAR1rg02aAxnT44NGOPrj-zJHUOhlP8nrnEOjLn46l1KQpyJLVf5DBZXFRSY

“Bacon aioli“? Me: goa masala curry chicken takeout

Audio gonna!

Nice! I don’t have a Gibson singlecut archtop, but those are my current favourite styles. If I wasn’t downsizing, I’d want a Gibson.