cetoole

Had a meeting at work to announce my departure. Started transitioning my open jobs to my coworkers.

Looks like mongo is eating sweet and sour chicken.

Them were good biscuits too!

I just received a 6lb box of Pretzels from amish country, PA, from my parents. Little place in Lebanon where I grew up and have really fond memories of. Right before I opened that, I ordered general tso's chicken, sweet and sour chicken, and bbq rib tips, with lo mein, 3 egg rolls, and a large won ton soup on the way. Dinner tonight was a bit above average for me, needless to say.

I think Mike just volunteered to carry my tow rope.

Traced the buzzing in one of my speakers to the surround on the woofer being about 1/4 detached. Yay, no more buzzing.

Texas bbq >>>>>> that vinegary shite.

Dinny can borrow my mountain bike, so you can council him mid ride! Bring a flask!

Do it! And I will bring an extra bike out for you, Al, so you can join in all of the festivities!

Damn being stuck on boost plus, I want UltraSuperDuper.

RIP to the only person I could ever pinpoint when asked to write a paper about my heros.

Shelly, have you sent your luck east?

That looks like my kind of salad. And entree.

Banh mi. Not pictured, a steamed and a baked roast pork buns, and a box of big buns stuffed with chinese sausage, egg, and some other stuff that I couldn't quite understand, and another box of steamed pork buns. I love chinatown,

Happy birthday Todd!

Escorted my former boss out of the building. Someone had to carry the speakers. since his hands were full of dacsies and stuff.

I think that there is a reasonably good chance I will still make this, and would be looking for floor space ideally and can chip in.

Pastrami on rye and brisket on rye at Katz's deli. Best pastrami I have had while the brisket is merely good.

Add a PID to the crock pot to control temperature, vacuum seal the brisket, cook for 48 hours at 64C. http://www.douglasbaldwin.com/sous-vide.html#Brisket

Sous vide duck over grilled onions and some kind of peppers which are pretty damn spicy and turns out require one to wash one's hands very well after slicing unless one enjoys a certain burning feeling.

Easier than trying to figure out banh mi joints in a 70 block radius of my work, which I don't know if you know the location of currently, just go here: http://www.yelp.com/...saigon-new-york Also, there are awesome dumplings nearby.

Banh mi. Was totally worth walking 70 blocks out of my way for.

Awesome news Dusty!

Then you will have plenty of company.