jaybone

Oh yeah. It is a 4g. Ok- better question- who knows how to get out if a Rogers contract? I dont want to have to pay five bills to get out of it.

Better booze. If anyone has a need for Burgundies, Bordeaux, Barolos or Amarones as well as a damn sick selection of new world wines- I'm your man.

Howdy all! I just took a new job and they will be providing me a company phone. I still have two years left on my Rogers plan. So- if anyone is in need of a plan with a brand new (1 week old) iPhone, let me know! Thanks JB

We'll need you when Shakedown Street gets occupied. Aloha' date=' Brad[/quote'] I almost spit out my coffee reading that. Nice one Bradm.

Thanks POG! I always love new suggestions! I'm looking forward to checking out The Cat's Table. Ondaatje can be a daunting read. In the Skin of a Lion is one of my all time fav's but a few of his other books have been something of a chore to get through. The Night Circus sounds interesting as well. I love circus themed books. I know it sounds odd but I have probably read 10 books with circus themes and enjoyed each one. Rohinton Mistry's A Fine Balance and Such a Long Journey are two masterpieces that I would recommend to anyone and everyone. I have never ripped through a 1000 page book faster then a fine ballance

Check out this link from Macworld. It shows moe. performing Crabeyes from moe.down this year- the catch is the whole band is playing on iPads. Kinda neat. moe. in macworld

That sounds like a fun read! I must say that the Christopher Moore suggestions were real winners for me. Real fun mix of comedy, spirituality, well crafted stories and enjoyable writing that make the pages fly by.

I'm happy to hear they are planning another season. I felt like last night's episode was a series finale. Great ending. Gus is a bad ass! I loved how he straightened his tie in his last scene.

Another great one from Fine Cooking. Parm crusted Chicken Breast. http://www.finecooking.com/recipes/parmesan_crumbed_chicken.aspx I sub thighs for breasts because they are cheaper and tastier. This is a great week night meal that is quick to prepare and can pair with any side. Very neutral but flavourful main. Not too Autumny, but still good.

This sounds like snootful affair. Have fun. And Ollie, you should invest in a flask.

FYI- I made the soup just like my Mom used to, only I add more salt and pepper. I also threw in the heel of a hunk of parm as it finished cooking. The cheese adds some pretty cool flavour. The other key is dried savory from NFLD. If you can't get the Newfie savory, don't bother. It adds a certain something to soup, stuffings etc that I just love.

That would be a great way to ring in the new year! If I'm in the country I will plan for it!

Wow. I imagine George Clinton will be moving in soon.

As much as I don't really understand all of this my mind is still blown.

http://www.finecooking.com/articles/cyor/braised-short-ribs.aspx Braised Short ribs. I love Fine cooking magazine and their web site has some great recipes. This one gives you tons of options!

Sorry for the delay there Dave-O. Yup- DB2.0 has the deets. I heard about it yesterday on FB.

Found this over on PT Worth a listen. Phish VT soundcheck

I roasted a big chicken on Saturday and made stock from the bones last night. So, tonight I'm making soup. What interesting variations do you enjoy in chicken soup? I usually add onion, celery, carrots and sometimes throw in peas and corn. Then there is the whole noodle vs rice debate. I have been adding orzo lately. Looks like rice but eats like noodles. Does anyone have any suggestions to liven it up a bit?

...of the Jucgalos!!! 20+ mins of WTF?!?!

Same night as Neko Case in Kingston, for those interested.

E=MC...ahhh, fuck it!

E=MC...ahhh, fuck it!

That's what she said?

Shit- I missed you guys!

Looking forward to checking these out!