*naked*
I'm telling ADM on you.
Pringles! OMNOMNOMNOM!!!
Senior Software Developer
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So our garage door is apparently affected by sunlight. In that, it doesn't work in the face of sunlight. I guess the sensor that says "do not crush this thing which is in your way when the door goes down" gets overloaded by sunlight. Not that anybody could expect too much sunlight being a problem in Seattle. So I got the bright idea to fix it by shading the sensor with a Pringles can. Turns out it did not work. And I feel less smart than I did when I came up with the idea. Personally, I blame the Pringles can. I think "Pringles Pizza" may have been a poor choice.
edit
mmmmm......burgers!!!
I hate my garage door.
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Senior Software Developer
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I broke the seats in my '80s Mustang reaching back to roll up and down the tiny windows in the backseat when I put the top up and down. I am currently in favor of electric windows in convertibles, especially those which claim to have four seats.
On the other hand, when the garage door sensor refuses to work enough to let it go down, we have to pull a cord which disengages it, then we pull the door down manually. The problem of course is that the door can be opened manually at that point. This leaves our entire collection of empty boxes vulnerable. I kept those boxes for a reason. I'm pretty sure about that.
I just wish I didn't put a new window motor in my car with 173,000 miles on it, man. Well, it was a while ago, but.....I don't want to fix anything else on it before it cacks.
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Senior Software Developer
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Also, that car didn't know how to die and drove many miles after it was dead but hadn't realized it yet. But when it finally did, it went with a spectacular spew of hydraulic fluid all over the interior and a stubborn determination to make it to its destination.
I blame the fact that it was the last model before they introduced computers into the beasts. The most sophisticated analog system ever created to keep something running, apart from perhaps some sort of cold war bomber. I bet the next year's models died much, much faster.
Also, that car didn't know how to die and drove many miles after it was dead but hadn't realized it yet. But when it finally did, it went with a spectacular spew of hydraulic fluid all over the interior and a stubborn determination to make it to its destination.
I blame the fact that it was the last model before they introduced computers into the beasts. The most sophisticated analog system ever created to keep something running, apart from perhaps some sort of cold war bomber. I bet the next year's models died much, much faster.
That's a viking death, man.
We got a new In'n'out now in Dallas. I need to go over there sometime.
We got Carvel Ice Cream now too, but they keep going out of business, and/or moving too far away. It's Texas, but everybody wants frozen yogurt or something. Steak.....and yet, frozen yogurt....
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Senior Software Developer
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The advantage of the Mustang was, or at least, this Mustang, its top would go up and down and you could fit two adults in the back seat if they scronched up sufficiently. The fact that it was red and had a white top and Boston Acoustics speakers and a JVC-mumble tape deck that would play Jane's Addiction AS LOUD AS POSSIBLE WHEN DESIRED were side benefits.
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Senior Software Developer
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The other day we wanted to try out our new camp stove and Swedish fire steel. So we made parking lot spaghetti. There was some cooked ground beef left over in the fridge so I made a sloppy Joe style cheeseburger-ish sammich. Toasted bread, put the ground beef in the microwave, topped with some cheese. It was messy, but tasty. Might do it again on purpose someday.
*eats Talonne's brain*
Big deal. You know how little I use that thing? Buncha empty calories for you.
Candygram.Candygram for Mongo!
I prefer Anagram (for Mongo).
CHEEBOIGEY!!!!
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Senior Software Developer
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We had tacos yesterday and they were so delicious, but there is extra taco meat in a container in the fridge now, so I am plotting how I can get that taco meat into some sort of taco burger sloppy Joe thing with toasted sourdough bread and some sort of crazy great melty cheese and possibly hot sauce and delicious sauce and OM NOM NOM.
MMMMM high cholesterol NOMNOM
Eating meat is murder. You cow murderers will be reincarnated as cows. You know it!
Eating meat is murder. You cow murderers will be reincarnated as cows. You know it!
Then I shall happily offer my flesh to the sacred grill.
OMNOMNOMNOM!
Eating meat is murder. You cow murderers will be reincarnated as cows. You know it!Then I shall happily offer my flesh to the sacred grill.
OMNOMNOMNOM!
*CHOMP*
Eating meat is murder. You cow murderers will be reincarnated as cows. You know it!Then I shall happily offer my flesh to the sacred grill.
OMNOMNOMNOM!
At this rate, odds are more likely I'll come back as a pig (bacon). Rooting up truffles, rolling in mud, and running around yelling "Baaa! Ram! Ewe!" sounds kinda fun.
Unless of course, SCIENCE! invents the hybrid cow-pig ("pow?") that combines all the nomminess of cheeseburger and bacon into a single animal.
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Eating meat is murder. You cow murderers will be reincarnated as cows. You know it!Then I shall happily offer my flesh to the sacred grill.
OMNOMNOMNOM!
At this rate, odds are more likely I'll come back as a pig (bacon). Rooting up truffles, rolling in mud, and running around yelling "Baaa! Ram! Ewe!" sounds kinda fun.
Unless of course, SCIENCE! invents the hybrid cow-pig ("pow?") that combines all the nomminess of cheeseburger and bacon into a single animal.
As long as you are Kosher.
We were out of taco meat today so instead it was grilled cheese sammiches with mozzarella, cheddar and sliced tomatoes, with a smear of jalpeño mustard. This close to being a cheeseburger!
*CHOMP*
Mmmmm, that was this close to being a cheeseburger.
omnomnomnomnom!!!
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It's been one of those days. You know, the kind of day when you get home at like 8 o'clock and nobody has the gumption to prepare the sure-to-be super-awesome dinner you had planned. What to do? Why not the world's best grilled ham and cheese sammich? Why not indeed?
Tools and ingredients: Bread. Mild cheddar cheese, because it's on sale for five bucks for a two-pound brick. Sliced ham of unknown but assuredly delicious provenance. A cast iron pan. A lid. A shocking amount of butter.
The mechanics: Put some ham slices on a plate and zap them up in the microwave until steaming. Use the plastic microwave dish cover you got at Freddies for $2.49 that you never knew you needed until you saw it and then realized OMG I will never have to clean out the microwave again if I obtain this thing, because that ham gonna POP when it gets all zappified due to steam and whatnot.
While the ham's getting radiated, heat up the pan. Keep that thing on the down low, like maybe 3 on the one-to-ten if you're all electrified. If you're cooking with gas, I have no idea, that's for rich people around here what with all the hydroelectric and stuff. The idea is, you need to give the cheese a chance to melt before the bread gets all nicely browned. Also, slice up some cheese, because you need it. Cheese has vitamins and protein.
Get a slice of bread. No, get two, because your baby asked for this sammich in the first place and it'd be rude to make just one for yourself. Put cheese all over that bread. Grab the ham (because that ham like to be grabbed, yeahhhh), and cover that cheese with that ham. Important: if you want two layers of ham, and if you're like me, you totally do, put some cheese in between that ham. Because otherwise that ham be sliding alllll over the place when it's time to eat this masterpiece.
When you've put that ham all over that cheese, put some cheese on that ham, and cover that cheese with some bread. This is important. You are not making an open-face sammich, because an open-face sammich is just half a sammich with an attitude it really hasn't earned.
Add some butter to the pan. If you think, "Am I adding enough butter," the answer is no, no, you are not. Add some more. When the butter's mostly melted, spread it around a bit, and put those raw stacked sammich materials on it. Then put a lid on the pan. The lid is important because it lets you melt up all that cheese, and if you're like me, and you know you are, there's a LOT of it, without prematurely toasting up the bread. This is also why there must be more butter than you think could possibly be used in a single sammich. A grilled cheese is all about the buttery toasty bread and the melty gooey cheese. Just like a great cheeboigey.
Check it like a million times because you don't want to miss the precise moment it turns from a stack of ingredients into a half-cooked work of art. Scoop it up a bit and see if it's all golden brown yet. Pay attention to the melty. When it's right, transfer it, upside-down, to a plate so you can admire the toastiness. Butter up the pan again. Put the sammich back. Watch it like a hawk. When it is perfect, and it will be perfect, put it on a plate, cut that thing in half, add a couple pickle slices on the side if your baby asks for it like that, serve it up and EAT IT.
No ham. Shiberlger.
......
Bacon!
omnomnomnom!