I wish the fucking workers would get done fucking with my house so I could go home and take a bath in my new jacuzzi tub. Hopefully by the end of the week. TIme to put bubble bath on my wishlist.
Day one of the Big Take Over. I am now employed by one of the largest casino corporations in the universe. That from being employed by a 73 year old Italian guy who started his restaurant 35 years ago because his singing career wasn't taking off.
Yes, that is really blowing about Mo'. Not digging that at all...don't like loosing cool people like you guys from my life.
On a bright note, Bob Mould's new album is coming out on July 26th.
You might consider looking at some of the back stretches in Pavel Tsatsouline's book "beyond stretching"-they worked great for me when I blew out my back deadlifting incorrectly...couldn't walk for a day and a half, then I did the stretches and voila, instant rehab to 80% in 15 minutes. They're based on PNF stretching, though you probably know a lot of that through your yoga practice...feel better.
having just gone thru a bad bout of it-acupressure sounds good-what helped me immensely was lying on the floor, placing a chair perpendicular to me, then putting up one leg, 15 mins, other leg 15 mins, then both legs 15 mins-I finally could stand up straight after doing that-then do it as needed-
That was nice of them...But why is your profile so light? How will people know that your B-day is comming? I guess I will have to let them know O.K., so it's yet anouther month.. , I know I havn't been on here in a while but it's good to see that you're keeping the flame high...hehe
At least you don't insist on calling it Green Valley. It's all Henderson to me. Didja know Link Wray is playing tonight? Someplace called the Take 1, 707 fremont street. I'll be there. DickBasic has a nice ring to it...
My pan here at the house is only a 10" circulon... and it's got total cheater edges on it that run vertically at the top of the lip.
The good thing is, even when tossing 1/3 - 1/2 of the onions on the range, my arm, and the floor... the chef still offered me a position!
The bad thing is... (well, better thing, i suppose) is that I totally see now why I was having problems getting a good "jump" in my pan at the restaurant... 10" motion doesn't work well in a 12" pan.
Time to ask the sous chef if I can borrow one of their pans to practice with at home... just turned out six plates of carmelized onions (minced and sliced) over HIGH heat (at home... lol) pretty easily... and without much mess.
Garrrrrrrrrrrrrrrrrrr. Time to get used to INDUSTRIAL things again!