The protagonist in my YA fantasy series is almost addicted to bacon. Someone pointed out after the second book, "Well, we know that part is autobiographical." I hadn't even thought about that, but they're definitely not wrong.
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Thunderbird Club
- Thread starter TBird1958
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The protagonist in my YA fantasy series is almost addicted to bacon. Someone pointed out after the second book, "Well, we know that part is autobiographical." I hadn't even thought about that, but they're definitely not wrong.
Good point, didn't think about that.
Pancetta to the snobby folks..
Yeah,I know. And grits is/are polenta. Iknow people who love polenta and hate grits.Pancetta to the snobby folks..
Haha! And squid is now calamari...Yeah,I know. And grits is/are polenta. Iknow people who love polenta and hate grits.
Hmm, what's the inside length?(52", maybe?)
And sherbert is sorbe, oh please...............
Haha! And squid is now calamari...
Being bilingual, I read that as, "And squid is now squid."
longer. The BaCH is longer than my 68. the case is really tough too. well reinforced inside.
being bilingual I wrote it as "And now calamari is calamari"...
Have you seen the Geico cowboy commercial? I think this is the seller.Wuttinahell size belt buckle does this guy have??
geico belt buckle at DuckDuckGo
- Mar 13, 2008
- 18,895
- 142,211
- Disclosures
- Endorsing Artist Mike Lull T Bass pickups, The Bass Shop, Seattle WA.
That looks a lot like my '73 4001! I played the living $%#& out of it.
What's a typical NR (NRRR, etc.) length?
Thanks Larry, mission accomplished and ads updated.
Yeah,I know. And grits is/are polenta. Iknow people who love polenta and hate grits.
At a hole in the wall diner by Ga Tech (Juniors, RIP), there were a couple of old guys who had worked there for decades. They were hysterical. Every fall, part of the influx of newbies to the university was of course people not from the south. between eating there a lot and working there for a quarter or two, I was present for many conversations like the following:
Newbie Customer
rushed, NYC voice) "Grits?What's grits?I neverdheard of grits?Can I try just one?"Earl: (exaggerated drawl) "Why, sho-orre." (Moseys from the counter back to the food prep area where he does something the customer can't see. Returns.) "Here ya go. let me know what you think." (Sets down a plate with a single "grit"- perhaps 1/8" across- in the middle. Goes to wait on another customer.)
NC: (shocked look) "WhatTheHellIsThis?!?What'sThisLittleThing?"
Earl: (hurt look) "Well, you asked for 'a grit'. That's 'a grit'. Nobody with any sense eats just 'a grit', but at least it's on the house. Can't put less than a penny in the register."
NC: (starts to freak out, but some combination of his friends/regulars usually get him to laugh at the situation and try grits.)
One guy did ask for knife. He quartered it, and tried each almost invisible bit with something different- butter, syrup, ketchup, and (I think) plain. he sipped whatever he was drinking between bites "to cleanse the palette". He then ordered eggs with grits and cleaned his plate. he tipped extra. He became a very popular regular.
I told Tommy (the owner) he should keep persimmon slices on hand just for this question. He liked the idea, but he liked repeat customers even better.
