Y'know, I never meant for this blog to go into hibernation. I'm not making any promises, but I'll try to update here at least an little more often. I cannot guarantee "quality" or any actual "content."
Case in point: The other day me and Lopez grabbed something to eat at Wienerschnitzel and then I start obsessing about an old commercial from the 90s. I can't remember all of it, but it was part of the "Wienerdude" campaign and it ended with a mom and her daughter sitting at a table and the little girl asks, "Mommy, is Billy a wienerdude?" And the mom says, "Wellll ..." while the camera pans down and there's this like two-year-old kid sitting in a Big Wheel wearing biker leathers with this total shit-eating smirk on his face.
I always found that fucking HILARIOUS.
Oh, and then the voice-over was a weird guy voice mixed with a guitar riff going, "Wienerdoood!" Awesome.
Anyway, this isn't that commercial. As much as I'd like to share it with you, I just couldn't find it. Instead here's a commercial that's pretty funny and, since it was never used, shows how uptight we Americans tend to be — bah and humbug, I say!
Showing posts with label fun. Show all posts
Showing posts with label fun. Show all posts
Saturday, August 08, 2009
Thursday, January 08, 2009
All my favorite restaurants need to come to me
It's been a while, hasn't it?
Sorry about not posting more often; I could give you a bunch of excuses, many of them reasonable, but let's just say I've been flaking and leave it at that.
As most of you know, Lopez and I just came back from a two-week stay in New York City, and it was fun, incredible, beautiful and grimy, exhilarating and exhausting. I'll put together a better report later, but for now let me tell you about the most fun restaurant I've probably ever been to.
A few blocks from where we were staying, on the hazy borderland between the Lower East Side and Greenwich Village, there are four tiny Indian restaurants side-by-side and stacked on top of each other, so there are two on the basement floor and two on top of them. The person we were renting an apartment from told us to ignore the guys trying to usher you through their particular door and recommended the top-left. That turned out to be Milon.
Glancing in the windows later, I'm guessing the other three eateries are similar, but I can tell you Milon is maybe about six and a half feet wide and maybe 15 feet long (not including the kitchen). Tables are crammed along the sides, leaving a narrow strip that is like a runway for the waiters that need as much poise and flexibility as your average model. And the ceiling - my God, the ceiling - is low and covered with red chili pepper lights, garland, twinkle lights and every other gaudy doodad ever strung on a wire. Going hand-in-hand with the disco fever dream is Indian dance music blaring non-stop from unseen speakers hidden somewhere in the tangle overhead.
It was completely awesome.
I'm a big guy, and my overcoat itself is a monstrous beast to be tamed, so you can imagine what settling in to our table was like. But once we were sitting it was comfortable, cozy even, and the service was attentive and top-notch. And the food itself was delicious, fresh and flavorful.
Eating at Milon is definitely an experience, an event as much as a meal. Lately it seems that whenever me and Lopez travel we end up finding one restaurant that we fall in love with and wish we could go to on a regular basis, dragging our friends there so we can spend hours eating and talking and hanging out. In New York, Milon was that restaurant.
OK, before I go completely into my old restaurant review mode, here are some pictures. Keep in mind that I took these, 1. without a flash, and, 2. pretty much at eye-level and from the very rear of the place. I had to duck when I walked through the place, so I'm not exaggerting when I say it was small. But again, it was cozy, not claustrophobic (shit, there I go again - pictures!).
Sorry about not posting more often; I could give you a bunch of excuses, many of them reasonable, but let's just say I've been flaking and leave it at that.
As most of you know, Lopez and I just came back from a two-week stay in New York City, and it was fun, incredible, beautiful and grimy, exhilarating and exhausting. I'll put together a better report later, but for now let me tell you about the most fun restaurant I've probably ever been to.
A few blocks from where we were staying, on the hazy borderland between the Lower East Side and Greenwich Village, there are four tiny Indian restaurants side-by-side and stacked on top of each other, so there are two on the basement floor and two on top of them. The person we were renting an apartment from told us to ignore the guys trying to usher you through their particular door and recommended the top-left. That turned out to be Milon.
Glancing in the windows later, I'm guessing the other three eateries are similar, but I can tell you Milon is maybe about six and a half feet wide and maybe 15 feet long (not including the kitchen). Tables are crammed along the sides, leaving a narrow strip that is like a runway for the waiters that need as much poise and flexibility as your average model. And the ceiling - my God, the ceiling - is low and covered with red chili pepper lights, garland, twinkle lights and every other gaudy doodad ever strung on a wire. Going hand-in-hand with the disco fever dream is Indian dance music blaring non-stop from unseen speakers hidden somewhere in the tangle overhead.
It was completely awesome.
I'm a big guy, and my overcoat itself is a monstrous beast to be tamed, so you can imagine what settling in to our table was like. But once we were sitting it was comfortable, cozy even, and the service was attentive and top-notch. And the food itself was delicious, fresh and flavorful.
Eating at Milon is definitely an experience, an event as much as a meal. Lately it seems that whenever me and Lopez travel we end up finding one restaurant that we fall in love with and wish we could go to on a regular basis, dragging our friends there so we can spend hours eating and talking and hanging out. In New York, Milon was that restaurant.
OK, before I go completely into my old restaurant review mode, here are some pictures. Keep in mind that I took these, 1. without a flash, and, 2. pretty much at eye-level and from the very rear of the place. I had to duck when I walked through the place, so I'm not exaggerting when I say it was small. But again, it was cozy, not claustrophobic (shit, there I go again - pictures!).
Friday, August 29, 2008
Your smack-talkin' quote of the day
I'm not a fan of extreme fighting — oh, sorry, "mixed martial arts" — but this kind of smack-talk might change my mind:
If Ken proves to be more sham [than] rock and Fergi beats him, then the Slice hype grows even greater. Dude is already more myth [than] Sasquatch, Chupacabra and a [expletive] unicorn combined. Kevin is the black Yeti.
Holy crap! It's like a chubby Mr. T for a new generation. And there's even more smack in the rest of the story! I wish it was acceptable to call someone out in situations besides sports — I've got a whole list of people I'd come down on like a rain of bony midget fists.
If Ken proves to be more sham [than] rock and Fergi beats him, then the Slice hype grows even greater. Dude is already more myth [than] Sasquatch, Chupacabra and a [expletive] unicorn combined. Kevin is the black Yeti.
Holy crap! It's like a chubby Mr. T for a new generation. And there's even more smack in the rest of the story! I wish it was acceptable to call someone out in situations besides sports — I've got a whole list of people I'd come down on like a rain of bony midget fists.
Wednesday, January 02, 2008
I hate memes ... but try this one
You might not have noticed, but me and Lopez! tend to avoid all that meme, quizes, "tag-you're-it" bullshit, but I couldn't resist it this time. This was fun and let me flex some creative muscles I don't get to use all that often. It's not the sort of thing that you can just click your way through, which was something else I liked about it.
OK, so here's what you do:
1. Go to Wikipedia and hit "random." The first random Wikipedia article you get is the name of your band.
http://en.wikipedia.org/wiki/Special:Random
2 - Go to random quotations: The last four words of the very last quote of the page is the title of your first album.
http://www.quotationspage.com/random.php3
3 - Go to Flickr and click on "Explore the last seven days." Go to the third picture in the queue and, no matter what it is, it will be the image for your album cover. I'm guessing you guys know how to grab images from the Web.
http://www.flickr.com/explore/interesting/7days/
4 - Use Photoshop or something similar to put it all together.
I'd really like to see what you guys come up with so if you end up making one, drop a link in the comments so you can share with the class.
For my contribution, I like to think Gøncruszka is a jangly Euronoise band from somewhere in Finland or Norway, with traces of its early black metal days slipping in now and then on the album To Attack Our Civilization.
OK, so here's what you do:
1. Go to Wikipedia and hit "random." The first random Wikipedia article you get is the name of your band.
http://en.wikipedia.org/wiki/Special:Random
2 - Go to random quotations: The last four words of the very last quote of the page is the title of your first album.
http://www.quotationspage.com/random.php3
3 - Go to Flickr and click on "Explore the last seven days." Go to the third picture in the queue and, no matter what it is, it will be the image for your album cover. I'm guessing you guys know how to grab images from the Web.
http://www.flickr.com/explore/interesting/7days/
4 - Use Photoshop or something similar to put it all together.
I'd really like to see what you guys come up with so if you end up making one, drop a link in the comments so you can share with the class.
For my contribution, I like to think Gøncruszka is a jangly Euronoise band from somewhere in Finland or Norway, with traces of its early black metal days slipping in now and then on the album To Attack Our Civilization.
Thursday, December 06, 2007
Monday, August 20, 2007
Like a phoenix rising from Arizona
Yeah, I know - it's been a while since we've put anything up here, but a combination of a busy time at work, a week's vacation and other excuses that I hope sound good have kept us from posting as regularly as we'd like. But that doesn't mean we haven't been thinking about the poor little blog, so here are some of the things that have caught out attention lately.
We'll kick things off with - what else - the latest in pickle news! Actually, this is a few weeks old, but that's OK - we all know pickles keep forever. I'm not sure what's with the apparent upswing in pickle popularity lately, but I'm beginning to get a little suspicious, especially since this time it's local!
Apparently it's not enough to soak them in Kool-Aid; now they're freezing the juice and calling it ... a picklesickle. According to the Austin-American Statesman:
John Howard of Seguin is the creator of the Picklesickle, 2 ounces of dill pickle juice frozen in a Vienna sausage-sized plastic bag. Howard retired from the plumbing trade last year and now runs a Seguin roller rink, where he has sold thousands of the neon green frozen treats.
Frozen pickle juice pops have been popular treats for kids at fairs, drive-in movies and other events for years. Howard's Picklesickles had a similar genesis, as pickle juice frozen in small plastic cups and sold for 75 cents under the roller rink's multicolored disco lights in the city about 50 miles south of Austin. That first batch, made in May, sold out the first weekend and used up all of the pickle juice Howard had on hand. Now, he buys pickles in 5-gallon jars and uses a "proprietary method" to turn them into pure pickle juice.
On a busy weekend, Howard sells more than 300 Picklesickles, most of them to kids, he said. Flavored versions — including cherry-dill pickle, lime-dill pickle and kosher dill pickle — are in development. And Howard has sold about 30 boxes through his Picklesickle Web site, www.picklesickle.com, to pickle lovers from Waco to Anchorage, Alaska. They go for $18 to $30, depending on the quantity.
Instead of stopping myself the next time I have a crazy idea, I'm going to come up with a catchy name and slap a price tag on it, 'cause people will buy anything.
Y'know, today's a special day, so instead of downing another picklesickle, why don't you do something a little less icky? Like, say, summon an Outer God and fall into the endless madness that is the emptiness of a cold and uncaring universe?!?!
Yes, happy 117th birthday H.P. Lovecraft, in whatever dark dimension you may be haunting nowadays. Why, you and the Cthulhu Mythos that slithered out of your inspired imagination even has the power to make the Family Circus funny.
I have this panel taped to my office door - the look on people's faces as they read it cracks me up every time.
Speaking of strange goings-on, me and Lopez! spent about a week in Taos recently, where she took a class and I walked a pair of tennis shoes to death. It was the first time Lopez had been to the area, and it was nice to be around mountains and real Mexican food again. Yay mountains! Screw you, tex-mex!
We'll kick things off with - what else - the latest in pickle news! Actually, this is a few weeks old, but that's OK - we all know pickles keep forever. I'm not sure what's with the apparent upswing in pickle popularity lately, but I'm beginning to get a little suspicious, especially since this time it's local!
Apparently it's not enough to soak them in Kool-Aid; now they're freezing the juice and calling it ... a picklesickle. According to the Austin-American Statesman:John Howard of Seguin is the creator of the Picklesickle, 2 ounces of dill pickle juice frozen in a Vienna sausage-sized plastic bag. Howard retired from the plumbing trade last year and now runs a Seguin roller rink, where he has sold thousands of the neon green frozen treats.
Frozen pickle juice pops have been popular treats for kids at fairs, drive-in movies and other events for years. Howard's Picklesickles had a similar genesis, as pickle juice frozen in small plastic cups and sold for 75 cents under the roller rink's multicolored disco lights in the city about 50 miles south of Austin. That first batch, made in May, sold out the first weekend and used up all of the pickle juice Howard had on hand. Now, he buys pickles in 5-gallon jars and uses a "proprietary method" to turn them into pure pickle juice.
On a busy weekend, Howard sells more than 300 Picklesickles, most of them to kids, he said. Flavored versions — including cherry-dill pickle, lime-dill pickle and kosher dill pickle — are in development. And Howard has sold about 30 boxes through his Picklesickle Web site, www.picklesickle.com, to pickle lovers from Waco to Anchorage, Alaska. They go for $18 to $30, depending on the quantity.
Instead of stopping myself the next time I have a crazy idea, I'm going to come up with a catchy name and slap a price tag on it, 'cause people will buy anything.
Y'know, today's a special day, so instead of downing another picklesickle, why don't you do something a little less icky? Like, say, summon an Outer God and fall into the endless madness that is the emptiness of a cold and uncaring universe?!?!
Yes, happy 117th birthday H.P. Lovecraft, in whatever dark dimension you may be haunting nowadays. Why, you and the Cthulhu Mythos that slithered out of your inspired imagination even has the power to make the Family Circus funny.
I have this panel taped to my office door - the look on people's faces as they read it cracks me up every time.
Speaking of strange goings-on, me and Lopez! spent about a week in Taos recently, where she took a class and I walked a pair of tennis shoes to death. It was the first time Lopez had been to the area, and it was nice to be around mountains and real Mexican food again. Yay mountains! Screw you, tex-mex!
Saturday, July 07, 2007
Thursday, July 05, 2007
Los Siiiimp-soooooons!
So, an accurate depiction of yours truly in Springfield? You make the call!
By the way, this was done by using the avatar creator at the movie home page and then taking a screen shot (I didn't feel like registering for something I'd use once). If you feel like joining in on the fun, that'd be swell.
Now who's got the squishees?
By the way, this was done by using the avatar creator at the movie home page and then taking a screen shot (I didn't feel like registering for something I'd use once). If you feel like joining in on the fun, that'd be swell.Now who's got the squishees?
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