catesta

Yeah, the more I listen, the more I think so too. Who the fcuk writes shit like that for a freakin' HERTZ commercial? Even then? I mean, you got the budget for the jingle, you got the budget for a full-ish big band, you got the budget for the Hi-Lo's, now you gonna, what, add to the budget by telling all the saxists to bring piccolos & pay them doubling fees? Or even better yet, hire piccolo players just for those two bars? Apparently so. Because the money would be there. The money would be there. Because the arranger sold the account rep who sold the client that it was all necessary to make the proper impact. Hell, nobody probably even mentioned piccolos outside of the arranger and the contractor. And the money was there. The money was there. And so were the piccolos. Wow. All that, AND you get 20 months to pay!

US = 96 Tears - ? & The Mysterians UK = Reach Out I’ll Be There - The Four Tops AUS = Step Back / Cara Lyn - Johnny Young + I clicked on the ad with the two chicks in bikinis.

I do believe he is still with the Tonight Show Band. I read where he played a benefit concert in Feb. 08 and he was listed as a current member.

That sucks. I take it you own the business? Something like that happened at the museum I used to work at, except it was a ceiling sprinkler malfunction. It just happened to be over my desk and it destroyed my office. But the water stayed on all night and flooded the entire floor resulting in the same clean-up as yours. Yep. The place is a mess. Dude came back and said they needed to continue to run the dryer fans for another day or two since their was still moisture behind the walls. This is the third time we've gone through this shit. Had some grade and drainage work done last summer and this was the first real test since. It failed. Go figure in dry ass place like Phoenix, get a little rain and that shit has to roll into my yard. Fuckin' waste of money. I'm going to purchase a modular office that will be at least a couple of feet off the ground.

San Miguel = good stuff Happy Birthday, my friend.

My office is Phoenix was hit by a flash flood early Friday morning. We had about a foot of water run through the place. Cost me a small fortune to have a company come out extract the water and run huge dryers and de-humidifiers over the weekend. I hate to see what the electric bill is going to be.

Happy Birthday, Guy.

Probably. I hear their list of smilies/emoticons is really weak and all topics are the same.

I think this person was just one of those dorks that likes to say "i'm new here".

Not me.

Damn, I can't change the station fast enough when I hear any of those songs.

She is obviously a little full of herself. Maybe somebody should publish the stories of the other 400 parties.

Have a great day, dude.

I wouldn't pay 15-20K for a crackhead either.

Hyatt Vacation Club. Those people never give up.

It's a terrible thing, but at least he is okay.

Salute!

Have a great birthday!

I'm not going to eat the whole thing by myself.

I've had a rack of pork ribs on the grill for about 2 1/2 hours. Just added another smoke pouch and going to let them go another hour. I used Neely's rub of paprika, onion powder, and brown sugar but added some black pepper and a pinch of kosher salt as well.

Valerie, you're always invited. I know what you mean about being blackening too salty. I use this method on the grill from Steve Raichlen's BBQ USA. I find it to be just right, but I only use about a 1/4-1/2 teaspoon of kosher salt. 1 tablespoon coarse-salt (kosher or sea) 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon sweet paprika 2 teaspoons freshly ground black pepper 2 teaspoons freshly ground white pepper 2 teaspoons dried thyme 1 teaspoon cayenne pepper 1) Combine the salt, garlic and onion powders, oregano, parika, black and white peppers, thyme, and cayenne in a bow and stir to mix. (Actually, if you don’t have sensitive skin, your fingers work better for mixing a rub tan a spoon or a whisk does). 2) Rinse the fillets under cold running water, then blot dry with paper towels. Using a pastry brush, generously brush the fish on both sides with melted butter. Thickly sprinkle each fish fillet with the blackening mixture, patting it onto the fish with your fingertips. Refrigerate the fillets, covered, until ready to grill. The fillets should be cold — straight out of the refrigerator—when you put them on the grill.

Made Calzone last night. Stuffed them with rapini, prosciutto, capocollo, ricotta, and fresh mozzarella. Tonight, I'm going to blacken some catfish on the grill and serve it with a israeli couscous salad.

Maybe you just need to travel a little beyond the upper west side. I know what you're saying, but the traditional celebration in this country has always centered around fireworks displays, parades, concerts, and barbecues. Has it really ever been more than that? I mean what is so bad about having a party big or small in honor of the ADOPTION of the Declaration of Independence? You will also be glad to know, the celebration in Denmark also lives on... Rebild Festival

Van Basten ll can't let us down now and must say something very mean in the future.