And to the left we have page 17…
Silver, I’ve always been partial to “Greensleeves,” so could you sing that for me. Thanks.
Right now, I’m listening to Fuel: Innocent. Great song, great album, too (Something Like Human).
BTW: I am so turned on right now…
This thing is still going?
Okay, thinksnow, you have NO IDEA how incredibly lucky you are that I beat you to the top of this page. Anyway, I have all the songs for my demo ready and none of them are written by me. Also, I thought I was the only person alive that liked Fuel. You’re cool. But I only have their first album.
Napster, baby, Napster!
And yeah, I would have hated to have been the one to deprive you of the correct placing of your page notation. 
I’m one step ahead of you.
Correct me if I’m wrong, but hasn’t this thread been hijacked, sidetracked, sad sacked, derailed, impaled (with inanity), regaled (with mundanity), bashed, thrashed, crashed and smashed beyond all hope of achieving its purpose?
Oh. Wait. Perhaps its purpose is to see just how many contrary dumasses there are around here. How do you feel about that, folks? Probably the same as I do… so what, think a little dose of reality will keep me from doing what I want to do? Me? who, as a child, stuck his tongue to more than one (I’m not going to say how many more than one, ok?) frosty car bumper and metal railing? I swear it was as a child.
The end is nearer. This is still not it. You will know it when you see it. When I build it, you will run.
Thank god it’s Tuesday!
err, hrrummm, well…
sorry.
Good morning world. Glad your demo is sorted silver (now all we need is demo to show up & complain about that comment!)
Walks over to thread, stick giant elastoplast on Jester-sized whole in the side…Messy mermaid!
(thanks fierra for cleaning up the mess)
Hey I brought breakfast for everybody
>lays out home made buttermilk biscuits, sausage gravy, grits (the real kind, not instant) and juicy fried eggs for every one.
I don’t know about you, but when it’s this cold out, I really like a hearty breakfast.
Oh someone pass the butter and blackberry jelly
Why thank you, I know, everyone tells me they are the best damn biscuits they’ve ever had. It probably took me 10 years to really get the recipe right, probably cause my Mom didn’t use a recipe, it’s like…well take about this much flour in the bowl and add a hunk of Crisco and cut that in and then add enough milk to make it feel right and …I swear sometimes I used to think she didn’t want me to know…And you should hear her recipe for dumplings, I tell you the route to that recipe was crookeder than a dog’s leg…
Heck, breakfast sounds good. Northern boy like me doesn’t eat grits, but I’ll have eggs and biscuits, and some sausage…
Thanks, real good cookin'I’ll have your breakfast as a late lunch please, Mermaid, but not grits…
Did you have to follow your mother round the kitchen and note down how much of what she was adding? Because “I don’t use a recipe, I don’t know how much I use of what”?
Me: How do you make chicken and dupmplings?
Mom: Well it’s real easy, first you just get your chicken cooking…
Me: What kind of chicken
Mom: well just any thing you have, a fat roaster is better but you can use parts or whatever. Did I ever tell you about the time my mom sent George Robert out to kill a chicken and he came back in with it all killed and all and come to find out he had killed the rooster, I’m tellin ya there were 100 hens and 1 rooster and he picked it. And the old boy was as tough as he could be, did make good broth though, but the bird was so tough, you 'bout couldn’t eat it. I’m tellin ya George Roberte has never heard the end of that . . .
Me: Ok got the chicken, how do you season it?
Mom: nothing special, you know the usual
Me: Didn’t I see onions,
Mom: well yes of course onions, and salt and pepper and a little of this and that
Me: But how about that rich color?
Mom: Well of course you can just add some soup base or just a few drops of yellow food color after the chicken is done. You know that’s the secret to gook lookin chicken and dumplings, They can taste just as good as any but if they aren’t good and yellow, people think they are getting robbed. Did I ever tell you about the time that your aunt Margaret accidently put red food color in her broth instead of yellow. Well them was just about the purtiest pink dumplings I ever saw. (giggle, giggle) For years people would ask for her “purty dumplings” She has been dead for about 10 years now and people still talk about the time that…
Me: Ok got it, rich color, how about the dumplings themself
Mom: Well you just mix 'em up like biscuits and all
Me: Ok that sounds easy enough, I’ll call you later
I followed her instructions such as they were to the best of my ability and after attempting to serve my family what amounted to wallpaper paste with bits of meat and a trip to the fast food row for “real food” I called her back
Me: Uhm Mom, your recipe didn’t turn out
Mom: I don’t understand it. It’s as easy as can be, just come on over Saturday and I’ll make you some
Me: It’s a deal
I show up Saturday, pen and paper in hand ready to “get it on paper”
Me: Hey you didn’t say anything about adding a little garlic, parsley, or any of those other spices.
Mom: Of course I did, I said season as usual, I even said use this and that. Did I ever tell you about the time that your aunt Annie got the cornstarch and the powdered sugar mixed up? Well she made this “gravy” that was all thin and funny looking and when she went to taste it she realized what she had done. I told her she should label her canisters better, but you can’t tell her anything. I’m teliing you she has never heard the end of that.
Me: Ok, well you never said anything about using self-rising flour either.
Mom: well *everybody * knows that you use only Martha White’s self rising flour for dumplings and biscuits. Did I ever tell you about the time that your aunt Dora used just plain flour for her biscuits, them things were so hard even the dogs and the birds wouldn’t eat them
(Putting away pen and paper and deciding just to really listen for a change)
Me: No, I don’t think you did. What happened?
:: sniff sniff ::
Mmmmm. I smell some gooooood breakfast. Mermaid, you’re a great cook. I thought I smelled biscuits and eggs!
LNM, I don’t wanna hear it about the grits, bud. I’m a born Yankee too, but let me tell you, since I defected, all I know is this:
“Son, dem grits is good eatin’!”
[sup]shhhhhh. Just don’t tell anyone that I put butter and sugar on mine…they’re liable to lynch me down here![/sup]
Fierra, you too with the grits? Sheesh. Oh well, that just leaves more for the rest of us 
Mermaid, I’m drooling here…Chicken & Dumplings.
Can I come live at your house???
Sadly, I think the attrition is beginning to start in earnest. Even worse, the victims are some of our best threadkillers – anybody seen Jester, struuter, particlewill?
At any rate, a hearty “good morning” to all who survived the harrowing night to fight another day.
Sure but only if you’re nice to Lou-baby, my grumpy, aging, 12 year-old Brttany with poor vision and bad breath. You gotta love her.
You called? 
Mmmmmm…someone else made breakfast. Sounds good.
So, since I left yesterday we’ve managed to save Jester (thanks to Mermaid) and decide what Silver Fire should submit to her record company. Well, that’s nothing to scoff at.
<sees the thread snoring behind her> Oh…well the thread is still here, but…baby steps, right? Baby steps.
Tell ya what. I’ll bring Grizzly, my grumpy, aging 13-year old Akita/Shepherd with poor hearing and, no doubt, equally bad breath. Those two can keep each other company while I help sample your cooking. I’ll even do the dishes!
I watched a movie yesterday called Boondock Saints…It gave me an idea.
“And shepherds we shall be, for thee my Lord for thee, Power hath descended forth from thy hand, that our feet may swiftly carry out thy command, we shall flow a river forth to thee, and teeming with souls shall it ever be. In nomine patrie, et fili [they cock their guns] et spiritu sancti.
[blam]”
You can all go home now, It’s over…nothing to see here.