Voltron

This.

Did you drop it into the Gulf?

HBD Gary, have a great one! Cheers

It's the right thing to do. Not inordinately expensive for the amp and so, so good.

xf2. Nuf said

Good news Mike! Congrat on closing this chapter and moving on to an exciting new one, Dr. John.

Awesome Doug!

Thanks for the well wishes everybody! Been working to defend my client's rights today in preparation for a big hearing tomorrow. Dinner tonight with Claire and Sophie and Sophie's BFF from school. Missing the Prodigal Son but he's home tomorrow so that ain't bad!

I like these guys and hope they can make their new shop happen. Perhaps you already want one of the perks. http://www.indiegogo.com/projects/help-music-geeks-at-audiovision-san-francisco-build-a-better-hifi-shop

Nope. Even all the booby shots couldn't keep me past :54.

Heh heh. He said "flesh." Heh heh.

I didn't mean to sell you short, Mike, but Raffy has been spouting it so much that he drowned you out.

Excellent idea. In.

http://taylorliptak.wordpress.com/2012/01/13/drunken-kale/

Is it Raffy's favorite term?

The Ace Face digs your Ace Space

Lacinato Kale, aka Dino Kale, is the kind that I think we have used both time. It is sweeter and softer than curly kale, and it is pretty much readily available around here anyway. Claire and my daughter Sophie both said the baby kale -- sold in lettuce packs -- would not be good and would not likely hold up to cooking this way. But you could try...

Mike posted it in the cooking thread: Ingredients Vegetable oil cooking spray 2 tablespoons extra-virgin olive oil 2 medium fennel bulbs, outer layers removed, chopped 1 medium onion, chopped 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes One 28-ounce can diced tomatoes One 15-ounce can cannellini beans One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces 1 cup low-sodium chicken broth 4 Italian sausage links (half spicy and half sweet is my preference) Directions Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray. In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes. While the stew is cooking, place a grill pan over medium-high heat or preheat a grill. Grill sausages, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices. Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

Made this again when we had family over last week and it was a big hit. So tasty and yet quite simple. I do half spicy and half sweet Italian sausage (pork, baby!) and that also kicks up the spice a little bit for those who like it.

Nice job Raffy!

I love Japanese curries. My favorite part is the Japanese now think they were first and disregard Indian curries.

Fuck cancer. I liked David Brenner even with the bad jokes.

What in the fuck is this?

Happy birthday! Cheers