Well if I said how I really feel I'd sound all stalky and mushy. ;)

Running triggers certain impulses in predators and that's all I need to know.

I can live in hope....

I'm sitting here reading a story and simultaneously watching tv, as I often do.

I'm reading a short story which features a stray dog named Katie. When they name her that, I'm thinking, that's dumb, what kind of a dog name is "katie?"

and --

in the tv show I'm watching - THERE'S A STRAY DOG NAMED KATIE!

I'm creeped out.

how's this for a segue? I'm watching Criminal Minds; a show where they chase killers who are referred to as "unsubs" i.e., unknown suspects. And what commercial comes on? A KFC ad.

"an unsub frame of mind."

signs, signs, everywhere I see signs

Was the movie based upon the book?

was the tv show based on the story? nope; no connection

How do you slice a loaf of bread without squishing it?
I am a spoilt child of the '70s. 1972 if you have to know (how rude!)
Growing up we had a bread slicer. I say bread, it was manual and could be adjusted for ham or beef or fingers or whatever was your bag.

Apparently, the 'rents tried to get a replacement a couple of years ago, but the new one they got was rubbish and ended up in the charity shop.

The only bread I grew up slicing (kiddies didn't use the bread slicer!) was Italian bread. And that has a crust so thick it's like a lawsuit waiting to happen.

I learned how to slice cheese. I learned how to butter fresh bread with real, cold butter (warm the butter up TBH) and to spread crackers without them cracking. BUT. Deli bread I buy, I always have to squash the air out of it to slice it. Squeeze and saw. Never the same once I've got at it.

Is this a lost art? Mum mourns the lost art of her parents' generation - carving a chicken so it lasts all week. Have my generation lost yet another art?

It's all in the knife and the pressure. Working at the Country Club, we hand sliced the bread we took out with the salads. Chef loved me because I didn't squish it half to death when slicing. Once you get that first cut, the knife does all the work.

Sharp cerrated bread knife, I highly recommend a Wustof or a Henckels. PRoper tool for the job and all that. If your knife is dull . . . just go Italian and rip a hunk off.

302 posts before Dec 31, 2009.

...just felt like saying that.




Gee... I feel like a Cellar veteran. :)

Thinkpad sounds like an artificially intelligent sanitary towel. Probably made in Tampa.

But what would a sanitary pad with AI be thinking?

Get me outta here?

@ Sundae: needs to be a sharp serrated knife (as has been mentioned). The trick is to make the first cut and then 'saw' quite fast but without putting on too much pressure.

Hey, I just saw your sig line, Sundae. :)

Now, what it T E H?