Spotted on the Road…

…here in Maryland. Yes, sir-ee. It’s the “Suzuki Esteem.”

Heck, it makes me feel better about myself just looking at it.

nadj

Ridiculous or Creepy, on DC’s Craigslist

Please stop by my other blog and vote in my “Ridiculous or Creepy” polls–featuring all sorts of things that probably should never have been listed on DC’s Craigslist.

nadj

Looking for more webcomics to read

One of my recent faves is xkcd, tho’ I don’t get a lot of the physics & programming jokes (this one however, I sadly and at the same time proudly relate to). Got any suggestions for me?

–gnad

Happy Da, Birthday Ve!

Happy Birthday, gnad—from your former fellow-inmate in dorm room #333. Or #888. Or #666. We never really did settle that.

We may be old now, but we’re still clearly off our rockers. As always, thank you for not discussing the outside world.

You can click on the image at the left if you’d like to enlarge the photo and take a better look at the chaos.

howard crabtree forever,
nadj

The Incredible Abomination

The site for the new Iron Man is fairly nifty. I love Robert Downey, Jr. and I love that there’s going to be an Iron Man movie. But yet, I still find myself surprised that I can love these things together. It’s like peanut butter….and snails!

And as long as I’m blathering about comic book movies in the girliest fashion possible, did I mention that Tim Roth is going to be in The Incredible Hulk Movie? Apparently they aren’t going to call the character the Abomination because it is a “silly, silly name.”

This post not girly enough for you? Look at this (and no…I didn’t make it, thank you.)

–nadj 

Happy Oscar Night: Don’t dance with a bear!

This played in the mid-late 90s before movies @ Loews Theaters. IMHO, if you ignore the annoying Elmo moments, it’s a classic

–gnad

Ridiculous Spam

So a while ago, I had a post from my other blog Boing-Boing-ed. Getting on Boing-Boing drives your traffic nutso…apparently even more so if your particular website mentions….well…something dirty.

Anyhow, I have gotten some of the most ridiculous spam ever in attempted comments to that post. Examples follow (with spammy links removed):

Comment #1:
Good aftenoon ! The Author, you – genius… Very good forum! Good info! Good stuff, very nicely done! Excellent site with fantastic references and reading…. well done indeed…! I am glad to find this forum ! The Regard! The Excellent forum! Thank you! What beautiful text and visitors! The Pleasing text and design! Excellent webforum! Very good forum! Good info! I wish you health!

Comment #2
Good aftenoon ! Good stuff, very nicely done. This simply prodigy! Very nicely done forum. I am glad to find this forum ! Wow! Good resources here, Enjoyed the visit! Very good contents… Thank you! I delighted! The Author, you – super hero! Very nicely done forum. Forgive that beside You was little ed!

–nadj

Big Pimpin’

I would like to take a moment to pimp out the blog of theringtail’s brother: O>w/hole>1.

I hear theringtail will be co-blogging there shortly. So, watch out for that. I look forward to the day when he can explain to me what the title of this blog means. Until then, I’ve chosen to represent them here with this lovely image of a very drunk lemur.

hugs and squibbles,
nadj

This pleases me. Cheeses pleases me.

This pleases me muchly, knowing that my fav’rite füd is made better through science. And that there are 2-volume 3rd edition books written on it. Am I the only one who gets hungry reading the table of contents for volume 2, “Major Cheese Groups”?!

• Diversity of Cheese Varieties: An Overview
  General Aspects of Cheese Technology
  Extra-hard Varieties
  Cheddar Cheese and Related Dry-salted Cheese Varieties
  Gouda and Related Cheeses
  Cheeses with Propionic Acid Fermentation
  Surface Mould-ripened Cheeses
  Blue Cheese
  Bacterial Surface-ripened Cheeses
  Cheese Varieties Ripened in Brine
  Pasta-filata Cheeses
  Cheeses made from Ewes’ and Goats’ Milk
  Acid- and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties
  Acid- and Acid/Rennet-curd Cheeses Part B: Cottage Cheese
  Acid- and Acid/Rennet-curd Cheeses Part C: Acid-heat Coagulated Cheeses
  Pasteurized Processed Cheese and Substitute/Imitation Cheese Products
  Cheese as an Ingredient

There is world of cheeses I have yet to discover+eat!!!

Found years ago on Megatokyo.

–gnad

The day my voice changed

The magic begins about 1 minute in.

–gnad