another fun time waster; my high score so far is 1,023 feet.
what's yours?

http://gprime.net/game.php/kittencannon

not content with just stringing up some icicle lights on your house this year?

here's what you should do.

As tomorrow is Thanksgiving, I thought of writing something about it. While I was browsing some funny cartoons to go along with it, I found this one by Stavro Jabra dating from 2003 in Al-Jazeerah’s web site... As I “digged” more in their archive, I found several almost invariably about Bush and Sharon, which the second (also from 2003) is a very light (and actually funny:)) example... I learned as well that “Aljazeerah Info Center needs your support”, and that you can send your donations to: Al-Jazeerah Info Center, P.O. Box 724, Dalton, GA 30722-0724, USA. Or you can just use Paypal... God bless America

As part of the lab is preparing to go and watch the 4th movie of the Harry Potter series, out of curiosity I decided to go to the official website and take a peek in what’s being discussed in the forums. The subjects discussed are profound  and I must say that the word “hot” is quite ubiquitous… Here are some examples:


Harry Potter Forums:

1. We love Snape's pants club

2. Snape is hot

3. Does anyone here think Emma Watson is hot?

4. Does Bellatrix have children?

5. Where do the teachers sleep?

6. HARRY & HERMIONE SHOULD HAVE BEEN TOGETHER!!

7. Ron is so hot!!!

Ed, here goes your answer according to wikipedia:

“Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as "Manhattan clam chowder." Corn chowder is a thick soup filled with whole corn (maize) kernels. Chowder is often commonly associated with New England cuisine.”

“Bisque is a highly-seasoned thick, creamy soup of puréed shellfish, of French origin. It can be made from lobster, crab, shrimp or crayfish. It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "cooked twice", for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being puréed. Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market; if the shells are not ground to a fine paste and added to thicken the soup, it is not really a bisque.”

Old Classics are always funny.

I first saw this back in 2001, and I still laugh over it. Would Martin beg for food from these dogs?

Martin, this post is for you. While you're starving in Dominican Republic, this is just a glimpse of all the food you've been missing during this week: http://flickr.com/photos/beckie42/sets/1278277/

I hope it will serve you as a lesson, to never go to the Caribe on vacation... ;)