Somebody on one of the campuses SMACKED him down, too. It was awesome. It was on TMZ, if you want to see it. Kirk can't blame God or natural selection for the new asshole he just got.

My one meeting today was canceled. I am having a hard time staying motivated but I have a ton of catching up to do after the hurricane my project's been in the last two weeks.

BTW, my brother was released from the hospital last Friday and is doing pretty well. They think he has Fibrromuscular Dysplasia which not that much is known about evidently. They think there might be a genetic component though. scary stuff. For now he has to limit his activity due to being on blood thinners and make sure his blood pressure doesn't get too high. He is a runner and does aikido so this is going to be kind of hard on him. I'm looking into whether there are some gentle-type yoga classes available out where they live.

anyway, lesson: don't take your good health for granted!

A friend of mine got a copy! She thought it was the real thing and was very pleased.

That was steampunk? I wasn't paying much attention. It just looked generically alternative.

The bar's name was identified as Steampunk.

Heh. Behind the scenes at the Butterball hotline:

[link]

The bar's name was identified as Steampunk.

NCIS: LA isn't big on show, don't tell, is it?

Wow, Lisa -- that is scary. Glad he's doing better, though.

Here's a PDF of the version of TOOS they're distributing, complete with a 54-page introduction: [link]

Here's a rebuttal: [link]

Do you think former Pres. Bartlet will call today, Dana?

Of course, erika, I had to go look up that episode.

Bartlet: Stuffing should be stuffed inside the turkey, am I correct?

Operator: It can also be baked in a casserole dish.

Bartlet: Well, then we'd have to call it something else, wouldn't we?

Operator: I suppose.

Bartlet: If I cook it inside the turkey, is there a chance I could kill my guests? I'm not saying that's necessarily a deal-breaker.

Operator: Well, there are some concerns. Two main bacterial problems are Salmonella and Campylobacter jejuni.

Bartlet: All right. Well, first of all, I think you made the second bacteria up, and second of all, how do I avoid it?

Operator: Make sure all the ingredients are cooked first. Sauté any vegetables, fried sausage, oysters, etc.

Bartlet: Excellent! Let's talk temperature.

Operator: One hundred and sixty-five degrees.

Bartlet: No, see, I was testing you! The USDA calls for turkeys to be cooked to an internal temperature of 180 to 185 degrees.

Operator: Yes, sir, I was talking about the stuffing which you want to cook to 165 to avoid health risks.

Bartlet: Okay. Good testing!

Operator: Do you have an accurate thermometer?

Bartlet: Oh yeah. It was presented to me as a gift from the personal sous chef to the king of... auto sales in...

Toby: [whispering] Fargo.

Bartlet: Fargo. Phil Baharnd. The man can sell a car like... well, like anything.

Operator: Very good, sir. You have a good Thanksgiving!

Bartlet: And you do, too. Thanks a lot! [hangs up the phone] That was excellent! We should do that once a week.