Food Blog 4 – Tomato Pesto Awesomeness… erm, Bread

Today’s recipe is one that I stole and adapted from my mother. (Though to be fair, my mom is generous enough to give it to me – stealing makes it sound much more dangerous.) When I was growing up, she used to make what we called ‘tomato bread’ about once a month, which wasn’t nearly enough for me.  There’s something addictive about garlic, butter, salt, and tomatoes on crusty bread.

When I got to college, I discovered pesto and a light bulb went off in my head. The name for what follows isn’t particularly catchy, but the flavours are addictive as hell and it’s easy food for a meal for two (with leftovers) or for a party appetizer.

This is what we start with.

Tomato-Pesto Bread

Continue reading


Foodblog 3 – Quick Chicken Nachos

Two days ago we discussed chicken. Yesterday I gave you my salsa recipe. Today we’ll combine them into an actual meal-something that is damned tasty.

1 can refried beans
2 chicken breasts
1 bag of tortilla chips
Pickled chilis (either sliced jalapenos or pepperoncini)
Cheese (Optional)
Salsa (Optional)
Guacamole (Optional)
Cilantro for garnish

Right, so this is one of those really customizable meals that takes about 15 minutes to make if you store-buy everything (like the salsa and guac) and less than an hour if you do the salsa and guacamole yourself. I find the flavour combinations addictive enough that I eat until I’m miserable with this dish. Do your best to avoid this problem.

1) Empty the can of refried beans into a pan with 2-4 oz of water, and set the pan on medium-low heat. Stir the beans around so the water gets evenly distributed throughout the mixture and just let it set there until everything else is ready. When you are prepared to serve, the bean mixture should be thin enough to easily spoon onto the chips.

2) Slice the chicken breasts in half and add a light cumin dusting to the outside along with salt and pepper. Cook them as described here. When they are done, dice them into bite-size pieces.

3) Put a layer of tortilla chips on a plate.

4) Add the beans over chips. Then add the diced chicken as well.

5) Add a layer of grated cheese over everything.

6)  From here, add whatever elements you want. I like salsa, guacamole, sour cream, and peppers. Other people like chives, olives, fresh tomatoes, lettuce, bacon – at this point it’s a playground for your tastebuds, so do what you want. One way to cut the fat is to leave off the sour cream and/or the guacamole. You could also cut the tortilla chips and put lettuce in its place, or quick fry your own tortillas… the variations are endless.

@mixedknuts on Twitter

Food Blog 2 – Fresh Salsa in a Barren Wasteland

The UK is a barren wasteland for Mexican food. At the super market you’ll find Old El Paso and little else, and the stuff they sell as ‘salsa’ here is almost universally wretched. It’s either canned/jarred crap the U.S. had 30 years ago or it’s horribly sweet and vinegary stuff you can get in the refrigerated aisle. For someone whose favourite cuisine is Tex-Mex and who spent some important developmental years in the American South West, neither of these is edible.

Unfortunately for me, I haven’t been very happy with most of the recipes I’ve found for salsa online either. Recipes from Europe seem to interchange ‘salsa’ with ‘sauce’ whenever they feel like it, while a number of easy American stalwarts like Alton Brown somehow think red peppers belong in salsa. Experts like Bobby Flay and Rick Bayless produce some amazing salsa variations, but they are also damned complex to recreate, especially when you just  need to satisfy your own personal salsa cravings.  So, for the last year I have been dicking around and coming up with my own.

It goes a little somethin’ like this:

200-250g (7-8oz) of Grape or Plum tomatoes
2 cloves garlic
1 shallot
1 lime (juice only)
1 large chipotle (you can exchange this for a large Jalapeno if you want a less smoky flavour – I usually err toward the chipotle version about 60% of the time)
1.5 Tblsp Ancho Chili Powder
1 Tblsp Salt (I use kosher or fine sea salt.)
1 tsp Ground Cumin
1 Tbsp finely chopped cilantro
Total time: 20-25 minutes

Start by chopping the tomatoes to whatever thickness you like in your salsa. Me, I like some chunk, but not giant pieces. I rarely make puree’d salsas, even though those are an integral part in more traditional Mexican cuisine. When you transfer the tomatoes to a bowl, try and leave as much of the juice and seeds behind as you can. It’s not a huge deal with smaller toms, but the seeds and juice are extra tasteless liquid that gets added to the mix. If you use larger tomatoes, you need to actively chop out the liquid sacks inside the tomato or your salsa will be too runny.

Once the chopped tomatoes are in a bowl, squeeze over half the lime juice and add the salt. Next mince  the garlic (mincing means to finely chop in order to distribute the flavour) and dice the shallots and add those to the bowl as well. While most salsa recipes call for onion, I prefer the milder flavour of shallots. Those of you who like really spiky onion flavour, feel free to add half a red onion instead – the recipe is flexible and can be adjusted to your tastes.

Next mince the chipotle and add that to the bowl as well. Chipotles are smoked jalapenos, and they usually come in a can with adobo sauce. In the United States these are easy to find in the Mexican section of most super markets (or you can hit up a Mercado), while in the U.K. the only market I’ve found them in was a large Waitrose.  You can however, order them online and have them shipped. The nice part about these is that they come usually 6-8 in a can, and once you open the can, you can store the rest in a plastic container in the fridge where they will keep for a long time. Bacteria aren’t brave enough to attack something this spicy.

At this point add the spices to the bowl, squeeze the other half of the lime in and mix everything around and let it sit in the fridge for 30 minutes. What this does is lets the flavours have time to intermingle. After the 30 minutes, add the chopped cilantro and you are done. What you should taste is something a bit limey and really quite smoky, intercut with tomato, garlic, and a cilantro finish. The spice on this should be acceptable to most taste buds, so if you are a spice fiend, you’ll need to dial it up a notch. I will also often add another teaspoon of salt at the time I add the cilantro, but that part is up to you.

As I mentioned above, if you want less smoke, just use regular jalapenos for the chilis instead.

Since they take a lot of the same prep work, I will usually make this salsa along with the guacamole recipe found here for Mexican food nights (which could include tostadas, tacos, nachos, or fajitas).

Tomorrow I’ll toss up an easy recipe we make about every other week in our house, always to rave reviews.

@mixedknuts on Twitter

Food Blog 1 – Stop Screwing Up Chicken Breasts

Are you happy with how much you know about cooking? It’s a simple question but one that comes with a load of issues behind it (does my ass look big in these jeans?), so maybe it’s easier to ask, “Do you love food?” If the answer is yes, then you should want to learn as much about cooking as there is to know. It’s fucking expensive to eat out at good restaurants all the time, and eating out period is rather fattening as well. Learning to cook your own food is healthy, tasty, and it stretches your brain in all sorts of ways that you might not expect. (Example: Cooking itself is very science-y, particularly with regard to heat and chemistry, but also with regard to flavours as well. I enjoy cooking in the same way I enjoy gaming – everything is a puzzle to be solved and a solution to be perfected.)

Anyway, regardless of how you feel, I am never happy with how much I know about cooking. This would probably be true if I did it professionally, but is certainly the case as an interested amateur. I eat in restaurants like this with some regularity, but the food I produce at home is more family-oriented and could often be classified as comfort food (meaning it’s quick, full of flavour, and usually stuff you can toss in the fridge for leftovers the next day).  As much as I enjoy great presentation, I’m not going to spend an extra 30 minutes on it while making dinner for my wife and family, and I wouldn’t expect you busy people to do that either.

I know this might seem out of place compared to the other stuff that appears on this blog BUT a lot of my readers are younger males, who may or may not have ever created anything beyond microwave pizza and pouring sauce over rice/pasta (I know this will burst some bubbles, but this is not cooking). They likely lack survival skills for the kitchen. Sooo, I’ve decided to toss some food bloggyness up here on the site once a week to help you guys out (and to also force myself to keep writing and learning about food).  Sometimes, I’ll cover basic survival skills. Other times I’ll detail easy, but really flavourful recipes I make all the time. And once in a rare while I’ll toss up a restaurant or cookbook  or wine review for something different. If a dialogue starts up and you guys find yourselves getting into it, maybe I’ll do more than once a week – who knows?

In the meantime, expect me to share some recipes and techniques I’ve learned as an adult that result in tasty (and sometimes even healthy) dishes you can make at home.

Survival Skill #1 – Learn to Cook Chicken Breast
The meat most of us eat more than any other is chicken. It is also the meat that gets tortured more than any other by amateur chefs. I say this out of experience – I made terrible, rubbery chicken for nearly a decade, and I did it for two reasons. First, I was terrified of poisoning anyone with undercooked breasts. And second, I had no idea about the proper relationship between heat, meat, and flavour. So today I’m going to try and help you not to make the mistakes I made, and discuss how to make damned tasty chicken breasts that won’t poison anyone either.

If you buy boneless, skinless breasts at the supermarket, you’ll usually end up with some big fatties that look like the ones on the left in the picture below. Note 1: Breasts like that are generally going to be too thick to cook just by sautéing them in a pan. If you try this, you’ll occasionally achieve chicken nirvana, but more often they’ll end up tough on the thin end and somewhat undercooked in the middle of the thick part. This is bad.

Assuming I want to cook them quickly (like for nachos or to toss in a salad) instead of leaving them as full breasts , I will typically just cut them in half to try and make the breast equally thick all around. This causes them to cook much faster overall, and it increases the surface area we get to brown, which adds flavour.

Another thing that adds flavour to a meat that can be really bland is adding salt and pepper to both sides of the breast before you start cooking them. Depending on what style of cuisine you are working with, you can add other coatings as well, but I almost never cook a chicken breast sans salt/pepper. (If I’m doing Mexican food, I usually add some cumin as well and will sometimes squeeze lime over the breast while it’s cooking.)

Note 2 : Your pan needs to be hot before you add the chicken. This was the other big problem I had when I was younger – I’d start cooking chicken in a cool pan and wonder why the damned things never got brown. Eventually I learned from some chef on the Food Network that you needed to have the pan hot enough to cause olive oil to smoke before you tossed your bird boobs in. Once I had that, brown, juicy chicken breast became a regular thing in my house.  This is the sort of look you are going for on one side before you flip them over.

In general, you want to leave these suckers alone until they are brown enough you want to flip them. Turning them over all the time can yield some strange results in terms of brownness and doneness, and it just annoys the chicken – I recommend avoiding this. Also note I flipped the one on the far right a little early to compare and contrast. Obviously this isn’t rocket science and it isn’t even hard. However, if someone had taught me this 15 years ago, I would have had a much happier time eating chicken while in my 20’s, and so would all of those poor people who came to our house for parties and had to chew and chew and chew to get through a meal. (Sorry all you people – if you happen to stop by the house now, I promise to do better.)

Because this was short and basic, I’ll toss up another recipe tomorrow with the fresh salsa recipe I make on a weekly basis here in the UK because there is no good salsa anywhere in this entire country. Meanwhile, let me know on Twitter and in the comments if you like this concept and hit me up with future topics you’d like to see me cover.

@mixedknuts on Twitter

Standard Is Dead, and Other Things People Like To Say

Lights up on a living room. JON is sitting on a loveseat, with random open notebooks and a laptop covering the entire ottoman. He picks up his

phone, and dials a number from the computer screen. JON puts the phone to his ear.


JON: Hi, is this Steve?

PHONE (V.O) Uh, yes, who is this?

JON: Hi, this is AJ Sacher, and I’m writing an article for about the current Standard format. Do you mind if I ask you a few

PHONE (V.O.): Sure, AJ.

JON: Great. You organized a PTQ in Lenexa, Kansas last month, correct?

PHONE (V.O.): Yes, I did.

JON: And how many people showed up to that PTQ?

PHONE (V.O.): Uhh… I don’t have that information. I’m actually packing up to go on a trip with the family; do you know Lloyd?

JON: Yup, I see his name right on the website here.

PHONE (V.O.): Well, if you call him up, he can give you all the information you need, okay, AJ?

JON: Sounds good. Thanks for all your help.

PHONE (V.O.): Yup, bye now.

JON: Bubye.

JON hangs up the phone and dials another number off the website and puts the phone to his ear.

PHONE (V.O.): Hello?

JON: Is this Lloyd?

PHONE (V.O.): Yes, may I ask who’s calling?

JON: Yes, this is Gerry Thompson, and I’m writing an article for about the current standard format, and I wanted to know if I could
ask you a couple of questions.

PHONE (V.O.): Sure, Gerry, shoot.

JON: Well, I see you organized a PTQ on the (looks down at notebook) 21st here, in Lenexa, Kansas. Is that correct?

PHONE (V.O.): Yes, it is.

JON: Great. And how many people showed up to that PTQ?

PHONE (V.O.): Sure; you’ll have to give me a minute.

JON: No problem. Take your time.

PHONE (V.O.): Alright, we got 57 people.

JON: Thanks (writes on notebook). And did you organize a Standard PTQ in Lenexa last summer?

PHONE (V.O.): Sure did, Gerry.

JON: Awesome. And how many people came to that PTQ?

PHONE (V.O.): You mean the PTQ that fed Pro Tour Amsterdam, right?

JON: I do.

PHONE (V.O.): We got 74 people for that tournament.

JON: Alrighty, thank you very much.

PHONE (V.O.): Is that it?

JON: That’s it. Thanks very much.

PHONE (V.O.) No problem, Gerry. Looking forward to the article!

* * *

I learned everything I know about investigative journalism from Fletch.

We’re in the week after the SCG Invitational and GP: Singapore, and it’s really the same as it’s always been since PT: Paris- this Standard format kinda blows and New Phyrexia did nothing to make things any better. The good guys got Hex Parasite and the bad guys got Batterskull.

I hadn’t given much thought to Standard outside of the PTQs and SCG Opens I want to play in this summer. I see a lot of reactionary stuff on Twitter about Magic- I’m sure we all remember #banjace fondly- and I tend to ignore it. People complain about Standard constantly. I’ve had at least one foot in the Standard waters since Odyssey came out, so I’ve been privy to what people complain about in Standard. I think the only time people never complained was Ravnica block, and that was when I complained the most because I couldn’t play a mono-colored deck anymore.

I’m from a different time, I think. I like it when people are punished for making wild stretches with their mana bases. However, from Ravnica forward, the decks in Standard have been able to get away with crazy mana bases. The deck I hated the most in recent years was actually that four-color control deck out of Lorwyn+Shards Standard, the one that played Cruel Ultimatum, Baneslayer Angel, and Plumeveil all in the same deck. There was no more incentive to be mono-color anymore. Anathemancer didn’t really matter when your opponent was resolving Cruel Ultimatum and Baneslayer Angel.

Ultimately, I realize that I’m in the minority as far as what formats click with me and what don’t. I realize that not everyone loves fair cards like Man-O’-War and Jackal Pup as much as I do. So I try not to complain too much about Standard, because I recognize that I, like 99% of Magic players, have no idea what it is that I actually want.

Caw Blade just doesn’t represent much of a problem to me. There have been good decks before, though, to be fair, they were all fairly linear. Caw Blade, as a deck to hate against, is a deceptively easy puzzle to solve on the surface. A Squire gets a Sword. The Squire vials out the Sword. Something else grabs the Sword an attacks. It’s not like this happens all on the same turn, so, what’s the problem, right?

The problem with Caw Blade is, as many before me have noted, that it’s not linear at all. Caw Blade attacks on a lot of different angles: It attacks your mana with Tectonic Edge. It makes more cards than you with Jace, the Mind Sculptor, and to a lesser extent, Squadron Hawk. It gets a massive tempo advantage when some dork wearing a Sword of Feast and Famine gets through and untaps all your lands. And then there’s the f%$#@ing counterspells.

It’s possible (and probably true) that Standard has never been as skill-testing as it is at this moment in time. Those who are uninterested in or unable to appreciate the intricacies of a Caw Blade mirror match just can’t compete with the players that have put the time in and that know their deck up and down, backwards and forwards.

With the advent of the Star City Open Series, Standard has been showcased to the general public far more often than it has in the past, and the verdict is in- the best players play Caw Blade. It feels like the same core group of players cash week in and week out. No matter how soft they may say the Open tournaments are, it’s still a daunting task to perform so well so consistently.

Magic, like all card games, is a game of variance. The best players recognize that, so they try to take away some of that variance by knowing their cards better than the other guy, knowing the matchups better, knowing what cards matter, knowing what to pick fights over, etc. It would appear, by so many Caw Blade players consistently doing well at these Star City Opens, that this group of players has figured out how to take a substantial chunk out of the variance factor of the game. When I say “substantial chunk out of the variance factor,” what I really mean is “bigger chunk out of the variance factor than any other deck could ever dream about, and it’s not close.”

* * *

Lights up on JON sitting at a kitchen table with headphones in his ears. The other end of the headphones appears to be plugged in under a clutter with notebooks and a couple stenographer pads spread about the table. A laptop juts out of the mess and is obscured by multiple sheets of paper. JON pulls a phone out of the clutter, and we can see that the phone is hooked up to the headphones he wearing. JON dials a number on his phone from his laptop monitor, puts the phone down, and sighs.

PHONE (VOICE-OVER): Game Shop, how may I help you?

JON: Hi. Did you organize a Pro Tour Qualifier tournament in Atlanta, Georgia last weekend?

PHONE (V.O.): Uhh, yes. May I ask who this is?

JON: This is Brad Nelson, and I’m writing an article for about the current state of Standard. Do you mind telling me how many people showed up to the standard PTQ last weekend?

PHONE (V.O.): Uhh…

JON: I tried to find the information on, but it just wasn’t there to be found, I guess.

PHONE (V.O.): Uhh… well, you know, I’m just not that comfortable giving out that information. We have a Facebook page-

JON: Oh, yes, I looked on there, and couldn’t seem to find how many people showed up to that PTQ last weekend.

PHONE (V.O.): Oh. Well, uh… sorry, Brad. I’m just not at liberty to give out that information. If it’s not on our Facebook page, I’m not sure I can tell you.

JON: Hey, don’t worry about it. Sorry for bothering you, and thanks for your time.

PHONE (V.O.) Yup, bubye.

Without missing a beat, JON rips the phone from the headphones, chucks it onto a nearby futon, and lets his head fall onto the laptop keyboard with
a thud.

Lights down.

When the variance is taken out of the game almost completely, as Caw Blade does, we as Magic players know that something is rotten in Denmark. What exactly it is that’s rotted doesn’t usually make itself readily apparent. It’s at this point that people clamour for bannings. They know they’re not having fun, they’re not sure why, but they know it has something to do with this new deck that everyone seems to be playing. And crying out for bannings is easy, so it’s the standard route people take.

Players are probably less likely to admit that the fun-factor comes in variance, the actual thing they’re trying to overcome. I was having a conversation with Evan Erwin on AIM the other day, and I asked him if comparing the qualifier season of PT Amsterdam and PT Philadelphia was a good idea. Both are Standard, both happened or are happening during the summer, and both had their respective bogeymen- Jund in 2010, and Caw Blade in 2011. Evan agreed, and had an interesting point to add-

Why would a non-spike ever go to a Pro Tour Qualifier? What could Timmy and Johnny ever want to do with a Pro Tour? My guess is that they’d like to make it there on their own terms, beat the Spikes and their stupid netdecks all the way to the blue envelope. However, between having the Star City Opens, with grinders’ decklists and their week-to-week tweaks being made public every week, there has been a cosmic shift in the technology available to the average player. Sure, the tech is still a week short, but to the average player who’s used to playing the same outdated list from a GP for months at a time, being able to track Edgar Flores’ week-to-week changes to Caw Blade is huge.

This chart compares player turnout from last summer’s PTQs to the PTQs that have happened so far, while New Phyrexia has been legal. I kept it to USA, and I was unable to include a few places, either because they couldn’t get back to me in time, or, in the case of places like South Jordan, Utah, hadn’t hosted a PTQ the summer before. And I didn’t count the Providence PTQ because it was day two of a Grand Prix.

The results were pretty harrowing. Every single location has gone down in attendance. Madison, Portland, and Philly were the only ones to crack triple digits, and in the case of Madison, the turnout was still down almost 50% from last summer. Roanoke’s PTQ had thirty people. Thirty! Do you know what else there is to do in Roanoke? Last night, Lauren Lee, who resides in Roanoke, Virginia, tweeted that people waited in line for a grand opening of a f@#$%ing Chipotle.

Evan Erwin, who also lives in Roanoke, just had his 15th kid, out of boredom.

There is nothing to do in Roanoke.

And yet, they got thirty people at a PTQ. I realize that continual growth is obviously not something that Magic, or anything else, can sustain forever and ever, but every location saw a decrease in turnout, and it’s worth noting that most of these declines are quite sharp.

Maybe Magic has survived this long because people have been too proud to play the best deck. Now that we’re at a point where the best deck, impervious to hate, is essentially laughing at all other comers, what happens? The best players clean up. That much is certain. What happens to everyone else? Maybe they pick up the best deck and inflate its percentages. Maybe they stop going to PTQs altogether.

What happens now? I think the damage is done. It really takes a perfect storm of things to go wrong to make player turnout drop so sharply, methinks. The presence of a card, that you couldn’t play blue without, whose ceiling was $100 a pop, shouldn’t be overlooked. Inherently busted cards Batterskull and, to a lesser extent, but starting to catch on, Dismember, play a part. Putting Stoneforge Mystic in the Event Decks is a strange move to me, as it is to many others, I’m sure. The growth of Legacy, a cool format with variance out the ass, is probably also a contributing factor, or maybe it’s
happening because Magic players are desperate for an interesting alternative.

I guess my point is that Magic players don’t always know what they want, but they know what they hate, and right now, it’s Standard. I wish I could finish on a message of “ we’ll be fine as long as we don’t do -this- again,” but I’m honestly not sure how we got here.

Jon Corpora
Pronounced Ca-pora

[Editor’s Note: For those who think the drop in PT attendance is all about the Opens, I talked to a number of European judges this week who said otherwise. Euro PTQ attendance trends look almost identical to Jon’s chart above, meaning there have been massive drops PTQ numbers for Finland, Germany, Italy and elsewhere, and it has absolutely nothing to do with people attending Grand Prix or SCG Opens there.]

Quoteable Quotes, June 1st 2011

11:36 PM Turn 6: KartinKen.
11:36 PM KartinKen casts Vampire Hexmage.
11:36 PM KartinKen plays Dark Depths.
11:36 PM KartinKen activates ability of Vampire Hexmage targeting Engineered Explosives.
11:36 PM KartinKen has conceded from the game.
11:36 PM KartinKen has left the game.

Bing Luke -Animated Lebrons are saying my name over and over again. Makes me feel like a baffled dog.

@JennyJohnsonHi5– I hope Jim Henson never jerked off with his “Kermit Hand”, some things are sacred.

Brad Nelson: 
Playing black jack with my grandma. She made every decision for me and all of them against the book. Up 200 in one shoe. No clue what’s going on.

Cedric Phillips:Fun game for friends: Name a person more bitter than EFro!

Julian Booher: muck
Dave Howard: Tim
Julian Booher: there’s absolutely no way he’s in the same league
Tim Aten: You clearly don’t know EFro.
Conley Woods: alternate universe Efro that loses every credit card game?… oh wait…
Tim Aten: I’m “salty.” Completely different set of taste buds.

Erik Thoren: Steve Spurrier, South Carolina’s football coach, telling fans that a fire at Auburn’s football dorm had destroyed 20 books: “But the real tragedy was
that 15 hadn’t been colored in yet.”

@SteveNash on Dirk Nowitzki’s ridiculous game 1 stat line vs. OKC. @ThisBeardSays: @SteveNash i hear he actually wore Birkenstocks inside his sneaks. #germanmagic
(Probably. And Hasslehoff undies…)

@wmap There is a perfect correlation in my house between puppies that have watched True Blood and puppies that try to eat garlic.

@mrfridays Sometimes I wake up with a cut on my back. Until grogginess wears off I think someone broke in a stole a kidney. Then I remember I have cats

Knutson: What kind of name is Akgul for a girl?
Erik Thoren: Have you seen her yet?
Knutson: No…
Erik Thoren: You’ll understand.

Markleggett: What do marauders do all day? Just maraud? Then what?
Markleggett: Marauder’s To Do List: 1- Meet up with fellow marauders. 2- Maraud like crazy all day. 3- Lay out clean marauding clothes for tomorrow.

Mrfridays: Looks like the Rapture happened after all and we’re all in Hell now.  That’s the only explanation for Flores winning a tourney.

Grousehaus: can you ask Mark what pizza delivery place the 2012 development guys like?  Giant Spider would like to send them pizza.

@mrfridays Did you really send R&D a pizza for putting Giant Spider in M12?

@grousehaus A token of my client’s appreciation may have been sent. Giant Spider appreciates those who appreciate Giant Spider.

@sidlowe  28, Actually RT @Vongola13: @OptaTweet-26. Sid lowe complains more than any other journo on twitter. An average of 26 times a day. Bothered

@sportsguy33 I just told my son that Diego drowned in a hot tub and his show is gone. If you see him, don’t say anything.

@griffnvalentine: Funniest moment of the weekend was drinking at a bar with @Top8Games and @SteveSadin. Guy recognizes Steve, then asks BDM if he’s TSG.

Lex of Green: Got asked to help train the new hire. Keep forgetting stuff. “An espresso shot has three parts: the heart, the crema, and the… thorax.”

Lex of Green:  “You need to use the shot in ten seconds or the parts will combine into a bitter cephalothorax. You want insectoid espresso – not arachnid.”

Lex of Green:  “If you steam milk above 170° it scalds and gives you hairy palms. Unless the customer requests it that way. Then THEY get hairy palms.”

@markleggett My leg is asleep. I’m drawing a penis on it.

David Vogin:   as a level 0 judge, has no more access to DCI-F. Amusing to own the domain name and have no access to the website 😀