biodork

Then clearly I'm misunderstanding, but talk of the moderator making the issue a "hot potato" sounded as though you were unhappy with the topic having been raised in the first place. I suspect d4rksabre had the same misunderstanding, but could be just me.

Not trying to be third man in here, but I don't understand how you can be upset about the mod asking about their faith and views on abortion. It's an important social issue to a lot of people (men and women), and one which has come up numerous times in recent legislation. There's no reason the topic shouldn't be fair game in a debate so that anyone who hasn't been following along up until recent weeks can find out where the candidates stand. Any voters who already knew those viewpoints has likely made up their minds on the issue and weren't influenced by the answers, so what's the big deal?

The recipe I found was 4:1 (2 oz whiskey to 1/2 oz vermouth), but I don't think I was terribly accurate in my pours. I may try it one more time with less. That makes a great deal of sense. :blush: :P

lol I'd forgotten to congratulate you on your earlier characterization of the vintages... well done, sir. "Add some water, shake it up... more 'tussin!"

McKenzie Bourbon Manhattan. After a couple tries, I've come to the conclusion that I dislike sweet vermouth. I can't quite place it, but it tastes herb-y to me. Not a fan.

So jealous; I'm lucky they were able to refi my house without an appraisal! Congrats, man. I'm still hoping Congress will get their sh!t together and the PMI deduction will still be available to me come tax time. Not much on my end other than the stinky co-worker is out, so the lab air is considerably more breathable today. Now if I can get out of here before 7pm, it really will be F'N fantastic. Also fantastic: today's conversation in the CBA thread. Entertaining stuff.

Ugh, I second this... my oft-mentioned disgusting coworker was sick all last week, yet insisted on coming here and doing his cringe-worthy loud, spraying sneezes all over the damn place. So, so gross.

lol I can't help it; every time I cut into one, the streaky pit-like thing reminds me of cartilage. Ick. There's the spirit. :thumbsup:

I'll chime in and offer my congrats as well. Sounds like things are finally falling into place for you, between the new job and more recent developments.

I know you didn't want well-wishes, weave, but I'm gonna offer them anyhow cuz that sucks no matter who you are. Maybe this will give you a chance to explore a food/drink-related occupation, since you clearly have a passion for that sort of thing. Whatever happens, best of luck. And the bathroom thing... so gross. And nfreeman's comment about shrapnel has me cracking up. My (very lame) complaint: mangos. If they weren't so delicious I would say to hell with them, because they are exasperating to prepare. I feel like I waste half the fruit trying to find edible material around the weird and ill-formed cartilaginous pit.

Happy birthday (assuming your profile is accurate)! Hope it's a good day and weekend.

ROFLMAO... most certainly awesome. Your friends are right, dark.

Here's another good fact-checking article (with references) that looks at claims made by both candidates: http://abcnews.go.com/blogs/politics/2012/10/fact-checking-the-presidential-debate-in-denver/ A bit long, but good info nonetheless.

I'm still at work (and I got here around 9:45am). :( And for this weekend, some jerkoff decided we should have a departmental "retreat" (translation: waste an entire day in a conference room with your coworkers) on Saturday from 8:30am-5pm. Why the F couldn't we have this thing during the week, you ask? "Faculty have teaching obligations, students have class, etc." You know, they do the course schedule pretty far in advance, and there are certain times of the year when there aren't any classes at all (fall break, winter break, etc). If they'd scheduled this thing a long time ago, they could have planned accordingly. Now I need to get up early and waste an entire Saturday with the same ###### I see all week long, listening to research presentations that are just abbreviated versions of the ones given at our weekly departmental seminars. And since we're all salaried, no extra pay. Thanks a lot. :censored:

;)

I've been thinking this for some time (the similarities to 2004). In both cases it seemed like the opposing party banked far too heavily on people disliking the incumbant more than liking their candidate, and eventually even people who weren't crazy about the incumbant weren't willing to vote for someone whose main platform was "I'm not the other guy."

Pretty much, but not just mustard in this case. Not sure if my boyfriend's mom made this combo up or found the recipe somewhere, but this is what I used: Combine 2 parts butter to one part mustard heated till melted together. (2 T butter and 1 T mustard was enough for 3 smaller filets.) Add 1/2 tsp tarragon per 2 T of butter and stir well. Separately, combine bread crumbs and parmesan cheese in a 3:1 ratio and set aside. Rinse and pat dry boneless chicken breasts. Dip in melted butter/mustard/tarragon. Make sure the chicken is well coated. Roll the chicken in the bread crumbs. Bake in a lightly oiled dish/pan at 350 for about. 1/2 hr. or until the chicken juices run clear.

The last few days been enjoying some mustard chicken made with this stuff. Pricey, but oh so worth it.

Good to know; I'll keep an eye out for that one. After searching back a bit, I see why Sazerac and Eagle Rare sounded familiar... you and MattPie had each mentioned them back in January! Hard to believe this thread has been going since April 2011. Well done, gentlemen. (Now if only we could get Braedon back in here!)

Maybe a little pricier than you're looking for, Aud, but what about Sazerac? Saw this in an email newsletter from the PLCB, and the description sounds good: Sazerac Rye Straight Bourbon 18 Years Old Price $59.99 "Amber chestnut color. Huge, spicy aroma. Very mature, with notes of oak, leather, and molasses. Enormous in every respect, from its thick, chewy texture to its unbelievably spicy and very powerful flavors. The long, warm finish is preceded by notes of mint, eucalyptus, cinnamon, vanilla, molasses, oak, leather, and lingering pepper." -Distiller's Notes "This is an amazing, truly unique whiskey. There is no rye whiskey on the market that is as old or perfectly balanced as this one. For all who can't get enough flavors and intensity in your whiskey, your search has ended." --Malt Advocate Magazine

Awesome: finally completing my mortgage refinance. No payment for October, and starting November I'm paying $220 less per month. Wahoo!

While flattering, sadly it's true: I graduated in May 2002, started my first "real" job in July 2002, and have been in the same field ever since. Old. :(

Haha... I'm guessing many of my co-workers have lost their sense of smell from all the chemicals we use, such that they're somewhat immune to it. But when my boss (who has a frequent stuffy nose due to colds and allergies) finds it bad enough to comment, you know it's nasty. We even tried putting up a stink-shield between the two halves on the lab, and rearranged equipment to limit how often he needs to leave his side of it. It's that bad. And I guess I have the opposite complaint as you do... I'm considered a "senior" technician since I have 10+ years experience and the huge majority of people in my type of position are coming straight from undergrad. :bag: Unfortunately, none of that qualifies me to solve the current CBA issues! :(

Darn it, man, my Masters is in Cell and Molecular Biology, not linguistics, lol. ;)

This part? I can only guess you mean you would have offered the same contract, were you in Pegula's shoes?