Look, get out of my recipe.

I played Tiger Woods PGA 2003 lots and lots, and got very good at it. Though, it's fairly hard NOT to get very good at it, as it's a terribly easy game. That is the one thing Links has over the TW series: In TW, you can break 80 your first time playing. In Links, if you break NINETY, you're an expert. In that way, it's a lot like real golf.

- Pinback, blurring the line between the Sports base and the Game base.

I can! In fact, I can.

Should you ever decide to live life to the fullest and come on out here for a few months, you will find yourself dining at SHORTY'S BBQ, right near good ol' Advanced Micro Devices themselveseses.

In fact, I went there for lunch today! With my brother (who you have not met) and his roommate Sailer (who you, God willing, will never meet).

Hey, this reminds me: how good are you at Tiger Woods Golf? I presume you've acquired the PC version at some point. My brother Mike, Sailer and this other guy "Bundy" sometimes play it on Friday and Saturday night before they go drinking. VX and I sometimes swing by as they are finishing up, in order to maximize the "clubbing" and minimize the golf-based "drubbing."

I'll presume you're respectable at the game.

...I think you've got a social circle out here that you don't even know about!!!

At any rate. I like Shorty's. Others you talk to for six or seven hours a day do not.

Hey Jonsey! Can you recommend a place in your local area where you can go get some good ol' fashioned BBQ for lunch?

It was delicious. It was simple. It was timely. And oohhh lord was it SLOP.

My favorite part was the part where it went from a collection of freedom-loving and individualistic set pieces (lamb, garlic clove, carrot) to a hard-nosed, take-no-bull mound of vibrant and tasty SLOP.

Also: SLOP.

And: SLOP.

But what about: SLOP.

I made slop last night, and I have to say it turned out better than I expected it to. It was quite good! I had to simmer the veggies for the full 20 minutes, and I also added a little flour mix to thicken the gravy base up. I would definitely make this again.

4/5!

Irish Stew!

1.5 Lb boneless lamb shoulderds, cube
12 oz. beer, or H2O
2 cans broth
3 cups cubed potatoes
2 sliced carrots
1 T olive oil
1 onion, chopped
1 t pepper
1 packet gravy mix

In largish pan, heat oil, add oinion and cook until they are brown. Stir in beer, lamb, and pepper.

Simmer for 30 minutes.

Mix in broth and gravy mix.

Add potatoes and carrots, simmer for 15-20 minutes until vegetables are tender.

Garnishes are for pussies.