I tend to be a skeptical about such things, but after getting the opportunity to talk with Eugenia at a sales meeting a few years ago and reading examples of her columns, I came away with a new appreciation for astrology. Eugenia even read the charts of some of our sales agents, at one point inadvertently revealing the age of someone who had been telling everyone she was 10 years younger than she actually was.
Eugenia really is the best in the business and takes her column writing and consultation seriously. Here's an excerpt from the CST article:
Last, 60, grew up with astrology. "Members of my family left Romania
under difficult conditions back in the '40s," she says. "My uncle used
astrology to ensure that the timing was right for each member to get
Ever since she can remember, Last has been trying to pass on what
she's learned. "I am conclusively trying to teach people that astrology
is not a predictive subject but one that deals with self-awareness,
personal insight, growth and timing," she says. "I want to bring my
subject to you in an educational, entertaining and motivating manner."
So Last doesn't make predictions, really. But she can tell you when it's the right time to do something.
"Your chart is actually like a fingerprint of your life," she says.
"We say, OK, this is what we have to work with, now let's make the most
of it. Let's make you the best we can make you."
The saga (or should I say "nightmare") of the retractable leash has tormented Pooch Cafe's Poncho for a long time. Today, however, we get a glimpse of what might be the end for the Poncho's nemesis.
Maybe it's just me, but I'm seeing some echoes of the Lost season 5 finale here. At least it's no less explosive a finish.
Ziggy today is also unsettling, if for completely different reasons. I suppose I'm aware how inorganic these types of pre-packaged meals are, but I at least like to pretend it's real food. Ziggy, on the other hand, seems to almost relish his dinner's artificial origin.
Speaking of which, can anyone tell me what is the only food that's made of nothing that was ever living?
(If you need a hint, just hit up my dear friend the Dancing Bug)
In case you haven't noticed, Walter Ducket has become something of a ladies' duck since his debut on the Web several years ago and in print this past year. A recent set of posts at Bob and Dawn Davis' Lastoria Foto site prominently features some of the most exciting photos of W.T. Duck to date.
Never mind the restrictions, this is one duck who will not be stopped.
And even though newspapers have seen their circulation falling recently...
...adding W.T. Duck to your flight squad (or comics pages) might just be what fighter pilots/newspapers need to take off.
Pardon me, if I'm late to the table, but I've been seeing more and more references to the 'Three Wolves t-shirt' lately. Yes, folks, this fine garment has garnered more than 750 reviews on Amazon as of press time. Some are quite funny, some try too hard and some seem to be slightly off on the concept.
Over the past few years, I've had several friends make barbecue pilgrimages. This basically consists of driving around the country in search of the best spare ribs, sauce, pulled pork as well as the most unique recipes and regional stylings. An example being the burnt ends at Oklahoma Joes here in Kansas City (which, incidentally, are served Wednesday nights).
It can take a lot of energy, gas mileage and a relentless appetite to embark on a barbecue pilgrimage, and not everyone has it in them to complete such a quest. Fortunately, BBQ enthusiasts Paul Kirk and Ardie A. Davis authored a tasty collection of barbecue recipes from around the country, visiting all the hot spots so you don't have to (at least not all at once).
From the AMP site:
Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.
Only Ardie and Paul, the go-to sources on barbecue, can earn the trust—and the secret recipes—from some of the nation's barbecue legends.
Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.
With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.
Not a bad idea there, the wet nap. The messiness of barbecue is often directionally proportional to how good it is. More info on America's Best BBQ here.
Here's a candid NCS Weekend shot of Tom "The Doozies" Gammill and Jeannie Schulz taping a segment from one of Tom's legendary "How to Draw" episodes. Tom was kind enough to lead an expedition of cartoonists on a Fox Studio tour and lunch with Matt Groening.
Tom also shared a story from his early 80s TV writing that's still got my chuckling.
Apparently, they'd been taping an episode of the cult classic "The New Show" and it was going long and poorly. In fact, all but three or four of the studio audience members had left.
So as some of the writers were discussing a skit at length, Tom turned to the remaining audience members and said (good-naturedly and tongue-in-cheek):
Tom: You're the worst audience ever.
Audience member: Maybe you should write some better jokes.