….I’ve been here for years, 51 as flesh and sangre, 4 as ones and zeros and pixels, if you’re rocking mad STEM. I’d like to say I don’t but I just did. Enough of the wackness from the pastness. Let’s head down to the field for an in-def interview with myself: Yo: Buenas dias senor […]Read More Don’t call it a combover, er, comeback, er, IFLAG en FLA: The Decision 2017
Time + Distance = obnoxious math word problems and no mucho mas. Leaving, moving, mas o menos, on Aprtil foo’s day yo habloed hasta yo y tu comiendo tambien. La familia loaded up the covered wagon (Honda Pilot) and began our great march South to the casa Nuevo en Florida. The psychological underpinnings of this […]Read More Adios Chicago y IFLAG y Mi Sendero del Triste Corazons
What makes Mexican food Mexican? Mexicans? Kojak? Where that that it estar, cuz Mexican food is all we eat when we eat out. From Mickey D’s on up the foodie chain. As much as The Food Networks try and present otherwise (oh do I so pray for the premiere of Meso-America’s top chef: ‘Tonight’s ingredient: […]Read More Not Totally Orignial* El Sangre de Vida Picante Sauce (Kojack var.**)
Amazing times these. Diga me dudes and doo-dooettes: as a longstanding member of Facebookaholics Anonymous I’ll never know whether parsley might have ever accepted el amigo request para mi, let alone cilantro’s, rosemary’s or basil’s. One thing, that I do know there’s a lot of ruins in Meso-po-tamia uh uh uh uh uh oh uh….sorry but […]Read More How happy am I my parsley has a Facebook page?