A-Bomb and ...

Eating contests and Eating challenges around Kona & Denver

Check It: Flowers and More

Mother's Day is coming up soon. To many people who do not live near their mom it often means sending flowers. But actually every day is an occasion to send flowers. 83% of people like to receive flowers unexpectedly. So make someone smile! And FlowerShop.com is the name to know! Whether it is Mother's Day flowers or something else, FlowerShop.com can do it! The family-owned shop has over 35 years of experience in the flower industry. They have flowers and unique gifts covered. They are also members of FTD and Teleflora so you can be assured of 100% satisfaction! If you are stumped, they can help you buy the right thing! Check them out!

Nathan's Sunrise

Details are leaking out about the Nathan's qualifier in Florida this past weekend. Here's the report from the IFOCE:


Basically, Chip with 39.25! Again, Jesus f-in Christ. Then two unranked guys in 2nd and 3rd. James Saliba eating 14, and Jon Koehnker eating 13. That is a really strong showing by Chip because he put up his big number even though he had first place secured. Wow!

Denial <> Egypt

Wow man! This place looks sweet! Too bad I did not know about this place when I went in drug rehab! The Watershed has locations in Florida – Boynton (near Palm Beach) and Boca – and Houston, Texas. Their program looks great – you can read all about it on their fantastic website. Program lengths vary depending on the services you need and they offer 12 programs. One of the programs has to be right for your needs! Since late 1998 they have treated over 18,000 people. So please check them out and do not think about other programs for Drug Treatment and alcohol addiction like I did until you give The Watershed a look!

Check It: Apnea Be Gone!

CPAP Wholesale is a distributor of cpap supplies of all kinds. They are based in the United States. CPAP, Continuous Positive Airway Pressure, is an acronym that is known well by anyone suffering from sleep apnea. Basically a patient with one of these machines wears a mask when they sleep. This mask blows air into the nose to keep the nasal passages open. CPAP Wholesale is committed to their customers and will go that extra mile for them. You need a prescription from a doctor first, but once you have that then give CPAP Wholesale a call or go to their website to see what they have for you. You will be glad you did!


I'm in Steamboat for a couple days. I'll have more later, but tonight we went to a mexican place -- Dos Amigos. I had a shredded beef burrito. The beef had no taste. But curiously, the burrito had in it and melted on top .. mozzarella cheese! A couple of the ladies concurred. But, you know, oddly it was quite tasty.


Anyone out there who is looking for love online has no doubt tried many different sites. There are a ton of dating sites out there, but justsayhi.com is one of the (if not the only) best free and highest quality sites around! No credit card or payment of any kind is ever required!

They have a really awesome interface that is very easy to use, and you can find exactly what you are looking for – and fast, too! It makes no difference if you are man or woman, there will be someone for you at justsayhi.com! They are a truly free service for online dating! Try them out!

Check It: Dr. Brown

If you live in the Northern Virginia area and you are looking for a great dentist, look no further than Hayfield Dental Care and ask for charles brown dds pc. All of the dentists at Hayfield are thoroughly experienced but Dr. Brown is the man in high demand. And he should be! He has been at Hayfield for over 10 years and has done thousands of procedures. At the Virginia Board on Dentistry he has a perfect record of zero complaints. He has won numerous awards and is highly listed by a Washington area consumer council. Call Hayfield. They are always open to new patients. You just might get to see Dr. Brown.

It's On

The Nathan's hot dog qualifiers kicked off tonight. Last year Sunrise, FL hosted an early qualifier, and the same event took place tonight. I have not yet heard full official results but the early word is that Chip Simpson took it with 39 hot dogs & buns. Jesus f-in Christ!

The hot dog qualifiers do not continue until early May in Las Vegas. Will JC tip his hand and go big like last year?


T-bone & I finally checked out Borat. $1 movies at Redbox kicks ass! If you are reading this then you most likely either are deranged or you have a warped sense of humor. Either way you've got to see Borat! It's hilarious! This chapter has a bunch of good lines, but one that had me laughing to tears. Take a guess as to which one.

Check It: Vacations.net

Vacations.net, the leader in the all-inclusive travel experience, is back! And they are back bigger and better than ever! They have put a lot into their new customized and intuitive booking engine. Not only is their search engine better, so too are their deals. Many of them are 50% off of regular rates. The new site is so easy to use and they make finding great vacations easy. Whether you want to go to the Dominican Republic, Jamaica, Mexico (and many, many more destinations -- just about any All Inclusive Resort In The Caribbean). The new features you will find on their site are just what you need to book that all-inclusive vacation. Paradise is just a click away.


Billy at SupersizedMeals.com has opened the store! Right now there are two kinds of shirts and one kind of boxer shorts. The stuff looks hot! I think his logo is one of the best I have ever seen! It truly is easy gift-giving any time because what eater wouldn't love either item!!


It's about goddamned time!

T & I and her mom. 5pm on a Saturday turned out to be a really bad time to go. Kids everywhere. Two chartered bus groups. Oh well.

The line was quite long. The line was like Disneyworld or something. It twisted and turned on itself a few times. Maybe 1/2 hour or so:

The place was rather large. Not too many restaurants have a map:

By now if you are in line you're thinking "I gotta be there now". But no.

Just about there.

That slot was the shit. Plates of chicken & beef dinners kept pumping out of that slot. Mega Munch totally needs one of those!

Yeah, the plates were hot.

Bataan Death March?

Getting there.

I had heard horror stories about the food. But, not true. While it's definitely nothing to write home about it was not bad. Yeah, some smelly farts and one messy shit on the day after, but no big deal.

The blur in the upper right center is a cliff diver. Lots going on. Fun for kids. And me.

The beans weren't bad. Better than some real mexican restaurants really. But that cheese enchilada, yeah not so good. The cheese was kind of like the 7-11 nacho cheese.

I am still looking for the mexican restaurant-gorilla connection, but whatever.

Lots of people.

Black Bart's cave!

I had gone with the intention of making a live-action sequence of the dream Cartman had on South Park (see episode 711!). The light in CB was not great, not at all conducive to video. T-bone ran the camera but nothing came out.


Check It: Find Your Love

This post is sponsored by Loversplanet.com. If you are still reading this then you might want to check them out!

There is a site on the web called Loversplanet.com that offers Russian dating services. You can browse profiles of beautiful Russian brides seeking men for online dating and marriage. According to Lovers Planet most of their female members are marriage-minded and wish to find someone for a serious, long-term relationship.

It is stated on the website that each year millions of men from US, Canada, Australia and other countries travel to Russia to meet, date and marry beautiful women from Russia, Ukraine, Belarus and other countries of Eastern Europe. Many couples have created successful families and raised wonderful kids. To find many beautiful russian brides visit www.loversplanet.com!

You Want It?

Big Web Links Directory has come up with a great idea! There is no mystery as to where your site will show up. The more you pay the better your position in their directory. You say “no way, people pay for that?!” Yes they do, and for very good reason. They want their site first. That leads to traffic. And that leads to more whatever – sales, hits, views. If you want the same, check Big Web Links Directory!


I was going through some VHS tapes to find one that has some free space on it. I found this. While I am slightly embarrassed that you will know I watch this kind of crap, it is cool to see and like me you will be wondering how in the hell they do this. Great, now not only am I embarrassed that you now know I watch this shit, but I am even more so because you now know I freakin' RECORD things like this!

Good Sales Leads

A sales job seems really tough. You normally have to make cold calls or something like that to hopefully get a hit. But if you are in the insurance game is there a great solution for you! QuotesAuction.com to the rescue! They offer very good insurance leads. It is really ingenious how it works: they are all over the internet and so when prospective customers fill out forms saying they want more info, QuotesAuction.com collects the customer Inquiries and uses sophisticated filters to get the best information to you. In real-time. Not stale.

And if you act now you get $200 in free leads. That is a great deal!

Good Morning?

Crap, I think I had the worst night of sleep I have EVER had. It started normally; going to bed just after 10pm, nodding off by 10:30. But at 12:23, da Honey dog started off on something. T looked outside, and the only thing out there was a cab. Not cat. Cab. Taxi. Wha? Honey quieted down by 1:00. But my fate was already sealed I guess. I am lying there trying to sleep. Eyes closed. Mind is empty. Come on! Go to SLEEP! I look at the clock. It's 2:00. SLEEP NOW! It's 3:00. Then 4:00. I hear the Dingleberry chime at 4:09. Next thing I remember hearing is the furnace kicking on at 4:30. Then my alarm went off at 5:10. Up and at 'em.

I know the value of uninterrupted sleep so I always get 6 or 7 hours. But last night I got 2 before being woken up. Then maybe another 45 minutes between 4:00 and 5:10. Damn, that's gonna suck.

Turn On, Tune In, Drop Out

Most days I am pretty much blitzed. Sextasy (which is a combo of Viagra and Extasy) is a good one. But you never know what I may take. But now you can know. Cordblood-Drugrehab.info offers a lot of info for you to identify the symptoms and side effects so you can identify possible drug addiction. Great info, great site!

The Best Burger

This is the text of an article from the Wall Street Journal Online from 3/10/2007. I have copied the entire text. It's long, but good. At the end of the article is a map of his journey. Click on it, print it, and journey on.

The Best Burger

The beef patty on a bun is America's contribution to world cuisine. Our food critic takes a cross-country -- and artery-clogging -- journey to find burger perfection.

March 10, 2007

Patties of ground beef weighing from 1 ounce to 15 pounds, often not seasoned and cooked until gray, then served as a sandwich, usually between two halves of a compressible, flavorless untoasted bun, are this nation's leading contribution to world cuisine. In their fast-food form, burgers provide quantitative evidence for the charge, more widespread than ever, that Americans are a bunch of insensitive louts.

But all across the country there are places, almost all of them locally owned operations, that cook and sell my idea of a first-rate burger. And I've been on a hunt to find the best of them. After braving aortic clogging in several dozen of the nation's most highly touted burger joints and burger temples, I found burger perfection -- in the form of a simple bacon-topped double patty dusted with cayenne -- in the heart of a big city, but along the way tasted everything from fast-food's big names to haute-cuisine burgers with foie gras.

After a certain amount of time spent wallowing in burgers, you inevitably begin to see complexity where most people just see a simple dish. But a fellow who is about to announce his choice for the WGB (World's Greatest Burger) should have an aesthetic, a set of standards that guide his judgments in burger court. So here is mine.

First, the burger is more than the sum of its parts. You take a bite of all of it at once -- the meat, the bun, the condiments and any other additions such as raw tomato, lettuce, fruit, nuts. At the hallowed Primanti's on Pittsburgh's gritty 18th Street, they put the fries inside the burger. And it's pretty good.

If you are any good at burger degustation, you should be able to add all those sensations up in your debauched little sensorium and then, and only then, try to sort out what went into it. It should start with beef, the humble ground chuck -- not the pricier ground sirloin or any other variant. Chuck has the Goldilocks amount of fat, not too lean nor too much like hand cream. Chuck also has the right mouth feel; it gives the teeth something to do. You also want a patty thick enough so that it can be charred yet remain moist within. I like mine medium rare, because I want the fat in the meat to get hot enough to melt and spread its flavor. The patty should be seasoned with salt and pepper, at the very least.

The bun is a crucial component of the dish. Toasted bread is not bad for a change-up, but a bun is better, gives better grip and more al dente contrast to the meat. The best bun is a sesame bun, lightly toasted and warm. There is nothing wrong with the braided pretzel bun at the Rosebud in Chicago, but the raised pattern is an eccentric distraction and the bun too doughy, in my view.

From there on, individual preference rules. The eminent burgerologist Jimmy Buffett disclosed his recipe for a "cheeseburger in Paradise" thus:

I like mine with lettuce and tomato, Heinz Fifty-Seven and french-fried potatoes.
Big kosher pickle and a cold draft beer.

I applaud all this but see no reason why the great man doesn't go for a couple slices of bacon, very crisp, and a sunburst of melted cheddar.

One other thing: If it's too big to fit in your mouth or hold easily in your hand, so big that you have to use a knife and fork, well, I'm not coming back.

I can't pretend I have sampled every good burger in every Hamburger hamlet and town. Nor was it humanly possible to follow up every recommendation. So this is a necessarily subjective report on a vast territory, an assessment by one person of one dish and the obsessive passion it provokes.

No one knows just how the first American burger chef took the ground beef patty that came over with German immigrants in the early 19th century and turned it into a sandwich. The hamburger steak (no bun) appeared on a New York restaurant menu as early as 1834, but the evolution from the naked patty that Eastern European cooks like my grandmother from Lithuania called a cotelette or kutlett is a mystery. At least three traditions champion different men as the culture hero who turned a chopped beef patty into a sandwich. The most vehement keepers of the flame congregate at Louis' Lunch in New Haven, Conn., where the faithful insist that a certain Louis Lassen put what we would call a burger patty between two pieces of bread in 1895. You can still buy a descendant of this ur-burger there, but don't you dare ask for a bun.

Another contender for the burgerbirther title is a Texan, Fletcher Davis, who may have served a hamburger at a stand at the 1904 Louisiana Purchase Exposition in St. Louis. Out of respect for this Lone Star claim, we flew into Austin, where we remembered with awe the burger we ate at a stand known as Dirty's in 1971. Local legend has it the grill had finally been cleaned after years of ritual neglect. I doubt this explained the impressive lack of flavor in this thin and lackluster sandwich. (One did much better at an antiseptic retro drive-around place not far away called P. Terry's.)

At the other end of the hamburger spectrum, highflying chefs have taken our classic burger, given it a makeover with luxury materials and the culinary equivalent of bling. I do not love these "gourmet" burgers made by men who wear toques blanches instead of T-shirts. Their fancyburgers are as awkward and condescending as pop songs recorded by opera stars. I don't cotton to funky meats, ostrich or the buffalo burgers Ted Turner sells in a chain that, with characteristic humility, he calls Ted's Montana Grill. Like many good chefs trying to survive in a business-casual world, Daniel Boulud has tried to put his stamp on popular comfort food by adding foie gras to a burger at his Manhattan DB Bistro Moderne. The talented Laurent Tourondel has lost his way at BLT burger in Greenwich Village with a menu of overwrought burgers with too much class for their own good. Other chefs around the country grind up precious Kobe beef for burgers that just ooze fat and melt weirdly in your mouth. I don't want truffles either. I want the slightly chewy mouth feel of chuck in my burger. The best compromise I found between these $50-plus concoctions and the humble drive-in sandwich is Danny Meyer's open-air Shake Shack near his much grander Eleven Madison Park.


Cooks at Mr. Bartley's Burger Cottage in Cambridge, Mass., start with 85%-lean custom-ground chuck. A stainless-steel machine called an AccuPat designed to make meatballs produces 7-ounce patties that are just 4 inches across. (Forming the balls by hand, "especially today with gloves," creates too much heat, says Billy Bartley, son of the founder.) Each burger is placed on a hot flat-top grill, lightly weighted and flipped only once. The roll -- "It's an envelope," says Mr. Bartley, "a means of delivery" -- is a sesame-seed roll that is smaller in diameter than the cooked burger.
Here is our take on how to make a Bartley's cheeseburger at home.• 7 ounces of chuck, 85% lean, ground • Coarse salt and freshly ground black pepper • Neutral oil, like grapeseed or canola • 1 slice of the sharpest cheddar that can be sliced without crumbling • 1 sesame-seed bun, toasted
Season the meat with salt and pepper, and form into a 4-inch-by-1-inch patty. Handle the meat as little as possible.
Heat a large, heavy skillet over medium heat until very hot. Add a small bit of oil to the skillet, and swirl to coat the bottom. Add the patty and cook, turning once, until cooked to desired doneness (about 7 minutes per side for medium-rare), pressing down slightly on the patty with the back of a spatula every so often. For a cheddar burger, add the cheese to the top of the patty after flipping it. Serve immediately on the bun.

Shake Shack, which will awake from hibernation March 21, draws crowds because, despite its finesse, it does not highhat. The burger concept -- the most successful food idea since mother's milk -- does not need to be improved with culinary finesse and luxury ingredients. If you're not content to eat a great burger made from average beef on a normal bun, you've missed the point. Are you French?

I love a good hamburger. But I loathe bad hamburgers, especially the most famous fast-food burger. The only Big Mac attack I ever get is a headache after eating one. For this caper, I did not hang out at the big burger chains, stuffing myself with thin, dried patties and Kleenex buns in cookie-cutter stores with all the atmosphere that regimented teenagers glum about their coolie wages can provide. I'm an equal-rejection consumer, choosing to have things my way not at McDonald's, Burger King or other places of their ilk where I am sure to be gravely underwhopped.

I confess that I did make the pilgrimage to the oldest operating McDonald's, in Downey, Calif., outside Los Angeles. The attached museum was a hoot with its vintage McDonald's stuff and pictures of old stores, but the Downey store itself lived up to the company standard of predictability: All burgers were mediocre, dry and tasteless. The decor was as tacky as anywhere else in the McEmpire.

The only exception to the curse of the chain that I know is In-N-Out Burger, which achieves a friendly, immaculate atmosphere with its red and white tiles and teenagers out of a Spielberg film of suburban life. The burgers are unspectacular -- fairly thin, cautiously seasoned -- but they do pass the char and juice test, barely. For its spoiled Hollywood mogul fans, In-N-Out must fulfill some yen to escape from high-pressure lunches at Spago.

Am I immune from this Rousseauian urge to retreat to the simple life through burgers? Not at all. As I ate burgers from coast to coast, I realized that my passion in this area is a simple, id-driven lust. I love a burger just like the burger that I got from dear old Dad. Or with him, in a "bar and grille." This led me to little, intimate places, distinctive and unpretentious diners and taverns like the bar in Cheers but with better burgers: thicker, charred, seasoned.

In Detroit, where I consumed my first hamburger in 1944, the returning native can motor from one end of a metropolitan area devastated by urban renewal and economic implosion to the other, tasting excellent burgers in settings that preserve or recreate the ambiance of better days. Miller's Bar serves handmade hefty, grilled-to-order burgers -- nicely charred, with optional slices of raw onion, on waxed paper without plates -- to capacity lunch crowds in a cheerful, low-key bar-restaurant on Michigan Avenue near the once-worldbeating Ford Rouge Plant in downriver Dearborn.

Ford's, as older locals call it, is, to put it politely, on the wane, but inside Miller's, it's easy to feel like it's the day the place opened in 1950 and the Tigers still are playing in Briggs Stadium at the downtown end of Michigan Avenue. An eight-point buck's head is etched in the mirror behind the bar, and the bartender reminisces with a regular about the most burgers eaten at Miller's in one sitting: "I've seen 11."

The portions are much smaller at The Hunter House in the posh northern suburb of Birmingham. Just a mouthful, really, but a mouthful topped with fried onions, the same way they did them here back when the Red Crown gas pump in the corner of the little diner was still filling 'em up.

By the time it took to drive the 15 miles downtown to Slow's Bar BQ, I was ready for a burger with a forward-looking attitude. The people who opened this temple of eclectic barbecue two years ago this St. Patrick's Day had to be optimists. Slow's is at the bleak edge of Detroit's Corktown, the Irish enclave where Briggs (later Tiger) Stadium now stands derelict and the most prominent competition for Slow's is a bar called O'Blivion's; aross the way is another monumental hulk, Michigan Central Station, where we once caught the Wolverine to Chicago and no trains chug any more. Inside Slow's, customers start arriving around 11 a.m. Premium beer flows. Pulled pork is pulled. And I get my best sandwich of the day. The beef is charred. The cheese is Gouda with a nice snap. The bun doesn't ooze away under finger pressure.

This is an important point, practical and historical. Burgers are finger food. The bun, among its other virtues, keeps your hands dry, or should, and lets you pick up the meat without making you wish for a finger bowl.

This principle made me wary of the one-pound burger at Nick's Tavern in Lemont, Ill., a Rust Belt backwater some 20 miles south of Chicago's Midway airport. Indeed, Nick's is more successful as a shrine to the Chicago Bears than as a burger Shangri-La. A fellow in a billed cap cooks your giant burger to order, steaming it, in effect, under a metal cloche. No detectable salt perks up this slab of meat.

You'd be much better off spending your cab money on a loop from Boston out to Cambridge, Mass., for a textbook well-charred burger at Mr. Bartley's Burger Cottage in Harvard Square. At seven ounces, it's a hair shy of the ideal, but perfectly cooked and nicely enveloped in a sesame-seed bun.

I found another classic burger in Seattle at the unpretentious Red Mill Burgers in the quiet Phinney Ridge neighborhood near the zoo. Following Northwest Coast custom, even the basic burger has lettuce.

But wait. I can hear a million Angelenos wondering, "When will he get to L.A.?" Yes, there are great burgers in Los Angeles. I love the Apple Pan. The burgers are cooked to order, flavorful, just big enough for lunch. Nevertheless I think the best burgers in America are three time zones away...in Atlanta.

The Vortex, a pseudo-biker joint that you enter through a human mouth, serves an estimable burger, as good as any in Tinseltown. Even better is the well-charred number with beautifully crisped thick-cut bacon at the Earl, in East Atlanta.

But the outstanding hamburger experience I found in an odyssey of several months and thousands of miles was at Ann's Snack Bar, a justifiably renowned little diner on a broken-down industrial stretch of highway.

Miss Ann, as habitués call her, is a woman of commanding style and ready banter. She works alone at her grill, patting each ample patty lightly as she sets it down. Her masterpiece, the "ghetto burger," is a two-patty cheeseburger tricked out with bacon that she tends closely in a fryolator.

Observing Miss Ann in action would be enough of a show, one perfected over many decades. But while she demonstrates the extreme economy of motion of a superb short-order cook, she simultaneously carries on a running dialogue of lightly sassy repartee with customers she knows.

Then Miss Ann dusts your almost-ready patties with "seasoned salt" tinged red from cayenne pepper. It looks like a mistake, too much, over the top. But when you get your ghetto burger in its handsomely toasted bun envelope, you regret doubting the lady for one second. The big burgers stand up fine to the spice. This is the next level in burgerhood. And it just barely fits in your mouth.

• Where have you found a great burger? Email me at eatingout@wsj.com

Check It: Pwd Management

Just in time Symark has released new solutions for Password Management. Symark has been doing this forever. They were founded in 1985 and they do great things for UNIX environments so you can delegate administrative functions while restricting root account access. Their products really are quite revolutionary! Their products offer centralized administration and very detailed audit logs. Their technical support is pretty good, too!

If you are in the UNIX or Linux space, check out their products – especially the new PowerBroker and PowerPassword solutions. With security being such an issue these days all IT shops should be thinking about it and then doing something about it.

Get This

Being the high-powered real estate agent that I am, I figured out that my contacts, listings, buyers, finances, appointments, and tasks are all so disorganized and lying around here and there. But now there is an answer for my needs: Real Estate Software – AgentOrganizer. This is a great software package!

If you act now you can even download a free 15 day trial version.

I found out you can even create flyers, letters, and perform mail merges from within the software! Who needs Microsoft Office! I have checked out my fair share of real estate software, and AgentOrganizer is by far the easiest to learn and use. See for yourself!

Words to Live By

Jack LaLanne was in the news today for not accepting a 91-year-old guy's challenge to go 4 rounds in the boxing ring. Jack's 92.

The part that caught my interest was Jack's two tenets for living long & strong:

1. If it's man made, don't eat it
2. If it tastes good, spit it out

That's awesome!

Makin' Bacon'

If you have your cash sitting in a regular savings account at a bank, wake up! At most online banks you can earn 4, 5, or 6%. That is WAY above what most regular banks are paying. Your to-do list should be:

1. Compare online banking, find a savings account or checking account and earn more interest today with SavingsAccounts.com.

Inflation Rules!

Take a look at this ticket stub from The Police show in Atlanta. Late 1983. Synchronicity tour. I just downloaded the show. Dang. Who opened for them? The Fixx. One Thing Leads to Another! Yeah, except a career for them!

$5.00! Sure it's rear-stage, but section 113 sounds like maybe it was on the lower level. That same ticket for one of their two shows in Denver in June would be $90. And mind you that $90 is before the Ticketmaster fees. $105 or $110!

"Let me see that thong"

Damn, Sisqo was right on!

Hang loose, brah! To fully embrace the island lifestyle check this site out for a huge selection of sandals, flip flops, whatever you call them. They have Birkenstock sandals, chaco sandals, reef flip flops, and soooo much more. And right now they are having a HUGE inventory sale so you can find what you want at a price that you cannot believe!

You Buying?

Are you looking for that second, third, or fourth home? Maybe a stone castle in the United States or Europe? Maybe a new modern condo in Hawaii? I am talking about million dollar luxury homes. Aren't you? Maybe you want another vacation home in Italy or Greece?

Look no further than Dream Homes magazine! You can find and take tours of the most luxurious homes in the world. Homes in only the most luxurious spots. Water front homes in California? They got them. Homes on the ocean in Mexico? Right here.

So to begin your quest, check them out. So much to offer. So much to see. See you there!

Let There Be Love

Check this out. If you are a Christian looking to connect with someone who is liked-minded take a look at this new site for Christian Dating. Guys, girls, and whatever you might desire can be found here. He might have a master plan for you anyway, but there is no reason you can’t get hooked up and see how it goes.











Uh, shit, I've gotten way behind in my record-keeping... Starting again - with 4/5: