Monday, October 24, 2011

Good, But a Little Stringy...

October is a month of long workdays and poor sleep habits for myself, so I figure I'll put up a short post now and work on something more substantial when I work the upcoming midnight shift.

In the recent past, when I met up with Substance McGravitas and Ned, I ran across an interesting restaurant in the shadow of Ned's peen-like abode:





The fried guitars were good, but a little stringy- perhaps a long braise would have been a better way to prepare them.
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9 comments:

  1. LauraOctober 24, 2011 at 2:01 PM

    Omg... Boo Hiss!!!
    You're awful!

    ((Hugs))
    Laura

    ReplyDelete
  2. Dr.KennethNoisewaterOctober 24, 2011 at 2:52 PM

    Try the flame-broiled violas!

    ReplyDelete
  3. Dr.KennethNoisewaterOctober 24, 2011 at 3:04 PM

    Apparently people in orchestras find this joke astonishingly funny:

    What's the difference between a violin and a viola?

    Violas take longer to burn.

    *rimshot...apparently*

    ReplyDelete
  4. ifthethunderdontgetya™³²®©October 24, 2011 at 3:10 PM

    The harpsichord union remains unamused.
    ~

    ReplyDelete
  5. Substance McGravitasOctober 24, 2011 at 3:38 PM

    But blackened bass...YUM.

    ReplyDelete
  6. Hamish MackOctober 24, 2011 at 5:24 PM

    Jebus man, it's fried guitar, we used to dream of raw ukulele. Don't fret about it, just eat it.

    ReplyDelete
  7. JenniferOctober 24, 2011 at 7:08 PM

    They'd be better in stew. They're never fresh enough and are too woody.

    ReplyDelete
  8. M. BouffantOctober 25, 2011 at 12:11 AM

    It really should be spelt "fryed."

    ReplyDelete
  9. GlennisOctober 25, 2011 at 10:49 AM

    "No, that's not violin player. It's piccolo player."

    "'ow can you tell?"

    "It's piping hot!"

    ReplyDelete