I'm a fairly avid New York Times reader. Not because I snobbishly adhere to the self appointed Paper of Record, but simply because there are so many copies around the office. The articles are interesting, the business articles are enlightenning, and the editorials are predictably left of center. What really catches my eye, these days, however, is the newfound spirit of flourish that seems to have gripped the TV guide page. At first the weather page was simply a dry listing of facts. Snowy today, clear tomorrow, and all that good stuff. But a few years ago, perhaps with a change in editors from one more traditional to one more frustrated poet, the weather has taken on a much more evocative tone. The infection seems to have spread to the movie reviews in the TV guide, which are categorically short for lack of space. And yet, there is some good stuff now to be found there: :: Today at work, the revolution finally came to a head. And the revolutionaries have won the battle, apparently, and possibly lost the war for us all. There was some shouting, some screaming, some "drama" as a co-worker very effectively puts it, and it ended up with somebody storming out in a huff, promising never to return. Of course, this is a bad thing, as the person was vitally important to our operation. The worst case scenario is that the office will either close or be merged into another one, in which case I've probably lost my job. The best case scenario is that today was just another day of overactive emotions, and we pretend it wasn't a big deal tomorrow (but secretly we'll all be walking around on eggshells). Either way it is about time to polish off the old resume and get out there again. Anybody have an open position at their firm for a hardworking, but not too bright, guy? :: Just to keep the continuity clean, Bacon is good stuff. It's easy to make (except for Om). It's easy to eat. Storage is not a big deal, as it'll stay good in the fridge for a little while. It's perfect for making eggs with (and, should you fear no plaque in your heart, the grease is perfect for making other things with), not to mention perfect for cast iron skillet seasoning. It's loaded with both salt and fat, with hardly any of that pecky protein to get in the way. It's crunchy, it's crispy, and did I mention that it's dripping with oil? I'm still not sure what the best meat in the world is (beef ribs? shell steak? ham? meatloaf?), I do know it is the second best.