LV MY KDS
Posted 9 Jan 2009
Commuting, Places, Signs | 12 Comments
I came across a license plate in America when I was there over the recent holiday season. I was driving north on Randall Road, from I-90, near Algonquin, Illinois.
And then I wondered …
- Was it a request for us – the motoring public – to love the driver’s children?
- Perhaps it was a self-reminder to the driver to love his or her own children?
- Or maybe it was an outward facing statement confirming – indeed, broadcasting – the love the driver has for his or her own children.
Anyway, I concluded that I thought it was a weird choice for a vanity plate. But then, maybe I was just being grumpy and stingy.
Soda Pop on Draft
Posted 8 Jan 2009
Daily Life, Drinks | 4 Comments
Why is beer the only beverage one can get ‘on draft’?
What about soda pop? Don’t those fountain drinks count? Did they count back in the day when there was a bartender pulling them?
How about the big milk machines in cafeterias?
And the juice one can get from the machines at breakfast bars in some hotels?
What makes beer so special that it can be the only drink ever ‘on draft’?
Is there anything else that comes on draft?
Call to invention: Leg Jacket
Posted 7 Jan 2009
Clothing, Daily Life, People | 6 Comments
Calling all fashion designers!
It is time for someone in the fashion industry to invent a practical “jacket” for the legs. Why is it ok for the upper-body to be layered with clothing, but the legs just get pants? Sure, one can always wear multiple pairs of pants, but is it as easy to put on (or take off) a second pair of pants as it is to put on a jacket? And, where’s the “scarf of the legs”?
We need action here, people.
Today at I was sitting with a group of people at the office and we were directly below an air conditioning vent. The area was a bit chilly, which was fine with me, but my co-workers were cold. One of them had a sport coat on, so was reasonably comfortable on the upper half of his body, but the dress slacks he had on just didn’t cut it.
Designers: go to work! Let me know when you’ve got something.
Champagne Toast – Can it be improved?
Posted 6 Jan 2009
Drinks, Events, Food | 9 Comments
Last week, on New Years Day I came to the realization that I am always left a little disappointed by the celebration. When midnight came around and we officially rang in the New Year, we followed the traditional of celebrating with a champagne toast.
Sure, I enjoy champagne as much as the next person, but by that time of night I am always starting to get hungry (as it is several hours after dinner) and I think there is a small part of me that just wishes there was actually some toast served along with the champagne. Anyone else interested in some toast?
Of course, the lack of toast was not as disappointing as the fact that one of my upstairs neighbors decided that the best way to ring in 2009 was to throw a bottle off their balcony and down onto my front porch. Nothing like shattered glass to help your neighbors ring in the new year.
Mint-based meal rating
Posted 5 Jan 2009
Restaurants ought to annotate their menus to include a breath-mint-rating for each dish. Each dish would be scored based on the number of standard breath mints it would require to remove the smell and taste of the meal from one’s mouth.
Of course, this would necessitate the definition of standard breath mint, and I don’t imagine even the visionaries in this field pretend that could happen over night. A stop-gap measure could be that the restaurants would simply declare the breath-mint-rating based on the breath mints which they provide at the end of the meal.
This morning for breakfast I enjoyed a tasty home-made gyros, which required at least three of these little peppermint candy canes. Testing is still under way to determine if the three mints were sufficient.
