He didn't say (we didn't talk about sight pictures, in fact). It was funny, because he missed a few, and then the guy whose gun he was using said "It sights a bit low." And then he hit the next two, with that delicious delayed ping. And then he shifted to the farther target.

Crap! I just started watching GA, and the whitfont and not-whitefont is killing me.

But what I really wanted to say was this:

Hero in Project Greenlight in the last season "Feast".

GULAGER!!

dies from GA

Halfway through the episode, I had to go utside and imagine that I was Addison in a McVomit and Mc Dreamy sandwich. Mmmmmmmmmmmmmmmm

Oh, that fucking slayed me! GA was both funny, right (Burke/Yang) and wrong. I recognise Dr. Sloan from Painkiller Jane and Charmed--and am tickled to see he'll be playing Jamie Madrox in X3.

Loved GA.

Definitely was not prepared for the very end but really not all that surprised either.

I am not liking the scenes from next week that tell you just a little too much. And by a little, I mean way way way too much.

Oof. There were bits in this episode that just hit me a little too hard. And scenes (Cristina/Burke) that overexert my awwwww muscle. Also what Aimee said (McDreamy/McSteamy/me = yummery) . I might watch it again.

The opening dancing cracked my shit up. LOVED IT.

Stuff about chocolate:

There are three kinds of chocolate beans: Criollo, Forastero and Trinitatio. Criollo is the original kind, the sort that the Spanish nicked off the Aztecs. This is the stuff that produces the all round best-flavoured chocolate. So, of course, most chocolate is made with the inferior Forastero, which is cheaper, and easier to grow in bulk. Trinitario has a variety of strengths, being a hybrid of the two. (Only 5-10% of the world's cacao is good quality Criollo, or higher grade Trinitario, mostly single estate specialists.)

But let's talk about what we're sold as "chocolate" in this country.

Now, I'm sure many of you are thinking about things like "percentage of cacao solids" and such like as the mark of quality. And I have to admit, I've tended to do exactly that myself up to now. But what Coleman was at pains to impress on us is that what matters, first and foremost is the quality of the ingredients. That the chocolate be made with top quality beans. There's a process of natural fermentation involved in preparing the beans before they are roasted (effectively, the seeds are allowed to sit in their own fermenting pulp for up to five days) that stops the beans from germinating, and imparts most of the flavour to the chocolate. Except that most of the beans in the world are not put through this process, because it takes five days, and requires that the stacks of beans be moved and turned regularly, because, like compost, the bottom of the heaps can get bastard hot. It's slow, and labour intensive, so instead, most beans are just washed in acid, instead, which has much the same effect in terms of stoping them germinating, but imparts much less flavour.

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Lots and lots of info....

Oh the dancing !!!!! It was the funniest and just reminded me why I adore the Burke/Yang , cause it just works.

And now I can't recall what I was going to post about before that.

Oh! The final GA scene was what I was afraid was going to happen on Mile High last year. Mere sleeping with George and then puppy kicking him, I was certain that Jase was going to be used, abused and something else that ryhmes with used but means discarded. My poetry fu is lacking.

t Skip-PokeHead-IgnoreConversations

It's still the 19th on board time, right? So there's still time to Happy-Birthday Beverly? And Benno?

I wasn't here yesterday, on their actual birthday, due to a soar throat, and I'm sorry. But at least their new year has only started, so I can wish them a wonderful one without losing much of the blessing.

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Nilly, these were taken today at the Getty. I'm glad you're here to share with!