That's a pig?
Yes, I'm slacking off at blogging, but I am not slacking off at work.
But --
I drew a pig. What it means. Those are supposed to be fangs coming out of his mouth. I also drew some of the more popular cuts off the pig.
Maybe I should have had a bigger lunch.
posted by KJ @ 4:23 PM
21 comments
21 Comments:
Great drawing KJ, very funny.
Take a trip with me to the market in Chinatown and you could add a few more "popular" cuts to your drawing.
I think the tail should be longer.
I can't believe I said that.
I'm going to the bad place...
Yes, I'm slacking off at blogging, but I am not slacking off at work.
Right. Which client will be billed for that bit of Rorshacht shrinkery?
Large tail, indeed, and hopelessly knotted.
Knotted?
Or kinked?
Kinky?
Oh dear. Gotta go.
That swine appears to be blowin' smoke outta his hind end.
Is he a Dumb-ocrat?!
My poor pig was sitting down facing forward, he didn't even have a tail.
*sobs*
Menace, I showed my pig to my husband and he busted out laughing.
The first thing he said when he saw the thing about the tail, was, "Who in the HELL COMES UP WITH THIS CRAP???" Which was my reaction - someone is compensating. Big time.
I don't take this stuff seriously - it's just a lark. I mean really - who on earth equates a pig tail ... oh nevermind. It is just too stupid for words.
I think sometimes maybe my sense of humor doesn't come across. Probably because it's not really funny to anyone but me :)
The whole idea that you could psychoanalyze total strangers over the Internet by having them draw a pig and then asking them ambiguous questions about how they drew it (notice that KJ and I answered the same question about which way the pig was facing two different ways?) just struck me as unbearably idiotic, especially at 4:30 in the morning.
NOTE: for just a small fee, I can tell you your innermost psycho-sexual longings!!!! It's like MAGIC!
Just draw a GNU!
Here! Do it now!
[processing....processing....]
Back after lunch with the results.
A GNU what? A GNU car?
Wouldn't GNU like to GNOW?
Cass, I think I pulled your leg and it came right off in my hand.
...And now you want me to draw a Linux OS?
Mr. Menace-
I have been around the block a few times - your *sobs* of agony were a dead giveaway.
If you want lessons in spinning me up, I'm afraid you'll have to kneel at the feet of the master.
It's a gift.
KJ,
I am calling out an intifada on you. In my religion of sweettastybaconism, it is against our religious law to depict sweet, tasty pigs on the internet. Lock your doors, and if you hear oinking and snorting, you're already done for.
My grill is stainless steel and the size of a volkswagen. Bring on the piggies.
Hmmmm... Do I smell the sweet promise of a hickory stoked eat-n-fata? Gentlemen (and *cough* Ladies) it is time to shake off the winter doldrums and limber up for the coming BBQ season. Put away those roasters and dutch ovens, and dust off that Weber. This thread is all about oinkers cooking oinkers. Let your own special recipe honor the Martyred Pig, and bring joy to the hungry infidels.
Said differently: I show you mine if you show me yours.
I'll bring the other mainstay of my religion: beer!
The homebrewed IPA should be ready to drink in 1-2 weeks :-)
You know, now that we *finally* have a big old gas grill, I've been meaning to try grilling my Charleston Ribs (which I've always slow-cooked in the oven until they are unbearably tender) for about 20 minutes at the end to finish them off. I always thought that would be a nice change, though I like the original way too. I don't know if grilling them will take too much of the fire out of the sauce though, but there is plenty on the side if that does happen. I think grilling them would bring out the sweetness a bit more.
Maybe it's time to find out.
You know, now that we *finally* have a big old gas grill, I've been meaning to try grilling my Charleston Ribs (which I've always slow-cooked in the oven until they are unbearably tender) for about 20 minutes at the end to finish them off. I always thought that would be a nice change, though I like the original way too. I don't know if grilling them will take too much of the fire out of the sauce though, but there is plenty on the side if that does happen. I think grilling them would bring out the sweetness a bit more.
Maybe it's time to find out.
Hmmmm.... nothing like slow cooked pork products
-Homer
As usual, a target rich environment.
Unfortunately, I am busy...so busy that I am not supposed to be surfing and lurking on the fringes of the blogosphere.
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