ghotifish.net

Ever wonder where they are?

Sorry LeBron, I now have eyes only for Matt Bonner:

• While developing his skillz in Europe playing for a bankrupt Italian league, Bonner contracts salmonella and his utilities are cut off… but he sticks it out to play in the NBA.
• Bonner shuts down KG at the basket, fouls him. KG rushes Bonner, Sprewell appears to throw a punch… and Bonner is ejected?! High fives as he walks off court. It was on TV.
• After joining the Spurs and discovering that San Antonio‘s transit system leaves much to be desired, Bonner buys a pimpin’ ride. 12″ rims? Take that, Sprewell!

Finally, a plausible and somewhat authoritative explanation of the semi-swastikas painted in the middle of some intersections:

The markings are not for utilities but rather, Roadguy was once told, they’re for lining up aerial photographs.

I’m still somewhat skeptical, but this would explain why they seem to be distributed fairly randomly — or at least why their presence doesn’t seem to have anything to do with the immediate surroundings.

My best guess was always that there is a neo-nazi graffitisto out there who always gets caught in the act at the exact same point each time.

Thank you, Becky:

• Fresh beets (If you live on Aldrich, use golden beets. If you live on 28th St., use the stainy red kind.)
• Chopped walnuts
• Blue cheese, crumbled
• Baby spinach
• Olive oil
• Balsamic vinegar (the kind Elly left at your place 2 years ago)
• Black pepper

Roast the beets at a temperature such that they are done in one hour. Or, roast them at 425 until they are done. Meanwhile, toast the walnuts. Take the beets out of the oven and marvel at the way the skins slip right off — while simultaneously burning your fingers and staining them red. Cut them into bit-sized pieces and let cool while you attractively assemble the spinach, walnuts and cheese. Toss the beets on top, sprinkle with olive oil and vinegar, and finally garnish with freshly ground black pepper until it looks like the world’s best salad.

A note on roasting beets: I may have found the only error on the entire internet! Most sites out there predict certain doom if you don’t wrap the beets in foil… turns our computers don’t know shit about roasting beets. All you got to do is rub them with a little olive oil. They like that.