Well, after sleeping until 11:30 until the phone rang (I said I was going to rest after the crazy week at work, but I didn't expect this), I'm letting the house warm up enough to get dressed and finish the Christmas shopping - yeah, I know.
Jos, believe it or not, I not only know what "tchotchkes" means, but I can pronounce it as well. In the Russian alphabet that word is only 4 letters long.
Once the caffeine kicks in, I'll play my S-500 for a while to "get happy" and then go in search of the final Christmas present for my friend who either has or buys anything he wants. How hard is that to try to get a gift for? He's the one that called me this morning to tell me his new guitar for his collection is strat-style Melancon (made not far from where I live south Louisiana). It's his new favorite guitar - this week, maybe month.
I keep seeing all those pictures with snow, mountains of snow in the background and I miss it terribly...I was always like a kid every time it snowed in Moscow, even when there was already six feet on the ground. It used to amuse and then annoy the local Russians.
Merry Christmas to everyone (or at least enjoy the time off).
Phillip
(I also didn't get to chime in on yesterday's report. A new guitar is nice (tried it once), but nothing beats a guitar owned by somebody who knew their way around it. My S-500 was owned by a jazz player and he had it set up very differently than I do now, but after a couple of months, I get withdrawals if I have to wait longer than a few days to get it back from my guitar tech. Like someone already said, a personal bond is formed with some guitars and not others. My vintage Frankenstrat is still a joy to play, but my 3-bolt S-500 is my guitar of choice. I wouldn't/couldn't own more than say three guitars because of the division of attention that would have to happen.
Oh, whoever made the jambalaya knew what they were doing - right down to the choice of seasoning mix (the only "mistake" to a traditionalist Cajun was the use of Uncle Ben's - big no-no
). So many people who try to make it without the proper equipment, patience and experience end up with a dry, nasty tasting overcooked mess. Shrimp and tasso is my personal favorite way to make it - and don't forget the parsley and green onions at the end.)
Phillip
