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The Dao of spaghetti

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bruce

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This is pretty silly, a light hearted musing of how Yi might describe the occurrence. Ya know, an object lesson?

While making clams and linguini, I accidentally poured WAY too much black pepper into the white clam sauce. I tried skimming it off the top but it was already dissolving. Cajun clam sauce, anyone?

Anyway, I got 54.2,3,4-36. I thought is was apt and humorous.

I don?t suppose anyone?s interested in being my guest for dinner tonight?
 

heylise

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I'd be happy to be your guest! Mind if I bring my own pot of 59-11 along, in case it's a bit too hot to my taste?

I saved a bottle "Chateau 61", for a special occasion - we could share it maybe. Long time since my last 64.6...

See ya

coyote
 
B

bruce

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Chateau 61 sounds wonderful, and I also have a nice Cabernet 31 on hand, in case you are serious about 64.6.

Is there such a thing as too hot?

Kan
 

heylise

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Umm.. yes, serious about the 64.6 (serious?? 64.6 serious??), but a Cabernet 31... can I bring my friend LiSe along? She will not bother us, a real 52-20, sits always with her nose in a book, but she looks after my 32's and 62's. Cuz I don't know how much 29 is in those clams... and with all that hot pepper...

coyote
 

heylise

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Your own fault that LiSe comes too.. not first a little bunch of fragrant 22's, but right away a bottle of Cabernet 31..

coyote
 
B

bruce

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Of course! LiSe is always welcomed. But I?m afraid Mojo and I did a 27 on the spaghetti, and the leftovers have become 18. However you will be happy to know that there?s plenty of 7.5 for you to 30 this time of year.

Always,

Kan
 

heylise

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Game in the fields!!
56.5, 62.5, 56.5 again... Coming!!!

coyote
 

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