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Bones to take on JFK assassination

Guys, I only help with researching the books. I have nothing to do with the show. Don't blame me.

Oh! I liked Richard T. Jones in "The Sarah Conner Chronicles." The shootout scene in last season's finale was a brilliant use of music and film making up for a low budget.
 
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Oh it was ambigious. It ended in a cop-out, "maybe it did, maybe it didn't" type of ending. My fiance made me watch it, because I was too busy brewing beer to change the channel when it came on.
 
fullflavormenthol said:
Oh it was ambigious. It ended in a cop-out, "maybe it did, maybe it didn't" type of ending. My fiance made me watch it, because I was too busy brewing beer to change the channel when it came on.
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Well... At least you have your priorities straight.
 
orphia nay said:
You research the books FOR the show? :eye-poppi
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No, I research the books for the books. Dr Reichs, my former professor, is, unlike me, not an authority on absolutely everything else than anthropology and murder. ;)
 
Redtail said:
Well... At least you have your priorities straight.
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It is good hobby, and it can be a little intensive when creating wort. Overcook it or accidentally introduce outside bacteria or wild airborn yeast and you ruin the mixture and end up with foul tasting beer.
 
My brother made some damned-good beer. And he was schizo, but even he didn't get into CTs with me.

Keeping adulterants out seems more effort than I'm willing to expend. I'll stick with the cheap crap because I'm lazy. *shrug*
 
dropzone said:
My brother made some damned-good beer. And he was schizo, but even he didn't get into CTs with me.

Keeping adulterants out seems more effort than I'm willing to expend. I'll stick with the cheap crap because I'm lazy. *shrug*
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I will admit it is a pain. I take less care when cooking anything else in my kitchen. I suppose it is because so much of alcohol production it letting bacteria and yeast work, which is the opposite of everything else I do. I still don't have it down to a science yet, and I imagine I will have a lab set up before I get good at it. Especially when I get past the kit phase and start actually working with raw materials.

I do the cheap beer too though. I think with me it is that I went to vocational school in high school for culinary arts and now that I am in graduate study (not in culinary arts) I have time when not writing to spend. I have pretty much perfected my chili recipe, and I learned to make marinara from scratch. Now I am playing around with beer, because it seems like something that is fun to do; and honestly has less restrictions on selling it if I get good at it. (Seriously it is easier to start a mirco-brewery than it is to sell your own pasta sauce on the open market.)

Regardless I get about 2 gallons of beer every month out of it. It may turn out okay, but at least it feels like an accomplishment. Besides I life within walking distance of a liquor store and so I can alway buy a 30 pack if the beer turns out foul.
 
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