Blow that dough (It's official now)

[NW-Bound]

Then, we would all be in the same boat. Misery loves company. We will count together. "One trillion, two trillion, three trillion..."

If that should happen, the bitcoin holders will say "I told you so. One bitcoin, two bitcoins..."

[braumeister]

Quote:

Originally Posted by RobbieB As mentioned, I truly enjoy my luxuries to the point of shipping direct from the source. Maine lobsters shipped in from Maine taste better than grocery store lobsters. I find that Wagyu beef is way better than prime, so it's worth the 400% premium.

I absolutely agree, and I'm glad to have you remind us occasionally about our inability to take it with us.

Every week I look at the recycle bins out in the driveway and just shake my head when I see my next door neighbor's bin full of Bud Light cans. I'm sure he does the same if he sees a few empty Orval or Westmalle bottles in mine. But I think we're each happy with our choices.

[cooch96]

Quote:

Originally Posted by RobbieB Very nice. The knife I bought is this one from Burn (Paul Panak), I'm into Italian auto stilettos.

Wow, these are Exquisite. What knife smith would you recommend to someone who is interested in blowing roughly 1/10th as much? Nationality not important. Smoothness of mechanism and durability/reliability are what tickle my fancy.

[RobbieB]

I would not hesitate to go with Frank Beltrame or AGA Campolin, both are the real Italian deal and are smooth and well made by hand.

For about 4-500, you can get something from those same makers way more upscale.

Check your state laws on full autos. Here in CA they are legal to own but not to carry.

[unclemick]

I donated my Charlie Dake roller blade to Lake Pontchartrain in Katrina.

heh heh heh - He had a shop toward the city(New Orleans).