Spoiling for a Foie Gras Fight
Kerry Howley | August 30, 2006, 8:01am
On Friday, Chicago chef Rick Spiros served eight illegal orders of foie gras in his restaurant, Block 44. A terror-stricken citizen called 311. The Sun-Times was there. Spiros, hardened by four days as a culinary criminal, told reporters:
"I had a couple pieces left over, and I just got rid of it. I just did it. I'm a bad chef, I guess. People loved it. People bought it. One person complained? I'll take the slap on the wrist. I'm not in fourth grade. I had the decision to make, and I served it. Whatever the repercussions are, I'll deal with it."
M | August 30, 2006, 9:47pm | #
Defending your First Amendment Rights against the squirrelogenic oppression:
After you have composed and previewed your post,
1) copy and paste it into your WP program for spellcheck, and when it's cooked
2) close out of the blog window, and
3) open another window displaying the
same thread/comments section
4) paste your latest contribution to the advancement of Arts and Letters in Western Civilization into yon post-a-comment box, then
5) preview it if you must, but do so briskly;
6) fill in your vital statistics@hooha.com
7) click on Post
8) Reduce the window and go outside to play, you spend too much time in front of that damn screen and you're looking pale, Honey
9) open
another copy of the blog/comments section and see if you've made your mark. If yes, rejoice. If not,
unreduce the window you'd reduced, and see whether the message is
a) still in its foetal, predelivered condition
or
b) if the screen has gone into "Cannot find server" mode (good help is
so hard to find these days).
10) If the latter, obtains, copy your wilting message from the still-open WP program, and repeat steps 3) through 9).
This will cure non-postings, prevent multiple postings, and thus possibly postpone the moment of your succumbing to the appetites of worms .
No, no, don't thank me; I thank
you.