Wednesday, May 09, 2007
Spring is in the air
Oh wait, that's just Ruby. She smells so nice! She went to the groomer yesterday. She got a bath, extra conditioner, nails ground, the whole treatment. She smells like a fresh spring breeze. Except when she first comes in from outdoors, when she smells dog. That is one thing about pugs. No matter how clean they are, when they come in from outside, for the first few minutes they just smell DOG. The rest of the time they smell like pugs. Sort of a mix between an old wash cloth and fritos. While I was dropping her off, no less than 6 shihtzus were brought in, and two were being groomed already. Then I saw more in the store as I browsed around. I have been noticing more and more of them around here, being walked by neighbours etc. A real boom of that kind of dog here. I wonder why, I mean it's not like there have been any movies starring them. Dalmations exploded here after the movies, and pugs for a while after "Men in black". St. Bernards after "Beethoven", fox terriers and jack russels because everybody wanted Eddie (from Frazier) or Wishbone. But what up wit' da shis? Okay. That was supposed to sound hip hop and I should never ever do that again. Sorry. Today seems like a good day to shout questions to the universe. I do this every once in a while. I never expect answers, although sometimes they do come. But it is really satisfying to voice something to the air and let it drift off and out of my mind, to make room for USEFUL knowledge (like which switch runs the chandelier so I don't keep turning the hallway light on by mistake first, and that the salt is NOT in the fridge no matter how many times I look there for it). 1. Why do graham crackers always taste stale, even fresh right out of the brand new box? They always have a sort of stale aftertaste even if they are crisp and new. Grind them up and make a crust out of them and they taste fine, but as is? Stale. They never taste as good as I expect them to. 2. Why aren't yukon gold potatoes YELLOW anymore? The first time I had them, my dad brought them home. They were the size of your head, and the inside was yellow as dandilions. Now when you get them, they are small and decidedly pale in the inside. I know a few years ago there was some kind of blight that affected the yukon gold crop, but did that somehow make them pale? They aren't worth the extra money anymore, because they aren't fooling anybody that there is butter in there when there is not. And they used to do that, thank you very much. 3. Why is it when I buy a half pound of lunch meat for a specific purpose, DH and DD snitch pieces secretly until I don't have enough for the intended use, but when I buy a whole pound to make up for that they are not in the mood for lunchmeat and it goes bad? 4. Why do hershey's kisses taste like barf to me? 5. Why are all my universal questions about food?