organic bones

[datgnat]

Stop it; you'll give me a swole up head, lol. I don't know much about anything here yet, so I just whir the hamster wheel behind my eye sockets, which can be useless if my postulates are wrong. I'm mostly with Don Juane here; especially as I'm a firm believer in "I don't know what I don't know." I like to know how the sausage is made, and I can still usually stomach the sausage (har). The whole subject is interesting to me because I've been leaning towards a carnivore diet recently, and I only wish my Spanish was better so I could gather better local information (and find someone who can cut me off a ribeye cap--DJ's right again: it's the best part of a cow!). I'm in class twice a week, and I can say with confidence that I've gone from sounding like a very bright one year old, to sounding like a two year old with a probable learning disability. If anybody has a favorite carnicero, or wants to go with me sometime as interpreter/fellow student and searcher after cortes finos, hit me up! You can be part of barbecue experience.

Oh, and my name is Scott Lyman; the datgnat moniker is a remnant from BBS days ("Damn, All The Good Names Are Taken"), and I'm often out walking around town. Pale guy in a tourist hat, sometimes with a backpack. That should narrow it down. If you see me, feel free to say, 'hi!' If it's not me, they may look at you funny.