Oregon Wine Information Blog

11:33 PM

April 15, 2008 - Cabernet Sauvignon

A Featured Cabernet Sauvignon Article

Theory Of Evolution Challenged By French Chef; Cites Role Of Food And Wine

While The Theory of Evolution has received numerous challenges since Darwin proposed it, none seems to have taken the scientific community with such devastating surprise as the theory recently proposed by a French Chef from Bordeaux.

The Chef, Andre Dumier, who operates a One Star Michelin restaurant just outside the city of Bordeaux, advanced the theory after contemplating what he considers the first requirement in the various stages of evolution - the availability of food. We were fortunate in being able to arrange an exclusive Newslaugh interview. The complete text follows.

NewsLaugh: We understand you have proposed a radical revision of Darwin's Theory of Evolution. Would you please explain your theory?

Dumier: But, of course, monsieur. The great flaw in Darwin's Theory is that he puts Natural Selection before the existence of food to select.

NewsLaugh: Say, that's interesting. Can you elaborate?

Dumier: It is my pleasure to do so. To me his Theory of Evolution does not make a primary place for the absolute necessity of food. Let me explain. Do you think the fish evolved in the ocean before there was plankton for them to dine on? Of course, not. They would have starved! And, if they could not survive, how could you have Survival of the Fittest?

NewsLaugh: Do you have an alternate theory to propose?

Dumier: Oui, monsieur. Survival of the Fullest. To my mind, it is the more correct idea.

NewsLaugh: Yes, we can see your point. How do you account for the fact that animals eventually emerged from the sea and populated the land?

Dumier: Think for yourself! Do you suppose they would have crawled out onto the land if there was no food waiting for them? No, no! They went up onto the land because they knew there was food there, just waiting for them to bite into and enjoy!

NewsLaugh: May we ask how they found out it was there?

Dumier: Well, I wasn't present at the time, but I will tell you my thought. Some food got blown into the water, no doubt a delectable plant or so. Perhaps a legume. Maybe during a rainstorm a truffle got washed in. These primitive fish took a taste. They liked it and wanted more. But they couldn't go get it.

NewsLaugh: Why is that?

Dumier: Why else? They had no legs, a deficiency that brings us to how such things really evolved.

NewsLaugh: How is that?

Dumier: Think, monsieur! Since they needed legs to get to the food, they grew them. Then they walked out and chowed down.

NewsLaugh: How do you think they eventually became exclusively land-based animals?

Dumier: For the same reason that you go to the grocery store every week. There is a lot of food and you can pick it up without having to be concerned that somebody else will snatch it out of your hand. They noticed they were the only diners on land, whereas in the primal ocean, there were millions of fish, competing for every morsel and a big one might even dine on you. But on the land? No, such worries. There they beheld, not only the plentiful food, but, at least for the short term, the absence of competition for it.

NewsLaugh: So your theory is that evolution was originally driven by the availability of food?

Dumier: But, of course! Look even at the world today. Wherever there is a speck of food, for example, even lichen in the tiniest crack in a rock, some little bug or bird evolves to eat it. But first must come the food!

NewsLaugh: How do you account for the evolution of homo sapiens?

Dumier: My good man, look for yourself! The proof is right before your eyes. You have seen the famous cave paintings at Lascaux?

NewsLaugh: Yes, we're familiar with them.

Dumier: Well, then, think about the famous Hall of the Bulls. Why do you think those primitive inhabitants were drawing bulls? Because they like bulls? No, because they were thinking about steak for dinner! But, actually, food is only the more primitive aspect of my theory.

NewsLaugh: Please, elaborate.

Dumier: When the Neanderthals or some earlier hominids discovered fire, what do you think is the first thing they thought of, eh? Voila! Now we can cook our food! No more raw meat for us. So they began to roast and broil! Do you know how different that is? Homo sapiens is the only creature who cooks his food! Fish can't cook in the water, because if they try to boil it they get poached. And can you imagine, for example, foxes gathered around a fire, roasting a rack of lamb? No, cooking is purely an aspect of human behavior.

NewsLaugh: Yes, that's true. But certainly there's more to the evolution of man - and woman - than food?

Dumier: Of course, of course. And that brings us to the big question? The final step toward homo sapies. These primitives asked, 'What next?' At this point, they were ready, in Hegelian terms, to make the next big leap in self-realization.

NewsLaugh: What was that?

Dumier: They noticed grapes. They liked to eat them and savor the juice, but there is, after all, so little of the delectable nectar in a single grape. So they decided to squeeze a batch of them to have more. Then a female - or perhaps a less-warlike male who was tending the cave while the strong guys were out hunting for dinner - accidentally, or perhaps as an inspiration, dropped in some yeast. And what do you think? Voila again! Only this time vin! They discovered wine.

NewsLaugh: Hmm, I suppose it might well have happened that way.

Dumier: Yes, yes, why do you think we still age wine in a cave? But now you see the entire picture, do you not? There they are, these ancestors of ours, sitting in a cave around a fire, roasting steaks and drinking wine. How much of a step do you think it is beyond these nascent gourmets to homo sapiens as we know and feed him today?

NewsLaugh: Yes, of course. But now that you have propounded your theory, what do you propose to do about the controversy you have created?

Dumier: The best thing I can do. Just keep cooking and serving wine at my wonderful Michelin-rated restaurant. I must leave the scientific souffl? I have whipped up at the Sorbonne and elsewhere to the scientists.

NewsLaugh: What if your theory is refuted?

Dumier: Refuted for whom, monsieur? Never for me! Whatever the experts decide, I will continue to believe that you cannot have a proper Theory of Evolution unless you make a primary place for the necessity of food and, later, for the delights of wine.

NewsLaugh: Thank you, Chef Dumier. It has been a pleasure talking with you.

Dumier: You're most welcome. But, my good man, talk about pleasure, may I invite you to stay for dinner? This evening I am making some of my exquisite roti du boef, which will go quite well with an elegant Bordeaux.

About the Author

Tom Attea, creator of NewsLaugh.com, has had six shows produced Off-Broadway and has written comedy for TV. Critics have called his writing ""delightfully funny" and "witty" with "good, genuine laughs."

Thoughts about Cabernet Sauvignon

Ancient Biblical Grape Juice And Wine Drinkers, Raisin Eaters And Teetotalers (part 2) Scriptures (mostly Old Testament) Forbidding Wine Drinking

There were anointed men of the Bible who took an oath; that they would not drink wine or eat or drink any of the products of a grapevine, including fr...

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Cabernet Sauvignon Products we recommend

Domaine de Jaugaret St. Julien

The Fillastre family has owned this small property in Bourdeaux sin 1654. The Domaine has some of the oldest vines in St. Julien - some of the Malbec vines are well past 100 years old. Mr Fillastre usually ages his wine, which is made from 70% Cabernet Sauvignon, 25% Merlot and 5% Malbec, in oak barrells for 28 months to 3 years creating a huge wine! When asked to describe his wine Mr. Fillastre says, "It is good." We on the other hand describe this French wine as having a brilliant ruby color with a nose of ripe burnt fruit and spice along with coffee and tobacco. The palate has richness, structure with wonderful finesse and elegance. We believe this dry red wine is a truly great find for our customers. Great gift! DJSJ00 DJSJ00

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News about Cabernet Sauvignon

My College Sweetheart

Fri, 11 Apr 2008 15:57:38 PDT
A year and a half ago, I wrote a series of entries about Kennedy. Our freshman year of college had just finished and we were what I called then an “unlikely duo”. She is many things to me: my first and most significant girl crush, an authority figure who I am more likely to listen to than anyone else (my mother included), and nowadays a kind of sister. “Best friend” always seems inadequate. We were supposed to go to Europe together that freshman summer but through a combination of my own irres

Vinturi Wine Aerator

Fri, 11 Apr 2008 20:02:56 PDT
If you are a wine-lover, then this product is a must have. In every circumstance, with each wine, mixing just the right amount of air with your wine at the precise moments. This see-through aerator grants your reds or whites to breath instantly. The Vinturi Wine Aerator results are a better bouquet, enhanced flavor, and a smoother finish.


Fri, 11 Apr 2008 23:42:22 PDT
i'm totally addicted to History and please dont ask me why. went to Bedok Library with Nazurah after our breakfast and maths class just now. i saw this book about Rasputin and i was singing to the song ms seet made us listen to. hahahahahha. the way Rasputin dressed is , urgh! it haunt me. mid year, can you like postpone yourself or something? try finding the song titled Rasputin by Bonny M, i think. Rasputin There lived a certain man in Russia long ago He was big and strong, in his eyes a fl

Is your cabernet a fake? (MSN Money Canada)

Sat, 12 Apr 2008 21:08:41 PDT
Wine is the latest target for counterfeiters, so technology companies like Kodak and Hewlett-Packard are getting into the act to put a pedigree on your pinot.

Grove shop abounds in decadent pet accessories (Miami Herald)

Sun, 13 Apr 2008 00:11:10 PDT
If you're an animal lover, Woody Neilsen's Pet Gallery is going to draw you in when you look in the window and spot a $1,400 fur piano that's a feline scratching post and plays Memories from the Broadway musical Cats.

Always Becoming...again

Sun, 13 Apr 2008 07:00:42 PDT
I’m doing sort of a lather, rinse, revise, repeat thing for the last few posts leading up to my 1000th post on theophrast.us. Here’s one of my short stories that appeared in The Harrow in 2006, and is--to date--the only time I have written a childbirth scene. Always Becoming It was the clouds, something in the clouds that convinced Mozell her own death was near. Wispy strips of transientness coming down from the North, catching the sunlight, thickening into wide bands of gold that crossed

Confessions of a Bitter Dead Ender

Sun, 13 Apr 2008 07:48:52 PDT
I live in a small town in the Midwest and I am bitter. It wasn’t always like that. Before the mill shut down I was a happy consumer of organic teas and lover of fine wines and Asian fusion food. We used to sit in the local Latte Shop and talk endlessly about wine regions, vintages, terroir, and tannins of our favorite cabernets.......>>

Wine Prints
Wine Valley


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8:42 PM

April 2008 - Wine Cabinet

Wine Cabinet For Your Reading Pleasure

Wine Clubs - A Convenient Way to Know Wine

Wine clubs have been sprouting up in recent years as a result of an increased

interest in wine and greater wine consumption. In fact, according to figures

from the Wine Institute, sales of wine in the United States went up four percent

in 2004. Exports of wine by other countries to the U.S. remain steady since

foreign wineries have found the United States to be a lucrative place to do

business. For wine lovers and would-be wine drinkers, joining a wine club would

bring numerous benefits.

Many wine clubs count expert vintners or sommeliers among their members. But

you don't need to be a wine aficionado to be able to join a wine club. A great

many clubs welcome both newbies and experts. They offer much information not

only about various wines out in the market, but also about many wine-related

topics; for instance, which type of wine should be served with a certain entr?e;

or news about the latest goings-on in the wine industry.

Wine clubs offer varying membership programs. For the fee you pay, you will

receive wine selections from vineyards whose offerings meet the club's

standards. Clubs can send you their handpicked selections, or give you the

opportunity to make your own selections. Most clubs usually send two bottles of

wine to each member per month; they can be two bottles of red or two of white,

or one of each. Along with the wine, you will also receive pertinent information

about them, such as the winery where they came from, any awards, publicity or

accolades that have been accorded to the vintner, and a description of the

conditions under which the grapes used in the wine were grown.

Wine club membership offers several other perks. For instance, premium

members are offered the ability to buy wines at discounted prices. If they have

a Wine of the Month program, you can be sure that you'll realize significant

savings from being a member than if you just bought the featured wine at regular

prices. Joining a wine club would be a good investment if you are a regular wine

drinker -- which many people are becoming because of much publicized news about

how regular wine consumption has numerous health benefits. Also, most of the

wine clubs today offer gift membership program, which you can give to people who

would enjoy wine either by itself or with a meal.

Many wine stores or retailers have their own wine clubs, which you can join

for a fee. Some clubs offer open-ended programs, meaning you can cancel your

membership anytime. You should base your wine club choice on several factors.

Are the services they offer worth the rate they are charging? What are their

expert credentials -- do they have wine experts who can give sound wine

recommendations? Do they have additional activities for members, such as wine

tastings or perhaps visits to vineyards? You should evaluate these factors and

more before you select a club to join. There are hundreds of wine club web sites

online, and they provide detailed information on what you get for your


People enjoy the benefit of receiving their wine at their doorstep -- no more

need to zip around to a wine seller's physical location for a bottle of vino.

However, you should remember that most U.S. states have strict laws regarding

the shipping of wine from state to state. Perhaps you might consider choosing a

club that has a branch in your particular state because in such cases the law is

not as strict. This is another factor that you should look at when you are

evaluating which club to join.

You can choose to join a wine club that has international coverage -- one

that features wine produced in the world's most popular winery regions, and

whose membership runs in the thousands -- or you could opt for a smaller, more

specialized wine club, which focuses on only one or two specific wine-producing

regions. Then there are clubs that concentrate on providing only a certain type

of wine, such as red, white, or champagne.

As you can see, there are many factors to consider when choosing a wine club

to join. But then, as you can also probably see, there are numerous benefits you

can experience if you choose the right wine club.

A synopsis on Wine Cabinet.

Add Elegance And Luxury To Your Wine Drinking With Wine Storage Furniture

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Wine Cabinet Products we recommend

Ch Ducru-Beaucaillou

"I tasted the 1996 Chateau Ducru Beaucaillou on four separate occasions from bottle in January. The 1996 is long, with a deep mid-palate. It also reveals tannin in the finish. This dry red wine is remarkable. It is muscular, concentrated, and classic. Bottled in late June, 1998, this French wine exhibits a saturated ruby/purple color, as well as a knock-out nose of minerals, licorice, cassis, and an unmistakable lead pencil smell that I often associate with top vintages of Lafite-Rothschild. It is sweet and full-bodied, yet unbelievably rich with no sense of heaviness or flabbiness. The wine possesses high tannin, but it is extremely ripe, and the sweetness of the black currant, spice-tinged Cabernet Sauvignon fruit is pronounced. This profound, backward Ducru-Beaucaillou is a must purchase. It will be fascinating for readers who own the 1996 to follow the evolution of this exceptional vintage. Anticipated maturity: 2008-2035." RP - 95 (Subject to Availability) DUCR96 DUCR96

Price: 227.99 USD

News about Wine Cabinet


Fri, 11 Apr 2008 20:44:59 PDT
South African Ernie Els Proprietor's red blend of 50% Cabernet Sauvignon, 23% Shiraz, 12% Merlot, 5% Cabernet Franc, 5% Petit Verdot and 5% Malbec. 14.5% alcohol. TASTING NOTES: Deep, dark color with black cherry, blackberry and blue fruit on the nose. Very fine tannins. Wonderful blackberry, cassis, black currant, black cherry, wild berries dance on the palate. Hints of smokey bacon, licorice and gorgeous fresh plum on tip of the tongue. Some nice oak on the finish. SCORE & RECOMMENDATION:

Festival tasting varied, delicious (Columbus Ledger-Enquirer)

Mon, 14 Apr 2008 10:25:49 PDT
Festivals, festivals. This time it's the Miami Wine and Food Festival, pouring wines on Thursday from 60 makers in the courtyard of the elegant shopping mall Villages of Merrick Place in Coral Gables. The walk-around tasting had a marvelous selection.

Festival tasting varied, delicious (The San Luis Obispo Tribune)

Mon, 14 Apr 2008 10:28:36 PDT
Festivals, festivals. This time it's the Miami Wine and Food Festival, pouring wines on Thursday from 60 makers in the courtyard of the elegant shopping mall Villages of Merrick Place in Coral Gables. The walk-around tasting had a marvelous selection. There was Sonador, the wine by the company called Two Crazy Couples - they being Miami neurosurgeon Sergio Gonzalez-Arias, his wife, Maria, and ...

Kosher Passover wines don't have to be super sweet (Newsday)

Tue, 15 Apr 2008 09:47:48 PDT
Passover wines

Wine Seller - Glasgow Daily Record

Wine Seller
Glasgow Daily Record, UK - Apr 11, 2008
Douglas Green Cabernet Sauvignon £4.98, Waitrose A medium to fullbodied wine with flavours of cassis and ripe black berries that enhances the enjoyment of ...

Argentinan malbecs: Great wine, great value - Seattle Times

Argentinan malbecs: Great wine, great value
Seattle Times, United States - Apr 9, 2008
Dark and juicy, with lots of tart, tangy berry, cassis, whiffs of smoke and finishing flavors of astringent rock, sweet toast and tobacco. ...

Wine Stains
Wine Chiller


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5:03 PM

Tuesday 04/15/08 - Carlee Wine-

A Featured Carlee Wine Article

Cooking, Food & Wine Tours of Spain

Cooking, Food & Wine Tours of Spain - In a recent issue of Food & Wine Magazine there is a great article featuring Spain's Top Food Critic Jos? Carlos Capel discussing issues like "Why is Spain the world's most exciting food destination right now?" more... As well in this same issue Anya Von Bremzen gives some insider tips on... "Where To Go Next: Catalonia, Madrid, Galicia | Spain"

This year we have many new exciting culinary & cooking holiday and deluxe wine tours for travelers who would like to savor Spain with a Gourmet Appetite!

Starting off your journey you could try a Galician Coastal Cooking, Food and Wine Tour on the Atlantic Coast of Spain. Galicia is famed for it's fresh, abundant Seafood, highly-acclaimed Albari?o white wines and recently new young chefs like; Xose Cannas of Pepe Vieira who was just mentioned in this months issue of Food & Wine. On the Rias Baixas the sea plays an important role in peoples lives, come visit this magnificent coastline from the sea on our Gastronomic Sailing Journey. For an in-depth view of this undiscovered region of Spain try our 8 Days or 12 Days Deluxe food & wine tours. Even if you only have a couple of days in this region you could take a one day wine tour sampling Albari?o white wines of the D.O. Rias Baixas or Mencia red wines of the D.O. Ribeira Sacra. If you are just stopping through, or arriving at one of the ports of call on cruise and have time only for a half-day, we can offer guided tapa tours in Vigo, La Coru?a, Santiago de Compostela and Lugo.

Moving across Northern Spain to the Basque Country, one of the most notable regions for it's dynamic cuisine with top chefs like; Arzak, Berasategui, etc... In San Sebastian you could take a half-day hands-on Basque cooking class in one of the authentic gastronomic societies or a Pintxo tapa tour of the old quarter enjoying the "tasty little bites" in the most emblematic bars and taverns. For more days we could recommend our week-long Basque Country & Cantabian Cooking Holiday. For wine touring you could visit a Txacoli white winery from Bilbao, as well we can't forget to mention the world-renowned Rioja wines of the Basque/Rioja wine region D.O. Rioja which are a "must-taste" if your are in the area.

On the Eastern side of Spain you will discover the delights of Catalan Cuisine!Another region of "Hot" chefs like; Ferran Adria. Either basing your stay in Barcelona or exploring the countryside of Catalonia we have various tours to offer, for example in Barcelona how about a half-day private cooking class with a visit to La Boqueria Market to shop for the special ingredients for your class with a professional chef. Evening or midday tapa tours with a Food & Wine guide are also a lot of fun to wander the city's old quarter. Venturing out from Barcelona for the day you could learn about the Roots of Catalan Cuisine or a private wine tour to one of the regions like; Penedes, Cava, Priorat & Montsant, Emporda-Costa Brava, Coster del Segre or Conca de Barbera. As well you could try a short-break or week-long trip to learn in-depth about the wines with a expert wine guide. Gourmet Culinary Holidays in the Priorat region are also available for short-breaks or week-long stays.

If you are traveling as a group of ten or more you could stay at the Luxurious 5* Read's Hotel on the Balearic Island of Mallorca and learn the cooking secrets of the Michelin-starred Chef Marc Fosh.

In the middle of Spain lies Madrid, the heart and capital of this country which has much to offer for culinary travelers. Learn about Castilian Cuisine with a professional chef for a half-day cooking class or up to week-long cooking vacations. In the evenings or for lunch this is yet another Spanish city where tapa tours are very popular, or try a more "sit-down" gourmet dinner with a commented Spanish Olive Oil tasting in Madrid at a prestigious city centre restaurant. Ribera del Duero, one of Spain's most important wine regions can be reached in a day as a private VIP chauffeur driven tour or joining a deluxe small group tour from Madrid. Or how about a group excursion of Toledo and the wines of Castile Spain. Explore Quixote Land and discover the roots of Spanish Saffron of La Mancha.

Down South in Passionate Andalusia we have various, cooking, food & wine related tours. Leaving Madrid by high-speed train you could join in on a one day or short-break deluxe tour of Cordoba and the Wines of Montilla. In Seville we have two options for private half-day cooking classes. Learn how to make Spanish Tapas in the well-equipped kitchen of the apartment of an expert chef, or an exclusive cooking classes with one of Seville's most prestigious chefs Willy Moya at his restaurant Poncio. Also within reach from the city are day wine tours to Jerez (Sherry), Sanlucar de Barrameda or Ronda as well visits to Olive Oil Mills and Spanish Cured Ham producer. Try a 4 Day or 7 Day stay in Seville and enjoy all these culinary activities. Nearby Seville in the beautiful Andalusian Countryside can be found the 5* Grand Luxury Hacienda Benazuza, where you could learn the original recipes of Ferran Adria in La Alquer?a Restaurant (two Michelin Stars) prepared by chef Rafael Morales, under the management of the "El Bulli" team. In Granada learn about the ancient Arabic influences in the rice dishes of the region by cooking with local women of Granada. Down on the Costa del Sol in Marbella relax, play some golf and do a bit of wine touring.

After this delectable summary of cooking, food & wine tours we offer to Spain, we are also capable of creating a "personalized" culinary holiday just for you! Lets us know your desires and we will do our best to fulfill your appetite for a food and wine adventure in Spain... as well as Portugal!
For more info go to Euroadventures or CityGuide Europe

About the Author

Publisher CityGuide Europe

Thoughts about Carlee Wine

A Taste Worth The Wait: One Step Beyond A Good Wine, Villa Bellentani Balsamic

Just a little beyond a good wine is an aged vinegar. In Modena it?s revered as balsamico. Gourmet chefs seem to have embraced the allure of balsamic v...

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Carlee Wine Products we recommend

California Cabernet " Happy Anniversary" Engraved

A gift out of the ordinary ... Happa Anniversary engraved and hand painted with its special message! This Cabernet Sauvignon from California is a unique gift! ENGA ENGA

Price: 57.99 USD

News about Carlee Wine

There Will Be Bled

Sun, 13 Apr 2008 11:35:54 PDT
Emma and I were both exhausted enough that we slept in our cell (adorable, actually has bars!) for almost eleven hours, but then we got up, killed some time at the antique markets, and hopped on a bus to Bled. It was overcast and sprinkling when we arrived, but we stopped into a little seafood joint on Lake Bled and split grilled squid and tagliatelle with mixed seafood, and it had cleared up a little when we finished. (We also continued a proud tradition of drinking preposterously cheap table w

Screw wine...it's Mojito time...

Sun, 13 Apr 2008 14:08:33 PDT
While at the pacage store picking out this weeks wine and beer....I stubled upon a drink that looked decent, so I snagged a 6 pack...just for the hell of it. Forgot all about it for 2 days, and finally when the beer and wine were gone, I opened one...and I'm addicted. Captain Morgan's Parrot Bay Mojito...is this years new Airjockie's drink. Damn shit is so fucking drinkable, it makes Corona taste like crappy coors..... When I was in Florida, it was a popular drink at most bars, so I thought I

Kicking the Teeth Out of What Ails You, or Dinner at Panorama

Sun, 13 Apr 2008 16:05:59 PDT
Those of you who have been visiting this silly yellow page for the past few years know that I get a little touchy on subjects like gentrification and the explosion of luxury housing construction in New York City. I have been accused of romanticizing the past, of vilifying the people and businesses who would make the city better, of wishing we could go back to the good old days of skyrocketing murder rates and gauntlets of junkies in city parks. While I can understand these opinions, I can’t a

End of Trip, Beginning of Life Overseas - Melbourne, Australia

Sun, 13 Apr 2008 17:50:47 PDT
Jump to the full entry & travel map Melbourne, Australia Hey everybody! It's been quite a while with no postings, and I just wanted to provide everybody with an update. Two things up front before I get into the post: there are links to pictures from my entire trip at the bottom, including some not on this site, and I will be leaving all the postings unfinished and instead focusing on everything that is new...life in Australia! I've been in Melbourne since February, and am rea

A Meme! Of Course!

Sun, 13 Apr 2008 19:07:55 PDT
MemeGrl actually had faith enough in me to tag me for a meme on Monday. I'm finally getting around to it. It's 6 unimportant things about me. The Rules: 1. Link back to the person who tagged you. 2. Post these rules on your blog. 3. Share six unimportant things about yourself. 4. Tag six random people at the end of your entry. This is hard, because I'm guessing most things about me are unimportant, but here goes: 1. I greatly thwarted my own C-section recovery my first evening home, but watch

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Posted by Larry Johnson | 0 comments