So for the past two days my stupid Clerical Union, CUE has been on strike. They are demanding better pay and striking due to unfair labor practices. I am pretty anti-union, and having to deal with this strike has only made me more so. I am sick of everyone asking me if I’m striking—even the head of our local chapter called me at work to ask if I would strike. I told everyone I didn’t know, so that I could avoid the hassle. I’m tired of being guilted into something I don’t care about—-they won’t get the money because of the state budget, and it’ll only delay things further. I could go off on a long tirade about this, but I’ll quit while I’m ahead.

I’m know I’m a little slow to jump on the proverbial band-wagon, but I recently got John Mayer’s “Room for Squares” and Jack Johnson’s “Brushfire Fairytales”. In a way these two artists are similar, in that they are pretty mellow—much more mellow than what I usually listen to. Jack Johnson, for those who don’t know, is an alumni from UCSB who recently gained some popularity with the release of his first album. John Mayer is someone I have heard of for months now, but had not yet taken the time to check him out. Just from my preliminary listen to both CDs, I think that I like both artists.

Onto my promised potato rant….who here likes crispy french fries? I, for one, will not eat them if they are brown or too crispy. Some places that usually have good fries are In ‘n Out, McDonald’s (if fresh), Woody’s, Jack in the Box Curly Fries, Applebee’s, and a few others I could name if I had the chance to think. Oddly enough though, some of the best fries I ever had were while I was dining in Germany. I was surprised to find that you could get them in almost every restaurant and that they surpassed the quality of ones I had here. They were just consistently better—even cooking and flavor throughout. I like my fries to be golden—erring on the side of mushy is always better, as in my Woody’s example. I will NOT eat them if they are brown, because then they taste over cooked. If they are too crispy, they are lacking in inner potato. Sure the outside is technically potato, but it is so fried that I’m not sure you can really classify it as such, and there is little to no inner potato remaining to make it taste like a normal french fry. People think I’m overly picky at the very least, and insane at the worst—I just like to think I have standards! I bet one could make a religion out of this great debate (ie. “What IS the inner potato?”). Wanna try?

Posted at 10:52 PM |