One day an employee sends a letter to Her boss asking for an increase in her salary!!!
Dear Bo$$
In thi$ life, we all need $ome thing mo$t de$perately. I think you $hould be under$tanding of the need$ of u$ worker$ who have given $o much $upport including $weat and $ervice to your company.
I am $ure you will gue$$ what I mean and re$pond $oon.
Your$ $incerely,
[Marian $hih
The next day, the employee recieved this letter of reply:
Dear Marian
I kNOw you have been working very hard. NOwadays, NOthing much has changed. You must have NOticed that our company is NOt doing NOticeably well as yet.
NOw the newspaper are saying the world`s leading ecoNOmists are NOt sure if the United States may go into aNOther recession. After the NOvember presidential elections things may turn bad.
I have NOthing more to add NOw. You kNOw what I mean.
Yours truly,
Manager
Thursday, January 31, 2008
Tuesday, January 29, 2008
How to save Adobe Flash files
1. Saving Flash files from Firefox
Method # 1
a. Click Tools - Page Info
b. Click the Media Tab on the Page Info Windows
c. The media tab has a complete list (with preview) of Images, CSS Files and Shockwave Flash files that were downloaded by the Firefox browser while rendering (loading) the page.
d. Scroll down the list and locate the swf file.
e. Click the “Save As” button. Select some directory on your hard drive and save the file (No need for a third-party plug-in)
Method # 2
a. Type about:blank in the Firefox address bar
b. Now click List cache entries or directly type about:cache?device=disk (Disk cache device)
c. Press Ctrl+F and try to location the flash file by typing some part of website URL or the flash file name or just .swf. After some hit and trial, you should be able to locate the swf file URL
d. Click the SWF URL to open the Cache Entry Information page. Right click on the link and choose “Save link as”
Method # 1
a. Click Tools - Page Info
b. Click the Media Tab on the Page Info Windows
c. The media tab has a complete list (with preview) of Images, CSS Files and Shockwave Flash files that were downloaded by the Firefox browser while rendering (loading) the page.
d. Scroll down the list and locate the swf file.
e. Click the “Save As” button. Select some directory on your hard drive and save the file (No need for a third-party plug-in)
Method # 2
a. Type about:blank in the Firefox address bar
b. Now click List cache entries or directly type about:cache?device=disk (Disk cache device)
c. Press Ctrl+F and try to location the flash file by typing some part of website URL or the flash file name or just .swf. After some hit and trial, you should be able to locate the swf file URL
d. Click the SWF URL to open the Cache Entry Information page. Right click on the link and choose “Save link as”
Saturday, January 26, 2008
Telling farmed from wild salmon
I became interested in this issue because I recently had a brawl with the salesperson in a local store insisting that his salmons were caught in the wild!
Firstly, > 95% of the Salmon that you get from our local stores are farmed salmon.
If it comes from Chile/Norway--> it is almost definitely farmed.
You can't really tell the differences unless you have a fully equipped biochemistry lab to perform HPLC or spectroscopy analysing the fat oil ratios and pigments.
It is not easy to tell farmed from wild salmon
1) the fins on farmed salmon, in partucular the tail fin, more often than not will show signs of wear and will in fact be less pointed. Instead the tails will be rounded.
2) It is often easy to tell by looking at the meat. Farmed salmon is fed a high fat diet and more often than not you can see definite white fat lines between the muscle segments. Wild salmon will have a light patch, but in general farmed salmon meat has a more orange colour and will exhibit a clear white fat line.
3) If it is cheap, it is uauslly farmed salmon. So never go for discounted Salmon.
4) The taste is different. But had you tasted wild salmon before? If you haven't, then you would be able to tell as well.
Hope this info will help
Firstly, > 95% of the Salmon that you get from our local stores are farmed salmon.
If it comes from Chile/Norway--> it is almost definitely farmed.
You can't really tell the differences unless you have a fully equipped biochemistry lab to perform HPLC or spectroscopy analysing the fat oil ratios and pigments.
It is not easy to tell farmed from wild salmon
1) the fins on farmed salmon, in partucular the tail fin, more often than not will show signs of wear and will in fact be less pointed. Instead the tails will be rounded.
2) It is often easy to tell by looking at the meat. Farmed salmon is fed a high fat diet and more often than not you can see definite white fat lines between the muscle segments. Wild salmon will have a light patch, but in general farmed salmon meat has a more orange colour and will exhibit a clear white fat line.
3) If it is cheap, it is uauslly farmed salmon. So never go for discounted Salmon.
4) The taste is different. But had you tasted wild salmon before? If you haven't, then you would be able to tell as well.
Hope this info will help
Counterfeit Salmon
Businessmen can often sell higher quality and/or trendy products for fat mark-ups because people are willing to pay more for them. Competitors quickly notice this. An easy but disreputable way to horn-in on such an opportunity is to market counterfeit goods...cheaper products with similar, if not identical labels.
"Wild salmon" currently has market cachet because it's a natural, organic product (even though its consumers are eating endangered species). Farmed salmon is perceived as inferior by many because it's produced in aquatic feedlots and subjected to growth hormones, pesticides, dye to make its flesh pink, etc. No surprise that we're now finding farmed salmon sold as wild salmon at wild salmon prices.
Fresh wild salmon from West Coast waters used to have a low profile in New York: it generally migrated eastward in cans. But a growing concern about the safety of farm-raised fish has given fresh wild salmon cachet. It has become the darling of chefs, who praise its texture and flavor as superior to the fatty, neutral-tasting farmed variety, and many shoppers are willing to pay far more for it than for farmed salmon.
Today, "fresh wild salmon" is abundant, even in the winter when little of it is caught. In fact, it seems a little too abundant to be true.
Tests performed for The New York Times in March on salmon sold as wild by eight New York City stores, going for as much as $29 a pound, showed that the fish at six of the eight were farm raised. Farmed salmon, available year round, sells for $5 to $12 a pound in the city.
For shoppers, said David Pasternack, the chef and an owner at Esca, a theater district fish restaurant, buying authentic wild salmon "is like a crapshoot."
The findings mirror suspicions of many in the seafood business that wild salmon could not be so available from November to March, the off-season. Wild and farmed salmon fillets and steaks look similar because farmed fish are fed artificial coloring that makes them pink, but that coloring can be measured in laboratory testing.
Because of the limited availability and cost of wild salmon, 90 percent of the salmon sold in the U.S. is farmed. Considering the fishing seasons for wild salmon, there are times of the year when wild salmon should be all but unavailable. However, few fish markets seem to be suffering from such supply limitations.
The article goes on to list the wide variety of excuses retailers gave for selling as wild salmon what test results showed to be farmed salmon. There were mistakes in the stockroom, lost paperwork, a claim that all Canadian wild salmon are farm raised, supplier error, etc. I'm sure that in some cases, the retailers were indeed hoodwinked by their suppliers.
In one case, testing showed that a salmon had considerable evidence of both captive and wild living, meaning that it was probably born to a farm and escaped at some point. The article made no differentiation between wild and hatchery salmon, whose captive life is rather short.
Laura Fleming, a spokeswoman for the Alaska Seafood Marketing Institute, a state agency that promotes wild seafood, said, "The symptom is not confined to Manhattan." She added, "We've had calls from various places around the country over the last several years from indignant fans telling us that stores are promoting product as wild Alaskan salmon when in fact it is not wild salmon at all."
"The extent of the problem is certainly surprising," Ms. Fleming said, "especially in a place like New York, where the most sophisticated consumers in the country live, people who really scrutinize a purchase."
Federal regulations governing country-of-origin labeling took effect on Monday. They require fish to carry a paper trail back to the source, but they apply to full-service markets like grocery stores, not to fish markets.
Joseph Catalano, a partner at Eli's and the Vinegar Factory who is responsible for the fish those markets sell, said he was not surprised by the test results. "The bottom line on all this is money," he said.
Faced with fillets of wild and farmed salmon, even renowned chefs like Eric Ripert of Le Bernardin and Mr. Pasternack of Esca, who pay top dollar for the choicest seafood, could not visually distinguish one from the other. After the fillets were cooked, however, they could taste the difference.
"The most obvious clue is flavor," said Ms. Fleming of the Alaskan agency, "but by that time it's too late."
Stories like this one need to get more publicity so that customers will have the education to back up their discerning tastes. I doubt there are many salmon consumers who can tell by taste the difference between wild and farmed salmon. So, they need to know beyond the label what salmon they can trust. Publicity of this issue would motivate honest retailers to validate and highlight their authentic wild salmon, and customers would learn whose stock they could rely upon.
"Wild salmon" currently has market cachet because it's a natural, organic product (even though its consumers are eating endangered species). Farmed salmon is perceived as inferior by many because it's produced in aquatic feedlots and subjected to growth hormones, pesticides, dye to make its flesh pink, etc. No surprise that we're now finding farmed salmon sold as wild salmon at wild salmon prices.
Fresh wild salmon from West Coast waters used to have a low profile in New York: it generally migrated eastward in cans. But a growing concern about the safety of farm-raised fish has given fresh wild salmon cachet. It has become the darling of chefs, who praise its texture and flavor as superior to the fatty, neutral-tasting farmed variety, and many shoppers are willing to pay far more for it than for farmed salmon.
Today, "fresh wild salmon" is abundant, even in the winter when little of it is caught. In fact, it seems a little too abundant to be true.
Tests performed for The New York Times in March on salmon sold as wild by eight New York City stores, going for as much as $29 a pound, showed that the fish at six of the eight were farm raised. Farmed salmon, available year round, sells for $5 to $12 a pound in the city.
For shoppers, said David Pasternack, the chef and an owner at Esca, a theater district fish restaurant, buying authentic wild salmon "is like a crapshoot."
The findings mirror suspicions of many in the seafood business that wild salmon could not be so available from November to March, the off-season. Wild and farmed salmon fillets and steaks look similar because farmed fish are fed artificial coloring that makes them pink, but that coloring can be measured in laboratory testing.
Because of the limited availability and cost of wild salmon, 90 percent of the salmon sold in the U.S. is farmed. Considering the fishing seasons for wild salmon, there are times of the year when wild salmon should be all but unavailable. However, few fish markets seem to be suffering from such supply limitations.
The article goes on to list the wide variety of excuses retailers gave for selling as wild salmon what test results showed to be farmed salmon. There were mistakes in the stockroom, lost paperwork, a claim that all Canadian wild salmon are farm raised, supplier error, etc. I'm sure that in some cases, the retailers were indeed hoodwinked by their suppliers.
In one case, testing showed that a salmon had considerable evidence of both captive and wild living, meaning that it was probably born to a farm and escaped at some point. The article made no differentiation between wild and hatchery salmon, whose captive life is rather short.
Laura Fleming, a spokeswoman for the Alaska Seafood Marketing Institute, a state agency that promotes wild seafood, said, "The symptom is not confined to Manhattan." She added, "We've had calls from various places around the country over the last several years from indignant fans telling us that stores are promoting product as wild Alaskan salmon when in fact it is not wild salmon at all."
"The extent of the problem is certainly surprising," Ms. Fleming said, "especially in a place like New York, where the most sophisticated consumers in the country live, people who really scrutinize a purchase."
Federal regulations governing country-of-origin labeling took effect on Monday. They require fish to carry a paper trail back to the source, but they apply to full-service markets like grocery stores, not to fish markets.
Joseph Catalano, a partner at Eli's and the Vinegar Factory who is responsible for the fish those markets sell, said he was not surprised by the test results. "The bottom line on all this is money," he said.
Faced with fillets of wild and farmed salmon, even renowned chefs like Eric Ripert of Le Bernardin and Mr. Pasternack of Esca, who pay top dollar for the choicest seafood, could not visually distinguish one from the other. After the fillets were cooked, however, they could taste the difference.
"The most obvious clue is flavor," said Ms. Fleming of the Alaskan agency, "but by that time it's too late."
Stories like this one need to get more publicity so that customers will have the education to back up their discerning tastes. I doubt there are many salmon consumers who can tell by taste the difference between wild and farmed salmon. So, they need to know beyond the label what salmon they can trust. Publicity of this issue would motivate honest retailers to validate and highlight their authentic wild salmon, and customers would learn whose stock they could rely upon.
Salmon Crisis- National Geographic
Farm-raised salmon now outnumber wild fish nearly 85 to one. As wild stocks dwindle, this legendary sport fish has become the veritable chicken of the sea.
Get a taste of what awaits you in print from this compelling excerpt.
Standing on a grassy bank of the River Deveron, Lord Marnoch, an eminent Scottish judge, is attached—via a 12-foot (4-meter) fly rod, a bit of line, and a hook—to an Atlantic salmon. The creature struggling to dislodge Lord Marnoch's fly from its jaw was spawned in the Deveron, resided several years in the river, and has spent the past year fattening up in the North Atlantic, probably near the Faroe Islands or Iceland, before completing its long migration home to reproduce. It is a strong, wild, young salmon of about five pounds (two kilograms), known as a grilse, and it was doing fine until it entered the Deveron and succumbed to the allure of Lord Marnoch's delicate, orange fly.
Lord Marnoch is the very picture of the classic Atlantic salmon angler. A distinguished-looking man of 62 with a thick head of graying hair, he is dressed on this cool July day in moss green knickers, a beige cashmere sweater, and a brown tie. Over his knickers he is wearing pale green waders. He carries a wooden walking stick and wears a tweed, olive-colored deerstalker cap. He was born Michael Bruce, but upon being elevated to Scotland's High Court he was given the title of Lord Marnoch, an honor he wears with ease. He and several friends have come to the Deveron in northeastern Scotland to catch the king of game fish, a highly civilized pursuit that involves much angling but also pleasant hours eating pâté sandwiches and drinking single-malt whisky in a green hut by the Deveron. It is a picturesque river, about 25 yards (23 meters) wide in this stretch, and flows placidly through a hilly landscape that is a checkerboard of green wheat fields, slopes of golden barley, and tidy forests of larch, beech, and alder.
The fish is holding firm in the depths of a tea-colored pool, its resistance causing Lord Marnoch's rod to bend and his line to shudder. Shadowing the judge is his gillie, or fishing guide, Harvey Grant, a man who comes to the river dressed in a windowpane tweed suit and who, in his Scottish brogue, gently dispenses words of advice: "Walk it upstream, sir, just like you're walking a dog."
Soon, Lord Marnoch has reeled the silver creature into the bank, where Grant nets it.
"Not a bad wee grilse," says Lord Marnoch.
"Kill it, sir?" asks Grant.
"Absolutely," replies Lord Marnoch, whereupon the gillie grabs a rock and ends the salmon's migration with a firm tap to the head.
"I really think these beautiful creatures are far too fine to be played with and put back," says Lord Marnoch, a salmon conservationist who nonetheless believes in killing a few for the pot. "Catch-and-release fishing is rather like in the Roman arena going thumbs up or down. If a beautiful creature has succumbed to me, I think the right thing is to hit it on the head."
The scene is a timeless one, and the grilse caught by Lord Marnoch fits the image of an Atlantic salmon: Salmo salar, the "leaper" in Latin, a sleek, chrome-colored fish that fights its way up northern rivers, jumping rapids and waterfalls on its spawning run. The truth is, however, that wild Atlantic salmon have been in steep decline for decades, and today the North Atlantic is dominated by a new kind of salmon. It can be found not far from Lord Marnoch's fishing hole on the Deveron, packed into sea cages in the lochs of western Scotland. There, about 50 million farmed Atlantic salmon swim round and round in pens as they are fed pellets to speed their growth, pigments to mimic the pink hue of wild salmon flesh, and pesticides to kill the lice that go hand-in-hand with an industrial feedlot. It is these salmon that you purchase at the market for five dollars a pound, and today in Scotland—as in many North Atlantic countries—farmed salmon outnumber wild salmon by 300 or 400 to one.
Wednesday, January 16, 2008
Tips on how to save petrol- (from S.Bavanandan)
I don't know what you guys are paying for gasoline.... but here in
California we are also paying higher, up to $3.50 per gallon. But my line of work is in petroleum for about 31 years now, so here are some tricks to get more of your money's worth for every gallon..
Here at the Kinder Morgan Pipeline where I work in San Jose , CA we
deliver about 4 million gallons in a 24-hour period thru the
pipeline. One day is diesel the next day is jet fuel, and gasoline,
regular and premium grades. We have 34-storage tanks here with a
total capacity of 16,800,000 gallons.
Only buy or fill up your car or truck in the early morning when the ground temperature is still cold. Remember that all service stations have their storage tanks buried below ground. The colder the ground the more dense the gasoline, when it gets warmer gasoline expands,so buying in the afternoon or in the evening....your gallon is not exactly a gallon. In the petroleum business, the specific gravity
and the temperature of the gasoline, diesel and jet fuel, ethanol and other petroleum products plays an important role. A 1-degree rise in temperature is a big deal for this business. But the service stations do not have temperature compensation at the pumps.
When you're filling up do not squeeze the trigger of the nozzle to
a fast mode. If you look you will see that the trigger has three (3) stages: low, middle, and high. In slow mode you should be pumping on low speed, thereby minimizing the vapors that are created while you are pumping. All hoses at the pump have a vapor return. If you are pumping on the fast rate, some of the liquid that goes to your tank becomes vapor. Those vapors are being sucked up and back into the underground storage tank so you're getting less worth for your
money.
One of the most important tips is to fill up when your gas tank is
HALF FULL. The reason for this is, the more gas you have in your
tank the less air occupying its empty space. Gasoline evaporates
faster than you can imagine. Gasoline storage tanks have an
internal floating roof. This roof serves as zero clearance between the gas and the atmosphere, so it minimizes the evaporation. Unlike service stations, here where I work, every truck that we load is temperature compensated so that every gallon is actually the exact amount.
Another reminder, if there is a gasoline truck pumping into the
storage tanks when you stop to buy gas, DO NOT fill up--most likely
the gasoline is being stirred up as the gas is being delivered, and
you might pick up some of the dirt that normally settles on the
bottom.
Hope this will help you get the most value for your money.
DO SHARE THESE TIPS WITH OTHERS!
California we are also paying higher, up to $3.50 per gallon. But my line of work is in petroleum for about 31 years now, so here are some tricks to get more of your money's worth for every gallon..
Here at the Kinder Morgan Pipeline where I work in San Jose , CA we
deliver about 4 million gallons in a 24-hour period thru the
pipeline. One day is diesel the next day is jet fuel, and gasoline,
regular and premium grades. We have 34-storage tanks here with a
total capacity of 16,800,000 gallons.
Only buy or fill up your car or truck in the early morning when the ground temperature is still cold. Remember that all service stations have their storage tanks buried below ground. The colder the ground the more dense the gasoline, when it gets warmer gasoline expands,so buying in the afternoon or in the evening....your gallon is not exactly a gallon. In the petroleum business, the specific gravity
and the temperature of the gasoline, diesel and jet fuel, ethanol and other petroleum products plays an important role. A 1-degree rise in temperature is a big deal for this business. But the service stations do not have temperature compensation at the pumps.
When you're filling up do not squeeze the trigger of the nozzle to
a fast mode. If you look you will see that the trigger has three (3) stages: low, middle, and high. In slow mode you should be pumping on low speed, thereby minimizing the vapors that are created while you are pumping. All hoses at the pump have a vapor return. If you are pumping on the fast rate, some of the liquid that goes to your tank becomes vapor. Those vapors are being sucked up and back into the underground storage tank so you're getting less worth for your
money.
One of the most important tips is to fill up when your gas tank is
HALF FULL. The reason for this is, the more gas you have in your
tank the less air occupying its empty space. Gasoline evaporates
faster than you can imagine. Gasoline storage tanks have an
internal floating roof. This roof serves as zero clearance between the gas and the atmosphere, so it minimizes the evaporation. Unlike service stations, here where I work, every truck that we load is temperature compensated so that every gallon is actually the exact amount.
Another reminder, if there is a gasoline truck pumping into the
storage tanks when you stop to buy gas, DO NOT fill up--most likely
the gasoline is being stirred up as the gas is being delivered, and
you might pick up some of the dirt that normally settles on the
bottom.
Hope this will help you get the most value for your money.
DO SHARE THESE TIPS WITH OTHERS!
Monday, January 14, 2008
Crispy Oat Prawns
300g prawns/ mantis prawns
480 ml corn oil
5 cloves shallots, chopped
100g butter
1 bird eye's chilli, chopped
5 curry leaves
25 g oats
Trim the prawns with a kitchen scissors. Split the prawns in half from the back to devein. Pat dry the prawns and deep fry them in hot oil until they are golden brown. Remove and place on absorbent paper to remove excess oil.
Stir fry the chopped shallots until they are fragrant and golden brown. Add butter, the bird eye's chilli, curry leaves and oats and continue to fry till the oats turn crispy and golden brown as well. Add cooked prawns and mix well. Arrange prawns on plate and pour the oats over to serve. This portion serves two.
Saturday, January 12, 2008
5 toughest questions a women can ask a man (from KW Wong)
The questions are:
1. What are you thinking about?
2. Do you love me?
3. Do I look fat?
4. Do you think she is prettier than me?
5. What would you do if I died?
What makes these questions so difficult is that every one is guaranteed to explode into a major argument if the man answers incorrectly (i.e tells the truth). Therefore, as a public service, each question is analyzed below, along with possible responses.
Question # 1: What are you thinking about?
The proper answer to this, of course, is: "I'm sorry if I've been pensive, dear. I was just reflecting on what a warm, wonderful, thoughtful, caring, intelligent woman you are, and how lucky I am to have met you." This response obviously bears no resemblance to the true answer, which most likely is one of the following:
1. Baseball.
2. Football.
3. How fat you are.
4. How much prettier she is than you.
5. How I would spend the insurance money if you died.
(Perhaps the best response to this question was offered by Al Bundy, who once told Peg, "If I wanted you to know what I was thinking, I would be talking to you!")
Question # 2: Do you love me?
The proper response is: "YES!" or, if you feel a more detailed answer is in order, "Yes, dear." Inappropriate responses include:
1. I suppose so.
2. Would it make you feel better if I said yes?
3. That depends on what you mean by love.
4. Does it matter?
5. Who, me?
Question # 3: Do I look fat?
The correct answer is an emphatic: "Of course not!" Among the incorrect answers are:
1. Compared to what?
2. I wouldn't call you fat, but you're not exactly thin.
3. A little extra weight looks good on you.
4. I've seen fatter.
5. Could you repeat the question? I was just thinking about how I would spend the insurance money if you died.
Question # 4: Do you think she's prettier than me? Once again, the proper response is an emphatic: "Of course not!" Incorrect responses include:
1. Yes, but you have a better personality
2. Not prettier, but definitely thinner
3. Not as pretty as you, when you were her age
4. Define 'pretty'
5. Could you repeat the question? I was just thinking about how I would spend the insurance money if you died.
Question #5: What would you do if I died?
A definite no-win question. (The real answer, or course, is "Buy a Corvette.")
No matter how you answer this, be prepared for at least an hour of follow-up questions, usually along the these lines:
She....Would you get married again?
He.....Definitely not!
She....Why not - don't you like being married?
He.....Of course I do.
She....Then why wouldn't you remarry?
He.....Okay, I'd get married again.
She....You would? (With a hurtful look on her face)
He.....Yes, I would.
She....Would you sleep with her in our bed?
He.....Where else would we sleep?
She....Would you put away my pictures, and replace them with pictures of her?
He.....That would seem like the proper thing to do.
She....And would you let her use my golf clubs?
He.....She can't use them; she's left-handed.
1. What are you thinking about?
2. Do you love me?
3. Do I look fat?
4. Do you think she is prettier than me?
5. What would you do if I died?
What makes these questions so difficult is that every one is guaranteed to explode into a major argument if the man answers incorrectly (i.e tells the truth). Therefore, as a public service, each question is analyzed below, along with possible responses.
Question # 1: What are you thinking about?
The proper answer to this, of course, is: "I'm sorry if I've been pensive, dear. I was just reflecting on what a warm, wonderful, thoughtful, caring, intelligent woman you are, and how lucky I am to have met you." This response obviously bears no resemblance to the true answer, which most likely is one of the following:
1. Baseball.
2. Football.
3. How fat you are.
4. How much prettier she is than you.
5. How I would spend the insurance money if you died.
(Perhaps the best response to this question was offered by Al Bundy, who once told Peg, "If I wanted you to know what I was thinking, I would be talking to you!")
Question # 2: Do you love me?
The proper response is: "YES!" or, if you feel a more detailed answer is in order, "Yes, dear." Inappropriate responses include:
1. I suppose so.
2. Would it make you feel better if I said yes?
3. That depends on what you mean by love.
4. Does it matter?
5. Who, me?
Question # 3: Do I look fat?
The correct answer is an emphatic: "Of course not!" Among the incorrect answers are:
1. Compared to what?
2. I wouldn't call you fat, but you're not exactly thin.
3. A little extra weight looks good on you.
4. I've seen fatter.
5. Could you repeat the question? I was just thinking about how I would spend the insurance money if you died.
Question # 4: Do you think she's prettier than me? Once again, the proper response is an emphatic: "Of course not!" Incorrect responses include:
1. Yes, but you have a better personality
2. Not prettier, but definitely thinner
3. Not as pretty as you, when you were her age
4. Define 'pretty'
5. Could you repeat the question? I was just thinking about how I would spend the insurance money if you died.
Question #5: What would you do if I died?
A definite no-win question. (The real answer, or course, is "Buy a Corvette.")
No matter how you answer this, be prepared for at least an hour of follow-up questions, usually along the these lines:
She....Would you get married again?
He.....Definitely not!
She....Why not - don't you like being married?
He.....Of course I do.
She....Then why wouldn't you remarry?
He.....Okay, I'd get married again.
She....You would? (With a hurtful look on her face)
He.....Yes, I would.
She....Would you sleep with her in our bed?
He.....Where else would we sleep?
She....Would you put away my pictures, and replace them with pictures of her?
He.....That would seem like the proper thing to do.
She....And would you let her use my golf clubs?
He.....She can't use them; she's left-handed.
Friday, January 11, 2008
Monday, January 7, 2008
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