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Another time I was buying the ingredients to make a baked, brown-sugar-and-dijon-mustard-rubbed bologna. I bought a whole bologna: The lowest of the cold cuts but, and I stand by this, damn good when it's baked after being coated in a brown sugar and dijon mustard paste. And then I was buying bread. I went for white bread of course (bologna should be served on nothing other), and my friend Alexis says, "You know, you should get some wheat bread, too—people [I was baking the bologna for a picnic] aren't going to eat white bread."
"Why the hell not?" I say. "People can eat some goddamned white bread for once, it won't kill them." And, I'm pleased to say, they did (eat it, I mean, not get killed) and they enjoyed it, by gum—but probably only because I refused to kow-tow to the nefarious and all-consuming wheat bread lobby which has so ensnared the hearts and minds of Joes Lunchpail and College alike.
So I guess that wasn't really the gist; That was more or less the whole post I had plotted out, though perhaps with a little less anti-wheat bread invective. I mean, it's hot out. It's hard to be vitriolic when it's so hot.
Finally: Here's a treat for those of you who've slogged all the way through this post: A Men's Health video story about my friend Michael's pig roast that I helped out with back on May 31. The text of the article is pretty bare-bones and how-to (though still good, if you want to learn how to run a pig roast), but the video really captures it. I'm in it a couple of times, too: I'm wearing a white T-shirt, white apron, and a brown bandanna tied around my forehead. Oh, and I have a mustache, for any readers of this blog who might not know me in physical person (hope springs eternal).
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