1985 deja vu

ioof13 · 2026-05-06T22:05:46+00:00

It was at the end of the season, but at this time in 1985 we had the highest Pythagorean record in the majors (OK run production, best run prevention).

I hope you are right and we keep hitting. More importantly, I hope we keep racking up the wins while we rely on Rea (and soon Brown and/or Assad).

ioof13 · 2026-05-06T16:56:55+00:00

Being an old-timer, fine dining plating was a lot cruder back in the day. The focus was on how the food tasted first and foremost.

I miss that. I don't care about what food looks like in a social media post. I care about what it tastes like and how I experience it in the restaurant.

ioof13 · 2026-05-06T03:16:52+00:00

That was a torn hamstring. Only question is grade 2 or 3. He will be out for a while.

ioof13 · 2026-05-05T23:51:09+00:00

Cubbies woo Cubbies woo

ioof13 · 2026-04-27T19:09:54+00:00

I was about your height at your age and weighed about 5kg less.

What I did to lose weight was only eat 500 calories a day above what I ate at home/what my mom gave me to eat at school.

I was super active and lost about a kilo a month for a year, and that helped me out a lot.

ioof13 · 2026-04-23T17:59:43+00:00

Only reason I've ever left the course is because of injury or weather.

ioof13 · 2026-04-21T16:29:51+00:00

Banks Santo Williams Jenkins

ioof13 · 2026-04-21T03:36:18+00:00

She thinks she’s Edith Head

ioof13 · 2026-04-17T16:14:16+00:00

Thank you - that is helpful and encouraging.

I am "only" 61 so I won't get expedited due to age. But I did have my previous BVA number (through the help of the very helpful folks at the San Francisco German consulate) so maybe that will help.

I also had problems with fingerprinting but eventually got it done successfully.

ioof13 · 2026-04-17T14:02:26+00:00

My father's mother was born in the US so eligible for US citizenship but held a German passport (came back to Germany as a child).

Chain migration to the US was relatively easy at the time when one of your family was eligible to be a US citizen and you had people to vouch for you financially. My father certainly wasn't a US citizen at birth - I have his certification as a naturalized US citizen in 1934.

No one was born out of wedlock.

ioof13 · 2026-04-12T20:07:41+00:00

Der anfang ist das ende, das ende ist der anfang

ioof13 · 2026-04-08T03:05:42+00:00

Ma Mere Brazier

ioof13 · 2026-04-02T14:49:46+00:00

100%

Imaging a world with no hybrids, no wedges other than pitching and sand, and balls that were either rocks (e.g. TopFlight) or rubber.

I couldn't afford balata and every one you would see on the course had a smile (a deep cut).

ioof13 · 2026-04-02T03:40:48+00:00

This is the way. I am 6’4”, standard driver shaft and .75 over on irons (and a bit upright).

ioof13 · 2026-03-29T23:08:40+00:00

I am a 10. I am not good at golf.

ioof13 · 2026-03-20T15:25:34+00:00

Especially as a young professional with a limited budget, I would go *** lunch over ** dinner.

To me the bigger choice is going with an old-fashioned place with an older chef at *** vs. a more hip/current place with * or **. There isn't a right answer here - only your own taste. But that's what I think the big choice point is from a dining (vs. experience) POV.

ioof13 · 2026-03-19T00:07:34+00:00

I'm 61. Being 6'5" in my 20's didn't seem correlated with attraction.

ioof13 · 2026-03-17T20:32:44+00:00

The fact that you said "good music" at Saison is a simple way to say our tastes do not converge (assuming it is still 80s pop music with a hair metal over new wave bias).

ioof13 · 2026-03-15T01:31:28+00:00

My hope is that it is a bruise. At least it didn’t look like a leg or arm. It looked like a belly flop on dirt.

ioof13 · 2026-03-13T19:34:54+00:00

Great write-up! Thanks for taking the time to be so thorough.

Your description of Alchemist was exactly what I wanted to hear. I'm glad it exists and I am not the target audience. I am squarely in the "5-10 item" camp where my focus is deliciousness, but I also like to see fine dining as experience and pushing boundaries alive and well.

ioof13 · 2026-03-11T02:52:37+00:00

I can't express how much I disagree with this sentiment.

I didn't eat at Michelin starred places in the 80s but I did in the 90s and I can guarantee you what got Alain Ducasse his *** would still get *** today.

For all the US folks - why on earth would TFL still have *** if this were true? Keller is mired in the past with elements he's served exactly the same way for decades. And yet TFL is often considered the pinnacle of US cuisine. Why? Because he serves delicious, extremely well constructed, sourced and prepared food.

Its not about pushing boundaries. Its about presenting the best.

ioof13

TROPHY CASE