@somafm.bsky.social is outstanding tonight with Groove Salad. Thanks for the great choons!!

Damn, that Quincy Jones tribute was awesome! Might have to queue up The Wiz. Haven't seen it since I was a kid...

Found it! 🧐

That should literally be the test...

I'm just happy I found a place where we can chat! What a journey it's been!!

I love that! The triskele zipper pull is cool, too!

OMG, those soup cans where the tab breaks?!

They told him he had to go his own way and he was never coming back again...

I cannot express the juxtaposition in my brain, balanced between the nostalgia and the panic at how old I am...

Look, we've all been there...

Search "concert" and post the oldest pic in your camera roll

Cut Copy - April 12, 2011 - Showbox Sodo, Seattle

(Yes, I chose a good one, and NO, this isn't remotely my first concert)

I love how this can mean anything, and I totally agree!

This is what a cat would say...

If you don't truss those wings, they'll burn...

Cornbread-chorizo dressing PREP AND COOK TIME About 1 hour MAKES 8 to 10 servings NOTES For the cornbread, up to 3 days ahead, bake two 8-in. square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Latino markets (very soft, bright red chorizo in plastic casings won't work in this dish). You can assem- ble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature. 8 oz. Mexican-style, firm, fresh chorizo sausage (see Notes), casings removed 1/2 cup butter 1 red onion, chopped 1/2 cup each chopped celery and carrot 6 cloves garlic, minced 1 tbsp. chopped cilantro 1 tsp. each chopped fresh thyme, oregano, and sage leaves About 1/2 cup fat-skimmed chicken broth 12 cups 3/4-in, cubes cornbread (see Notes) Salt and freshly ground black pepper Sunset Holiday Parties 2007

1. Preheat oven to 450°. In a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain. 2. Return pan to medium-high heat and add butter. When butter is melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat. 3. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry, moisten with additional chicken broth. Spoon into a 9- by 13-in. baking dish. 4. Cover and bake for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes. Serve hot. PER SERVING 496 CAL., 49% (243 CAL.) FROM FAT; 13 G PROTEIN 27 G FAT (12G SAT.); 49 G CARBO (2.9 G FIBER): 1,117 MG SODIUM; 102 MG CHOL.

In the spirit of not just taking, since I'm hoping for this meat stuffing recipe, here's what we've been doing for years. It's a chorizo corn bread stuffing/dressing, and it's SO GOOD. Forgive the messy pictures, these pics are from the 2007 Sunset magazine where we first found it...

I hope not, cuz I want to know as well!

You can see why astronomers get upset when people say 'dark side of the moon'

Such an amazing shot!