Hello, Class of '92.

Playing with your food DUAN!

Hey Burneko,

Dad. Dad? Is that you, dad? Why do you keep turning away?

Stick to sprots!

I've taught at a couple of schools open on Labor Day. The prevailing theory among the faculty (one I came to accept because of its cynical elegance) goes like this:

Yeah, they and WSU have this thing where the school's acronym sort of animorphs into an image of the mascot. That TT game featured an EWU qb who was a former student of mine. He did as well in my class as he did in the game. Which isn't a good thing.

Yep. I own two degrees from EWU. And some macular degeneration I attribute to their red turf. Honestly, most of us who watch them regularly knew they had a chance (helluva a game against WSU and a solid season last year; national championship before that). I think some folks want them to go FBS, which would be a HUGE…

Similar to Boise State: Eastern Washington doesn't have much flash to their unis, but the conference does regulate their use of all red on their home turf: a bright red eye-bleeder called The Inferno.

Pulled pork on thin crust with goat cheese mozzarella. Finish with a little slaw after it cooks. do it right and it might take 18 hours to cook, but you'll die happy.

Hey man, what is this? I think my daughter would love it. Also, what was your mama's barbecue secret?

This is an adapted Paula Deen recipe, and it may change your life. I'm not just saying that; I got a job offer after bringing it to a party (not a cooking job). At the very least, eat some before the guests arrive, because there won't be any leftover). The ratios scale up perfectly:

Veg, canola, and peanut can handle a higher heat and are relatively neutral in flavor. My preference would be grape seed oil, but it can be pricey and hard to find. Olive oil (even "light" olive oil) is a poor choice for curry and stir fries because it has a low smoke point, which means it's easy to burn, and has an…

This is a great call. All over the world curry is made to the idiosyncratic tastes of a region, family, or cook. Grunge's concoction looks like a good start, but play with it (and a little cardamom can go a looonnnggg way). I throw everything (dry) into a coffee grinder. Mine's reserved for spices, but they're easy to…

No. But once roasted you can scoop the flesh out easily. Or, cut it in half and scrape the seeds—I forgot to mention that earlier—then cut it down the ribs so you end up with wedges (like you might do cantaloupe). The you can use a paring knife or peeler to dispatch the rind.

Roast the squash (halve or dice it; oil, salt, and pepper; oven on 375-400 for 45-ish minutes until tender). Or dice it and curry it (warm oil, curry powder to taste, sauté squash to medium tender, add a can of coconut milk and simmer until squash is tender). Serve it with jasmine rice.

My wife is allergic to all kinds of stuff (animals, flowers, bugs, and me most days). She's cool with many breeds commonly labeled hypoallergenic, though it's definitely a case-by-case proposition. We had to go with full-bred puppies, and she's literally done a sniff test with each of our dogs.

Truth is, I thought Sidespin was orchestrating a collaborative, performance-art troll on gawker. Like the ESPN thing DS comissioned a couple of weeks back. Just assumed the meme-guy was Raysism's other brother, Sharting. Suspicious that "Raysism" had to be "away from the office" for a while today.

I'm not from the big city, but 15 minutes seems like a long wait for a train to take you 20 blocks. Were they the "mean streets" I've heard so much about? Did you have to cross a major waterway? What gives? Why not just walk?

What's interesting is that the content isn't really innovative. We've all read "why I run" pieces, but this seems more captivating than most. And I think it's more than the graphic. I admire Inman's willingness to engage the underlying questions of why we do things: what we fear, what we try to control, and what we…