If we think about the obvious long enough, it dissolves

Stating the obvious . . . am I only one who finds this annoying? 

The other day I was at a store buying canning supplies . . . lids, jars, etc . . . and the cashier ringing up my order asked me, “Are you going to be doing some canning?”  “No” I reply “I’m jarring up some moonshine”.  What in the hell do you think I’m doing, a$$hat??

And, again . . . I rode my motorcycle to work and someone intelligently remarks . . . "you road your motorcycle to work today".  No?  Really?

And, then, another day I was at the gym and someone recognized me and asked, “Are you back at the gym”  “No” I reply “I’m a figment of your imagination”.  To be fair I haven’t been to the gym in a coon’s age but still . . . sheesh.

Segue . . . coon’s age is an expression dating back to the early 1800’s.  It refers to the longevity of a raccoon . . . which can live up to 7 years in the wild and 15 years or more in captivity.  For those of you uncomfortable with the term ‘coon’ thinking it a derogatory term for black people, you can use the expression ‘dog’s age’.  A dog’s lifespan is comparable to a raccoons and this phrase is probably more common anyway.  But I come from the sticks and thus I refer to country bumpkinisms. 

Anyhoo . . . back to the point.  I’m not sure if people just say stuff to have something to say, because they like the sound of their own voice or because they think other people are stupid.

If you are in a conversation with me, don’t feel the need to tell me something I already know.  Yes, I can see its raining.  Yes, the sky is blue.  Yes, I know I’m beautiful. 

Whatever the case . . . if you don’t have anything to say then, don’t.  It’s not a social imperative to have a talk to people. 

Just sayin’.

Cher's Tomato and Basil Bruschetta

6 Roma Tomatoes, diced
1/2 Vidalia Onion, chopped
2 Cloves Garlic, chopped
6 Tablespoons Olive Oil, separated
1 Tablespoon Balsamic Vinegar
3 tablespoons Chopped Fresh Basil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Fresh Cracked Pepper
8 Slices Italian Bread, cut about 1" thick
1/2 Cup Fresh Shredded Parmigiano-Reggiano Cheese


Whisk together chopped garlic, vinegar, salt, pepper, and basil.  When combined slowly drizzle in 3 tablespoons of the olive oil.


Add tomatoes and onion.  Let sit for 20 minutes at room temperature.


Add the remaining olive oil to a skillet and warm over medium-high heat.  Brown the bread slices until both sides are golden. 


Top with tomato mixture and sprinkle on a little cheese.  Turn off the heat and cover to allow the cheese to melt a little.  


Serve immediately.