Regarding what was written previously by Bud about the use of our language by some younger citizens, I also have a quibble with what I consider to be the rampant and widespread misuse of a certain word: disrespect. As far as I can recall, the word disrespect was not considered to be a verb when I was learning this most melifluous of tongues, the AMERICAN language. No, disrespect was not a verb, rather it was a noun; something that was shown to people instead of respect, hence the prefix "dis" before the word respect. Now-a-days it is used as a verb, i.e. "he was disrespecting us". I am not disrespecting those who speak this way, I just wish to illustrate how much disrespect they have for the language and its proper usage. Point made; open to consider other opinions.

Also, I have had some good experiences lately with a newer variation of the Kit Kat Bar, called Big Kat. Instead of coming in the size and shape we have grown accustomed to, the flat rectangular shape, the Big Kat is the size and shape of a traditional candy bar. Usually in situations like this, I don't like to mess too much with nature, and I'll have no truck with anyone who does. However, that having been said, I was forced to buy a Big Kat recently when my vending machine of choice no longer carried the normal size Kit Kat. I wasn't expecting much when I got the Big Kat, but I was very, very pleasantly surprised. It has all the flavor of the regular Kit Kat, and somehow the texture and crunch to bite size ratio are even more to my liking than the regular Kat. It's a winner, I recommend it very highly if you get the chance to try it out. And today, I revisited a goody and an oldy, the 100 Grand Bar from the folks at Nestle. This used to be called the Nestle's $100,000 Bar back in the old days. Newer name, but same classic taste. One of the real thoroughbreds in the milk chocolate/caramel/crisped rice category. It also represents the style of candy bar that come in two pieces. Others of this style would be something along the likes of Almond Joy, etc.
Some other classic c-bars that I offer for your consideration are Butterfinger (best with an RC Cola), Charleston Chew (frozen and then broken into small pieces), of course a Milky Way that has been refrigerated is great on a hot summer day, and Twix. Remember some of the less popular ones like Zagnut, or Clark Bar? Are they still around? I think Clark Bar still is but I don't know about the Zagnut, which is a strange name anyway.

be good.

It ain't me, at least I don't think so. But thanks for a modicum of advanced notice anyway. Curiosity got the best of me, so I had to go on a quest about the window thing. It seems you might have been referring to "fenestration". Per some online resource: "Fenestrations are glazed apertures in buildings. They are used for the controlled admission of solar radiant heat and light. Most common forms include windows, skylights, clerestories, and roof monitors." Looking a little deeper, you can find a "plethora" of information on fenestrations. A "veritable" wealth of knowledge. A couple of words there that I find to be in modest use these days.
On the other side of the coin, our language seems to have been besieged by quite a few phrases that are just downright beat to death. Habits are hard to break, but I am working hard to relieve my son of his dependency on the word "like". "Because, he was, like, trying to, like, sing, but he kept, like, messing up the lyrics". I guess I just don't like that. And, of course, our old stand by, "ya know". On my recent visit to Boston, I had several meetings with a fella that used "ya know" so frequently, he had literally turned it into a contraction - "y'ow". Took me a while to figure out why he kept saying "yo" throughout a sentence. To each his own, I guess.

Thanks for the words, Mark. My vocabulary can always use a boost.

Be happy and careful.

I've been thinking lately about some words that I like, which don't get used very often in day to day conversation. Here are a few of them:
1. modicum: a word used to indicate a particular amount of something, i.e. "a modicum or restraint".
2. fenistration: this word is an architectural term about the usage of windows. I hope I spelled it right.
3. lenticular: the name of a really cool looking type of cloud.
4. effervescent: an adjective to describe something that is very...well, very effervescent, i.e. "she has an effervescent personality", or "alka-seltzer is an effervescent beverage".
5. perspicacity: "they have the unbridled perspicacity to expect us to pay their bills".

And now, a sentence using all of these words which may, or may not, make sense:
"The effervescent architect had the brazen perspicacity of a con-artist in the way he substituted a mere modicum of fenistration in the room designed for the recreational viewing of lenticular cloud formations."

There will soon be another RGNC'er on board, so don't be surprised when you notice a post from somebody new to the club. They have been interviewed (not once, not twice, but thricely so) and their background checks have revealed the type of shamelessly spotty reputation that is a requirment for participation in this organization. So, we have all been duly warned.

be good.

End of hiatus.
After having been away for some time I am now back feeling even more tired and confused than when I left. How does it always seem to work out that way? You get a few days "off" (if there is such a thing), and you start to plan about how you're going to take advantage of the time away by trying to take a break and get your mind straightened out just a little. But does that actually ever happen? Nope...or at least almost nope. I think my first mistake is to hope or expect that the break I am going to take will be one that allows me to get back on track somehow. This is misguided optimism because it puts pressure on you to "produce" some kind of verifiable and lasting benefit from your time "off" before you even have a chance to start. I think a more level-headed approach for me from now on would be to expect a rough time, and then if anything good happens along the way, it will seem like an unexpected bonus.
One good thing that did happen was that I had an opportunity to return to America for a little while, where the sun still shines and the tempurature gets above 50 degrees. But I mourn the lack of nutritional sustenance which I find lacking from an abnormally long seperation from my friends at the regional Sonic franchises that I am wont to frequent while spending time and miles in "The 4". I find myself becoming rather partial to their wonderful selection of breakfast sandwiches, particulary the sausage, egg, and cheese version. Follow one of those up with the desert beverage of your choice such as a root beer float, or malt, and you have a memorable dining experience that those wheezing hacks at The Four Seasons can't even begin to understand.
One point of disatisfaction that is becoming increasingly frustrating over the past several years for me has been the inability to find places that can make truly impressive malts. In my book, anybody with a blender can make a shake, that's no big deal. But it takes considerable skill and commitment to produce a genuinely fine malt, such as the kind that used to be widely available across the middle section of our great land. Nowadays, however, such is not the case. When you find a place that still even offers malts on their menu, there is no guarantee that it will live up to the name. Some of the younger employees in the places I go to now are barely aware (if at all) that there is a distinct and substantial difference between a malt and a garden variety shake. So, my suggestion when considering a place to stop at for a good malt includes some of the following:
1. Avoid chain restaurants, generally speaking. The Sonics are usually OK, and some of the smaller town Dairy Queens are probably going to treat you right, but other than that, its a real gamble.
2. Look for a place that has some older employees, especially if they happen to be the owners who are working there. As an example, I think of a little place I go to down on 65 Highway in Lincoln, Mo. Anytime you can find someone running the show who used to root for the Kansas City A's, you're probably in good hands.
3. Don't be afraid to try some of the more exotic flavors beyond the choc/vanilla/strawberry domain. I have had an excellent peanut butter malt, as well as an amazing coffee malt, all as the result of being willing to take a chance and live it up just a little. Still, I have to say, if you can find a well made vanilla malt, then perhaps you should stock up for a rainy day by having not only the vanilla, but also another malt in a less traditinal flavor, such as the peanut butter or coffee. If you do this, I suggest going with the smallest sizes available to make sure they both can fit in, especially with a meal.
4. Don't order the large size. I say this because malts are melting even as we drink them and by the time you get half way through a large, most of what's left is not in premium malt drinking condition, thereby reducing the pleasure of the malt experience. Hence, my above suggestion also applies in this case. Order one medium or small size; drink it at your customary pace. Then, order another of the same size or smaller, and this will provide, in my opinion, the maximum level of satisfaction in relation to your malt drinking experience.

Just a few of my recent thoughts and observations my friends. I wish you well.
Christos Anesti ! Christ is risen!

be good.