A couple of months ago, Tara and I had a tête-à-tête (fancy phrase for “conversation”) about our DVD collection. I wanted to move our DVDs from the built-in shelving unit in the basement and she wanted to ditch them entirely.
I talked her out of getting rid of our DVDs. In fact, we ended up buying a new rack on Amazon that holds a whopping 450 DVDs and BluRays. Here’s what we had before…
It wasn’t the best setup anyway. The shelves are molded in place and obviously meant for books. Or, it must be said, wine bottles. Maybe ol’ Doris was getting soused on Chardonnay every night? In any case, we had to stack them sideways to get ’em all to fit, which was sorta janky. And we still didn’t have room for everything.
Yesterday, we assembled the new shelving unit. Now we’re cooking with gas!
We even had room for video games, which had been relegated to another cabinet that we can now get rid of.
We don’t actually play any of those PS2 games, mind you. But we might. Possibly. Someday.
Tara made one last-ditch effort at convincing me to get rid of some of the DVDs.
“Enchanted, babe?” she asked.
“Umm, that’s Amy Adams. In case you don’t remember, I was going to marry her and fill our cozy love nest with red-haired babies.”
Granted, this plan was hatched long before Tara was in the picture. Thank god she saved me from my own delusions. Still, I couldn’t part with a movie starring a woman I almost procreated with. Amy stays. As do all our other movies, with the exception of a handful of duds I agreed to part with in a pseudo-compromise.
Now, we can fill the built-in shelf with vintage barware as I’d envisioned. Fun!
To celebrate the first day of spring, we’re sodomizing a chicken.
What?! Different cultures have their own unique equinox celebrations. Don’t judge ours!
Actually, I should clarify. Because it’s going to be warm—they’re predicting close to 70º—we’re going to do a beer butt chicken on the grill. If you’re unfamiliar with this delicacy, it’s exactly what it sounds like. You shove a can of beer up a chicken’s rear end…err, cavity…and cook it for about 90 minutes. The beer keeps it moist and tender, while the skin is crispy. Here’s one we made last summer.
Kind of an inglorious (and embarrassing TBH) ending for the poor bird, I suppose, but it’s not like he’s in any position to cry fowl.