It seems an incredibly bad idea to post your home address, and your employer’s name and address on your blog.
My advice, if you value your job, is to remove every page from this server, and plan your next move (perhaps start another new blog).
Load a blank page for the site. Site gone. All pages gone. Forever.
Your call, but that’s what I’d do in your situation, if I wanted to maintain my career track.

Just Looking

It’s at http://funhouserock.com/funhouse/phpBB2/index.php

And E.D….Bubba didn’t “dump” his brains…he just went out of his way to give ET a little infusion of the grey stuff every once in a while…

Bubba was a good person and a good writer.

Good luck, SKB.

Best of luck, Bubba.

I for one would like to wish him a sad goodbye and maybe encourage him to come back.

Is this because of that Metropulse business?

Come back, SKB!

http://groups.yahoo.com/group/xblab

Hopefully, someone will come up with a more permanent solution. Sort of a shame that SKBubba took Bubba Blab down (not to mention his blog), but I imagine he had a good reason to do so.

Steve

Who will keep the “News” Sentinel honest now?

Tell me he just went off to cover a cockfight.

well, if any other blabbers are here, my email is fluffy@progrock.com. let me know where everyone is going and whats going to happen now. gota have someplace to bitch.

Here is the pie recipe from SKB:

Anyway, here’s the Southern Living recipe (it makes two pies, halve everything to make one):

8 large eggs, lightly beaten
2 cups sugar
1/4 cup grated lime rind
2/3 cup Key Lime juice
Dash of salt
1 cup unsalted butter or margarine, softened
Graham cracker* crusts
2 cups whipping cream
1/4 cup sifted powdered sugar
2 teaspoons vanilla extract
Garnish: lime twists

Combine first 5 ingredients in top of a double boiler, and bring water to a boil. Reduce heat to low; cook, whisking constantly, until thickened. Add butter, and cook, whisking constantly, until butter melts and mixture thickens. Pour into Graham cracker* crusts.

Bake at 300 degrees for 20 minutes or until set; cool. Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Stir in vanilla, and spread over filling. Chill. Garnish just before serving, if desired. Yield; 2 (9-inch) pies.
*A couple of notes. First, on the graham cracker crust. In our view, this is not proper. A proper Key Lime Pie has a regular flaky pie crust. Those frozen Ritz pie crusts work great if, like us, you can’t make a good pie crust (we don’t keep lard around, and that’s a must for a pie crust).

Second, although the whipped cream (or even Redi-Whip in a pinch) topping is fine and generally acceptable, many traditionalists consider meringue a more proper finish. In that case you would whip up your meringue and put it on for just a few minutes to brown after the pie has finished baking.

(Yes, I know this is more controversial than politics or religion and maybe as controversial as KC v. Memphis v. Texas v. NC bar-b-cue.)

Oh, and one last tip. Don’t skimp on the grated lime peel. This is the key, so to speak, ingredient. And grate lightly. Try to just get the yellow/green outer part of the peel. Don’t go too deep into the white, bitter tasting pulpy part.

OK, then.