Week 2 was pretty good, but I didn't play many hands.  I took a break the first two days of the week and we have out of town guest coming for the weekend.  I decided to add a 1/2 full ring Rush table into the mix - I consistently do better at full ring than 6max.  I think those games are easier to mass multitable.  So I'll probably be 50-50 between FR and 6max going forward.  I haven't given up on 6max, but the fact of the matter is, I'm barely making money at it.  I'll get better tho.  But what it did was help me understand some of the later position play better in FR, so I'm definitely glad that I'm playing it.

Also, I'm finding that Rush is a great game to play on those nights when I don't feel like I'm going to play my "A" game.  Part of the reason is that it's lower stakes, but there's also a nice rhythm about the pacing of the hands that lends itself to mindless grinding.  Even with 6max Rush, I only played 17K hands, so adding in 1/2 FR Rush seemed like a good idea.  I can still make money playing my "B" game, and since I do this for a living, some days, you just have to get your hours in.  It's probably like that with any job - no matter how awesome.  There are just going to be days when you are going to be less motivated than others.  It's not all bad tho - I've been enjoying watching the PGA Championship while playing.

We were supposed to go to Boston this weekend, but somehow Mrs. Fly and the other family decided coming over here was better.  Maybe she told them about the smoker.  The guy went to culinary school and worked at a midtown Manhattan business restaurant for a while.  That smoker is starting to become a huge source of disappointment to me.  Basically a gajillion rednecks who barely finished school can make awesome succulent ribs and the best I can do is make chewy ribs.  I mean it's not rocket science.  Why am I suck a f*ck-up?!?  I'm going to try braising again, but this time adding more beer.  The last time, all the liquid dried up, so maybe that's what it was.

WHAT'S FOR DINNER

Breaded pork cutlets, with soba noodles and a spicy cole slaw.  Mrs. Fly's been putzing around with her batter.  It's always been been very good - I really like panko breadcrumbs because it adds a nice crunchy texture.  She dipped the pork in some secret combination of eggs and buttermilk, and they  turned out really well.  She also served it with a side of her Asian caramel sauce.  Sure would be nice if someone would write about the meals in more detail...  Sure would be nice...

At least one member of the Fly family is having some success with making new food creations.  Sigh.