I seem to be digging myself out of the hole I put myself in week 1.  Things are feeling like they are coming together.  We'll see in the coming weeks if this is indeed the case.  I've been having some problems getting in volume the last few weeks.  Part of the volume issue is me playing a few FTOPS tournies, which doesn't show up in my hand totals.  And after a few brutal beat-downs in MTTs, my willingness to play more poker goes away.  I've actually made some pretty good runs in MTTs this week and cashed in a few, but basically all min-cashes, which is almost as frustrating as not cashing.  Also, TableNinja's timebank button hasn't been working so I've had to play fewer tables.  I think most of the volume problem tho is that I'm trying to get over a slight cold the last two weeks.  Maybe also explains the lack of "funny" posts the last few weeks - hard to feel funny when you have a cold.  Excuses excuses excuses.  :-(

As an aside, I'm generally not a "drugs" guy.   If I'm not feeling well, I like to just rest and eat right and let mother nature take care of itself.  But a few years ago, I started taking Airborne at the first sign of a cold and I was really surprised it worked.  Not sure if it's the just echinacea or whatever, but the past 4 years or so, severe colds have not been a problem for me.  Granted, I've had this cold for almost 2 weeks now, but the severity has been very low - much lower than the cold Mrs. Fly and D had earlier in the month.  Anyway, couldn't hurt.

WHAT'S FOR DINNER?

So here's something a little out of the ordinary.  No - not the fact that we're eating dead animal... and in particular cow.  We were at the supermarket the other day and saw hanger steak.  For some reason, we don't see hangar steak very often.  You see its siblings all the time: flank steak and skirt steak (the beef in fajitas).  Hangar steak is extremely chewy, but it has very good beef flavor.  IIRC, meat from the underside of the cow (skirt, hanger, flank) used to be considered a less desirable part of the cow, and was used for things like ground beef.  But nowadays, when you go to the supermarket, it can cost at least as much as ribeye.  It's a tougher cut, but it's all about the flavor.  To be honest, the flavor was so good that I don't it needed the sauce Mrs. Fly made.  Hanger's probably as good as skirt.  Flank is not one of my favorites tho. Not like I would turn it down or anything...