  I'm sorry Cat, but it seems that you may never get your chance at Kenny Rogers. He's just become the urlLink father of twins . (He has 3 children from a previous marriage. ) I think most of us have seen The Passion of the Christ and are now familiar with the actor who played Jesus, James (Jim) Caviezel. It seems that on a recent trip to New Mexico, the locals mistook him for the real thing and began urlLink requesting miracles from the actor . Just wondering: Why is it that just about every IT dept I've come across are full of a bunch of arrogant b@st@rds? Not only are they arrogant, but they have also blocked half of the blogs I read at work. A$$hats!!
Harvey over at urlLink Bad Example has answered the Precision Guided Humor assignment of coming up with a urlLink theme song for Michael Moore . By the way, a belated HAPPY BIRTHDAY goes our to our own el presidente: George W Bush! Sorry, I'm late with that big man! Thanks to urlLink Uptown Girl who gave me something fun to do that didn't include porn. She has a urlLink picture of Kerry & Edwards and invites you to supply a caption in the comments section.
There are some pretty funny ones already posted, but I challenge anyone to give it a whirl! And last, by far far not least, thanks to Court of urlLink Viva la France for her recipe for Fromage Blanc or Creole Cream Cheese!! I've personally never had it, but I'm willing to give it a shot. Fromage Blanc or Creole Cream Cheese 1 gallon skim milk 1/2 cup buttermilk 1/2 Rennet tablet (you can find these in the grocery store by the ice cream toppings) Heat milk to 80 or 90 degrees. Stir in buttermilk and rennet and set aside at room temperature. If you have to cover it, use cheesecloth. After 24 hours, you will have curds. Pour this into a mold (I used a colandar or you can get a plastic container and punch holes in the bottom) and allow to drain for another day or so. The fromage is ready when it's no longer dripping. In Louisiana, they usually pour cream or half and half over it to serve. You can also find recipes using fromage blanc/creole cream cheese from Chef John Folse and Emeril. It can be both a dessert or a meal-type food. For example, in Alsace, they serve it with garlic, onions, and roasted potatoes.
A couple notes on texture--when I finished mine, it had the consistency of ricotta. To get it more like French fromage blanc, I poured a little milk and half and half in it and used a blender to whip it. Oh, and if you're a Fromage Blanc virgin, the best way to eat this is with strawberries. And maybe a little sugar on top. Delish. 
