Longhornmaniac8

5-0 now on line 4.

Scott is up 4-0 in the 3rd at line 4. Hopefully we don't need it, but it looks ok there at the moment.

Ito battles back from 0-40 down to consolidate the break! Edit: Or not. Guess the scoreboard was wrong at first. On serve. And Scott draws even!

Banzer consolidates the break at line 6. Currently: Line 1: Up a set, on serve in 2nd; Line 2: Down a set, up a break in 2nd; Line 3: Up a set, up a break in 2nd; Line 4: Down a set, down a break in 2nd; Line 5: Up a set, on serve in 2nd; Line 6: Up a set, up a break in 2nd

Also, I hate no-ad scoring.

And he does! Tried to give it away with 2 double faults, but managed to get it done.

Lol. Seems about right.

And there it is! Boom!

Took this from our hotel overlooking Iguazu Falls. I went for a little more of an artsy post-processing than I usually do, but to be honest the colors really aren't that far off. Was trying to capture some lightning off in the distance but I didn't have the patience to stick with it. The spray on the left side is all coming off the falls.

I'm still waiting for mop to come back and reevaluate his predictions from like 4 years ago.

No, but neither will you be getting nonstop to plenty of the cities mentioned here. Easy connection opportunities on AA through LAX and UA through DEN.

Whoa, that's pretty wild. I've never heard of that, and there are other foods on that list in Wikipedia that I'm not a big fan of. Thanks!

Hahaha! There was a reason that bottle was the emptiest of them all, and I fully realize that!

In fairness, I am contrasting my food likes/dislikes to my beverage likes/dislikes. I get far more shit for my drinks than I do my food.

Steak cooked rare or medium rare (rare for filets, medium rare for strips and ribeyes). I used to be a filet guy, but relatively recently switched to strips as a great compromise between the tenderness of a a filet and the marbling of a ribeye. To be honest, the strips at HEB (when it's open) often have more marbling than the ribeyes do). Unlike some other people in this thread, I absolutely do judge people who cook it past medium. Mac and Cheese has always been a favorite. Really most any pasta dish of which cheese is an integral part I'm more than ok with. Had some pici in Bologna this January that rivaled any pasta dish I've ever had. Love me a good CFS with white gravy. Burgers (generally prefer more thin patties to thicker patties because it lends itself to a better meat-to-cheese ratio), but a good thick patty cooked medium rare-medium definitely has its time and place). Ethiopian is bomb. Thai, sushi, Vietnamese, ramen (the good kind), Tex-Mex (Dart Bowl enchiladas with grilled japs and a fried egg slams and goes hard, and I've never turned down queso). Honestly, I don't think my food likes/dislikes are that extreme. It's the beverages that I often disagree with people. The common theme across all of those drinks is I don't enjoy bitter things, and I guess my palate isn't refined enough to appreciate the other flavors embedded within. No matter what anyone does with, say, coffee, the underlying flavor is still bitter to me. As my friend puts it, the better a whiskey is, the worse it tastes to me. I was flying to Frankfurt last year and the lounge had self-pour Johnny Walker Blue and it was just dreadful. Other unpopular opinions I have: -I think In-N-Out's burgers are better than Whataburger's if we're comparing apples to apples. Fries are always disappointing, though. -Mustard sucks as a condiment. -Chipotle is better than Freebirds. -Crawfish boils are boring, and crawfish aren't worth the trouble. -Chili doesn't interest me, with or without beans.

I'm just saying....the person who said they don't like salt is objectively a bad person.

I've never had a beer, a whiskey, or a coffee that I enjoyed.

Or hell, just fly into Santa Rosa.

That was actually a good interview; I enjoyed that. Most coaches aren't too keen to talk in these in-game interviews.

Plate by Dzintra in Bee Cave is a really, really good dining experience. Not cheap, but not outrageous, either. She offers a European take on a bunch of what I'd call "new American" dishes.

This VGS-SJ game is just fucking nuts.

I think there's a lot of good suggestions here. I'd add Riviera Maya to the list, simply because it's got a good combination of nice (and affordable) resorts, some great outdoor activities, and some neat history. Setting up shop in or around Playa del Carmen one could do the beach thing, snorkel/dive, check out the cenotes, go to Tulum, check out Xcaret or Xel Ha, etc. Touristy, sure, but probably no more so than doing the Embarcadero in SF. Not that there isn't a hell of a lot more in SF and the area to offer, I'm simply offering that touristy doesn't inherently mean bad. That said, I do think SF + north or south is a really good call. SF + Tahoe (with a flight out of Reno rather than driving back to SF) would also be great. Heard great things about Montreal and Quebec City, too. Boston + Vermont/New Hampshire or Cape Cod would slam and go hard, too. Hell, you could pretty easily spend 2-3 days in Boston, 2-3 days in Vermont/NH, and 2-3 days in Montreal and fly home from there.

Keep in mind that FlightAware will show ground speed, not airspeed. Not disagreeing with your analysis, but it's certainly plausible for them, flying into the wind, to have a considerably slower ground speed than what would be required IAS.

So you just hit 1500? Yep! I'm at like 1504 right now.

Republic. Currently MCI-based until I can hold IAH. Wouldn't dream of it. I instructed for 15 months; I will always have a soft spot for GA. Thanks! It's truly a dream come true.