Weird Beard

And the longer you let it go, the hotter it will get.

Until eventually, I assume that's like the peak is pretty much the like, you know, go to like a good Chinese food restaurant where they fresh made the mustard.

And it's that really, really, really pungent mustard.

That's like 15 minutes of soak time.

And then you can halt it by adding acid.

So I usually add just a little splash of vinegar and like a pinch of salt and mix it up.

And yeah, then I spread that over those rolls with the leftover ham and a little slice of Swiss cheese and then melted it in the oven.

So, yeah, after Thanksgiving dinner, my mother-in-law and my wife and I, everyone else had gone home, including my daughters up in Maine right now.

Everyone had gone their separate ways, but my mother-in-law was still around and talking.

And the mouse just came out and started eating the crumbs off the rug right in front of us.

And my wife has finally decided, well, look, we've tried peanut butter and Nutella, but have we tried almond butter?

So now we have traps baited with almond butter out there.

Oh, and while I was making that, he's a hipster.

I don't know.

Your wife is going to drill him with a Hydra shock.

I know.

The one that I did catch was into Genoa salami.

You have hipster mice.

They are hipster nice, yeah.

I'll lure them out with a Gallowese cigarette.