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Posted by Woggy on 02-15-2008 at16:20:

whoooooooo, boy...............

I think Britney Spears has a room to share with you.......
you could do lavoris shots with her!

u b so crazeeeeeee!!!!

where's the Funkybunch when you need them?

Posted by Berger Roy Al on 02-15-2008 at16:33:

YEAAAAH! That b wut I talkin' 'bout on the 'net 4 u 2 and U@!! The WOG kn0 wut I sayin' on the 'net!!! YEEEEAH, that r1ght, sh3 kn0 wut I (1) say!!11. YYYEEEEEAAAHh, th3t r1gh1, I (cough cough ...hackk...gkkkk.. ..hhgggkxkxkccxx!!!!

Posted by tchandler on 02-15-2008 at16:44:

what in the hell is wrong with him??? what?? he's just a guy who lives in Lubbock. what's he talking about?? "slip slammin' the jimjam"? what does that even mean?

Posted by navfox on 02-15-2008 at16:53:

Heres a picture of Berger I found on the Internets.

Posted by audiori on 02-15-2008 at18:36:

Does Berger speak with a fake British accent now too?

Posted by DwDunphy on 02-15-2008 at20:20:

"Does Berger speak with a fake British accent now too?"

Please, no! I couldn't understand him to begin with!

Posted by Captain Pedantic on 02-16-2008 at01:15:

It's always so sad to see your heroes fall. and even sadder when it's all the Chandlers fault!

Stand up to him my man Berger, don't let Tim grind you down - he's playing with your mind. You were always the better bass player and he knows it, he's trying to destroy you.... fight back.

Posted by audiori on 02-16-2008 at02:40:

quote:

Originally posted by DwDunphy
"Does Berger speak with a fake British accent now too?"

Please, no! I couldn't understand him to begin with!

True with Brittany as well I guess.. the accent just makes it more painful to listen to. Big Grin

Posted by dennis on 02-16-2008 at06:31:

Maybe Berger could play Brad Pitt's character Mickey O'Neil in Snatch 2? Tongue

Posted by sondance on 02-16-2008 at13:09:

maybe he did!

Posted by Berger Roy Al on 02-16-2008 at20:43:

I do say!! Hip Hup on the Old Tot, Chap!! And I do say,

let's have.. um...chips an'.. ... alright, DAMBIT I HAVE

NN0 1D3a wut 1'm t@lk1ng @bt-- -- gkkkg gkxc!!

Posted by DwDunphy on 02-16-2008 at20:59:

Back On Point

I guess we were spoiled back in the 80s and, in part, the 90s. Sure, DA got bounced from home to home like an ugly foster child, but even so we managed to get an album every two years. It was good. We didn't know how good.

Now it's tough because the band's doing it on their own, essentially. The pressures of "the real world" dictate alternate sources of income not related to making music. Can you imagine that?

I can't. In my own private, novice's way, I make music and love every aspect of it - writing a frame of a melody or a lyric that actually says what I'm thinking, digging up a hook that actually gets the writer excited, making it all go together, coming up with artwork that makes it all fit as a piece. Even when it doesn't work, it's wonderful because you get beyond the nuts and bolts into something else. One song after another. That's all. But sometimes you get that magical "flow" and sometimes you don't.

And here you thought that abstract concept those 'artists' kept yammering about was just bull.

All of this is to say that I can't imagine such a thing out of my life and I'm only doing this as a hobby. I can't imagine how it would be for a band like DA to be in the same position. The days of being bounced around Benson labels to Word labels are over and they're not coming back. While the fans have been called before to make something happen, and have waited with patience (and sometimes well-intentioned impatience), I think it is important that, once again, we make it known we're ready... And we'll put our money where our mouths are (but not IN our mouths because that stuff is filthy).

I'm calling on all the regular posters and the lurkers alike to just step from the shadow-mode and drop a note on this topic to say, "yes, we want to make this happen". There's no reason they shouldn't be confident in a production fund by at least May...

Make your voice heard, folks.

Posted by Berger Roy Al on 02-16-2008 at21:00:

Ohhh yeeeahhhh!!!!!! ! wslipSlaMorNTH3j1mJ@m nahh!!! WQQQQQQH!111

gkk! Lord a'mighty i feel my temperature R1Z1nG! Hi1gher and higher it's burning through to my sou1!1

g1rl Grirl g!rl you're gonna set me on fire!!!

My brain is fl@ming 1 don't know which way to go!!!!!!!!!!

Posted by tchandler on 02-16-2008 at21:12:

alright, i have no idea what happened there. DwD made a

valid point and berger lapsed into "hunka hunka

burnin' love" for some reason. all of us (i know terry

would) would like to make more stuff together!

Posted by Berger Roy Al on 02-16-2008 at21:21:

Your kiss3s lift m3 h!gher

Like the sw33t song of THE CHOIR (!?)

U blind my morning sk!(y)

With brning luv!!!!

Posted by dennis on 02-17-2008 at00:29:

quote:

Originally posted by tchandler
all of us (i know terry

would) would like to make more stuff together!

Posted by dennis on 02-17-2008 at00:31:

Elvis Presley - Burning Love (Live '73)

Posted by jyroflux on 02-17-2008 at00:32:

Berger doing Elvis... "Sacred Elvis"?

Posted by baxter on 02-17-2008 at02:23:

You do like Lamb

don't you Berger?

Hunka Hunka Burnin' Love Lamb Chops

Recipe copyright 2002, Cat Cora, All Rights Reserved
Show: Date Plate
Episode: Neyla - Washington, D.C.

3 (2-ounce) lamb chops, cleaned and uncut
2 cups your favorite mustard (recommended: Pecorino Mustard)
2 cups bread crumbs
1/2 cup olive oil
Pesto Potato Salad, recipe follows
Red Pepper Coulis, recipe follows

Preheat the oven to 400 degrees F.
Rub the rack of lamb with mustard and coat with bread crumbs. In a medium saute pan, heat 1/2 cup of olive oil on medium high heat. Sear the lamb on both sides until golden brown. Place in the oven for about 8 to10 minutes. When the lamb is cooked to desired doneness, let rest for 10 minutes. Slice the lamb into 1-bone chops. Lay them against the potato salad with the bones up. Spoon the coulis around the plate and add the sliced scallions for garnish.

Pesto Potato Salad:
1 cup quartered Yukon creamer potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme leaves
1/4 cup Artichoke Pesto (find at specialty shop)
2 scallions, 1 chopped, 1 sliced thinly, for garnish

Preheat oven to 400 degrees F.
Toss the potatoes in the olive oil, season with the salt, freshly ground black pepper and the thyme. Place on a baking sheet and bake for 20 to 25 minutes. Pull the potatoes from the oven when they are golden brown, and let cool. In a small bowl, toss the potatoes with the pesto and chopped scallions. Season with salt and freshly ground black pepper to taste. Spoon onto a warm serving plate.

Red Pepper Coulis:
1 red pepper
1 tablespoon olive oil, plus 3 tablespoons
1 tablespoon water
Salt
Pepper

Preheat the oven to 400 degrees F.
Rub the pepper with 1 tablespoon of the olive oil. Place on a baking sheet or in an ovenproof skillet and place in the oven. Roast until the skin is evenly charred, about 20 to 30 minutes, turning every 10 minutes. Remove from the oven and place in a bowl. Cover the bowl with plastic wrap and let the pepper sit until cool enough to handle, 15 minutes. When pepper is cooled, peel and remove the stem and seeds. Place the pepper flesh in a blender. Add the remaining olive oil and water and puree until smooth. Season, to taste, with salt and pepper. Add more water or olive oil if the coulis is not the right consistency.