I have to admit that I'm charmed by Jim Anchower's standard salutation, "Hola, amigos. What up? I know it's been a long time since I rapped at ya, but..."

That prettymuch says it all, doesn't it.

Anyways, I haven't felt like I've had anything really meaningful to write about lately. I have an unfortunate tendency to focus on one or two projects to the exclusion of other activities, and for the past few weeks those two "projects" have been my language blog and alternating between two great Xbox 360 games, Halo 3 and Skate. Nothing there that's really worth blogging about.

(But if you know me, let's play some Halo 3 on Xbox Live. My gamertag should be obvious upon reflection. Hint: it has three words and two spaces. I'm starting to suspect that those of you who've hesitated so far — I currently have but one Xbox Live friend — are not, as they say, the bravest burritos at the taco stand.)

I have been doing fun social stuff too; I just haven't been blogging about it.

On Wednesday we watched ANTM and the season finale of Top Chef over at Jenna's. (My recently adopted favorite won.) No one told me that they had gotten a late start watching the previous episode of Top Model, so unfortunately I had to sit through that for the second time this week. However, there was a decent-sized crowd and it was a good time.

Jenna and Shelley were observed to engage in some impenetrable scheming, as preparation for Saturday's roadtrip adventure to Pelican Rapids.

I'd made a quick dash into the liquor store before I drove down. Wednesday's lesson: sorghum — unlike rye, barley, and wheat — does not a good beer make. Consider yourselves warned. Unnecessarily, I'm sure.

I've been thinking about cooking for most of the week, ever since I made my awesome red wine seared steak on Sunday. (It's the fanciest thing I ever made for myself in Chicago, so it's mainly a nostalgia thing. But good!) Next Sunday might be a chili day.

In my baking season excitement, I've also bought some strange ingredients, like mace and juniper berries and allspice, that it will be difficult to find sufficient uses for.

Matt and Kittel both claim to "not like apples," i.e. "not trust Dan's cooking," so I've got most of a Vermont cheddar-crust pie going funky in the fridge. And some apple crisps that our neighbors gave us. I'm impatient to get rid of this stuff because Fall Is Upon Us, and I am all about the proper appreciation of Fall.

That means cider — check — Oktoberfest beers — check — aaaaaaaaaand pumpkin pie... but I can't justify baking a second pie when we have such a dessert surplus. Nor, at this point, do I wish to malign such a transcendent crust recipe by offering my week-old leftovers as an example.

Well, actually I might do that, if further testing and vanilla ice cream are enough to certify my apple pie as Safe For Work. I've got pumpkin pie dreams, coach. The Cool Whip is in the fridge.

Work itself is going well, although so far today I've had absolutely nothing to do. Tonight is an Out With Coworkers night, which means eating a big lunch, packing the breathalyzer (you're welcome, deaf children and neighborhood dogs), and bracing myself for nasty, nasty shots.