It’s totally about to get weird, I caught this offa hearya and I thought it was quite hilarious. 

Be forewarned, I haven’t posted much of any substance in a while, but I just can’t pass this up.  It cracks me up every time, I just totally lose it whenever I see this.  It has got to be one of the cheesiest movies I’ve ever seen.  Without further adieu…

Yearbook Yourself is yet another one of those upload a photo of yourself, use your face imposed onto someone elses body, everyone laughs kind of thing.  Cool part about it is they have a range of years from 1950’s styled to 2000… so there are some interesting hairdoo configurations.

I did it, thrice, enjoy laughing at me.

The moustachio!

I’m writing this from my blog cave deep in the bowels of my lofted office…and well, moustaches are so hot right now, and well I’m thinking about it because of my bowling team (Tom Selleck’s Moustache.)

But I’d like to at least talk about moustaches for a bit before we consider how to care for one, because understanding the monster is the best way to domesticate it, and then eventually let it out of the cave.

First of all, you could be reading this on wikipedia, its where I find my relevant information, but I will paraphrase it for you, because I’m that kind of guy. Your welcome.

On with it already. A moustache or mustache, but I prefer the mous(and pronouncing it Moosestash) is commonly understood as facial hair grown on the upper lip. And we can abbreviate the word to be; stache. Further reading into the famed facial hair is it’s tendency to associate with slang terms such as, the lady tickler, trash stash, nose bug, or mobile tea strainer.

The moustache’s history dates way back to 300 BC, but it is more modernly worn by men of military. It has been seen that younger lesser ranked individuals in the military wore smaller, less elaborate moustaches while men of high rank wore them thicker and bushier. It has also been know to indicate villains.

My favorite idea behind the moustache is the growing competition. As with anything in this world a competition is fun to invoke between friends and family alike. And a moustache growing competition does not fail to please. But if you really want to take your “game” to the next level, the good folks at the world beard and moustache championship are likely to take you in. With a trip to fabulous Anchorage, Alaska, you could settle in and put your moustache to good use.

The World Beard & Moustache Championships considers 6 sub categories in the moustache category.

The natural (styled without aids), the hungarian (big and bushy & swept to side), the dali (narrow and long), the english (narrow and pointed no wider than lips), the imperial(curled upward), and a freestyle which is anything that doesn’t fit in the other categories.

You can obviously read team USA’s blog (who doesn’t have one) for all your beard and moustache needs. You should also check out our World Champion from Washington state in this video .

Anywho, lets get back to the ’stache care, because that’s what your here for.

If you have the ability, here’s a few quick maintenance ideas for you to consider.

• Use a beard trimmer with a 3-5 setting for optimum thickness
• Condition with hair conditioner a couple times a week
• Moustache waxes can be found online

Just get out there, rock the Tom Selleck, Burt Reynolds, or Ron Burgundy look, and you over-achievers, join a competition.

And if you are totally afraid of what you might turn into, check this out and make your own ’stache.  I did it, it’s not so bad really.

Or just rock this t-shirt. Enjoy!

Let the insults ensue.

Maybe I’m not hip. Maybe I’m not down with cultured foods, or maybe I don’t spend enough time eating .89 tacos from the bell. But I did spend a meal eating a delicious BBQ Pork quesadilla last night, and realized one universal truth about mexican food.

When the waitress brings your food out on the tray, in this hypothetical example you are eating with a few other people, and said tray has numerous examples of mexican cuisine; on this tray you will unravel the most universal truth about mexican food.

On the tray, there is absolutely no way to tell which plate is yours. There is no discernible difference between quesadillas, burritos, and enchiladas.

Quesadillas are flat, burritos are rolled, and enchiladas are rolled. All contain cheese, beans, rice and or meat.  Honestly, they are still some of the tastiest creations I will ever eat. I mean hello, carne asada!