For The Bun Of It

It’s Fashion Friday!

Let’s talk about the Man Bun, shall we?

I’ll never have one!

For the blog

For the obvious reason, yes, but really, if I had hair, I’d not have one.

Man Bun No Fun.

In a recent survey, 24.7% of women said they hated them, and 35.5% don’t like them.

Which poses the question, “What’s wrong with the other 39+% of women out there who like them or really, really like them?”

The Man Bun doesn’t look good on anyone.

Not this guy…

The Man Bun

…not Leo…

Leo Bun

…and quite frankly, the last person to pull it off was this guy…


…and it was a joke to him!

So, here’s a Fashion Friday tip; Just say no to the Man Bun!

Well Egg’cuse Me!

I freaked a few folks out on Monday with my egg shortage comment.

It’s a real thing people.

Just like the bacon shortage of 2013.

Oh wait, that wasn’t real.

But, the egg thing is scary.

Apparently avian flu has smacked the chicken coop into the middle of next year, and prices are on the rise.

Breaker eggs – cracked and sold in liquid form for use by wholesale bakers and restaurants – have more than doubled in the last three weeks!

Whiskey – Tango – Foxtrot!

It’s all because of the Asian flu thing.

Sick Chicken

33 million plus fowl had been impacted by this nasty virus.  In Iowa – the top egg producer in the US – over 40% of the laying hens have fallen victim to the virus.

That’s 28 million chicks!


The US government has issued a forecast for the first drop in egg production since 2008.

Missing eggs

The owner of Palermo Bakery in Norridge, Illinois has been buying UP extra eggs over the past month and says the price has jumped by 28%!!!!

The highly pathogenic influenza has run rampant through the Midwest, causing the US Department of Agriculture to say that domestic egg production will drop, and supplies of turkeys will as well.

Well, there goes Thanksgiving!

Thanksgiving dinner

The Poultry and Egg industry is a $48 BILLION chunk of the US economy.

Last week, the price for wholesale breaker-eggs hit $1.23 a dozen; the highest in history.

One third of all eggs in the US are broken for liquid products and industrial use, a little known fact we generally don’t think about.

But, this will come down to the grocery counter – which is really what matters to us!

Liquid eggs are in everything from Kroger bakery breads to ice cream!

We’re talking ice cream shortages people.

This is some serious stuff!

Things are so bad even the politicians are paying attention!

Governors in Minnesota, Nebraska, Wisconsin and Iowa have made resources available to stem the spread of the disease after declaring states of emergency, and the USDA has authorized $330 million for bird-flu assistance to farmers.

And we’re all hoping warmer weather is will give us a break and slow the crisis down.

McDonald’s, which uses liquid eggs for its several products, has contingency plans and doesn’t anticipate an impact on its ability to supply restaurants or serve customers, according to company spokeswoman Lisa McComb.

OK, does anyone else find this McDonald’s thing disconcerting?

Poultry houses aren’t taking any chances.  Center Fresh Farms – which has about 5 million hens – says they’ve started washing the tires and undercarriages of any vehicle that comes on their property!!

In a telephone interview, J.T. Dean, Center Fresh’s CEO, said. “Our entire industry is engaged at this point in this problem and how to get through it.  We’re going to continue to maintain every “biosecurity” step that we can on our unaffected facilities, and I suspect we’ll maintain that posture indefinitely.”

In other words, this is some serious chicken $#!T!

And as much as I’d like to think it’s simply all about my Waffle House breakfast every morning.


It’s not.

Sorry, Not Sorry!

About the only good thing to come out of the French Revolution was the abolition of slavery in the French colonies worldwide.


The Law of 4 February 1794 nuked the abhorrent practice in France and in all of its domains.

Of course, it took a while to take effect, and in practice, many of the French colonies pretended not to know, really didn’t know, or just plain decided to ignore the new statute.

Let’s face it, A.  Many of the French in the colonies were loyal to the King, and B.  Slavery was quite convenient, as long as you weren’t a slave.

Enter, or should I say “entre”, Napoleon Bonaparte.

Nappy passed the law of 20 May 1802 (I really don’t know why the French have to do dates that way, but they do, and yes, it’s quite annoying) which revoked the law of 1794.

The whole deal was linked to the Treaty of Amiens which contained a clause restoring Martinique to France.

Martinique, an island somewhere in the Lesser Antilles, had failed to ratify the Revolutionary law abolishing slavery.  And, of course the island had been invaded by the British, who actually went to war with France during the revolution, took over Martinique, and allowed slavery to continue.

Napoleon was driven by pragmatism in this case, any idealism he may have had was put aside.  He wanted the island back; slavery was there, so the lofty ideals of the revolution were jettisoned.

Martinique wasn’t the only place where slavery hadn’t gone “out of style”.  Although slavery was abolished in Saint Dominique, it was still in practice.  The new law helped re-kindle the fires of rebellion which led the tiny island towards its independence.

Some would have us believe that the Empress Josephine was the driving force behind Napoleon’s re-institution of the institution.  But, alas, not so.

She had little to no political influence on the dictator, and the research behind her “pro-slavery” position is sketchy at best.

It was the British economy that influenced to change.  Slavery was key to Martinique and Martinique was key to Napoleon.

So, it was Sorry, not Sorry!

Bored At The Ranch

Why oh why is Ranch Dressing everywhere?

Bar food, broccoli, cauliflower – any crudités, wings, etc. etc. etc.

Ranch and Crudites

It’s the king of dressings in most places. And of the two types of dressing in Western Culture – it rules the shelves at stores, restaurants, and pantries.

That’s right, in Western Culture, we have two main dressing types:  vinaigrette and creamy.

In case you hadn’t noticed, Ranch is in the creamy family.

So, why is ranch dressing every where?  I asked myself this over the weekend while “dining” at Texas Roadhouse.  We ordered fried pickles, and our choices were Ranch or Cajun Horseradish sauce.

I chose both.

In reality, ranch is so very, very unimaginative, but it’s the best selling dressing in the US of A, and has held that spot since 1992 when it booted Italian Dressing off the podium.

The nerve!

In the early 1950s, Steve Henson became bored with the dressing choices while working as a plumbing contractor in a remote part of Alaska.

I’m sure the dressing choices weren’t the only thing he was bored with.  A childhood friend who taught school in Alaska as an adult, once said, “…there’s nothing to do, and no one to do it with…”.

In 1954, after tiring of the frozen north, he, along with his wife, Gayle, opened a dude ranch near Santa Barbara, California.

They named it The Hidden Valley Ranch!

Who knew?

Steve brought his dressing concoction from Alaska to Cali, and served it to his guests.  They were thrilled, it was a hit, and he started packaging it to take home when the guests left.

He sold it as a finished product, or as a mix – just add the mayo and buttermilk when you get home, and viola!  Dressing.

Mr. and Mrs. H Incorporated Hidden Valley Ranch Food Products, Inc and opened a factory to produce the dressing as its popularity was ever increasing.

In October of 1972, they sold the Hidden Valley Ranch brand to Clorox.

They were instantly $8 million richer.

But, with or without the Hensons, Ranch Dressing – Hidden Valley or not – quickly became America’s favorite, right UP there with baseball, apple pie, Chevrolet, and ketchup.   As a matter of fact, outside America, where ranch dressing is not that popular, it’s generally called American Flavored Dressing.

I still don’t know why it’s so popular, it had to be marketing, ‘cause the stuff really isn’t that great.

And there are so many more from which we could choose.

I mean if you have to have creamy dressing, there’s always bleu cheese, Caesar, French, Dijon, Louis, Russian, and that old 1970s standby, 1,000 Island!

Why oh why, are we stuck at the ranch?

Are we that dull?


Or am I the only one who’s bored to death at the ranch.


* This post is a complete and total rip-off of was inspired by Nancy Lowell’s recent post about her lack of love for ketchup.