I got a new rug for my room. I decided that it was just way too boring with nothing on the floor, just a huge sea of polished floor boards. I gave my retreat a good ol' clean as well. The only downside to having polished floors is that they get real dusty, real fast, and the dust is really obvious.
Dust stinks, so what better way to get rid of it with the delightful scent of Nag Champa (only insense i'll ever burn. Fact).
Ben Lewis Luc-E to 180 sequence is probably my favourite, and therefore it deserves a place on my wall.
I've been eating these sambo's a bit lately, only after re-discovering we've got a toasted sambo thing in the closet.
1. get 6 pieces of white bread, lay them all out, apply thin layer of marge and/or butter.
2. apply slices of cheese (tasty for me). i don't like mine oozing with cheese, so i tread lightly.
3. whip out some salami/pepperoni, only the 'hot' kind of course, and spread across the cheese.
4. proceed to chop up some tomato slices and allocate them across the pepperoni.
5. flip the bread over to contain your sambo, and i like to spread another small layer of marge across the top to get increased crunchiness and texture on the bread after toasting.
6. put your 3 sambo's on the toaster/grill.
7. press the sambo's down equally with the top half of the toaster, and wait for 3-4 minutes.
8. place on plate with rosemary, mandarine, and glass of water, and enjoy!
