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Created
Wed, 21/05/2025 - 23:37
Jonung är professor i nationalekonomi och borde vilja få igång hjulen i Sverige. Men istället ägnar han sig åt märklig historieskrivning. I en rad artiklar och föredrag (DN 8/5) menar han att socialdemokratin har förstört landet … 1980-talet, när vi börjar avreglera bankerna, var vi inte liberala, menar han. Liberalismen börjar, passande nog enligt Jonung, […]
Created
Wed, 21/05/2025 - 22:00

Great to see you again. Sorry for the wait. The last procedure went a little long. How are you feeling? Nervous? Ready to get this over with? Wondering about this hat?

We should be ready to go soon; they’re just turning over the OR. I wanted to come out and say a quick hello before the procedure. Answer any last questions if you have them. And for you to see this hat.

The surgery itself should be quick, maybe forty-five minutes. You will be asleep the whole time. This hat will be on my head. When we’re finished, they’ll wheel you to our post-anesthesia care unit while I continue to wear this hat. I’ll come by and check on you again once you’re awake. I will still be wearing this hat.

Some people want to know what the recovery looks like—what kind of pain to expect and when they can return to work. Others want to know more about this hat—why I’m wearing it and if I can take it off. Most patients are back on their feet in a week. The pain should be minimal, but I’ll order you some meds, just in case. The hat is a longer story, I can get into it if you really want, but know that it will not be coming off.

Created
Wed, 21/05/2025 - 17:00
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May 21st, 2025next

May 21st, 2025: I am in the woods of Juneau Alaska for COMICS CAMP!

Created
Wed, 21/05/2025 - 05:02
Happy Quiche Lorraine Day! A couple of weeks ago I hosted a FRENCH SPRINGTIME BRUNCH First, here’s the Quiche Lorraine! The recipe is from the 1965 Chamberlain Calendar of French Menus which has appeared multiple times on the blog. The stuffed egg recipe was also in the Chamberlain Calendar. I will note that this versionContinue reading Quiche Lorraine Day and My French Springtime Brunch