Super Squirts

Sharpening Skills

How To Sharpen Pencils by David Rees.

Yes it's a real book....

 

 

See.

 

Cello Wars

Cello Wars by The Piano Guys.

 

 

The Piano Guys official site.

 

 

Genuine Buddy

 



Battle Umbrella

The Unbreakable® Umbrella made by real Self-Defence, is the secret agent tool you've been waiting to for.  Just as strong as a steel pipe but only weighing between 590g & 822 g (depending on the model).  With has no unusual parts, no more metal than an average umbrella, it does not arouse suspicion, can be carried legally everywhere, unlike a walking stick or cane it does not cause strange looks if carried by an able-bodied person, and it even protects against rain! Sadly it won't stop bullets, nor does it spray concussion gas at the twist of the handle.

 

 

Available in three models: telescopic, standard, and premium.  The main difference between the models is in the frame of the umbrella, which is the structure that holds the fabric open, but they share the same “proprietary composite” core shaft.  In other words, all models are equally strong in the whacking department.  Apparently it has become standard issue for the Presidential Security Group of the Philippines. 

 

 

I like the telescopic one the most.  Here's the website link: http://real-self-defense.com/
 

Arrow Backblast

I don't think the Green Arrow has thought this cunning plan through in it's entirety.

Brisk Love

My Mother's Brisket & Other Love Songs by Rick Moranis (Short for Frederick not Richard)

 

The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

 

Brisket can be cooked many ways and is often basted during the cooking process. A tough cut of meat due to the collagen fibres that make up the significant connective tissue in the cut, the brisket is tenderized when the collagen gelatinizes. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat.

 

But this album has little to do with cooking.

 

 

Wonder Draw