Whatcha Watchin'? "Stuff" Boom de ah da, Boom de ah da!

OK, so I’m neither cool nor sophisticated enough to appreciate the reviews of the fine TV shows that some people like to write for about on their blogs. Maybe that’s because I’m not a fan of Lost and I’d rather watch Top Chef Masters than read a blow-by-blow description of it.

Plus, my wife and I have rather proletarian tastes. We like Dirty Jobs. And Deadliest Catch. We’re huge Mike Rowe fans. And we’re not too proud to confess that we also like Ben Bailey on Cash Cab.

We also like “triple D” (Diners, Drive-Ins & Dives) on Food. And we like Monk, Burn Notice, In Plain Sight and Royal Pains. Yep, we go for the “trailer park” of TV--Discovery Channel and USA. (By the way, according to Newsweek, USA is the main profit generator for NBC). We’re fans of My Name is Earl (well, the 1st year anyway) and we really like the new show on ABC Better off Ted.
The cast of "Better Off Ted"

Where else but on Discovery would guys like Sig Hansen, Phil Harris, Keith Coburn and Jonathan Hillstrand go from grubby, profane, cussing fishing boat captains to TV personalities with their own websites, merchandise and fan clubs? I love it! One of these days I’m going to put together some sort of post about the “management styles” of the captains and their relevance to business. Maybe it’ll be the next “One Minute Manager”, who knows.

The Captains of Deadliest Catch

Maybe this has something to do with the fact that I’ve been unemployed for 6 months now. But when I was working and traveling 80% of the time and staying in hotels 4 nights a week, I would watch these shows from the comfort of my Hampton Inn room at night.

Before I lose you from this diatribe, let me mess with your mind this week. Here’s a YouTube video I came across last week. It’s another of those that will get in your head like a broken record and drive you nuts. And, it’s about the Discovery Channel. Here goes and I hope you hum it and hum it and finally have to give it away to someone else in order to clear it from your brain:

CAR BUYING 101: Going to the Dealer or "Hello Herb Tarlek"

You remember Herb Tarlek don’t you? You might if you’re over 40. He was the advertising salesguy on the TV show “WKRP Cincinnati” back in the 70’s. An obnoxious wheeler-dealer who epitomized “over-promise/under-deliver”.

That’s the kind of guy everyone assumes they’re going to encounter as a salesperson when they go to a car dealership. And all too often it’s true in one shape, form or fashion. You know, the guy who smells vaguely of bad cologne, breath-mints and cigarette smoke. He’s approaching you with an overbroad smile, hand outstretched and a standard greeting, “Hi there, welcome to ABC Motors, my name’s Herb and you are? Are you here for our big sale?”

Do you know why car salespeople greet customers like that? Well, there’s 2 main reasons. One, they don’t know any other way to do it. And two, their managers train them to do it that way because it’s the “best way” to “make friends with the customer and take control of them.” Horsecrap!

And dealers wonder why, even though customers are looking forward to buying a bright, shiny new car they dread having to go to a dealership.

Look, in order to buy that new car you’re going to have to go to a dealership to get it. It’s that simple. You can’t get it on Amazon and have it delivered. There are definitely some things you can do to help yourself and the salesperson. First and foremost is to realize that you’re going to have to collaborate with a salesperson in order to find the car you want and to get it for the price and “deal structure” that you want.

First, select the dealership you think you want to do business with. They have to carry the make you’d like obviously. Use whatever criteria you want. One of the best is if you know someone who had a good experience there. I have a prejudice against dealers who get on the tube and “yell and scream” about how great their deals are—especially if you’ve got “bad credit, no credit, bankruptcy, divorce or military”. As I said earlier—horsecrap! The dealer which focuses on “subprime credit” or “spi-fi” (special finance) tends to drive away good credit customers.

I remember the “spi-fi” director at one of the first dealerships where I worked telling a customer, “Sir, divorce doesn’t cause bad credit. Not paying your bills causes bad credit!” And also telling a customer, “There are 2nd chance banks. There are no 3rd chance banks!”

So, like every other aspect of this process, be prepared. The best thing would be if you have a friend or relative who had a great experience and provides you with that person’s name. Then you can contact him or her and set up an appointment (assuming that they sell the make/model that you’re most interested in).

Or do this: Call a dealership you think you want to do business with. Talk to the receptionist. Tell him or her “I’m interested in buying a car but don’t know anything about your dealership. If you were buying a car at your store, who would you trust the most to take care of you best?”

The receptionist will give you a name and then ask to speak to that person and set up an appointment to get together if your conversation convinces you that this is a person you’d like to do business with (i.e. one you can trust to work with you).

Remember something else when you get there and start working with the salesperson. He or she works for commission and, especially on new cars, there is precious little commission. You may buy a $20 to $40 thousand car and this person might make $100 for his efforts. Seriously! This guy is a “working stiff” trying his best 50 to 60 hours a week to make a living in a challenging environment where he is often verbally abused by managers equally desperate to “sell a car”. Most car sales people make $30,000-40,000 a year and spend a lot of their time with a sinking feeling in the pit of their stomach about how they’re going to sell a car and pay their rent or mortgage this month.

So, bearing in mind that your best bet is to show up with an appointment with a specific person, make sure and ask for that person when you get there by name and say you have an appointment. That way whoever just “upped” you when you got out of your vehicle will find or summon the person with whom you have an appointment. If he tries to tell you that the person isn’t there, ask (insist) to be taken to the sales manager. It’s your call. If the person blew you off, you may just want to leave and try another dealer. Or if the guy who “upped” you is trying to “skate” the person with whom you have an appointment (skating is trying to cheat someone out of a deal by falsely claiming they are unavailable) that’s why you go to the manager.

When you’re with your salesperson, he or she will try to source or qualify you as to what you need or want. You should have already covered some of this in your initial phone conversation. Now is a good time to reiterate it. If the salesperson does not offer to go inside and talk, suggest it to him. Then you can go through your specifications as to model, equipment, options, etc. And, have a couple of different colors in mind not just one! When I sold cars I asked my customers “are there any colors which are totally objectionable to you”.

If you do it this way, you’re communicating clearly with the salesperson. You’re making their job easier.

So, let’s go back to how salespeople are trained—which at the vast majority of dealers is little more than a joke. At most dealers, managers tell sales people repeatedly to “make friends with the customer” and “take control of the sale”. Most managers don’t have any more of an idea of what these 2 things mean than their sales staff does and that’s why the training at so many dealerships is lacking.

I always trained sales staff that making friends is not as important as being friendly (and they’re 2 different things). You’re not going to go out to a sportsbar for a beer with the salesperson after work—in other words odds are you’re not going to be friends. The most important thing is trust—that the customer trust the salesperson. If I don’t trust a salesperson I’m not spending $20,000 to $30,000 on a car with them!

As far as “controlling the sale” is concerned, most managers and sales staff construe this to mean that the salesperson is in charge. You can’t earn trust that way! You can’t get someone to part with their money that way either. Most dealerships have anywhere from an 8 to 12 step sales process (it’s all pretty much the same). This includes: meet & greet, sell yourself & the dealership, needs assessment, land the customer on a car, demo the car, write-up, negotiation, closing, delivery and follow-up. What I always trained is that the salesperson has to be so intimately familiar with the process that he/she is leading and guiding the customer through the steps—up to and including taking some “out of order” to facilitate the smooth flow of the process.

Understand that. Don’t allow yourself to be manipulated by it. And, don’t allow yourself to be rushed through it. Bottom line: It’s YOUR money! YOU earned it! YOU’RE the customer.


And, when it doubt—leave. “Be Backs” are great although most managers try to tell sales staff that “the “be-back” bus don’t run”. Yes it does—somewhere! And you can make it run back to that dealer or you can go someplace else.

Bear these things in mind when you’re going to the dealership. It is a process—both for you and for the sales staff. You DON’T have to “buy and drive today”. Start with that premise and if necessary remind the salesperson AND his/her manager of it. But you are serious about buying a new car either today or tomorrow or as soon as you get the “deal” that you want.

Cheap Bastid Sausage, Pasta & 10 Minute Sauce

If you ever get a chance to watch a cooking show on TV called “Sam the Cooking Guy”, it’s well worth it. Sam Zien is an amateur cook in San Diego who has generated a following over the last several years. He has his own local show, has had one on Discovery Health and has had numerous appearances on the Today show as well.

Sam specializes in cooking simple, minimalist dishes which provide incredible, gourmet flavor but which use common ingredients that you can find in most pantries or fridges. I’ve got a copy of his cookbook, “Just a Bunch of Recipes” and enjoy it. You can also find his stuff on thecookingguy.com.

Today’s Cheap Bastid offering is a variation on something from Sam. He has a simple dish, Italian sausage with peppers and onions which I have taken to the next step. I add some tomato, garlic and spices and then serve it over either spaghetti or cheese grits. Today I’m going to do it with spaghetti.

What I really like about it is that this is a great, 10 minutes spaghetti sauce that has great flavor but without the heaviness of traditional sauce which makes it terrific during the summer. So here goes:

Cheap Bastid’s Sausage, Pasta & 10 Minute Sauce

4 Italian sausages (sweet or spicy—most “spicy” ones aren’t that hot so I add chili flakes to the mix)
3-4 Roma tomatoes
2 cups1 bell pepper--red, green, yellow (cut into 1 ½” strips)
1 cup of onion in strips (cut in strips)
1-2 cloves garlic (to taste)
¼ cup wine or sherry
Salt
Pepper
Basil
Chili flakes
1 lb spaghetti or fettucine

Prep: Cut sausages into 2 inch hunks (note: I like to cut in half lengthwise too—it makes for more “bites” of sausage). Cut peppers & onion into strips and chop the tomatoes. Garlic too if you’re using whole (Cheap Bastid uses chopped garlic in the jar from Gilroy).

Cooking: Get out large skillet and pot for pasta. Heat skillet over medium high and toss in the sausage. Turn heat down just a skosh. Brown the sausage. Put about a half gallon of water in your spaghetti pot and put it on to boil. When cooked remove sausage with slotted spoon reserving the fat.

Salt the spaghetti water and add the pasta. Turn that down just a skosh too. Reheat skillet over medium and put in peppers, onion and garlic. If needed add a tablespoon of cooking oil (canola or olive).


Saute the veggies for 2-3 minutes just until they start to soften then add the tomatoes, salt & pepper, chili flakes and basil. When tomatoes soften put the sausage back in and taste the concoction. Adjust seasonings if needed. Turn heat down to low.


As soon as the pasta is al dente remove it from the heat and drain. Add about a tablespoon of oil to the finished pasta and then put the pasta in the skillet with the sausage and sauce. Mix everything together and serve. (Or you can keep the pasta and sauce separate for individual servings if you want).

This is a nice, tasty, light summery pasta dish. The sauce doesn’t get “heavy”, that’s what I really like about it. It’s all fresh and can be cooked in just a few minutes.

Cheap Bastid Test: How’d this do with a budget? Well, 4 Italian sausages are about a pound and I buy it for $2.29 a pound. The tomatoes are about a pound and they’re $.77 a pound. The peppers cost about $1 and the onion about $.25. Barilla pasta was on special for $1. So, the total for a dinner for 4 or dinner for 2 and lunch for 3 was $5.24. Add a nice salad to this and maybe some garlic toast and you’ve got a feast for about another buck. That’s pretty good! How much would this be at Romano’s Macaroni Grill, Olive Garden or Bucca de Beppa? About $12 to $15 per person?

That’s the Cheap Bastid way! Eat good. Eat cheap. Be grateful.

And the Beat Goes On--California's Smoke & Mirror Budget

(Note: You might like scrolling to the bottom and clicking on the YouTube video then reading this post while you listen)

Remember “Cheers”? I’ve always been more Cliff Claven than anyone else, but I’m thinking about Woody. There were times when stuff would happen to Woody, either with a girlfriend or some other personal disaster.

Sam or Diane or Norm would ask him something like, “Aren’t you really mad about that?”

To which Woody would respond, in that flat, monotone, Midwestern way, “I’m a little ticked.”

Well, I’m more than a little ticked and it’s been bugging me all morning. You see, I have the misfortune to live in California. The State of California just announced yesterday that the Legislature and Governor’s office have agreed to a balanced budget for the fiscal year that started 3 weeks ago. And we’re all supposed to rejoice.

Except that it’s a crock. It’s a sham. It’s a subterfuge. It’s fraud.

Our grand-glorious Governor and Legislature have put together a budget which does not contain tax increases and yet manages to close a $26 billion deficit. Sure, and I’m going to wake up tomorrow with a full head of hair.

Granted, as AP reported, “the plan cuts $15 billion from government programs by slashing spending on schools, universities, health care, welfare and in-home support for the disabled and frail.

They just don’t get it. The time for “smoke and mirrors” and sleight of hand are over. But that’s exactly the kind of budget that has been created. The most egregious example of that is a proposal to “save”$1.2 billion by paying state employees on July 1, 2010 rather than on June 30, 2010 (in other words pushing their paycheck one day into the following fiscal year).

The state is also going to take $4 billion worth of payments to local governments and use it to balance the budget—repaying it with interest over 3 years.

But the good news is that legislative Republicans prevailed. There are no new taxes or tax increases. No, that will be left to the municipalities who will have to increase fees and taxes in order to balance their own precarious budgets.

Unfortunately, the Republicans are thinking like so many failed businesses who focus on cost cutting rather than on revenue increase. You’ve got to think on both sides of the ledgerbook in order to make a budget work. That’s basic and fundamental.

And without belaboring it there are ways to increase revenues. California is a major oil producing state yet has no severance tax. Put an increased tax on alcoholic beverage purchases (I smoke but don’t drink so I prefer a booze tax!).

No, what the state wants to do is accelerate the collection of 2010 personal income and corporate taxes to bring in revenue earlier. This would give the state an “interest free loan” until taxpayers claim the money on tax returns. More hocus-pocus.

Public employee unions have far too much influence in California. They forget that their jobs exist to serve the public. It’s that basic. And yet their complaints about schools and prisons are thinly veiled blackmail attempts primarily motivated by a desire to keep their jobs.

This kind of legerdemain will prevail until California fundamentally addresses its system of governance. And this state cannot wait much longer. Proposition 13 and 98 must be revisited. The State’s basic “operating structure” must be scrutinized, streamlined and made to work better. And the State must take a fundamental look at how it ought to be serving its citizens and reflect that in its organizational and fiscal structure. Until that happens, this state and especially its citizens are screwed. And maybe that’s why all morning I have had a song from the late Congressman Sonny Bono going through my head: “The Beat Goes On”. And it does. But it doesn’t get us anywhere.

This rant won’t make any kind of difference but at least I “officially” got it off my chest. I’m still more than a little ticked.

Cheap Bastid's Homemade Enchiladas & Sauce!

I love enchiladas, especially New Mexico style. But I haven’t really tried making them very often because I just don’t like the taste of the “enchilada sauce” that you buy in a can. It always has a faintly metallic taste that I don’t care for.

So, I took off on a quest to come up with a recipe for enchiladas and a homemade sauce that fit “Cheap Bastid’s” criteria: inexpensive (OK, cheap), tasty and easy to make. And, I think that I was able to get that done reasonably well. I searched the web for recipes and came up with several which I kind of cobbled together to come up with the one I’m using here. There’s 2 recipes—one for enchilada sauce and one for enchiladas. Both are easy although the enchiladas get just a bit messy when you’re assembling them.

Enchilada Sauce
2 tbsp flour
¼ cup good chili powder (New Mexico or Cali)
½ tsp chipotle or cayenne
8 oz can tomato sauce
Ground cumin
Garlic powder
Onion powder
Salt
1 ½ cups water
¼ cup vegetable oil

Mix flour, chili powder & chipotle/cayenne in a small bowl. Put skillet on medium heat and add oil. You’re going to make a simple roux. Add the flour blend and immediately start to whisk it. (My first effort to do this burned the flour blend because I was using too much heat so stay with medium). Whisk until smooth which will only take a couple of minutes.

Add tomato sauce, water and the remaining spices and turn the heat down to medium low—a simmer. You want a consistency that is thicker than water but not “gloppy”. How much spice to add? Enough! We like cumin so I go a bit “heavy” on it. But remember, add spices—then taste it! You can always add more and the longer the sauce simmers, the more the spices will blend in.


If needed, add another quarter cup of water. Bear in mind that when you use the sauce on the enchiladas that it will thicken up a bit more in the oven. This made just enough to make the enchiladas. If you want to have some to pour over the finished enchiladas you may wish to double the recipe. Taste the sauce as it simmers and adjust the spices to your taste (in other words if you want it spicier add some more chipotle or cayenne). I added a couple of good squirts of habanero sauce because we like things spicier than most people.

Now you’re ready to get making the enchiladas.

Cheap Bastid’s Easy EnchiladasEnchilada sauce
2 cups (8 oz. jack or mozzarella cheese) shredded
1 lb shredded meat (chicken, beef or pork)
12 corn tortillas
9x13 inch glass baking dish
Green onions (for garnish)
Chopped tomato (for garnish)
Sour Cream

Some recipes call for a quick frying or baking of the tortillas and some don’t. Tyler Florence from Food Network said to just microwave them for about 30 seconds. I did some microwaved and some with no heating and I think just a bit of microwaving works best. It makes the tortilla just a bit more pliable as you load it and fold it into the dish. So put a short stack of 4 on a microwave dish and zap them for about 30 seconds on high. Load those, then do 4 more.

Whatever meat you use—chicken, pork shoulder or beef (chuck/bottom round/ground) is best shredded. Use 2 forks or your hands and put it in a bowl. Shred the cheese and put it in a bowl. Pour enough sauce in the baking dish to just cover the bottom when you spread it out with the back of a spoon. Put the rest of the sauce in a wide opening bowl.

Use your hands. Get messy—you’ll want to wear an apron! Dip the tortilla into the sauce to coat it (actually what worked best for me was to hold the tortilla over the bowl and dip sauce out with my fingers and then “fingerpaint” the tortilla—it coats the tortilla and “saves” sauce.

Hold the coated tortilla in your hand, put a couple tablespoon’s worth of meat in the middle then about a tablespoon of cheese (again I used my fingers). Roll the edges of the tortilla over the meat and cheese then lay it in the baking dish, folded side down. Do this for each tortilla. Then pour sauce over the top and sprinkle the rest of the cheese over that and your ready to bake. Cover with foil.

Put the baking dish in an 375 degree oven for about 15 minutes and you’re ready to go. Plate with 2 enchiladas topped with extra sauce, sour cream and garnished with green onion and tomato.

(I cook. I'm not a food stylist!)

Cheap Bastid’s budget:

So did this meet the “cheap” requirement. Pretty much. I figured that it cost $7.50 for the ingredients using boneless, skinless chicken breast, block cheese shredded, tomato sauce, tortillas, and spices. That fed 3 people generous dinner portions and was enough for lunch for 2 the next day. Three dinners and 2 lunches in a Mexican restaurant would set you back about $45.

The other thing to remember is that if you do this with roast pork or roast beef, that the meat can do “double duty.” Plan your meat purchase so that you can have a roast beef or pork dinner with enough left-over for enchiladas. You can cook the roast beef or pork, shred it and then freeze it for when you want to make enchiladas or BBQ sandwiches, etc. That stretches your food budget farther, reduces waste and increases taste!

If you use ground beef, remember I trick myself by using 12 oz. as a pound. It works! I also buy “London Broil” (bottom round) or boneless chuck when it’s on special (usually about $1.60-$1.75/lb.) and the grocery store grinds it for free. Ground London Broil is about 90-95% lean and ground chuck is 80-85% lean).

Plus, I discovered a couple of other things. Two 8 oz. cans of Hunts tomato sauce costs $1 at my grocery store. One 16 oz can of Hunts tomato sauce costs $1.39. An 8 oz. container of sour cream was $1.35 while a 16 oz. was $1.69. So we did baked potatoes last night with sour cream.

I hope you enjoy this recipe. It’s a work in progress and I’ll be tinkering with it the next time I cook it. That’s the fun of cooking! Getting creative in making stuff that tastes good and saves you money. That’s the “Cheap Bastid” way.

Jack In the Box takes on Costco--So Does Cheap Bastid

You’ve just got to love Costco. They seem to have taken over a great big chunk of retail business. I’m a member and have been for about 10 years now.

We typically hit Costco once a week for some of our basics and like to take a look around while we’re there. Costco is this huge repository of merchandise. You can get “mass quantities” (with apologies to the Cone Heads of SNL fame) of just about anything.Our buying as slowed way down because of my employment situation but it’s all about saving money which we can do on some things at Costco.

If I time it right I can go to Costco and get enough "free samples" of food for a pretty good lunch. It really helps if you go there when your blood sugar is low. It took me a while to convince my wife that there can be an advantage for me to make a mad dash back to the grocery & meat department to get some blood sugar from the samples of pulled tri-tip and gorgonzola cheese. (She'll indulge it now as an antidote to Cheap Bastid crankiness).

Jack in the Box just took a trip to “Costco” for it’s newest commercial. If you haven’t seen it, take a peek. It’s a hoot:



Not that I’m anal retentive or anything (I’d say no, but my wife would definitely disagree with that—rightfully so) but I check stuff out. A few months ago, while the weather was still cool, I was thinking about buying a new pair of jeans. Now, Cheap Bastid that I am, I was checking out the Kirkland brand jeans at Costco for $12.99. I can do that math and I don’t need high fashion, expensive denim to cover my fanny.

But I could never find my size. I’m a 34 x 30. A pretty common size especially in Southern California. You’d think that Costco would be aware of the fact that there’s a lot of guys my size here—old white guys like me plus Hispanic and Asian men who are also a bit on the height challenged side.

So, Costco would get some in. And I’d take a pass. I just wanted to see how long they’d last. They always have every size imaginable—except 34 x 30. There’s 32 x 30, 36 x 30, 38 x 30, 40 x 30, etc. And all other longer inseams. A few weeks ago there were a dozen pairs. The next week none. Last Friday, I stopped for my weekly inventory and they had a whopping 24 pairs of 34 x 30. I bet there aren’t any this week!

And then last week we needed coffee. I drink Kirkland because it’s a richer and finer grind. It used to be cheaper by about a dollar than Folger’s. But Costco raised the price so that it’s now more expensive than Folger’s. I’m drinking Folger’s now.


But our favorite thing of all to do at Costco is check out the cute little kids. Ooh-ing and aah-ing like a couple of frustrated grandparent wannabes.

Maybe what I need to do is either get a life or get a job at Costco.

A Turd in the Sandbox From the EPA

Summer. Days of sun and fun. Just like Sly and the Family Stone sang in “Hot Fun in the Summertime”. Makes you want to go to the beach and just kick back.

Joy Hickey (Jaime Pressly) "Don't be a turd in the sandbox"

Now comes a report that promises to spoil that image. Joy Hickey from “My Name Is Earl” says it best. “Don’t be a turd in the sandbox.” We’ve all seen ‘em, literally and figuratively. The kid is in the sandbox playing with his toy truck, a load of logs on the back. But wait. Those aren’t logs. They’re cat turds!

Well, the Environmental Protection Agency just laid a huge turd in the sandbox of every beach. “A new study says that you risk getting an upset stomach and diarrhea if you dig into the granular stuff to fill toy pails, build sand castles or bury yourself.”

You know there are just some things that are best left unsaid. You don’t need a government study to know that birds crap on the beach. Beach sand comes from under the sea. Fish poop sinks to the bottom and if the sand is dredged to renew a beach, the poop comes up with it. Birds crap in backyards where kids play too. And backyard dirt has worm castings (that’s a polite way of saying worm turds). Does that mean people shouldn’t garden?

But, according to the EPA, they just think it’s important to caution people about the bird droppings, urban runoff, sewage and other contaminants that pollute sand. So what’s next? Tyvek haz-mat suits for everyone going to the beach? Definitely not good for tanning or for mobility during that beach volleyball game.


Awwwww man. Are the beaches going to be deserted? No more young girls in skimpy bikinis? No more beef-cake guys with bigger pecs than the young girls in the skimpy bikinis? No more Frisbee throwing to dogs on the beach?

According to the study less than 10 percent of people who played with sand came down with diarrhea and/or gastrointestinal illness. But, that’s 24 percent higher than for people who didn’t.

Chris Heaney, lead author of the study and a post-doc student at the University of North Carolina said, “The beach…is not a sterile environment.” (And the government spent money to find that out!)

This weekend will see huge crowds at the beach in Imperial Beach, the southernmost city in San Diego County, for its annual U.S. Open Sandcastle competition. Nearly 300,000 people are expected to attend. That’s all the competition needs is for people to come down with diarrhea and pollute sand sculptures which took hours for artists to create.

And additional thousands will be in attendance at the annual Over the Line tournament which is a version of beach softball that attracts huge crowds. There’s lots of face diving into the sand for fly balls and line drives. Is the Monday diarrhea from bratwurst, beer or gull poop?
Kids, go to the beach. Play, have fun. Way too many of you have anal retentive Moms who are paranoid about germs. It’s playing and stuff where you get resistant to germs. Just wash or use hand sanitizer at the beach. But geez, if you worry about every little thing that might possibly have a germ, you’ll never do anything.


And that would be the biggest turd in the sandbox of all.