Now thats a great review…… LOL Cat poop - still laughing…. kids are great.

I live about 10 miles from that place. Should I go there and slap the hell out of them.

Cool, it’s gotta gator on the label!!

Maybe it was gotor poop.

Of course the only gator I ever saw with the runs was runnin’ from Leroy!

Poor Gator!

great review.

gator poop. sorry.

i reviewed the hot version of this sauce but it hasnt been posted yet, i dont mean to ruin the suprise but it only got a 2.5 out of 10 for the overall rating i gave it, it sounds like it was just slightly better than the medium and the best thing about the sauce was the cool label. im not a gator luver or nothing but the labels nice.

I hate to see a sauce tank, but way to tell it like it is!!

Is gotor poop a mix between gator and Cooter poo??

So you’ve seen the mythical Swamp Cooter too? Must be a bunch of ‘em down there in you’re parts, they’re a rare sight around here. Sometimes people confuse cooter poo with gator poo, so a mix would be hard to discern and could possibly be mistaken for kitty poo. Hmmmm.

I need stitches! LMFAO!!!

That maybe the best damned review of the worst damned hot sauce I’ve ever seen!

lol

I’m crying here. Funniest review I’ve read on the blog so far. I dare the MFG to post a rebuttle.

[...] Click here to read the entire review. [...]

I blogged on your blog, Louie. You can read it here.

Thanks for the laugh.

Erp… I guess with pingback I don’t have to tell you I blogged you. lol

Well you know….I was cleaning out the cat litter while making a batch of sauce one day and the phone rang and I turned to toss the poop into the garbage can…..although the steam kettle looks a lot like the garbage can….and they’re right beside each other……….so maybe I………nah…..that couldn’t be……….could it??

WOW !!!!!! speechless here !! Excellent review of a not so excellent sauce, LMAO

You know…. I don’t comment here all that much, but I did rant a little while ago about how there seem to be an abundance of “sauces” on the market that are crap, but catch the average consumer with a catchy (sometimes X rated) name with claims of quality.

Now, we all know that crap comes in a lot of different forms. But, I must say that I agree on starting some sort of committee that will guarantee the consumer some sort of minimal standard for quality. Misrepresentation of a product is a crime in any other industry.

Devil Duck on 9/13/2007 at 1:11 am said:

You know…. I don’t comment here all that much, but I did rant a little while ago about how there seem to be an abundance of “sauces” on the market that are crap, but catch the average consumer with a catchy (sometimes X rated) name with claims of quality.

Now, we all know that crap comes in a lot of different forms. But, I must say that I agree on starting some sort of committee that will guarantee the consumer some sort of minimal standard for quality. Misrepresentation of a product is a crime in any other industry.

Absolutely nuts, in my opinion, that anyone would want the government to put their hands into this, even more than they already have! “Quality” is a matter of taste and everyone has a different opinion. Look at the number of folks that hate chipotle- I’d sure not want one of them sitting on a board telling me my sauce doesn’t meet the “standard” ’cause they hate chipotle. Look at how we as a blog pan the marginally flavored vinegars like Tabasco & Franks, yet they are among the top sellers. Look at how we get on out high horse about this ingredient or that, and yet El Yuc with both artificial colors and preservatives is always rated high among favorites! FREE MARKET will solve most/all ills, along with some education. A review of the sauce goes a long way to that education. If the stuff is truly crap, then sales will reflect that. I’m willing to bet though, that you could give this sauce out to 10 people and at least a few of them would have a radically different opinion of it. How does the opinion of he that hates it, trump the one that loves it? Again- it’s all a matter of individual TASTE. I respect the views of the reviewer- he obviously didn’t like it and clearly stated why- thank you for that! I’ve had a sauce or two of mine panned because it didn’t meet that person’s opinion of what it should be. They were in the strict minority though, and a thick skin is part and parcel to belonging to an industry that deals with the public- you can’t please everyone! If Batten Island is truly that bad, it won’t exist long on the marketplace and will fix itself without some beaurocrat adding more arcane regulations. It ain’t gonna poison anyone and beyond that, it’s simply “opinion”.

For cripes sake, the gov has already made enough of a mess of food regulations and you want them to start regulating “taste”?! Let’s think about that one for a moment.

Well said Jim.

If Batten Island is truly that bad, it won’t exist long on the marketplace

I’ve got a few bottles of Batten Island on my shelf of gator themed bottles that I know are from at least late ’90’s or no later than ‘01, so they’re not a new company. They must be doing something right somewhere, and someone obviously enjoys their sauce. I’m almost at the point of enough curiosity to buy the one reviewed here just to see how “bad” it really is! LOL!!! To be honest, there’s only a couple of sauces I’ve ever tossed for not liking the flavor.

Yes, I have a shelf of gator themed sauces! LOL!!

Ok…I agree with the “keep the government out” stand. As a matter of fact, I couldn’t agree more.

I’m talking about an independent board that consists of a panel of sauce makers, that recognizes quality products. Lots of us may “hate” Tobasco sauce, but that doesn’t mean that it isn’t a quality product.

I know that the small sauce businesses are paying fees out the wazoo already (one reason I’m not pro yet) but, for a few extra bucks, they can display a logo of sorts (as small as possible) that their sauce has passed an independent panel review on quality. Now, I know already that there would be problems with that… The panel would get backed up with product for review, etc., etc… But this would have to be a pretty big entity in order to succeed. Could you accomplish this without the government stepping in? Yes, but the panel would have to be regulated somehow. We are dealing with the FDA and all…

Yes, we have industry awards…but does Joe Consumer really know anything about them? What about the sauces that are really good sauces and didn’t earn a “Golden Chili” or a “Scovie”?

Devil Duck on 9/13/2007 at 6:50 am said:

Ok…I agree with the “keep the government out” stand. As a matter of fact, I couldn’t agree more.

I’m talking about an independent board that consists of a panel of sauce makers, that recognizes quality products. Lots of us may “hate” Tobasco sauce, but that doesn’t mean that it isn’t a quality product.

I know that the small sauce businesses are paying fees out the wazoo already (one reason I’m not pro yet) but, for a few extra bucks, they can display a logo of sorts (as small as possible) that their sauce has passed an independent panel review on quality. Now, I know already that there would be problems with that… The panel would get backed up with product for review, etc., etc… But this would have to be a pretty big entity in order to succeed. Could you accomplish this without the government stepping in? Yes, but the panel would have to be regulated somehow. We are dealing with the FDA and all…

Yes, we have industry awards…but does Joe Consumer really know anything about them? What about the sauces that are really good sauces and didn’t earn a “Golden Chili” or a “Scovie”?

Why don’t you do as Jim said, let go of it!!!! OPINIONS everyone has them and yours is sick.

I am a consumer and I will not be told what I should like or dislike, if it has been approved by FDA and Etc what in the world can your narrow mind offer to a board that has no control of ANYTHING!!!! You will make
a good government official.

I guess you like fried chicken and eat it with skin on to get that extra taste.. I hate the skin and the extra FAT— should we get a committee together and make me like skin or should I form a committee to make you like it without the skin. SOUNDS STUPID–DOESN’T IT?????

I know what I like and can read what is on a label. I have my own taste likes and dislikes. I DO NOT NEED THE LIKES OF YOURSELF WHO THINKS YOU CAN BECOME THE CONTROL.

I think that using the word BBQ and all variations should only be used to discribe the torn up pile of meat that is the aftermath of smoking a PorkButt/Shoulder/Picinic until it reaches 190º. That will never happen so accept it!!! Do you get my message??????

Not one person suggested that the bottle of sauce may have been cracked opened by someone and than the sauce can only spoil after
that. Maybe that is why all the PooP.

Hi all, Have a good day

Okay, first I totally agree with Jim no Gov, I also think that DD may have a good idea. It is at least worth discussion.

Funny stuff….lol

Let’s not get crazy about this whole thing… when I blogged that maybe we needed a governing board for hot sauces, I was joking. And, I’m pretty certain that Louie was too. He and I are both well aware, as makers, that not every person on the planet is going to like your sauce, and as DK pointed out, Batten’s been around a long time already, not everyone is going to react as strongly as Louie did!

That said… Independent review boards exist. They are called Guilds or customers or Scovies or Golden Chile Awards, etc.

We belong to several juried craft guilds, but we haven’t ever won a scovie or a golden chile, of course, that is primarily because you have to actually enter the contests to win. Truth be told, though, all of these “standards” are already in place.

Maybe we SHOULD have a Makers’s Guild. But then, we’d have to form one and run it and frankly, with all that I have to do, setting up and running another Guild just isn’t in my time schedule.

DD, maybe you have time to organize such a thing? We would participate. But, it would be a Guild of peers and the idea would be to ensure that we were all competing on a level playing field; not deciding for anyone’s customers whether or not the sauces tasted good. So… assuming Batten followed all the rules the rest of us follow, this sauce would probably get approved.

Louie didn’t like this sauce… maybe he doesn’t like dates? Who knows. Perhaps he’d like the other sauces that Batten makes? I don’t know. What I do know is that we make 22 different sauces under the Peppermaster label and the reason that we make THAT many sauces is because everyone’s tastes are different.

As for the FDA approving things… Here’s a few facts not in evidence for you about our beloved FDA… (don’t get me started). The FDA doesn’t “approve” anything. What they do is put a bunch of paperwork and fees in your way and expect you to comply with that. Then they randomly pull your product off the shelf or at the border (for importers) and only THEN do they even look at your products. Pity the fool who isn’t in compliance with the paperwork, the FDA gets weird. But that’s a blog waiting to happen (trust me on that).

What we as makers would like to see is legal labels, proper nutritionals etc. What we don’t want to see is jars of Mrs. Jones’ homemade apple habanero jelly made in her unsanitary home kitchen sitting on the shelf next to ours pretending it was made in an approved kitchen.

Whether or not a sauce tastes good is too varied a rule, I think, to apply to something to say whether or not it is “quality”.

Here in Canada, if peanuts are processed in any way in the same building as our sauces we would have to put “may contain nuts” on our labels. Perhaps the fact that Batten’s production does several sauces simultaneously explains the may contain this or that ingredients list? Maybe it doesn’t maybe he varies whichever of those fruit happen to be in season and unlike us (who print our labels per batch) prints his labels in batches of 5000 at a time? Who knows.

What I do know is that as funny as the review is, and as interesting as the idea of a guild is, let’s not shoot the foot of the maker, just because Louie didn’t like the sauce.

And God Forbid… Let’s not have anything more to do with the FDA or Government regulations than we already have… I mean reeeeeally!

And lets hope, that if I ever get a review from someone who doesn’t like my sauce that the writer of that review has the temerity to make it at least half as funny as this review.

T

I see your point DD, but as the say- the devil is in the duck… er I mean details

The problem comes in the make up of the review board. If it’s fellow manufacturers, that’s a *real* problem. There are already a few blog manufacturers that don’t agree with the idea of fellow manufacturers reviewing other manufacturers stuff- it can hardly be considered unbiased and can raise questions of impartiality. I don’t have much of a problem with it, but can you really expect a sauce maker to rave about someone elses’ stuff at the thought of taking away sales from his own stuff? It’s often hard to leave out mentioning yourself or your products, at least by comparison. If you’re on the board, how do you keep your own opinions out of what makes a ‘quality’ sauce? How do ten folks agree on what the baseline is for it? It can’t be a qulaity sauce, in my opinion and viewpoint, if it contains less than 50% chiles. A lot of folks would agree with that but then just as many, if not more, would not! See? If it’s Joe public (uneducated) than that’s its’ own set of problems. Do you really want someone who knows only a little about food stuff setting the standard? Or someone that thinks Tabasco is the ultimate? If it’s Joe public (educated) then you’re still subject to opinions and tastes. Some like habs, some don’t. Some like chipotle, others hate it. Some think it can’t contain gum, others have no problem with it… and so on.

I DO understand what you’re saying, but in a free market you’re bound to get burnt a time or two. But, you should expect that as you try new things and are experimenting with products you’re not familiar with.

I see nothing in the ingredient list, label, or appearance of the sauce before it is opened that would have disqualified even this one from being able to obtain the same said quality cert. It was only *after* opening and TASTING that this reviewer, in his *opinion* felt it was undeserving.

I never saw your post Tina- I was responding to the review & DD.

Easy Mr Knake I apologize for forgetting the smilies that should have gone into my post. Mus still be hungover from the banquet

I know what I like and can read what is on a label. I have my own taste likes and dislikes. I DO NOT NEED THE LIKES OF YOURSELF WHO THINKS YOU CAN BECOME THE CONTROL.

i disliked the version i tried and didnt rate it good, but the only reason i tried it is because it was sent to me to try, reading the label i never would of bought it, so i couldnt agree more. i disagree however with all the comments saying good review on a bad sauce, even though i agree with it not being a good sauce i didnt think it was a good review. yea the ingrediant list makes it hard to tell what you are eating, and what it will taste like, but you shouldnt need that list to describe the taste of it. anyone can read the ingredient list and say thats what it tasted like. i disliked it but rather than go on a rant about it i did my best to describe the flavor and try to pick out wich of the following was actually in it.

Justin… writing a review has two aspects to it. 1) Tell the world what the reviewer thinks of the sauce. 2) Entertain the reader so that he wants to continue reading.

Since Louie did an absolutely stellar job on both these things, it’s a great review.

Sometimes candy-coating a review to be kind to the maker just isn’t on.

(Like I said before, if anyone is going to give ME a bad review, at least be THIS funny!)

T

OK, back to the Gotor Poo. What does it smell like?? Ive seen the elusive FL. cooter but what does its poo smell like? Any help would be nice DK.

yea it was entertaining, and the sauce is bad and deserves what he said about it, but it was just more of a humorus rant than a review.

Scott on 9/13/2007 at 1:07 pm said:

OK, back to the Gotor Poo. What does it smell like?? Ive seen the elusive FL. cooter but what does its poo smell like? Any help would be nice DK.

I’ll send you a sample Scott. Really hard to describe. It has to experienced. Uncle Big gave me a good tip last night on poo removal, I’ll save what I can for you.

Hey, I’ve got pictures of the elusive cooter, but i’m still waitin’ on the enquirer to call me back before deciding if I should release them to the public. Only thing, the pictures are kinda fuzzy.

Justin on 9/13/2007 at 1:14 pm said:

yea it was entertaining, and the sauce is bad and deserves what he said about it, but it was just more of a humorus rant than a review.

Well, I guess we’ll just have to agree to disagree on that point, then.

I got all the information I expected from a review and more.

You can bet there will only be one of two actions from me when I have the opportunity to pick up this sauce. I will either leave it on the shelf, or, as DK suggested, I will buy it just to see if it’s as bad as Louie found it.

That strikes me as the point of a review.

T

the only thing these reviews are ment to do is help you decide on whether or not to buy the sauce, and this review definitly did that, it was also funny and entertaining. my original comment wasnt meant to offend or insult anybody, and im sorry if i did. i guess i was just upset that i at 1/4 bottle of this sauce and ruined a good meal to try and figure out what exactly was in it and how to descibe the flavor of it when i could of just said looks smells and tastes like crap 0/10 on everything and then went on a “rant” (his words not mine) about the hot sauce industry and how the government should regulate taste.

the only other comment i got about reviews helping to decide if the sauce is worth buying is that the picture of the top of the bottle alone is enough! they say a picture is worth a thousand words, and that picture looks awfull, the x tra hot version didnt look that bad and i Applaud him for even having the courage to try it after seeing that gunked up in the top of the bottle.

To those of you who replied to me:

I do realize that the logistics of creating a committee would be a nightmare. But, it’s just an idea that I had…so I threw it out there.

Oh…I get jokes!!

-DD-

Wow. I never thought my review would have created such contoversy. Hey, I told it like I tasted it, and I just hope that maybe I got a sample of a batch gone bad (I realize now that I should have written that in my review, so to Batten Island-my sincere apologies [but read comment #16 again. Way to take it in stride, man]). I wasn’t trying to be funny, but thanks everyone who enjoyed it, I mean that. And especially thanks to Tina would not only had the guts to defend me, but was also smart enough to read between the lines, or for that matter just reading the basic lines. People, for God’s sake, re-read what I wrote. I wrote “..a governing body”, not a GOVERNMENT BODY. Basic Civics class in high school should have told you the difference. Believe me, I am the LAST person who wants the government anywhere it doesn’t need be. I also never told ANYONE what they should like OR dislike. Just where the Hell did you get THAT from? And just where the Hell did you get “the Control” from? What country are we living in? The last time I knew of a “Control”, the word started with a “C”, and ended with the fall of the Berlin Wall. Catch what I’m saying? My suggestion, which I clearly did not articulate enough for those who haven’t mastered basic English composition, was could there be an independent body that DID NOT oversee what would/could be deemed acceptable, but one that would give unofficial, unbiased opinions on sauces based on the simple merits of the ingredients, the handling of the ingredients, and the production of the said ingredients. You say it can’t be done? Don’t tell that to Consumer Reports or Cooks Illustrated magazines, because they think they’ve been doing it for years. Same with the guilds, they’ve been around for CENTURIES, most for the sole purpose of keeping the government out of their crafts. Yes, I know we have the HSB, and let’s keep that the way it is, the way Nick designed and intended it to be. The second-to-last line in my review was, after all, “I don’t know”.And why can’t the manufactors be involved? Isn’t the basis of competition to improve? Hey, let’s be honest here: if you got a bad review on anything, would you not go back to the drawing board and see how you could make what you have better? And what drives the sauce makers? The competition to make the best sauce out there. Re-read what I wrote. I really have no idea why I’m defending myself. I guess I don’t have “The Control” telling me what I should or should not say, only the simple freedoms to be honest with myself and the reviews the HSB asks me to write. Again, thanks to everyone for the support, especially Tina-you’re a real pal. And like I always say: Treat every meal like it was your last!

From the extended blog:

Thanks Tina, for writing about my review (Batten Island Gourmet Hot Sauce)! I’m kind of taken aback by the responsences the review received-I wasn’t trying to be funny. I was just writing what happened with that sauce, all in one day. And my review turned to anger because there are sooo many “makers” of “hot sauce”, people who just want to hop on the current hot trend wagon. And what’s worse, I think Batten Island is made by a hot sauce company that is just over-extending it’s product line. I do feel, though, that a standards commitee would be a great idea for not just the established producers, but also the “little guys” that truly have great sauce and do not want to go mass market (like the botique wine makers). Volunteer, to set certain standards for those who know that they’re in this for the product, not the money. True lovers of hot sauce, who want to share their passion with those who know what true hot sauce is. A guild, perhaps? You know what I mean? If you have any ideas that you want to share, please let me know. Again, thanks for the attention, I really do appreciate it. Treat every meal like it was your last, Louie.

Support also comes out in positive reveiews.

OK, HenryK, I’ll bite:what’s your point? That was sent to Tina days ago.

Louie on 9/14/2007 at 4:31 am said:

Wow. I never thought my review would have created such contoversy. Hey, I told it like I tasted it, and I just hope that maybe I got a sample of a batch gone bad (I realize now that I should have written that in my review, so to Batten Island-my sincere apologies [but read comment #16 again. Way to take it in stride, man]). I wasn’t trying to be funny, but thanks everyone who enjoyed it, I mean that. And especially thanks to Tina would not only had the guts to defend me, but was also smart enough to read between the lines, or for that matter just reading the basic lines. People, for God’s sake, re-read what I wrote. I wrote “..a governing body”, not a GOVERNMENT BODY. Basic Civics class in high school should have told you the difference. Believe me, I am the LAST person who wants the government anywhere it doesn’t need be. I also never told ANYONE what they should like OR dislike. Just where the Hell did you get THAT from? And just where the Hell did you get “the Control” from? What country are we living in? The last time I knew of a “Control”, the word started with a “C”, and ended with the fall of the Berlin Wall. Catch what I’m saying? My suggestion, which I clearly did not articulate enough for those who haven’t mastered basic English composition, was could there be an independent body that DID NOT oversee what would/could be deemed acceptable, but one that would give unofficial, unbiased opinions on sauces based on the simple merits of the ingredients, the handling of the ingredients, and the production of the said ingredients. You say it can’t be done? Don’t tell that to Consumer Reports or Cooks Illustrated magazines, because they think they’ve been doing it for years. Same with the guilds, they’ve been around for CENTURIES, most for the sole purpose of keeping the government out of their crafts. Yes, I know we have the HSB, and let’s keep that the way it is, the way Nick designed and intended it to be. The second-to-last line in my review was, after all, “I don’t know”.And why can’t the manufactors be involved? Isn’t the basis of competition to improve? Hey, let’s be honest here: if you got a bad review on anything, would you not go back to the drawing board and see how you could make what you have better? And what drives the sauce makers? The competition to make the best sauce out there. Re-read what I wrote. I really have no idea why I’m defending myself. I guess I don’t have “The Control” telling me what I should or should not say, only the simple freedoms to be honest with myself and the reviews the HSB asks me to write. Again, thanks to everyone for the support, especially Tina-you’re a real pal. And like I always say: Treat every meal like it was your last!

Louie,
I don’t think Comment #16 is actually from the maker of this sauce that you poo poo’d.
Actually, I’m almost certain the comment wasn’t made by the maker of this sauce. Trust me.
This was one funny piece of writing though, I will give you that. The cat poop thing was priceless.
Nicely done.

Well sir, the admonition to “read” can go both ways DOGC, as suggested *does* involve the Government, not governance as there are civil and criminal penalties for violation. Essentially all it does is guarantee that the wine you’re drinking comes from the place it says on the label, much like Champagne can only come from that particular region in France. It still does nothing to ensure ‘quality’ as I’ve had my share of swill with the DOGC stamp, and more with the AOC
My original post was more aimed at the suggestion that there needed to be “laws”. I also *didn’t* say that it (certifying ‘guilds’) ‘couldn’t be done’, only that there would be one heck of a lot of problems. We’ll take your example of Consumer Reports. They rate McDonalds as having better coffee than Starbucks. You gonna get widespread agreement with that? Probably not. Free market says definitely not.
My point is still that there is nothing about the sauce reviewed that would have stopped it from getting any certification that might exist, from any group, aside from your *personal opinion* of the taste, upon which you are going to find as many dissenters as agreers.
As one who might be considered ‘ancient’ in this business, I’ve seen several attempts at ‘guilds’ form and vanish under the weight of differeing opinions of taste and quality. Maybe one will eventually take hold and survive, maybe not. I’ve supported all of them as I too have an interest in a level playing field.
I thank you again for the review!

Hey Jim,
Thanks for your input, and just so you know, my last post wasn’t aimed at you. Maybe my example of the AOC/DOGC wasn’t correct at what I was trying to say, since they are government regulated. Being a former history teacher, they just both came to mind. But, I should glean more insight from you “ancient” ones, since you’ve seen ore and known more than I. You know its funny, I’ve been using hot sauces for almost 25 years, I’ve been making it for almost 10 years, and until the HSB, I never knew there was such a world out there that shared my passion. There are things out there that I admittedly don’t know about. I guess what I’m trying to say is, thanks for the comments. Take care, and treat every meal like it was your last!

Thanks Louie

At 10 years, you’re an ancient one too

We *all* thought we were weird before we found others shared our passion

And, intended or not, you write a very entertaining review

Jim Campbell- StepUpForCharity.org on 9/15/2007 at 4:59 pm said:

Thanks Louie

At 10 years, you’re an ancient one too

We *all* thought we were weird before we found others shared our passion

And, intended or not, you write a very entertaining review

Jim are you making fun of me because of “old school HSOTM” comments?
You’re not ancient, you’re still active and relevant in the community and in a huge way.
Other makers, who will remain flavourless, er I mean nameless are whom I was referring.
You’re the man Jim, justified, but not ancient.

Louie on 9/15/2007 at 1:46 pm said:

Hey Jim,
Thanks for your input, and just so you know, my last post wasn’t aimed at you. Maybe my example of the AOC/DOGC wasn’t correct at what I was trying to say, since they are government regulated. Being a former history teacher, they just both came to mind. But, I should glean more insight from you “ancient” ones, since you’ve seen ore and known more than I. You know its funny, I’ve been using hot sauces for almost 25 years, I’ve been making it for almost 10 years, and until the HSB, I never knew there was such a world out there that shared my passion. There are things out there that I admittedly don’t know about. I guess what I’m trying to say is, thanks for the comments. Take care, and treat every meal like it was your last!

Louie,
You’re a weirdo just like the rest of the millions and millions of fiery food lovers out there, and that includes me. I think we’re in good company.
I hope the wife and the two little ones are well, thanks for the email.

Say Big (have your feet touched the ground yet and do you still remember what it was like to sleep through the night??)… I’m only waiting on the mailing address where you want me to send your samples.

(And that is a one man offer of samples, so don’t everyone write me asking where theirs are).

T

UB- as I’ve said before, I might run into burning buildings for a living but I ain’t *dumb*- no way I’d make fun of you Discretion being the better part of valour and all that, not to mention “yield to mass”

Catchin’ any sleep yet or do you still have that ‘new dad haggard’ look?

Tina Brooks on 9/15/2007 at 6:17 pm said:

Say Big (have your feet touched the ground yet and do you still remember what it was like to sleep through the night??)… I’m only waiting on the mailing address where you want me to send your samples.

(And that is a one man offer of samples, so don’t everyone write me asking where theirs are).

T

Tina,
My feet have been dragging the last couple of days.
I don’t know how women do it, well I know how they do it as far as the whole birthing process, I had my eyes open during that, it’s just the after care.
The lack of sleep and constant milk production is something to behold.
I have a new respect for mothers.
I’ll shoot you an email when I get home.

Jim Campbell- StepUpForCharity.org on 9/15/2007 at 6:19 pm said:

UB- as I’ve said before, I might run into burning buildings for a living but I ain’t *dumb*- no way I’d make fun of you Discretion being the better part of valour and all that, not to mention “yield to mass”

Catchin’ any sleep yet or do you still have that ‘new dad haggard’ look?

Ah Jim, I’m just pulling your fire hose.
Yeah, I’ve got the sunken eye heroin sheik look going, minus the weight loss of course.
I look like 20 miles of bad road, but it’s all worth it. Right? Can I get an amen?
Speaking of, I need to get home and help out with the bambino.
Peace out people.