try again..

Do I get an assist?

http://www.gamblingandthelaw.com/blo...ohibition.html

Done.

I've been saying this for years (the internet poker = prohibition). just sucks that we get the bench for this situation...

LOL, awesome!

Pretty much the way I feel. However, one important thing that I think has only been mentioned very little over the past weekend, is in that article. That is, Stars, FTP and Cereus stand little chance imho of ever getting a license in the US once things are regulated/taxed. harrahs.com here we come

Very true.

I'm personally hoping for the Zynga poker client.

Sure, the software will probably suck, but if they can link it up to the Facebook army of registered users...

The collective 2p2 boner would block out the Sun.

PartyPoker.USA imo

hey guys dont wna spam up your thread and or forum, im a former turbo 180 grinder from america, due to the recent happenings i have decided that im going to switch to one of the smaller sites and start from nl10 and try to work my way up.

obv i want to wait to be sure its safe to play on other smaller sites in the usa before i deposit, but i hope i find out that its ok and i look forward to become hopefully a contributing member of this forum...

so what i wanted to ask is wug thoughts on moving over to smaller sites? any one you cash grinders going to start grinding some of the smaller siters? and what one or ones are the front runners to take over n fill the void so to speak?

There is a conversation about this right now this in the uFR FTP regs thread. Starting around post 8051.

I just got home and checked. Thank you FTP...

kewl tyvm

I'm probably the most gullible, optimistic person in this forum, and I think it's a terrible time to move money to a smaller site.

I play on RPM network and really enjoy it. Good site.

Argh. Trying to cut back on drinking and focus on getting fit. Earlier I was cleaning the laundromat. Got in the habit of grabbing a beer to help the mopping go easier.

Reminds me of: http://www.youtube.com/watch?v=v46plhmxXU4

http://www.youtube.com/watch?v=XYiy7L1grVk

Moneybookers still doesn't work on FTP, FML!

This is ****ing ******ed!

Meh, poker (or lack thereof).

Got sort of a backlog of food pics. We had some friends over this past Friday, to celebrate their recent engagement.

We had:



An herb salad with golden tomatoes and basil vinaigrette

Followed by:



Lamb rib chops with preserved lemon and cured olives; a chick pea, tomato, feta, and mint salad; truffled baby artichokes.

And a lot of wine.

omg sooo good.

Yes, let's get this thread back of track of important topics like food.

Ask and you shall receive.

Day before last, there was no dinner planned, so my fiancee went improv with what we had in the house. She found:

elbow macaroni
frozen peas
frozen boneless pork loin chops
sage (we have a plant in the kitchen)
yogurt



Last night, she stopped and picked up some stuff on the way home.

Local grass-fed beef flank steak
glazed spring onions
roasted baby artichokes drizzled with truffle oil
garlic smashed tri-color potatoes



In her words, "steak and potatoes: sometimes you just can't beat the classics". Amen to that. Looking forward to more of this for lunch today.

You guys ever heard of wild garlic? Don't know whether you get it in the US, or whether it only grows over here. Anyway, it's in season now and is delicious. I went and foraged a load last week and made a potato, leek and wild garlic soup... absolutely sublime!

I think that we call them ramps over here, but yeah, they're fantastic. She was actually on the hunt for exactly those (and couldn't find them) when she came home with the spring onions, haha.

Yeah, just done a quick Google and it looks like it's the same thing. On one site, the author was saying that she had only ever seen it in a grocers once and it was priced at something like £15/kg ($12/lb?). We have huge patches of it growing around the canal near my house, and it took me about 30 seconds to pick the 500g that I needed. Have only made soup with it so far, but going to look into more recipes while it's still in season.