A secluded little nook in Niantic, CT

I’ll be the first to admit I have a strong aversion to those touristy hot spot travel areas.  I have no desire to spend the day at a beach where folks are cramped in like sardines. Hurdling over sunbathers and dodging Frisbees on my way to the water irritates me.  There isn’t an ounce of my being that craves overcrowded tourist zones or souvenir shops.  When it’s time to refuel the tummy, I refuse to fork out $28 for a veggie burger and sweet potato fries.

I’ve always been this way and that’s probably why my feet have never seen the sands at Myrtle Beach, the concrete grounds of Disney or the Vegas strip.  I’m not enticed by the popularity or hoopla. It’s no secret I’m an “off the beaten path” kind of gal.  This certainly applies when planning an excursion.

Contrary to popular belief, I’ve had some rather amazing vacations, weekend getaways and day trips. I have tasted some of the finest local foods, spent the day at local markets chatting with local farmers, discovered some of those best kept secrets, taken some spectacular photos of places we’ve stumbled on and made purchases at those tiny shops run by the local artisans themselves.  A pair of sea glass earrings crafted from a local artisan trumps a factory made “I Swam At Myrtle Beach” T-Shirt any day.

How do you find that hidden oasis amidst the crowded hot spots ?

It’s simple.  Ask the locals.  I grew up in a high tourist area in the Lakes Region and several times a week I’d be approached by tourists asking where to eat, shop and stay.  I wouldn’t point them to one of the pricey seasonal venues.  I filled them in on the local places that offered the best of the best without having to spend a fortune.

The locals know best.  After all, they live there year round.  They frequent the local restaurants, shops, area attractions, etc often.  They’ll tell you where to get the best breakfast or the ideal time to catch a show.  If you’re looking to avoid the rush, they’ll point you in the right direction.

Where do you find the locals?

These folks are usually working at the places you’re most likely to stop at like gas stations, restaurants, grocery stores, etc.  You’ll find them mixed in with the tourists.  As you hone up on your skills, you’ll learn how to differentiate between a tourist and local.  It never hurts to approach someone and ask if they’re from the area.  More often than not, these folks are happy to talk about their town and the fabulous establishments to visit.

Just yesterday, my spouse and I took a trip to the Niantic Boardwalk and hunkered down on the beach for the afternoon.  While trekking the shoreline, we met up with a friendly local.  She chatted with us for over 20 minutes and told us about other coves with beaches, where to find free parking, which beaches don’t require a daily fee, landmarks, a little history of the town and what areas were dog friendly.  In a couple of weeks, we’re heading back to explore another beach area.  It was that simple.

Where can you locate other resources?

The Internet has a slew of information on towns, cities and vacation destinations.  Keep in mind, when you’re searching a hot spot, the information provided will feature popular places for tourists to visit. Key in on specific searches like “popular local restaurants in (location)” or hit up some blogs from folks who travel to these hidden places. You can even go a step further and search “free beach areas” or “frugal vacations spots.”

Wherever you choose to go, the best places are often on the roads less traveled.  Embrace the local culture, ask questions, talk to the locals and be prepared to have the time of your life.

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A decade or so ago, ordering a salad at a restaurant usually guaranteed a skimpy bowl of iceberg lettuce topped with a scanty amount of cucumbers and tomatoes.  Pair that with a condiment sized cup of watered down dressing and dinner was served for those watching their waistline.  We’d stare at our dinner date with hungry eyes as they noshed on pizza, pasta or onion rings.

Restaurants have caught up with the times.  The days of wilted iceberg lettuce are gone.  Menus are plastered with salad selections that’ll make you drool and the entree sized portions will fill you up. There is no hesitation when ordering an entree salad.

In a lot of ways, the salad craze has backfired.  Our brains are programmed to associate “salad” with “healthy.” We’re enticed with slogans that lure us in like “fresh salads” and “crisp salads.”  These selections are loaded with cold and grilled vegetables so they must be healthy, right?

Think again.

A lot of entree salads have more fat and calories than a Big Mac or Whopper with fries.  We’re talking a total of over 1,000 calories.  The dressing alone could pack in 150-200 calories.  Now, figure in the crispy chicken, cheese, croutons, candied nuts, etc.  What you end up is with a salad nightmare.

What salads are the top offenders?

1.  Crispy Chicken Caesar Salad - You can find these at virtually any restaurant that offers entree sized salads.  The doom and gloom of this salad is the fried chicken pieces that weigh this down.  Add cheese, bacon bits and the heavy salad dressing and you’re looking at about 1,000-1,200 calories.

2.  Fiesta Salad – It sounds fun, however, the nutritional value (or lack of) is a catastrophe.  When you top lettuce with seasoned beef, cheese, rice, tortilla strips, guacamole, sour cream and dressing, this salad won’t be sporting a health halo any time soon.  This is another selection that will tip the caloric scale at about 1,200+.

3.  Taco Salad – Take the ingredients of a Fiesta Salad and throw it into a fried tortilla bowl.  You can add about 300 more calories to this menu choice.

4.  Chef Salad or Antipasto – Both salads are a popular choice for low carb dieters, however, if you’re goal is to lower your calorie and fat intake, you’ll want to skip it entirely.  This salad is topped with processed deli meat, several types of cheese and eggs.  You’ll eat your way through over 1,000 calories when you add in the salad dressing and croutons.

5.  Chicken, Tuna or Egg Salad – A scoop of this on top of a bed of greens is sometimes offered on the “lighter menu.”  It’s anything but light.  When you start adding mayonnaise, dried fruit and pecans to chicken salad, it’ll weigh you down with more calories than a Big Mac.

6.  Salad Buffets – The hunger pangs are pounding, there’s a plate in your hand and a mile long salad bar awaits you.  There’s every type of meat, cheese, vegetable, dressing, etc.  This is a paradise for everything that could possibly go wrong with a salad.

How can you avoid the unhealthy salad trap?  

The first, and most important, is to remember there aren’t less calories and fat in anything just because it’s placed on a bed of lettuce.  Fried is still fried.  Bacon is still bacon.  Deli meat is still deli meat.  You get where I’m going with this?

To cut down on the calories, opt for grilled meats, balsamic dressings, garbanzo beans, grilled veggies and avoid toppings like candied nuts, cheese, bacon, and creamy dressings.  Also, keep an eye on additional ingredients used to bulk up your salad like pasta, sour cream, guacamole, eggs, anything “crusted” or vegetables marinated in an oil based dressing.

Ask your server for dressing on the side and skip the croutons, fried tortilla strips, crunchy noodles and other edible item used to give the salad height or visual appeal.  Restaurants can be sneaky like that.

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A delicious masterpiece…

As an avid baker for 30 years, whenever I’m invited to a gathering where food is served, I bring dessert.  I’m always happy to whip up gourmet cupcakes, cookies and other sweet treats.  It’s my passion and if I’m not at my desk, you can find me in the kitchen.

This weekend was no exception.  A friend of mine was hosting dinner and, you guessed it, I was in charge of dessert.  As much as I adore cupcakes, I wanted to break free from the norm.  I rummaged through my stash of inspiration and there it was.  Cream puffs.  There was immediate excitement.  I haven’t made these in a while.  It’s the perfect summer dessert and super easy to make.

Cream puffs, easy?

Yes.  When I say “cream puffs” I’m not referring to the traditional version.  My take is you make the cream puff pastry and fill it with whatever you want.  That’s the beauty of it.  Making cream puff pastry isn’t as intimidating as you think.  All you need is one pan, 2 greased cookie sheets and 4 ingredients. All the magic happens when these gems are baking.

Did I mention making cream puff pastry was super easy?

Preheat your oven to 375 and grease 2 cookie sheets (I use Pam).  In a medium sized pan boil 1 cup of water and 1 stick of butter.  Use real butter (some recipes you don’t want to tamper with and this is one of them).  After it comes to a boil, remove from the stove and add 1 cup of flour.  Stir until blended well.  Grab 4 eggs out of the refrigerator and add one at a time making sure each egg is incorporated before adding the other.

Drop mixture onto cookie sheet with a spoon making them slightly round.  The size will depend on how big you want the pastry.  Bake for about 25-30 minutes.  After 20 minutes, you’ll want to keep an eye on them.  Once they’ve puffed up, the rest of the cooking process goes fast.  You’ll know when they’re ready to take out by the light golden brown top and when you pick one up, it’ll feel extremely light.

Let the pastry cool.  That’s it.  You’ve got puff pastry.  Now, the fun part.  Slice in half and fill with whatever you want.  The possibilities are endless.  You can fill the pastry with ice cream, chocolate mousse, pudding, pastry cream, use them for strawberry shortcake, etc.  For an extra special touch, drizzle with melted chocolate or garnish with powdered sugar.  Trust me, you’ll impress the guests!

Enjoy!

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I spend about 12-16 hours a day online tending to various tasks and projects primarily work related.  I encounter numerous moments of irritation throughout the day and night.  It could be a hiccup in Internet service, glitches, broken links, social network drama, sites being down for maintenance, sizing images, grammatical errors, writers block, etc.  Some days it’s smooth sailing while others push me to the brink of throwing any and all tech devices out the window.

What really sizzles my nerves are those who start a virus scare.  It typically starts with a few folks posting about a “new” virus that’s hitting hard.  Within a short period of time it spreads like wildfire and creates unnecessary pandemonium.  I say “unnecessary” because 95% of the time it turns out to be false.  I want to shake some “research-the-facts-before-you-post-this-crap” sense into these folks.

Today, once again, I’m blasted with updates, news, links, etc about a virus on Facebook that can drain your bank account.  Really?  I’m aware of what happens when hackers get a hold of someone’s account. I’ve even heard of a few valid Facebook virus nightmares.  My curious brain got the best of me.  I clicked, read, and dove into a little research.  Low and behold, this fell into the measly 5% of information that held some truth.

A Facebook Virus Named Zeus.

This Facebook virus is named Zeus and it’s been around for about 6 years.  It lingers and spreads through phishing messages.  When someone clicks on a phishing link, they officially fall victim to”being phished.” Their account will automatically send messages with links to others on their friends list.  I’ve been the recipient of about a dozen messages from my friends who have been phished.  The most common is a message stating they have gift cards to a particular store and the link to retrieve one is on their Facebook wall.

Zeus is a Trojan horse and functions by remaining dormant in your computer until you log into your bank account.  Once you’ve logged in, it will steal your password and drain your account.  The Zeus virus has the potential to replace your bank’s website with it’s own page to retrieve additional personal information.  The primary target are Windows users.  Mac OS X and Linux users have not been infected.

How can you protect yourself?

First and foremost, make sure your bank has a multiple step verification system and log out after each use.  Never. Stay. Logged. In. If anything looks different or you’re asked to provide personal information, log out and call your bank immediately.  I’ve been online banking now for many years and I’ve never been asked to verify personal information except for my password.

Use every ounce of your common sense when navigating through Facebook.  My rule of thumb is to avoid clicking on links unless I’m absolutely positive it’s valid.  All it takes is one click on a bad link to infect your computer with malware.  It doesn’t matter how well you know the person posting the link. Heck, it could be your mother, spouse or sister. Don’t click on it.

If you receive suspicious messages in your inbox, delete them immediately.  Some of these messages have a personal touch to them.  A few I’ve received have started off with, “I notice you like to shop at Walmart.  I have a few $25 gift cards.  If you want one, the information is on my page.”  Delete it. These are phishing scams.

There are additional Facebook scams lurking.  Check out ‘How To Avoid The Virus On Facebook That Can Drain Your Bank Account‘ for other other common scams (scroll down past the article to view these).

Just in case…

Still a wee bit skeptical?  My first go-to is always Snopes and they’ve verified the Zeus (aka ZBOT) is a real virus.

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I’ve had a green thumb my entire life and I can remember weeding gardens at the young age of 6.  I am passionate about gardening and nothing excites me more than growing my own vegetables.  I have tried my hand at most vegetables from corn to cauliflower and broccoli.  Regardless of what I decide to plant every year, there are always tomatoes, peppers and squash.  Those are my staples.

This year is no exception.  Although my yard isn’t suitable to grow produce, that didn’t stop me.  My garden alternative of choice was to turn our porch into a garden oasis.  About 2 weeks ago the tomatoes and peppers were planted.  Since then, we’ve added additional tomatoes, beans, summer squash and zucchini.

The tomato plants are almost double in size, however, about a week ago, I noticed some of the leaves were yellowing and turning brown and dry.  I’ve been growing tomatoes for over 30 years and have never seen this.  A couple days later, yellow spots appeared on some of the leaves as well.  I was stumped.  The plants were insect free, adequately watered and we use Miracle Gro.

After a little research and chatting with a plant expert at a local retailer (we brought in a sample), we learned that our tomato plants were suffering from Alternaria Blight or Early Blight.  It’s an airborne fungus that can infect ornamental plants, vegetables, fruit trees, etc.  Early Blight is most common on tomato plants, potatoes and pepper plants.  The first indications that your plants could be infected are brown or black spots and concentric rings.  The lower leaves will display these symptoms first.

Early Blight is difficult to prevent and even harder to determine the cause.  It could have been in the soil, seeds or on your tomato plants from last year.  The fungus that causes Early Blight can linger in an active state for over a year and it can lay dormant for several years.

If you suspect Early Blight, there are a few things you can do to save your tomato plants…

1.  Remove all infected leaves.  Make sure to wash your hands and snippers well afterwards.

2.  Treat organically with a copper spray or a biofungicide like Serenade, EcoSmart or Monterey.  You can find these at most Home Depot locations or any other local home improvement stores.

3.  Apply a fungicide like Fungonil or Mancozeb Fungicide.  These can also be found at Home Depot or your local home improvement store.  Make sure to follow the directions on the label and apply every 7-10 days or after rainfall.

4.  Give your tomato plants extra space.  This will allow better air circulation and prevent the disease from spreading quickly to other plants.

5.  Prevent overhead watering.

6.  At the end of the season, remove infected plants and destroy.

Learn more about Common Plant Diseases and Disorders.  Being able to identify the problem is crucial so you can treat your plants with the correct product.

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I know.  The last thing you want to see or read about are insects.  If you’re anything like me, the mere sight of an insect sends you into an “eebie jeebie” frenzy.  However, there is something really cool (some may debate this) going on right now on the east coast.  After a 17 year hiatus, the Cicadas are making an appearance. Why after 17 years?  This is their typical life cycle.

The Cicadas spend most of their life underground.  The ones emerging now were born in 1996 during the last invasion.  In a nutshell, these insects make their appearance in the spring every 17 years.  Once they’ve surfaced from the ground, they shed an exoskeleton and will spend the next few weeks mating.  Eggs are laid in tree branches and then, they die.  Their 2 inch bodies cover the ground.  Once the babies hatch from the eggs, they burrow themselves into the ground for 17 years.  Their next appearance should be in 2030.

This year, the 2013 Cicada Outbreak is expected to happen between mid April to the end of May. Areas from New England all the way to North Carolina will be infested and, it’ll be noisy.  One of the unique things about the Cicada is their mating sound and it’s their claim to fame.  They are the only insect capable of making such a ruckus.  The larger species can reach in excess of 120 decibels.  Some of the smaller Cicadas have a noise that’s so high in pitch that only dogs and other animals can hear it.  At times, it can them to howl in pain.

Another plus for 2013…the rise of social media over the years.  As quoted from Comic Log, “Thanks to the rapid rise of crowdsouring and social media, this year’s event is sure to become the most tweeted cicada emergence in history.  Cicada Mania suggests using the hashtag #BroodII for the 2013 outbreak, and #Cicadas for general cicada issues. If you want to see the Twitterverse from the cicadas’ point of view, just follow @Brood_II. There’s a Cicada Mania Facebook page for entomophiles.  And if you’re an entomophobe, you’ll find kindred spirits on the “I Hate Cicadas!!!!!!” Facebook page.”

Are you in the Cicada invasion zone?

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Grilled Pizza at Simply Recipes

Memorial Day weekend is here and it’s the unofficial start of summer!  Most of us celebrate by having a few friends over, whipping up some cocktails and firing up the grill.  When you think of grilling, the first thing that probably comes to mind are good ol’ hamburgers and hot dogs.  It’s all American fare and with all the variations, it’s definitely a crowd pleaser.

Are you picking your brain for something new to try this year…as in stepping outside the bun?  We’re talking far away from the usual chicken, kabobs, grilled veggies and pork roasts?  How about grilled pizza?

I was introduced to grilled pizza about 5 years ago.  At first, I’ll admit, I was skeptical.  I’m a huge fan of homemade pizza and it’s something I make often…in the oven.  But, grilled pizza?  No way.

Long story short, it was love at first bite.  Grilled pizza is one of a kind and takes pizza to a while new level.  Surprisingly, it’s super easy to make.  If you can grill a burger, you can whip up grilled pizza.  If putting dough on the grill intimidates you, there are pizza stones specifically designed for grills.  I’ve never used a stone, but the choice is up to you.

What’s great about grilled pizza is it’s inexpensive and the possibilities are endless.  If you don’t want to make homemade pizza dough, that’s okay.  You can usually find pizza dough in the deli at your local grocery store.

Give it a try, get creative and enjoy something different this summer.  For step by step instructions, check out How To Grill Pizza at Simply Recipes.

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It’s that time of year!  The grills are getting fired up, backyard barbecues are in the works and summer parties are being planned.  There’s nothing like a great summer gathering with family, friends, fun and lots of food.

You take great pride in preparing your favorite summer dishes.  There’s always precautions to take when preparing foods, however, during the summer months, there’s extra steps you need to take to ensure food safety.  No one wants to spend a few days praying to the porcelain goddess due to food poisoning.  If you’ve ever suffered through this, you know exactly what I’m talking about.

1.  Plan your menu accordingly.  Whether it’s a picnic, outdoor reception or a large gathering at a venue by the lake, your menu should reflect the resources available to keep your spread at safe temperatures.  For example, if there’s a party at a lake venue with no refrigeration available (aside from coolers), having numerous mayonnaise based salads is not a good idea.  You should probably avoid foods like deviled eggs, dips made with sour cream, salads with meat, etc.

2.  Remember the 2 hour rule.  An easy food safety rule to keep in mind is the 2 hour rule.  Perishable foods should not be left out for more than two hours or kept out for people to nibble on or while you take of for a swim.  When you’re finished eating, put them back in the refrigerator or cooler until leftovers are in demand.

3.  Pack meat at the bottom.  When coolers are your only source of keeping foods cold, make sure the meat is packed at the bottom.  This will reduce the risk of meats dripping onto other foods.  Also, when packing a cooler add layers of ice or ice packs between layers of food.

4.  Avoid cross contamination. It’s easy to get caught up in conversation when you’re tending the grill, however, this is when you need to pay attention.  Cross contamination is one of the biggest causes of food poisoning.  To avoid this, always wash platters, plates, bowls and utensils that come in contact with raw meat before handling cooked meat.  In other words, the platter that held the raw burgers…wash it before you serve up the ones that are ready to eat.

5.  Have a food thermometer on hand.  The burgers and chicken may look cooked on the outside, but the inside may not be done.  Make sure to familiarize yourself with safe minimum cooking temperatures before serving.

6.  Keep an eye on the cutting boards.  This is another hot zone for cross contamination. When you’re enjoying a glass of wine and socializing with friends and family, it’s easy to get sidetracked. Make sure to use a separate cutting board and knife for raw protein.  It’s important that these don’t come in contact with other foods like vegetables, fruits, salads or appetizers.  Also, wipe down counter surfaces frequently and always sanitize your cutting boards after each use.

7.  Don’t forget about marinating safety.  Never marinate meats at room temperature.  This should be done in the refrigerator at all times.  If you’re going to brush on marinades during the cooking process, do not use the same one the raw meat sat in.  Always keep a separate portion of marinades aside for use at the grill.

8.  Avoid the danger zone.  Cold foods should be kept at 40 degrees or below and hot foods above 140 degrees.

9.  When in doubt, throw it out.  If the potato salad has sat out too long and it smells a little on the funky side, don’t shrug it off and blame the onions.  Throw it away.  This goes with anything. Bacteria thrives in heat and humidity and can spread at a rapid pace.  When a food item doesn’t look or smell right, throw it away.  It’s better to be safe than sorry.

10. Desserts are high risk too.  The same rules apply for desserts especially those that contain dairy products like cheesecake, parfaits, cream puffs, pastries with homemade fillings, etc.  The best way to keep these safe is to serve and put the leftovers away immediately.

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I’m growing tomatoes and peppers on the porch!

I’ve been an avid gardener for most of my life.  By the time March hits, I’m white knuckling my garden tools and itching to get my hands in the soil.  In my neck of the woods planting season is in May and, for me, that’s too long of a wait.

In the past, I’ve had everything from small gardens to a few that have taken up most of the yard.  A few years ago I had my biggest garden to date.  For the entire summer, I noshed on homegrown lettuce, spinach, beans, peppers, a half dozen varieties of tomatoes, zucchini, yellow squash, corn, cucumbers, scallions and a variety of herbs.  One of the greatest pleasures in life is going to the garden to pick dinner.

I’ve since relocated and unfortunately, my house doesn’t have a backyard suitable for a garden area. Our wonderful neighbor provided us with more than enough fresh produce last year, however it wasn’t the same.  I wanted to grow a few vegetables this summer, but how?

The light bulb went off last month while I was enjoying a break on the front porch.  Mother Nature had thrown us a couple of unseasonably warm days.  I sat there sipping coffee and envisioning the porch filled with flowers, plants and wind chimes.  It was too early for this to happen, but at that moment, I had my “ah-ha” moment.  Our porch is rather large and extends the full length of the house.  On one end, we have a small bistro set.  Aside from that, and our large selection of flowers, there’s an entire area we don’t use.

Does this sound familiar?  Let’s face it, not everyone has a yard where a portion can be converted into a garden area.  If you’re craving the taste of fresh grown vegetables and herbs, there are a couple of garden alternatives to choose from. Although you’re limited to what you can plant, something is better than nothing in my book.

The first option, and the one I went with, are large potters (aka nursery pots, potted plant container, grow pots, etc).  You can purchase these individually or in bundle packs at retailers like Walmart and Home Depot.  Aside from those, all you need is your choice of garden soil and plants or seeds.  These are ideal for your porch, deck, patio or even a small area in the yard.

I started with 4 and decided to grow 3 varieties of tomatoes and peppers.  These plants aren’t ones that require a lot of space.  The railings and beams will also provide a natural stakes for when the plants get taller.  Another plus with using potters is you can move them around until it’s time to tie them to the railings for support.  If all goes well this year, next summer I may expand.

Another option is a raised garden bed.  These come in all different shapes and make.  The basic structure is a made of a PVC vinyl material.  This is your best choice as it keeps it’s shape and doesn’t rot from moisture.  Raised garden beds are usually stackable so you can have shallow to deep soil levels.  Like potters, you can have a raised garden bed on your porch, patio, deck, etc.  It’s recommended that you line the bottom to avoid staining the surface below.

On a side note, I found another cool alternative that caught my interest.  Check out the Upside Down Tomato Garden (not to be mistaken with the Topsy Turvy).  It’s perfect for any outdoor space and holds up to 4 tomato plants.  It also has a garden area at the top so you can grow additional vegetables, herbs or flowers.

Got any other creative suggestions you’d like to share with us?

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You’ve heard about this, right?  The CEO of Abercrombie & Fitch made several blatant statements regarding who he wants to wear his clothing line.  This was a means to explain why the women’s sizes didn’t extend beyond large.  Personally, I don’t have issues with retailers who cater to a specific group of people.  For example, Lane Bryant won’t be offering single number sizes any time soon and you certainly won’t find a Marilyn Manson t-shirt at ModCloth.

I’ll even go so far as to say I don’t have a problem with retailers that actively promote who their target audience is.  If Abercrombie & Fitch wants to halt their women’s sizes at large, fine.  No problem.  I won’t be shopping there any time soon because I typically purchase a size XL.  Yeah, I’m a curvy girl and I have no shame in that.  There are dozens of other retailers that cater to my body type.

What stabbed a lot of nerves is how the CEO of Abercrombie & Fitch, Mike Jeffries, presented it.  I’m sure most of you have read an article or two about that entire mess.  In a nutshell, he didn’t hold back during some candid remarks about who he wanted wearing his clothes and shopping in his stores. Once his jaded marketing strategy hit the pages, it spread like wildfire.

Within a few hours, Bloggers were angrily typing away at open letters to Mike Jeffries or plastering their lengthy opinions freely.  Social media streams lit up with colorful statements from folks who were less than pleased.  People even went so far as to take their picture in front of Abercrombie & Fitch displaying…sign language (ahem).  Threats of boycotting started surfacing along with captioned photos of Mike Jeffries.

While most folks were sitting at their desks or white knuckling their devices, Greg Karber decided to take a different approach.  At some point, Abercrombie & Fitch stated that when apparel is damaged, it gets thrown away rather than donated to the needy or homeless.  This is another group of folks that doesn’t fit into the Abercrombie & Fitch circle.  I’m going to safely assume that’s what picked at Greg Karber’s nerves.

I’m not going to provide you with a spoiler for the short Greg Karber video (may not be suitable for the little ones to hear).  What I will say is that it’s brilliant.  I’m always amazed at how some folks deal with things that leave a bad taste in their mouth. Some choose to give their fingers a workout at the keyboard while others devise creative stunts that are nothing short of genius.  It left me inspired and I may just have to visit a few Goodwill stores soon.

What do you think about this entire Abercrombie & Fitch pandemonium?

Don’t forget to check out the deals and offers at zuuzs where you can shop your favorite retailers and earn cash back on purchases.