I'm getting a bit of writer's block today. So if you guys have anything you want me to talk about, feel free to post suggestions or send me an email or PM. I know I still owe you guys the rest of the installments of the multitabling primer. I also want to start posting more poker content but I'm waiting until I get a little better. Also for some reason my HEM is super slow about displaying hands in my sessions tab. And there's no good way to mark Rush hands (which account for 2/3 of my play), so it's tough posting interesting hands.
Anyway, I thought I was having a decent month, but I see now that I'm only up a little over 10K (and another 3K in rakeback). I think I may soon be approaching the time when I need to mix in some more 2/4-5/10 tables because It appears I'm playing too much 1/2 Rush. I'm not getting to 35K a month playing 1/2!!! I suppose there's something to be said for mindless low stakes grinding, but unless Mrs. Fly's okay with sending the kids to the local community college, I need to start making some money!
WHAT'S FOR DINNER?
This is probably something most of you are not familiar with... Mrs. Fly's been really into Asian food the last few months, so yesterday, she tried making Korean neng myun, which is buckwheat noodles in cold beef broth. Really ideal considering the recent heat wave - it's actually one of my favorite summer dishes. The one on the right (with the slices of hot pepper) is Mrs. Fly's.
It's typical to serve this after you have your favorite form of Korean BBQ (kalbi, bulgoggi, or whatever). If you've never tried Korean BBQ, go! It's probably one of the better forms of beef preparation out there. It's kind of like Japanese hibachi beef, except with more flavor. I really enjoyed Mrs. Fly's version of the noodles because she makes awesome broths and she knows I like a lot of meat (pretty much on everything). Meat on meat action. Oh. I digress. A lot of times, when you get it at a restaurant, the broth tastes a little weird - like it's been watered down or mixed with some vegetable broth. I think you may have to go to a specialty restaurant if you really want good neng myun, so thanks Mrs. Fly!