What Annoys Jeff this Week?

1. Policy. As a young intern many years ago I cut my teeth as a policy guy. I know how to read them, how to write them, and how to interpret them to mean pretty much anything I want them to mean. That’s why I always enjoy it when someone decides to try “selling” me on the virtues of one particular policy or another. It’s pretty easy to spot a blatantly one sided policy when I read it and no amount of talking around it is going to convince me that it’s really a good thing or beneficial to me in any meaningful way. Conveniently, I don’t have to like it or even agree with it, I just have to comply it… and I’ve been doing that for years.

2. Roadside Produce. When it comes to fresh produce from the roadside there’s a fine line between perfectly ripe and apt to go bad somewhere between the point of purchase and the time I get it home. As much as I appreciate the three cantaloupes for $5 deal you’re making me, I’d appreciate it more if the bottom half of your melons weren’t, you know, squishy. Same with the $10 a dozen ears of corn. While I appreciate a bargain as much as anyone, I’m not feeding an Amish family with this purchase, so how about sizing some deals that are more appropriate for meals involving fewer than 10 people?

3. Salad. In an effort to be slightly less heart attack prone, I’ve been eating a lot of salad over the last two years. In that time, I’ve really only noted one thing with any consistency – That no matter how many different kinds of dressing you have, at the end of the day you’re still eating a bowl of weeds. Sure, sometimes the weeds are topped with bacon or chicken or eggs or croutons, but regardless of what you add on, it’s all built on a foundation of weeds. I’ll get plenty excited over a well-cooked steak or even a barbeque chicken, but I just can’t seem to get myself revved up for salad any more. It seems to me that life is entirely too short to spend 1/3 of your meal times face to face with food that only tastes good when you slather it in 101 different toppings.

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