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January 9, 2007

Stacy: Kobe or Not Kobe...That is the Question

“Hey, you there… more beer.”

The serving boy scurried over with a full bucket. He doled out the honey colored brew, then bowed deeply and backed out of the room.

“This is the life, isn’t it, Ed? I don’t know what we did to deserve a vacation in Japan but it sure beats hanging out in a field in California.”

“Sure is, Phil. But what’s with all the beer? Don’t they know this stuff is fattening?”

A lovely kimono-clad girl stepped into the room.

“Time fow you massages,” she chirped in broken English.

“Yep,” sighed Ed, “this is the life.”

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Comments

"Most Kobe Beef today is bred and raised in California and Australia. For example, Harris Ranch in California is contracted with beef producers in Kobe to breed and raise their cattle in California, where land and grain is relatively inexpensive. The cattle is raised and fed under the exacting specifications for Kobe Beef. When the cattle is almost ready for slaughter, it is shipped to Kobe, Japan, where its feeding is completed, and the cattle is slaughtered."
(source)

Posted by: Stacy at January 9, 2007 11:03 PM · Permalink

Yay for my temporarily-home state of California (for once)! Kobe beef is yummy!

And your title is great!

Posted by: Jim Parkinson at January 9, 2007 11:45 PM · Permalink

Iz thotit sgonna be boutuh taaall kullered boy

Posted by: kasac at January 10, 2007 10:26 AM · Permalink

I'm sorry.

I don't know what came over me.

I take it back.

I'm sorrry. I'm sorry I'm sorry.

Posted by: kasac at January 10, 2007 10:26 AM · Permalink