Dear lurkers,
If I promised to post twice a week, every week on a permanent basis, would you stop lurking and start commenting?
-- Posted From My iPhone. Which I could do more often if I felt there was a need for it.
Tuesday, March 10, 2009
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| From Blogger Pictures |
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| From Blogger Pictures |
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21 comments
This post wasn't targeted to me, but I'm still commenting because I can't help it.
As a recently delurked former lurker, I can promise your lurkers that delurking has changed my life 86% for the better.
this coming from one of the great lurkers himself! I think those that lurk, only lurk because they are checking for a new post, or looking at your twitter.
I used to read the LA Times, now I check Shuck N Jive on a regular basis for breaking news.
Omar: You seem to be in the minority.
Becky: Glad to hear it! With an endorsement like that, how can other people not comment?
Madelyn: I do not lurk anywhere. I don't know what you're talking about. I comment.
Anonymous: So you're the reason I've been getting hate mail from the LA Times! I do consider myself a reliable and timely news source though, so I can't say that I blame you.
I check this blog every day to see if you have posted and to read your twitter. If you posted twice a week I'd comment.
Is that some kind of black joke? Why's it gotta be about race?
I didn't have the guts to leave it at that, in fear that someone would think I was serious.
I don't know Jon.
Will there be more pictures?
Will you change the comment thing to "comment tsunami"?
?
Yeah, probably will delurk.
Anonymous: Good to know. I'll have to step up my game on twitter.
Omar: The SNJ has always been about breaking down racial barriers. If we can't joke about race here, where can we?
Omar: That's ok, I also don't want people to think that I think race is something to joke about.
A Lurker: What kind of pictures are we talking about? Jelly pictures? On a shirt? That can be arranged. As to the comment tag, that is something that I change for almost every post. I say almost because I can't change that from my iPhone, which is something I'm not all that happy about. I like to tailor it to each post. Same with the tags at the bottom of each post, which I also can't do from my iPhone. It's a work in progress...
Yes.
i will resist the urge to be offended that my very faithful commenting is not enough for you and be content with the prospect of your posting more often. i'm also glad to see that this isn't a racial thing.
I'm new here, so cannot technically be classified a 'lurker'. But I promise you this - I will comment. If for no other reason than to ask why you would mix mushrooms and pineapple. I could've tweeted it - but I prefer to diversify.
Syar: Thank you for your support.
Cadiz: Resisting is a good thing. But you know I appreciate the faithfuls. You are in the HOF.
Jess: Welcome! As for the pizza, the mix was done for it's extremely high level of deliciousivity. I'm a trained professional. It's ok.
I'm not sure working at pizza hut for several years qualifies you as a trained professional. It only shows that you have experience. In order to be a trained professional you need a few things:
1.) an enormous amount of debt to back it up.
2.) an authentic certificate that states you have been fully trained in the art of pizza making (preferably a framed certificate to signify authenticity)
and finally . . .
3.) More than one person that can back up your claim to the previous 2.
Fair enough? . . . Yes, I think it is more than fair.
Madelyn: I seem to recall a certain younger sister that would call me up near the end of my shift and beg me to bring home a pizza...
I rest my case.
Oh, and I have the debt to back it up... emotional debt...
I had a few slices of the pizza in question and I must say that it was scrumptious. Not only did it have pineapple and mushrooms, but pepperoni, ground beef and orange bell pepper, too. Apparently something about the precise manner in which Jon put the ingredients on the pie and their arrangement made sure that you could taste each individual ingredient in every bite. It sounds like a bizarre combination, but it was really very tasty. Something I think only a professional could pull off.
I'm sure he has a framed certificate hanging around somewhere.
oh and the crust was home made, too. with CHEESE IN IT.
Dear Jon and pizza aficionado,
It's not that I don't believe you/he can make a good pizza. In fact I'm sure you/he is very good at making them. I am just saying he shouldn't be able to call himself a "professional". I will, however, allow amateur extraordinaire.
I mean, it's not like i claim to be a professional burger flipper.
Only if there's dessert afterward.
I just recently stumbled upon this blog and have greatly enjoyed reading it so far.
I am rather upset, however, that the last post was 3 weeks ago. So I commented even though you broke your promise. For that, I expect double the posts in the weeks to come. Oh yeah, dessert afterward too.
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