Friday, Aug 17 2012
Someone asked me if the charges for the ATM at the Gaylord Opryland hotel in Nashville were high. I replied, “Well, it demanded ‘Give me all your money and don’t say anything.’” I won’t say that the two scoops of gelato I got for $6.01 were small, but the server offered me a magnifying glass along with my spoon. The Gaylord is home to the broadcast booth of WSM radio.
Along with the women’s fashion and jewelry stores, it’s a perfect reminder of the honesty and simplicity of country music.… After the ritual removing of my belt while going through airport security, the zipper on my pants came off track. As a guard looked at me, I deadpanned, “I’m going to have a label ‘Warning, contents under pressure’ put on my jeans.” …. The networks have been inspired by NBC’s coverage of the Olympics. Coverage of the NFL will include 70 minutes of biographical sketches and 20 minutes of football. … Franklin Mint will cast a box of Wheaties in gold with Michael Phelps picture on the front. It will of course gain in value and be a product you can treasure for all time. … TastyKake has two new products. One is the Mega Glazed Honey Bun. The other is the Mega Iced Honey Bun and is listed at 680 calories for a single serving. The first name proposed, “Lard Bun” didn’t win approval. The TastyKake website advises for all the Honey Bun varieties that consumers should “Pair with coffee or an iced cold glass of milk and start the day off right.” Let’s see 680 calories plus a glass of milk? Just what you need when you’re desperate to add that extra 20 pounds. For those in a hurry to clog their arteries, it can be administered intravenously.
Last modified on Sunday, 16 June 2013
Bob Scott has been informing and entertaining the mid-market financial software community with his email newsletters for 10 years. And he has been covering this market through print publications for 18 years, first as technology editor of Accounting Today and then as the Editor of Accounting Technology from 1997 through 2009. He has covered the traditional tax and accounting profession during the same time and continues to address that as executive editor of the Progressive Accountant.