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#1 |
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Native
Join Date: Dec 2005
Location: Athens
Posts: 1,331
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May not be in a partying mood tommorrow night, but tonight there will be a party at Farm 255, the organic gourmet place on Washington near the 40 Watt, behind "Clocked". Music around 11, my band around 12, outdoors, cold, getting paid a percentage of the bar tab, so come in and at least drink a few while we play.
"Standard 8" Not family friendly. Think talking heads/ween/Del Shannon with dirty lyrics. There's my shameless post for the month. |
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#2 |
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Native
Join Date: Apr 2004
Location: Ranger, GA
Posts: 3,400
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Fletch,
I'll be one of the idiots screaming in the crowd tomorrow. Come say hello...I'll be the guy in the black UGA shirt. Dan
__________________
There are two types of snakes: Chickensnakes and Cobras. If it ain't got a chicken in it's mouth, it's a cobra. |
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#3 |
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Native
Join Date: Dec 2005
Location: Athens
Posts: 1,331
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My ticket connection hosed me. I've been looking forward to being in black too, but dang... how does "I've got your ticket in my hand" go to "Well, it's in Alabama and I can't get out there to pick it up because of work and I don't really know the guy"
Angers me. |
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#4 |
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Native
Join Date: Dec 2005
Location: Atlanta, GA
Posts: 1,294
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I bet Athens is all a-buzz right now with it being such a big weekend. Good luck with the gig Fletch, and go Dawgs!!!!!!
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#5 |
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Native
Join Date: Apr 2006
Location: Hampton, VA
Posts: 811
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Fletch,
If I still lived in Athens I'd probably be sitting on the porch over at Max Canada (or whatever they call it these days) listening. Farm 255 was a bit fancy for my blood (though they did have most excellent Mojitos). Good luck with your show. Oh and home UGA games are the best time to fish. Must be a lot of UGA trout bums in the world. Cheers, Chris B. |
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#6 |
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Native
Join Date: Dec 2005
Location: Athens
Posts: 1,331
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I don't eat at Farm 255 too much either, a bit pricey for my blood, but I know the chef so occassionally I am treated to discounted goodness... my favorite is the shrimp and grits, the grits are cooked (per cup of dry grits, stone ground local) in a half gallon of cream and 2 sticks of butter.
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