Haha yeah, no dice. We'll talk once you level up to the worsted weight class. [ Is that is a real promise or yet another tortured knitting pun? Answer: yes. ] Stop off at the kitchen and grab a pair of chopsticks on your way here. Make sure they're the kind with the pointy ends and plain wood. Don't bother with the ones that have that high-tech food gripping biz on the tips, they'll snag the yarn.
[ In this case, high-tech apparently means a very slight amount of texture. ]
Oh and hey, while you're in there, grab me some yogurt from the fridge. Only if they've got blue flavor, though. If they're out, just throw together a sandwich or something. Doesn't gotta be fancy, whatever's easy.
[ You might thin he's done, but no. He's still talking. In fact, he's leaning closer to the "screen" in a conspiring way. ]
Actually, scratch the sandwich. Somebody made some sick dill hummus last week. I've been skimming off the top of that sucker and stashing it way in the back of the vegetable drawer under some past-prime carrots. You bring it here, I'll cut you in for a percentage. Let's say... 70/30. Deal?
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Haha yeah, no dice. We'll talk once you level up to the worsted weight class. [ Is that is a real promise or yet another tortured knitting pun? Answer: yes. ] Stop off at the kitchen and grab a pair of chopsticks on your way here. Make sure they're the kind with the pointy ends and plain wood. Don't bother with the ones that have that high-tech food gripping biz on the tips, they'll snag the yarn.
[ In this case, high-tech apparently means a very slight amount of texture. ]
Oh and hey, while you're in there, grab me some yogurt from the fridge. Only if they've got blue flavor, though. If they're out, just throw together a sandwich or something. Doesn't gotta be fancy, whatever's easy.
[ You might thin he's done, but no. He's still talking. In fact, he's leaning closer to the "screen" in a conspiring way. ]
Actually, scratch the sandwich. Somebody made some sick dill hummus last week. I've been skimming off the top of that sucker and stashing it way in the back of the vegetable drawer under some past-prime carrots. You bring it here, I'll cut you in for a percentage. Let's say... 70/30. Deal?