Guinness must also have magical properties. I poured myself a fresh one and as I did so I heard my text messaging go off: a cyber-space friend was offering up a spindle. Damn, I love the internet!

Heck Yeah, Guinness is just fine. It's best on tap, but I'd settle for a room temperature bottle right about now.


No hope for griinding off the offending lip on your spindle?

Bah. After you've been to England and had Guinness from one of their taps it's hard to go back to the pasteurized American Guinness.
I think tonight is a wine night. Ravenswood Shiraz. The newer cheap kind, not the old expensive kind. Maybe I'll get the older kind when I get a real job.

Don't think so. I believe it would remove too much material to make it perfectly flat.

The Guiness I've been buying is made in New Brunswick, Canada. I tried a six pack of their Irish-made bottled Draught and hated it. It tasted watered down to me, but it's stout and I'm used to the extra stout.