I Lurked on ESMB for 6 months before I became a Member and made my first Post a week or so later.
My first post was on a long “Dead” Thread about the
Apollo Starsand barely went noticed.
Even after all the Lurking and my first Post it took me another 7 or 8 months to get into the “Tempo” here and I honestly still sometimes feel “out of sync”.
There is just such a wealth of
GREAT STUFF here that I still am discovering from Links Y’all put up to your stuff in your Posts.
As a former and, in many ways, still Lurker I am continually amazed, challenged and changed by all that has been put up here on this Board.
About the time I figure that there is not one facet, issue or piece of minutia regarding El Ron, Scn and Life and Living that has not been wonderfully, brilliantly and wittingly discussed here I stumble across, am directed to or read in a current post by one of Y’all something else that “stirs me juices”.
We all have different “Takes” and Experiences. I’m always fascinated when a Newbie arrives and try not “spook them” yet I’ve seen many times Newbies “jumping out of the frying pan into the fire” drawing out some of the best stuff that goes up on ESMB.
This place in so many ways is like a sausage factory…it ain’t always pretty to watch and the stuff that comes out is sometimes not pretty to look at and gastly to eat. But, there is a huge inventory for sampling of some of the best tasting smoked and cooked stuff you ever put in your mouth and every day that inventory is added to.
Good sausage comes from a combination of many spices, cheap cuts, quality ingredients, experimentation, experience and patience. Making GREAT sausage is almost always accidental, inadvertent or inspired, and happens when ya keep on making tons of sausage every day and have multiple tried and true—augmented by fresh and new—ingredients. It’s not always fun making sausage—it's often bloody, smelly and yucky. But, we go through that because we know that at some point something new, unique and delicious will come of it, we remember the great sausages we made in the past and, for individually personal reasons, making sausage is either a calling, habit, interest or passing fancy.
So, if someone shows up and says, “Ah you Folks don’t know that Coriander is the key ingredient to good sausage", please realize that there’s a million sausages that have been made here with coriander—and a bazillion more without—and a ton of folks have found, after alotta sampling, just the right thing for their palate.
But, we’re still working, making sausage and are always hopeful that others will show up and give Us a new fresh Idea to experiment with and join in on the sausage making.
And, sausage making is hard, dirty, thankless work. What this Board will always need is more sausage makers.
Peace.
Face
I'll be over here reading and enjoying a nice lazy yawn. 
