(no subject)

Gah! What am I doing! I haven't posted in much far too long! Yeah! I got a 100 on the persuasive speech I gave this evening! It was in favor of Napster! Wooo! Gotta love it! Okay, that's all for now. Bye-bye then.

(no subject)

Boy, oh, boy, I'm feeling jazzed. Remarkably peppy for this early in the morning. It's shocking. I leave for class in like 20 minutes, and I'm feelin' goooood. *does a dance*

Um, and no, I don't have anything of import to post about. :P

(no subject)

My good mood continues. I don't know why, but I'm not fighting it. I'm posting this for one reason and one reason only. To ponder the microwave directions of Pop Tarts.

Directions in question:
1. Remove pastry from pouch.
2. Microwave at high for 3 seconds. Allow pastry to cool before handling.

Can someone please explain to me what exactly the point of microwaving something for THREE SECONDS is? Any ideas? Because I have no idea, myself. No sense whatsoever. Nope. The microwave doesn't even warm UP in three seconds! How on earth would it heat a Pop Tart so much that you would have to 'allow the pastry to cool before handling'?

And one more thing? How did they manage to arrive at the magic 3 second number? Did 4 seconds in the microwave make the Pop Tart spontaneously combust? Did two seconds make it far too frigid? Did hundreds of testers work on this problem of just how long a Pop Tart should be in the microwave? I'm sure they did. People got paid for this.

Very very peculiar. Don't you agree?