Thoughts on Remote Possibilities and the group at large

[boojum]

Steve was generous enough to add me as a friend. I appreciate this as I admire and respect Steve and this group.

Here are my feelings on this. Perhaps others can discuss this.

"Steve -

Thanks for putting out the hand in friendship. I admire and respect you a lot. You run a good forum with a very, very low rate of disruption. How refreshing is that! And anybody who gets to record Eddie Palmieri has to he pretty damned good! I respect that you have made it up to the top in a very competitive field. Hard, hard work and knowing what the business is about is the only way that it can happen. Connections will not do it.

Your forum is a real help to me. I am on a bunch of other boards but there is so much personality and testosterone toxicity on them. Over here it is a collegial group. We do boil over on occasion, but no one is reaching for a weapon. This is my master class. I really enjoy auditing it. The folks who come here to share are the cream of the crop.

Thanks for running a tight ship. If I were in town I'd stand you to an egg cream. It will have to wait.

Cheers"

[NorseHorse]

Definitely.

Except I'm not really familiar with egg cream. I'd have to treat Steve to bread ends and dip at the Cheese Shop in Williamsburg. Maybe a fife and drum performance in Colonial Williamsburg!

[Corran]

I didn't even see this forum until Steve moved one of my threads. It's a great community and I hope he doesn't think I cause too much trouble. I really enjoy talking about remote gear and gigs.

[joelpatterson]

If this forum lasts for a thousand years, people will say this was its finest hour.

[Remoteness]

boojum:

Hey, thanks for starting a thread like this.
That was very kind of you to do.

This forum is only as good as the folks that participate in it.
So, three cheers to everyone that has put out that special vibe we call "Remote Possibilities."

I must say this forum is very refreshing -- I have a hard time venturing out to any other forum because of it.

I look at this forum as an open book to anyone that wants to learn, discuss and enlighten us about our craft...

Welcome to the (online) master class.

I look forward to enjoying an egg cream with you when you get to NYC.
There are not too many places that know how to make a great egg cream soda, so we will have to search that out a bit.

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NorseHorse

Bread Ends and Dip sounds like a tasty treat.
What's kind of dressing are we dipping the bread in?
Yummy, then we could go to that "Rifle and Drum" performance in Colonial Williamsburg!

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Corran:

Well, I glad I moved that thread.
You have made this place interesting.
I'm glad you have hung around for the fun.

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joelpatterson:

What a cool thing to say.

I'm sure our forum folks appreciate the sentiment.

[jnorman]

oh geez - does this mean i have to start being nice to people, and stop telling everyone that joel patterson is insane?

[thedoner]

Agreed. My favorite forum by far. Steve is the man.
As far as I know, Gem Spa in the east village is still THE place for egg creams

[Remoteness]

Yes, indeed...

I remember going to Dave's on Canal Street way back when for the best egg cream in NYC, but that place is long gone.