I’m currently on a no-sarcasm kick. I catch myself still falling into sarcasm, but I’m trying more and more to stay away from it; it doesn’t come across well in print, anyway, without lots of emoticons and/or explanation. Why no sarcasm? That’s simple… Sarcasm is, by definition, in modern English, is to say something sharp, satirical or ironic meant to cut or give pain. The Greek root means to tear flesh, bite the lips in rage or sneer. I don’t like the sound of any of that.

Instead, I’m trying to be encouraging and to leave sarcasm behind. I’d rather tell someone that they’re good at something than try to say it sarcastically, assuming they know I really mean to compliment them. I’m going to be using Livefire to help with the encouraging part by trying to compliment by mimicking somewhat, and this is the first in my “Livefire Likes” posts.

I’ve been blogging for almost four years now, and there are several blogs that I frequently read, even more I read now and then, but only a very few that I identify with. Another Pint Please is one of those.

Oddly, and very coincidentally, APP is also a local blog. Mike, the owner/writer/blogger/author/chef/brew master and I have met, and he’s a great guy. He’s one of those guy’s guys that everyone enjoys being around. He makes some incredible beer and ale, is very adept a grilling just about anything, and is a photog with skills of which I’m very jealous. He also has a very memorable Twitter photo which makes it easy to spot his tweets!

One of Mike’s regular entries is “What’s On The Grill”, which he does about any time he’s doing a grilling vs. beer-making post. He’s currently posting his WOTG posts around 153 or so.

On the way home a few days ago, I stopped at a local Kroger and got a choice grade ribeye. No, this wasn’t artisanal beef, and it wasn’t really a ribeye so much as a small prime rib. The steak, as I’ll call it, reminded me of something Mike might try, so it just seemed like a great steak to grill for a What’s On The Grill.

Seared on a high-heat grill at over 600F, the steak came out a nice medium rare.

And it was accompanied with my wife’s great hasbrown casserole and some pearl onions roasted in balsamic vinegar.

Take a minute to check out Another Pint Please and say hello to Mike while you’re there. One thing Mike may not know is that, while I haven’t started brewing my own ale (though I will soon!), I’ve been photographing all the different beers I’ve had at home since December 29, 2008, with my Lensbaby Composer lens, as a way to learn the use of the lens better, so my last shot is of my latest beer, a winter ale from the Great Divide Brewing Company called Hibernation Ale.

Coincidentally, Mike also is the current winner of Friday Food Faves (for December 4, 2009).

Livefire Likes posts won’t be on any particular schedule, but when I’m inspired to do so. I hope the bloggers I pick on are encouraged by them. And when you next notice a sarcastic retort coming out, maybe think twice and encourage someone instead.