> I just had a very "Rinkworks has changed my life forever" moment.
>
> I know the menu at Chipotle pretty intimately. For a Burrito Bol (everyone bow down to the carb-despising Californian freaks because heaven forbid you actually wrap an evil, evil tortilla around things), choices are: type of meat (chicken), type of beans or fajita vegetables (pinto), with or without cilantro-lime rice (God thumbs his nose at carb-despisers in the form of this heavenly concoction -- Capital WITH), type of salsa (medium tomatillo), cheese or sour cream (both), add guacamole (no), add lettuce (sometimes -- not today).
>
> I know that of the four types of salsa, there is one made with corn. It is not one I have ever ordered in my umpteen-odd weeks of weekly ordering.
>
> But today, in gently stirring through my Burrito Bol, with its pale, tone-on-earth-tone neutrality, putting together bite after perfectly designed bite, I nudged some beans over to get at a clean spot of rice, and there shone, in the corner of my bowl, a perfect, bright, lemony kernel of corn. And you know what unbidden thought immediately came to mind, don't you?
>
> Mou"and mine's not the only one"sie

Good Lord, that seems like ages ago. But yes, I know exactly what you thought: "Hey! There's corn in here!"

Kel"have to re-read a bunch of old chat archives now"ly