Right. So I see this term quite often. But what I’d really
like to to know is…who are these people that do all the approving? Did they have
special schooling or training to accomplish this? Are there different levels of approval-ship, like ‘apprentice approver’, ‘master approver’? Is it like earning a blackbelt?
How does one become certified to certify? While I don’t embrace the SNV school of thought, some of the other
newer mixers may be wondering if the recipe being considered is truly certified and therefore allow them to save some time
dealing with those horrible steep times! I feel this is very important because it could possiby result in trust issues or worse yet, God forbid, they end up actually waiting a week or more for their concoction to taste better!
–TZ
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There was no real seriousness or point to my post here.
Just an attempt at some twisted humor for the
SnV crowd. 
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Cool you understand! Lol… Be my new best friend? Forever??
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Everythings always better when done with a meme hahaha
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