“MY interpretation - making up MY OWN colors is a ‘cranberry with a hint of deep dusty rose’” Oh, now I LIKE that! Clearly a nice, unassuming little color but bold enough to stand up to the entrée. But to me it seems to have undertones of bell pepper and currant with a slight black cherry or tobacco overlay. Then of course, there’s the merest lingering flavor of licorice after it leaves the palate.

I could get into this!

“FOR "BASIC" purposes, I am NOT suggesting 1800 shades of red - RED IS RED. LEAVE THAT ALONE.” You know, Jill, I used to think the same way. But then someone would show me a lgkey chip (clearly not PaulSon) and it wasn’t brown, wasn’t yellow, and the only thing that described it accurately was ochre. And then there’s mustard! And orange/peach isn’t the only part of that equation. You’d better add pink to it as well.

It’d be a lot easier to deal with all this if no one cared about those damn little variations. Take Covington, for example. Please. I mean really: he gets excited because the vertical line in a cent sign slants a bit off perpendicular! “I got a new chip, I got a new chip!” Sheeeeeeesh. Like get a life!

Come to the Chipology 201 seminar at the convention and see what I mean. You’ll go away convinced that there really IS a need for more than just the primary colors to describe chips!

Michael