I also vote for White Noise, I guess, though it seems that that is the only suggestion.

Uncle Craig called to ask about a good salsa recipe, so I figured I'd put it on the blog space. I dug this out of the ol' arcive.

Roasted-Tomato Salsa
1 pound plum tomatos, cored
3/4 pound tomatillos
7 to 10 serrano chilies, stems removed
5 cloves garlic, peeled
1/2 white onion, thinly sliced
1/2 cup soy, corn, or vegetable oil (plus a little extra)
Salt
Sugar
1/4 white onion chopped
Handful of cilantro, stemmed and chopped

1) Preheat oven to 400 degrees.
2) Toss tomatoes, tomatillos, chilies, garlic, and sliced onion with a small amount of oil in a roasting pan, season with salt, and then roast till soft and wilted (about 30 to 45 minutes). If you want a bit of a char on the vegetables for added flavor roast the tomatoes, tomatillos and chilies in separate pans over high heat before placing in the oven.
3) Once the ingredients are roasted (they should be soft and somewhat wilted), let them cool a bit, then puree in a food processor, slowly adding the 1/2 cup of oil. This will help emulsify the salsa. Season to taste with salt and a pinch or two of sugar.
4) Mix in the chopped raw onion and cilantro
5) Serve with warm tortillas or good quality tortilla chips. And, of course, cold beer.
6) Eat.