Steve Calvin wrote:

> The Joneses wrote:
> > sf wrote:
> eh, who cares. Just pretend that you've been served by "Blue Man
> Group" ;-)
> Steve
> Experience is a wonderful thing. It enables you to recognize a mistake
> when you make it again.

I love that quote by the way. All the rest is a blond thang.
Edrena

"sf" > wrote in message
...
> On Mon, 11 Oct 2004 21:15:09 +0200, "Luca Pinotti"
> > wrote:
>
>>
>> "Hahabogus" > wrote in message
>> ...
>> > "Luca Pinotti" > wrote in
>> news:2svs6jF1pgk7kU1@uni-
>> > berlin.de:
>> >
>> >> what's for?
>> >>
>> >
>> > the number after three?
>>
>> ????
>>
>
> You said: "what's for" <what is for>
> He said: "the number after three" <which is four>
>

Hi hi...
Sorry I have problems with jokes in your language...
Too much garlic, pehaps... So do NOT stannd so close...
;-)

Luca

--
Nolite proicere margaritas ad porcos

On Tue, 12 Oct 2004 18:37:27 +0200, "Luca Pinotti"
> wrote:

> Hi hi...
> Sorry I have problems with jokes in your language...
> Too much garlic, pehaps... So do NOT stannd so close...
> ;-)
>
> Luca

<smile>
It's all in the apostrophe, you see.

Let me put it another way, you are a lot better with English
than I am with Italian... so no need to apologize - and it's
okay to voice your lack of understanding when we get silly.

sf
Practice safe eating - always use condiments

BS wrote:

> I did three heads of garlic Thursday pm in a garlic press. I needed three
> heads for a recipe I was doing Saturday Morning. I refrigerated it in a
> plastic container and when I got it out Saturday am it had turned a
> turquoise green on the top.
> Anybody have any ideas what caused this and if it was safe to eat?

Older garlic used in pickles will turn a lovely turquoise, it's otherwise safe
to eat. Bet your garlic just got exposed to air & had its enzymes activated by
the squashing.
Edrena

"Luca Pinotti" > wrote in news:2svs6jF1pgk7kU1@uni-
berlin.de:

> what's for?
>

the number after three?

--
Starchless in Manitoba.