http://www.recfoodcooking.com
--
Cheers
Chatty Cathy

On May 5, 1:04*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

Huzzah! Even though I use Google Groups, I managed to be
the first respondent.

Now, which hat? I think my husband would like me best in #11:
"I can hear you".

I'm pretty tolerant of units of measurement and odd ingredients.

Still trying to figure out what to do with the bottle of piripiri that
I put in DH's Christmas stocking.

Cindy Hamilton

Cindy Hamilton wrote:

> On May 5, 1:04Â*pm, ChattyCathy > wrote:
>> http://www.recfoodcooking.com
>> --
>> Cheers
>> Chatty Cathy
>
> Huzzah! Even though I use Google Groups, I managed to be
> the first respondent.
>
> Now, which hat? I think my husband would like me best in #11:
> "I can hear you".

It's yours <g>

>
> I'm pretty tolerant of units of measurement and odd ingredients.
>
> Still trying to figure out what to do with the bottle of piripiri that
> I put in DH's Christmas stocking.
>

Spring has sprung in your neck of the woods, methinks. How 'bout adding
some some piripiri sauce (or peri peri as it is known hereabouts) to
the marinade for some chicken on the grill? Delicious ; -)

--
Cheers
Chatty Cathy

On 5/5/2010 1:04 PM, ChattyCathy wrote:
> http://www.recfoodcooking.com

I answered "never" to the first question. If it sounds
good I can easily covert the measurements.

I answered "look it up online" to the second.

Does "unfamiliar to you" mean you've heard of it and
have some idea what it is but have never seen it or
used it yourself or does it mean you don't know what
it is at all, even if you have heard the name.

To me the question seemed to imply that you don't know
what the ingredient is so, if you don't know what the
ingredient is how could you make an appropriate substitute?

Even with ingredients I've heard of but not used before
I often look them up to get a better idea of what they
are so I can figure out an appropriate substitute.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

ChattyCathy wrote on Wed, 05 May 2010 19:27:41 +0200:

>> On May 5, 1:04 pm, ChattyCathy > wrote:
>>> http://www.recfoodcooking.com
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> Huzzah! Even though I use Google Groups, I managed to be
>> the first respondent.
>>
>> Now, which hat? I think my husband would like me best in
>> #11: "I can hear you".

> It's yours <g>

>> I'm pretty tolerant of units of measurement and odd
>> ingredients.
>>
>> Still trying to figure out what to do with the bottle of
>> piripiri that I put in DH's Christmas stocking.
>>
> Spring has sprung in your neck of the woods, methinks. How
> 'bout adding some some piripiri sauce (or peri peri as it is
> known hereabouts) to the marinade for some chicken on the
> grill? Delicious ; -)

I see I'm with the current majority but I will mention that I can be
discouraged if a recipe contains several unfamiliar names from
non-European languages.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Kate Connally wrote:

> On 5/5/2010 1:04 PM, ChattyCathy wrote:
>> http://www.recfoodcooking.com
>
> I answered "never" to the first question. If it sounds
> good I can easily covert the measurements.
>
> I answered "look it up online" to the second.

O.M.G. You didn't go for MCINL.

<Cathy does a happy dance>

>
> Does "unfamiliar to you" mean you've heard of it and
> have some idea what it is but have never seen it or
> used it yourself or does it mean you don't know what
> it is at all, even if you have heard the name.

Could you please repeat the question? ;-)

>
> To me the question seemed to imply that you don't know
> what the ingredient is so, if you don't know what the
> ingredient is how could you make an appropriate substitute?
>
> Even with ingredients I've heard of but not used before
> I often look them up to get a better idea of what they
> are so I can figure out an appropriate substitute.

FWIW, since I've been subscribed to this (international) group, I've
gotten a pretty good idea from others here about certain ingredient
names in recipes that were "unfamiliar" to me. Happily, I discovered
that there were many "local" names for said ingredients; a lot of which
I could obtain. Good example is cilantro <shaddup everybody>. I always
knew it as coriander leaves or coriander roots... Turns out that it's
the same thing to a lot of people.

On the other tentacle, there are certain ingredients that have been
mentioned here that appear to have no local equivalents, so I've had to
either ask advice here about suitable substitutes or go on-line and see
if I can find any information there.

--
Cheers
Chatty Cathy

ChattyCathy wrote on Wed, 05 May 2010 20:12:40 +0200:

.. Good
> example is cilantro <shaddup everybody>. I always knew it as
> coriander leaves or coriander roots... Turns out that it's the
> same thing to a lot of people.

I wish it was easy to get rooted cilantro around here. You can someimes
get it in Vietnamese stores but you can't count on that. It does make an
excellent Thai marinade for chicken.



Gai Yang: pepper/ coriander root marinated chicken breast.



2 tsp black pepper corns

5 or 6 large garlic cloves

3 tab cilantro roots (probably have to make do with stems tho’ roots are
best).

Pinch salt

1 tsp Thai fish sauce



Blend and rub onto four portions of chicken breast, marinade for at
least an* hour. Cook on Foreman grill.



*Googling gives some indication that marinating for 4 hours might be
better.

Some people add lime juice, soy sauce, coconut milk, brown sugar and red
pepper flakes The last is rather inauthentic since a lavish use of black
pepper predates the Portuguese introduction of chilies. A more liquid
marinade can use chicken stock but this is more appropriate to slow
cooking on a barbeque.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

"Ask on RFC"

Yeah, right. You'd get 117 different answers and then a whole bunch of
sub-threads arguing about which was correct.

The omelet would chime in about guns and get that crazy Canuckdian involved.

'>)

"ChattyCathy" schrieb :
> Kate Connally wrote:
>
>> On 5/5/2010 1:04 PM, ChattyCathy wrote:
>>> http://www.recfoodcooking.com
>>
>> I answered "never" to the first question. If it sounds
>> good I can easily covert the measurements.
>>
>> I answered "look it up online" to the second.
>
> O.M.G. You didn't go for MCINL.
>
> <Cathy does a happy dance>
>
I've answered MCINL to both questions.
See below.
<snip>
>> Even with ingredients I've heard of but not used before
>> I often look them up to get a better idea of what they
>> are so I can figure out an appropriate substitute.
>
> FWIW, since I've been subscribed to this (international) group, I've
> gotten a pretty good idea from others here about certain ingredient
> names in recipes that were "unfamiliar" to me. Happily, I discovered
> that there were many "local" names for said ingredients; a lot of which
> I could obtain. Good example is cilantro <shaddup everybody>. I always
> knew it as coriander leaves or coriander roots... Turns out that it's
> the same thing to a lot of people.
>
> On the other tentacle, there are certain ingredients that have been
> mentioned here that appear to have no local equivalents, so I've had to
> either ask advice here about suitable substitutes or go on-line and see
> if I can find any information there.
>
Maybe you should rephrase the poll.
If the ingredient is a spice or herb unknown to me, I'll look it up.
If it's something like "USAn Burper Helper" or "Wendy's Baking Mix"[1],
I won't even bother; be the measurements in cups or civilized units ;-P

Cheers,

Michael Kuettner

[1] or "Italian seasoning", etc.

Michael Kuettner wrote:

<snip>

> Maybe you should rephrase the poll.

No.

<snip>

--
Cheers
Chatty Cathy

"ChattyCathy" > schrieb im Newsbeitrag
...
> Michael Kuettner wrote:
>
> <snip>
>
>> Maybe you should rephrase the poll.
>
> No.
>
Nobody's forcing you ;-)
I just thought it would be interesting whether the split
of ingredients into "unknown spices and herbs" and
"ready-to-use mixes" would lead to a different result.

Cheers,

Michael Kuettner

" Joe" > wrote in message
...
>
> The omelet would chime in about guns and get that crazy Canuckdian
> involved.

I'm so glad I kf those gun threads at first site. Now Bret Michaels,
different story. :

On May 5, 1:04*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

I have no problem omitting something unfamiliar or hard to find,
unless of course it's one of the main ingredients.

On Wed, 5 May 2010 20:58:00 +0200 in rec.food.cooking, "Michael
Kuettner" > wrote,
>If it's something like "USAn Burper Helper" or "Wendy's Baking Mix"[1],
>I won't even bother; be the measurements in cups or civilized units ;-P
>
>Cheers,
>
>Michael Kuettner
>
>[1] or "Italian seasoning", etc.

How about "Chinese 5 spices" ?

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com

I voted with the majority yet again. :-)

I recently asked one of our Indian co-workers the recipe for her Curry
Potato Puffs she had brought to the potluck. I think she appreciated
it. <g> She did not offer "amounts", just what she had put in it in
general. Mark of a true cook!

I only measure ingredients if I am baking which is something I only do
on very rare occasions...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
ChattyCathy > wrote:

> Good example is cilantro <shaddup everybody>. I always
> knew it as coriander leaves or coriander roots... Turns out that it's
> the same thing to a lot of people.

I've learned that from looking at Indian recipes. :-)
And I used to hate it, but have recently begun developing an
appreciation for it, if it is used properly.

Like Cumin (Comino), it can be used in excess and overpower a recipe!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
" Joe" > wrote:

> "ChattyCathy" > wrote in message
> ...
> > http://www.recfoodcooking.com
> > --
> > Cheers
> > Chatty Cathy
>
> "Ask on RFC"
>
> Yeah, right. You'd get 117 different answers and then a whole bunch of
> sub-threads arguing about which was correct.
>
> The omelet would chime in about guns and get that crazy Canuckdian involved.
>
> '>)

Hey now, be fair! ;-)
The only gun thread I've chimed in on recently was one somebody else
started!

OB food: Used up some BBQ'd turkey thigh tonight to make a few tacos
with shredded Romaine, a little sour cream and Pace medium Picante
sauce. ;-d I ate three of them and I'm stuffed!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Michael Kuettner wrote:

>
> "ChattyCathy" > schrieb im Newsbeitrag
> ...
>> Michael Kuettner wrote:
>>
>> <snip>
>>
>>> Maybe you should rephrase the poll.
>>
>> No.
>>
> Nobody's forcing you ;-)
> I just thought it would be interesting whether the split
> of ingredients into "unknown spices and herbs" and
> "ready-to-use mixes" would lead to a different result.

Probably would. However, once the 'poll' is activated, I can't mess with
the questions/answers; it means creating a new one and starting from
scratch. You're welcome to submit a survey of your own anytime, and
I'll put it up for you... the more the merrier.

--
Cheers
Chatty Cathy

Cheryl wrote:

>
> " Joe" > wrote in message
> ...
>>
>> The omelet would chime in about guns and get that crazy Canuckdian
>> involved.
>
> I'm so glad I kf those gun threads at first site. Now Bret Michaels,
> different story. :

<snork>
--
Cheers
Chatty Cathy

On Thu, 06 May 2010 07:21:34 +0200, ChattyCathy
> wrote:

>Probably would. However, once the 'poll' is activated, I can't mess with
>the questions/answers; it means creating a new one and starting from
>scratch. You're welcome to submit a survey of your own anytime, and
>I'll put it up for you... the more the merrier.

Big props, BTW, for your efforts on the rfc website. Insofar as it's
Cinco de Mayo, allow me to pour you a margarita on the rocks...muchas
gracias, sweetie!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Terry Pulliam Burd wrote:

> On Thu, 06 May 2010 07:21:34 +0200, ChattyCathy
> > wrote:
>
>>Probably would. However, once the 'poll' is activated, I can't mess
>>with the questions/answers; it means creating a new one and starting
>>from scratch. You're welcome to submit a survey of your own anytime,
>>and I'll put it up for you... the more the merrier.
>
> Big props, BTW, for your efforts on the rfc website. Insofar as it's
> Cinco de Mayo, allow me to pour you a margarita on the rocks...muchas
> gracias, sweetie!

Thankyewverymuch, Squeaks

Well timed too - it's sundowner time in this neck of the woods ;-)

<clinks glass>

--
Cheers
Chatty Cathy

On Wed, 05 May 2010 21:28:12 +0200, ChattyCathy wrote:

> Michael Kuettner wrote:
>
> <snip>
>
>> Maybe you should rephrase the poll.
>
> No.

<snort>

an iron fist in an iron glove.

your pal,
blake

Omelet wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Good example is cilantro <shaddup everybody>. I always
>> knew it as coriander leaves or coriander roots... Turns out that it's
>> the same thing to a lot of people.
>
> I've learned that from looking at Indian recipes. :-)
> And I used to hate it, but have recently begun developing an
> appreciation for it, if it is used properly.
>
> Like Cumin (Comino), it can be used in excess and overpower a recipe!

I'm with you on that one. I also like cumin, but not too much of it.
However IMO there is no such thing as too much garlic... <ducking and
running>
--
Cheers
Chatty Cathy

On Thu, 06 May 2010 07:21:34 +0200, ChattyCathy wrote:

> Michael Kuettner wrote:
>
>>
>> "ChattyCathy" > schrieb im Newsbeitrag
>> ...
>>> Michael Kuettner wrote:
>>>
>>> <snip>
>>>
>>>> Maybe you should rephrase the poll.
>>>
>>> No.
>>>
>> Nobody's forcing you ;-)
>> I just thought it would be interesting whether the split
>> of ingredients into "unknown spices and herbs" and
>> "ready-to-use mixes" would lead to a different result.
>
> Probably would. However, once the 'poll' is activated, I can't mess with
> the questions/answers; it means creating a new one and starting from
> scratch. You're welcome to submit a survey of your own anytime, and
> I'll put it up for you... the more the merrier.

don't tempt me:

is sheldon

* a fruitcake

* a nutcase

* overdue to bust out of the closet

your pal,
blake

On Wed, 05 May 2010 23:49:15 -0700, Terry Pulliam Burd wrote:

> On Thu, 06 May 2010 07:21:34 +0200, ChattyCathy
> > wrote:
>
>>Probably would. However, once the 'poll' is activated, I can't mess with
>>the questions/answers; it means creating a new one and starting from
>>scratch. You're welcome to submit a survey of your own anytime, and
>>I'll put it up for you... the more the merrier.
>
> Big props, BTW, for your efforts on the rfc website. Insofar as it's
> Cinco de Mayo, allow me to pour you a margarita on the rocks...muchas
> gracias, sweetie!
>
> Terry "Squeaks" Pulliam Burd

ooh, ooh, i forgot to say that as well. all hail c.c.!

your pal,
blake

On Wed, 05 May 2010 17:28:46 -0700, David Harmon wrote:

> On Wed, 5 May 2010 20:58:00 +0200 in rec.food.cooking, "Michael
> Kuettner" > wrote,
>>If it's something like "USAn Burper Helper" or "Wendy's Baking Mix"[1],
>>I won't even bother; be the measurements in cups or civilized units ;-P
>>
>>Cheers,
>>
>>Michael Kuettner
>>
>>[1] or "Italian seasoning", etc.
>
> How about "Chinese 5 spices" ?

you sly dog.

your pal,
blake

On Wed, 5 May 2010 14:24:02 -0400, Joe wrote:

> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>> --
>> Cheers
>> Chatty Cathy
>
> "Ask on RFC"
>
> Yeah, right. You'd get 117 different answers and then a whole bunch of
> sub-threads arguing about which was correct.
>
> The omelet would chime in about guns and get that crazy Canuckdian involved.
>
> '>)

yeah, but if you've been here a while you know whose opinions carry some
weight and whose do not. besides, every now and then someone has an actual
answer.

your pal,
blake

On Wed, 5 May 2010 19:22:10 -0400, Cheryl wrote:

> " Joe" > wrote in message
> ...
>>
>> The omelet would chime in about guns and get that crazy Canuckdian
>> involved.
>
> I'm so glad I kf those gun threads at first site. Now Bret Michaels,
> different story. :

a thread about bret micheals being shot by an illegal immigrant with a
legal gun might be worthwhile.

your pal,
blake

On Wed, 5 May 2010 14:24:02 -0400, " Joe" >
wrote:

>
>"ChattyCathy" > wrote in message
...
>> http://www.recfoodcooking.com
>> --
>> Cheers
>> Chatty Cathy
>
>"Ask on RFC"
>
>Yeah, right. You'd get 117 different answers and then a whole bunch of
>sub-threads arguing about which was correct.
>
>The omelet would chime in about guns and get that crazy Canuckdian involved.

ROFL

Lou

On Thu, 6 May 2010 12:06:10 -0400, blake murphy
> wrote:

>On Wed, 5 May 2010 19:22:10 -0400, Cheryl wrote:
>
>> " Joe" > wrote in message
>> ...
>>>
>>> The omelet would chime in about guns and get that crazy Canuckdian
>>> involved.
>>
>> I'm so glad I kf those gun threads at first site. Now Bret Michaels,
>> different story. :
>
>a thread about bret micheals being shot by an illegal immigrant with a
>legal gun might be worthwhile.

Does Michaels get free healthcare?

Lou

On Thu, 6 May 2010 12:04:07 -0400, blake murphy
> wrote:

>On Wed, 5 May 2010 14:24:02 -0400, Joe wrote:
>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> "Ask on RFC"
>>
>> Yeah, right. You'd get 117 different answers and then a whole bunch of
>> sub-threads arguing about which was correct.
>>
>> The omelet would chime in about guns and get that crazy Canuckdian involved.
>>
>> '>)
>
>yeah, but if you've been here a while you know whose opinions carry some
>weight and whose do not. besides, every now and then someone has an actual
>answer.

There's lots of good answers here. But as you imply you need to do a
bit of culling.

Lou

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
> > In article >,
> > ChattyCathy > wrote:
> >
> >> Good example is cilantro <shaddup everybody>. I always
> >> knew it as coriander leaves or coriander roots... Turns out that it's
> >> the same thing to a lot of people.
> >
> > I've learned that from looking at Indian recipes. :-)
> > And I used to hate it, but have recently begun developing an
> > appreciation for it, if it is used properly.
> >
> > Like Cumin (Comino), it can be used in excess and overpower a recipe!
>
> I'm with you on that one. I also like cumin, but not too much of it.
> However IMO there is no such thing as too much garlic... <ducking and
> running>

<lol> I used to feel that way about garlic too. ;-) Might make a fun
poll. Lately tho', fresh garlic is not agreeing with me so I'm back to
using more granulated. Got the flavor without the side effects.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
blake murphy > wrote:

> On Wed, 5 May 2010 14:24:02 -0400, Joe wrote:
>
> > "ChattyCathy" > wrote in message
> > ...
> >> http://www.recfoodcooking.com
> >> --
> >> Cheers
> >> Chatty Cathy
> >
> > "Ask on RFC"
> >
> > Yeah, right. You'd get 117 different answers and then a whole bunch of
> > sub-threads arguing about which was correct.
> >
> > The omelet would chime in about guns and get that crazy Canuckdian involved.
> >
> > '>)
>
> yeah, but if you've been here a while you know whose opinions carry some
> weight and whose do not. besides, every now and then someone has an actual
> answer.
>
> your pal,
> blake

Actually, when I stay on topic, many seem to appreciate my cooking
input. ;-)

I apologize for my occasional wanderings... <sigh>
Nobody is perfect.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
blake murphy > wrote:

> On Wed, 5 May 2010 19:22:10 -0400, Cheryl wrote:
>
> > " Joe" > wrote in message
> > ...
> >>
> >> The omelet would chime in about guns and get that crazy Canuckdian
> >> involved.
> >
> > I'm so glad I kf those gun threads at first site. Now Bret Michaels,
> > different story. :
>
> a thread about bret micheals being shot by an illegal immigrant with a
> legal gun might be worthwhile.
>
> your pal,
> blake

Why? Even _I_ killfiled that thread!

Ob food: This past weekends BBQ leftovers are still coming in handy. I
smoked a week or so's worth of meats over oak and mesquite. Turkey
thighs, chicken hindquarters and a package of split chicken breasts
using Fiesta Brand Fajita Seasoning as the rub. No marinade.

They've made for an enjoyable week and envious co-workers when I heat
them up in the break room microwave and they get to enjoy the resulting
aroma. <g> I've gotten compliments on it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
blake murphy > wrote:

> a thread about bret micheals being shot by an illegal immigrant with a
> legal gun might be worthwhile.
>
> your pal,
> blake

Please, not here.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

"Melba's Jammin'" > wrote in message
...
> In article >,
> blake murphy > wrote:
>
>> a thread about bret micheals being shot by an illegal immigrant with a
>> legal gun might be worthwhile.
>>
>> your pal,
>> blake
>
> Please, not here.

You'd be free to kf or ignore it, of course.

In article >,
"Cheryl" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > blake murphy > wrote:
> >
> >> a thread about bret micheals being shot by an illegal immigrant with a
> >> legal gun might be worthwhile.
> >>
> >> your pal,
> >> blake
> >
> > Please, not here.
>
> You'd be free to kf or ignore it, of course.

Who is Bret Michaels?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sat, 08 May 2010 03:13:09 -0500, Omelet wrote:

> In article >,
> "Cheryl" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >,
>>> blake murphy > wrote:
>>>
>>>> a thread about bret micheals being shot by an illegal immigrant with a
>>>> legal gun might be worthwhile.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Please, not here.
>>
>> You'd be free to kf or ignore it, of course.
>
> Who is Bret Michaels?

some yo-yo neither you or i have ever heard of.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sat, 08 May 2010 03:13:09 -0500, Omelet wrote:
>
> > In article >,
> > "Cheryl" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >>> In article >,
> >>> blake murphy > wrote:
> >>>
> >>>> a thread about bret micheals being shot by an illegal immigrant with a
> >>>> legal gun might be worthwhile.
> >>>>
> >>>> your pal,
> >>>> blake
> >>>
> >>> Please, not here.
> >>
> >> You'd be free to kf or ignore it, of course.
> >
> > Who is Bret Michaels?
>
> some yo-yo neither you or i have ever heard of.
>
> your pal,
> blake

'zactly...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

blake murphy wrote:

>> Who is Bret Michaels?
>
> some yo-yo neither you or i have ever heard of.
>
> your pal,
> blake

Who cares if he's had a stroke. The important issue is only if he COOKS
or enjoys FOOD!