Text 10602, 64 rader
Skriven 2007-01-16 10:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: badmaaaaaan 897
=======================
 -> The shixth, nnnnth, twwwwfth, and uh, shix, fif, shxixtneeth ...
 HN> true...but it does keep the score down a bit !

Especially as you can't count up to more than 5 after a
couple of drinks!

 -> You should play golf in Arizona, where a cute girl in a golf
 -> cart follows you around while you play. The golf cart, of course,
 -> has a fridge in the back. And after a six-pack or two, when she
 -> wiggles and jiggles, the tip tends to take the form of opening
 -> one's wallet and saying "take what you want."
 HN> I did once and HATED it! The course was way to "open" for me no trees
 HN> for  shade or interest.

There is, however, the added interest of the cacti in the rough.
Let me tell you, it's hard and painful to find your ball when
you whack it in there.

 Simply too much hot sun to bake me! And yeah
 HN> I've seen  those carts on other courses as well...funny thing...it's

When we LEFT the course after our 9 holes, it was 107.

 HN> ALWAYS a cute girl  doing the driving....isn't that odd? (grin)

And boy does she flirt.

 HN> This year it looks like we're going to go to New Mexico. Probably the
 HN> first  week of April. Most likely Alberquerque will be our main base
 HN> with trips around the state to other locales.

When Carol and I went to New Mexico, we had the greatest time.
You'll have a hard time keeping Annie out of the shops, though -
you'll probably have to bring an extra suitcase for all the
kokopellis.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mexican Tokany
 Categories: Main dish, Veal, Casseroles, Hungarian
      Yield: 6 servings

      1 kg Veal
    125 g  Lard
    400 g  Onions
    250 g  Champignon mushrooms
     20 g  Paprika
    250 ml Tomato puree

  Chop the onions and fry them a golden-brown in boiling-hot lard. Add
  the meat, cut into cubes, the paprika, salt and tomatoes, and stew
  till tender. Cut the mushrooms somewhat smaller than the meat, fry
  them in butter and mix with the Tokany when the latter is ready.
  Serve with rice boiled together with green peas.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM

Dave: shut UP!
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