Text 40799, 67 rader
Skriven 2010-08-06 10:40:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: NEKKID WIMMEN 00805
===========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 ->  RH> The only names you want engraved on your body are a) your kids, b)
 ->  RH> patron saint if you're Catholic and c) your sports team.  I
 -> 
 -> There is also the old standard, "Mother".
 RH> That depends on your mother.

The only woman who could love some of those men!
 
 -> TV showed a feature late at night, of a bikey meeting where tattoos
 -> were exhibited and judged.  Quite a few men and women showed their art
 -> works, and a tattoo artist had set up shop there for anyone who wanted
 -> to improve or add to their skin pics.  The ABC person who recorded
 -> that show was young, female and attractive, and the tattooist offered
 -> to give her a small, free tattoo if she would remove her top.  She
 -> then declined delicately, but at the end of the program she was shown
 -> receiving a large tattoo across her back.  There was no comment about
 -> what payment she made for that.

 RH> No point in just dipping your toe in.  Might as well go in whole hog. 

I think that man did ride a Harley.

 RH> (rimshot, for the American audience)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BFT Tattie Soup
 Categories: British, Soups
      Yield: 4 Servings
 
    450 g  Old potatoes (1 lb)
      2    Onions
      2    Old carrots
      4    Rashers Streaky bacon,
           Optional
  1 2/3 l  Water, or beef stock (3
           Pints)
           Salt and freshly ground
           Pepper
           Handful Nettle tops, finely
           Chopped, or fresh parsley
 
  This is a traditional Scottish peasant soup, easy to make and made
  with the most humble and easily obtained ingredients. Traditionally a
  handful of finely chopped nettle tops is thrown in 10 minutes before
  serving but parsley would be a reasonable alternative to freshen up
  the soup.
  
  Peel and slice the potatoes, coarsely grate the skinned onions and
  carrots and cut the bacon into squares.
  
  Bring the water or stock to the boil in a large pan and add the
  vegetables and bacon. Cover and simmer gently for 1 1/2 hours until
  the soup is thick and creamy.
  
  Season. Add the chopped nettle tops or parsley 10 minutes before
  serving. From: The British Food Trust Www.Greatb
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)