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Locked on 03/05/2005 12:05:45 PM PST by Jim Robinson, reason:
Continued on new thread: http://www.freerepublic.com/focus/f-chat/1356747/posts |
Posted on 01/27/2005 9:59:05 AM PST by ecurbh
New verse:
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Upon the hearth the fire is red, |
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Still round the corner there may wait |
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Home is behind, the world ahead, |
That would be the Tides Tavern. Mmmmmmm!
Not that there's anything unexpected in that....
Snow has started. We're supposed to get quite a bit tonight, darn it, I wanted to get more omelet eggs after class.
I forget what it was called. It was a hotel compared to barracks though.
Three floors. All branches of service.
When were you there? I was there in 1996.
You know... I went back and read it again... and I know what it is... you're channelling LauraleeBraswell!
I hate you. Never ping me again.
Nope, not channelling anyone. I just really hate fish. It's like the iea of trying to cathc, oh, snails or something.
mmmm! That's the place!
My mouth is watering! I need some of those drool buckets like on Sat. Night Live....
We have a specific saucer that "whacks" very well :-) 2J - I just buy the boneless steaks, then beat 'em to almost a pulp.
Heh.... Yeah! Great impersonation!
Eeeeeeek! Are we having another scouring here?
No - she was just doing an improv impersonation is all ;~D
mmmmmm...scouring....
did you call?
Thank you, thank you, I'm here all week.
I think that lower picture is me doing my John Kerry impersonation. What an awful face I'm making!
Good fish, though. mmm....
ping to msg 808...
I killed it...
"Dwarves are not known for their subtlety." ;o)
I thought swiss steak was already pounded, but I could be wrong. I use top round or bottom round steak for stir fry, pepper steak or teriyaki strips. I don't pound it at all, just slice it thin and at an angle to expose the maximum tissue to the marinade. I just look out for whatever's on sale.
*happy dance*
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