Grandmaoveralls - Grandpa
(and no offense to anyone who wears these and isnt a grandpa, just reminds me of my grandpa, who wore them constantly hehe)
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Why dont we....
- Thread starter Eyes of Origin
- Start date
- Watchers 13
M
Michael Wolf
Guest
cookies
Cookies---->Internet
Support.
Support--->Bra
M
Michael Wolf
Guest
Desire>>Deap
Deep----->Thought
Conscious
being
Human
M
Michael Wolf
Guest
species
Genus
K
King Salmon
Guest
extinct
extinct ---> paleontology
M
Michael Wolf
Guest
Cap-->Limit
Supercalifragilisticexpialidocious
Supercalifragilisticexpialidocious ---> something (to say when you have nothing to say)
Mary Poppins.
London
K
King Salmon
Guest
London----> Werewolf
Warren
Michigan
M
Michael Wolf
Guest
Lakes
lure.
Banned!!
bad players.
Rude
rude ---> (low) karma
E
Eyes of Origin
Guest
karma - positive
Positive---->Terminal
stagecoach
Festival
festival ---> Mardi Gras
Mardi Gras---->Beads
)
New Orleans ---> tripe
(first time I went to Mardi Gras I discovered people actually eat tripe!!)
(first time I went to Mardi Gras I discovered people actually eat tripe!!)
Tripe------>Haggis
Haggis ---> gags
Scottish Haggis recipe:
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
Scottish Haggis recipe:
- 1 sheep's lung (illegal in the U.S.; may be omitted if not available)
- 1 sheep's stomach
- 1 sheep heart
- 1 sheep liver
- 1/2 lb fresh suet (kidney leaf fat is preferred)
- 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
- 3 onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon nutmeg
- 3/4 cup stock
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
E
Eyes of Origin
Guest
gags -- gross
and that was gross shouldnt have actually read the recipe
and that was gross
shouldnt have actually read the recipe
Gross--->Negligence yeah it sounds gross all laid out like that, guess it's a good thing I tried it before I knew what was in it