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#21
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"TheOne&Only" wrote in message ups.com... Fine what ever okay, I know it was not me okay, I am not 54 years old, I do not have 3 cats, I did not have surgery I had a baby, I do not have a husband, I do not want one. I have been lurking in this group for along time. You will belive what you want that is fine, All I can say is that it is taken care of here. Arrest records are public knowledge so go and check it out. Give us her name. |
#22
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"L. (usenetlyn)" wrote in message oups.com... TheOne&Only wrote: Hello all, I am the real Holly Tunnell, I am a 28 year old female, born and raised in Virginia. Give it a rest and go get yourself some mental help. You have a *major* problem. Wondering if I should hit {send} because all a response does is give her the attention she is desperately seeking... -L. Well I'm not sure it will help anything to be so nasty. She really does have a problem. |
#23
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pistor wrote:
Victor's easy green mole 1 lb tomatillos, washed and shucked 1 qt chicken broth serrano peppers to taste (I use 4 or 5) 1 cup raw, shelled pumpkin seeds 1 bunch of cilantro Boil the tomatillos and peppers in the chicken broth until cooked. Toast or fry the seeds in a hot pan until cooked. Puree the seeds with some of the broth until they form a smooth paste. Blend the tomatillos and the seed paste with enough broth to make a thick sauce. Heat some oil in a dutch oven and add the sauce once the oil is very hot. Let simmer for 10 minutes. Season with salt, if needed. Take a ladlefull of mole and put it in the blender with the cilantro. Purree and return to the pot. Serve with your favorite grilled meat and corn tortillas. It's too bad cilantro tastes like soap to me. I understand it's a genetic thing. (sigh) Jill |
#24
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"Gabey8" gabey8-@-aol-dot-com (formerly dgabriel-at-netaxs-dot-com) wrote in message lkaboutpets.com... [[ Please belive that this was not me, I would never stoop to that level. What a coincidence, the same misspelling, "belive", as the subject line of "James'" post. ]] The "Contact Us" link on the firm's front page has been repaired. However, the email addresses are still munged. At this writing, they still say "mwcarchitect.com" instead of "mwcarchitects.com". It will be quite a chore tracking down an arrest record in ANY county to back up this latest story, because as of this writing, there has been no name provided which anyone can actually attempt to search for. And if someone has actually falsely posted under another person's name, it's surprising to see that both parties employ the same writing style overall, up to and including the same spelling idiosyncracies. I thought long and hard before deciding to respond to this thread in any capacity. I finally decided that posting some truths, in a level-headed fashion, outweighed my concern that there's a sick individual whose attention addiction gets fed every time people respond to posts. Better that others should see these details for what they are and draw their own conclusions. This is just sad. It is. One other truth: nobody has done anything that warranted arrest from what I can see. Unless I missed something. |
#25
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Annie, here's the FAQ for this newsgroup - I recommend reading it for the
humor if nothing else! ; http://www.angelfire.com/mt/yowie/catfaq.htm Hugs, CatNipped |
#26
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"Karen" wrote in message ... Obviously this is phase 2 of "notice me". I suggest ignoring the thread. Yes, that usually is very effective in making people and bad threads go away. |
#27
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"jmcquown" wrote in message .. . TheOne&Only wrote: Hello all, I am the real Holly Tunnell, I am a 28 year old female, and so embarrased. The One& Only Holly Tunnell "Asian" Flank Steak 2 lb. flank or skirt steak 1/2 c. lowsalt soy or teriyaki sauce 1 tsp. dried ginger powder 3 cloves garlic, minced splash of Worcestershire sauce splash of balsamic vinegar splash dry sherry 1/2 tsp. black pepper Marinate the steak overnight, covered, turning the steak periodically before cooking. Broil the steak on the 2nd rack from the top rather than the one closest to the electric broiler element*, 8 minutes per side**. Let stand about 10 minutes before slicing thinly against the grain. Photo he http://community.webshots.com/photo/...78503480bXJTBI The leftovers are great for making stir-fry beef & broccoli. Jill *If you have a gas broiler, it may be below the oven - I had one of those years ago and you can't adust the rack so just keep an eye on the steak. **8 minutes per side on a 2 lb. flank steak results in medium-rare with rare at the thickest part. Adjust as you wish for doneness. Mmmm, sounds very tasty! I think I will try it this Friday. |
#28
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Mary wrote:
wrote in message ... As far as our webpage goes I am the ture webmaster of such and the page has been repaired. No it hasn't. The email addresses are still wrong for contacting the principles but that's ok. I was able to find the correct address for Mr. Cox elsewhere. http://www.stchristophers.com/alumni...ory/51_60.html Not now you haven't. "This page cannot be displayed." Tweed All you had to do was add the "s" to architects. |
#29
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Mary wrote:
"jmcquown" wrote in message .. . TheOne&Only wrote: Hello all, I am the real Holly Tunnell, I am a 28 year old female, and so embarrased. The One& Only Holly Tunnell "Asian" Flank Steak 2 lb. flank or skirt steak 1/2 c. lowsalt soy or teriyaki sauce 1 tsp. dried ginger powder 3 cloves garlic, minced splash of Worcestershire sauce splash of balsamic vinegar splash dry sherry 1/2 tsp. black pepper Marinate the steak overnight, covered, turning the steak periodically before cooking. Broil the steak on the 2nd rack from the top rather than the one closest to the electric broiler element*, 8 minutes per side**. Let stand about 10 minutes before slicing thinly against the grain. Photo he http://community.webshots.com/photo/...78503480bXJTBI The leftovers are great for making stir-fry beef & broccoli. Jill Mmmm, sounds very tasty! I think I will try it this Friday. It's very good. If you have a grill it's great to do outdoors; unfortunately it was raining when I did this on Saturday so I had to use the broiler. I served it with steamed brussels sprouts. Jill |
#30
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On 2005-02-22, jmcquown penned:
It's too bad cilantro tastes like soap to me. I understand it's a genetic thing. (sigh) Jill I even found a citrus & cilantro candle at Pier One the other day. The smell is odd, but I like it. -- monique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca |
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