The Recipe Thread (EADD Version)

[F.U.B.A.R.]

Leave your colon out of this - no doubt it's prolapsed anyway...

 

[BecomingJulie]

One of my uni friends used to use long rows of dots .......... like this .......... in almost everything she wrote .......... She used to call them .......... "Thought Marks". Because they represented where she was .......... thinking .......... what word to say next.

It was impossible to read anything she had written (we had primitive text-only e-mail through the VAX computer) without hearing, in the mind's ear, her gentle Brummie lilt .......... complete with .......... pauses .......... with the thought marks. (At least, that was my experience. But maybe the voices in your head behave differently.)

 

[F.U.B.A.R.]

^maybe they just represented words she couldn't spell - what with being a Brummie like...

 

[BecomingJulie]

Corned Beef Hash (with real hash in it)

Corned Beef Hash (with real hash in it)
Not Suitable for Vegetarians
You Will Need:

• 1 tin of corned beef
• 1 tin of anything wet and edible
• 1 gram of hash
• One spoonful of cooking oil
• Large pan
• Wooden Spoon

Instructions:

1. Open the tin of corned beef and cut into approx. 2cm. chunks.
2. Place oil in pan and heat gently.
3. Add the corned beef and stir to separate the chunks.
4. Open the other tin and stir its contents into the pan
5. Crumble most of the hash into the pan, keeping back just enough to make a spliff for dessert.
6. Continue heating and stirring, until the mixture no longer stops bubbling when stirred.
7. Continue heating and stirring for a further minute anyway just to make sure.
8. Eat at once.

Serves: -2.