now I see

Another hint-its similar to "ocean".

Hint: what is the picture of? What is on the bottom part of the picture? It is a picture of THE ...

“What can I say, I happen to be an aficionado of the dive bar.” "Red meat, cheese, tobacco, and liquor...it works for me" " I have exactly the same work ethic. I don`t see writing as anything more important than cooking. In fact, I`m a little queasier on the writing. There`s an element of shame, because it`s so easy. I can`t believe that people give me money for this dang. The TV, too. It`s not work. At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It`s a gift. A few months ago, I was sitting cross-legged in the mountains of Vietnam with a bunch of Thai tribesman as a guest of honor drinking rice whiskey. Three years ago I never, ever in a million years thought that I would ever live to see any of that. So I know that I`m a lucky man."

2 pics

That's a direct quote from the movie, Bill Murray calls it a "forecasting rat". You're up!

To initiate a conversation about it, it might be as simple as asking, "how's so and so's (innie) doing?" Or, "what special events are happening at HQ's for the Household Holidays?" Or, "I remember when x, y, z used to happen at this time of year in my old fellowship, or when we used to go to fellowship together, do you remember that?" If they want to talk, that could be a non intrusive way to start a conversation about twi and their involvement. If they don't want to talk, or feel uncomfortable, you will find out quickly, if they are not up on current events it will be apparent too, and then you can ask more leading questions. Hope that helps, there are subtle ways to open up and direct conversations gently and to assure them you mean no harm, their responses will tell you where you can go. It is good that you're a good listner.

you got half of it right...

Bramble, I made this for the kids and it was a big hit! It is easy enough for them to do by themselves too! Thanks for the family friendly recipe!! :)

I need a variation of the name of a place, this is not a required disclosure, but consider it a free hint to keep things moving along. :)

When I looked at my Corps list of who got bounced out, forced out, M&A'd, teminated, etc, all of them were people who either spoke out, were the quiet type, homely looking, odd or unusual personality type (not the bold leader mold type), were the humble type, had a physical impediment, or were'nt the ladder climbing manipulator-conviver-people user types. All of them were bounced during the Martindale legacy, I don't know how many were wrongly accused of being gay, I'm sure all of the expatriates were accused with trumped up charges designed to denote the offenders as not being "spiritual" or "leaders". It is heartbreaking to imagine what those people endured. Whatever Martindale-twi's ideas of what was considered a spiritual leader, I'm glad I'm not it, and no longer associated with such a destructive brain washing process.

Regarding forgiveness, I think if a kid is getting harrassed and bullied by another kid, and then musters the courage to fight back and punch the bullies lights out, whereby the kid is never bothered by the bully again is something to rejoice in. Or when the woman who is raped, testifies against her assailant in court, whereby he is sentenced and publically outed and put away for 15 years, that would be a triumph and justice. If absolute forgiveness was always the right thing to do, there would be no jails. If forgiveness is something God Almighty always directed, then why were there wars in the OT, and why did they stone people? There is something to be said for standing up for one's self and sanding up to evil doers. Forgiveness in degrees is subjective, is not for others to dictate it's definition, and cannot be legislated with a broad paintbrush. Is a wolf in sheeps clothing really your brother?

I need a name on one, and there's two pics.

"I think we've learned something here today. Batter is a main course all its own, and if you shape anything like a rib people will come." "If some Birkenstock-wearing knucklehead driving around in a SUV and wearing sneakers that someone was sold into slavery to make-is sniffling about the poor animals, that person is clearly never going to experience the world.” "That's the problem. If you're slower than me, stupider than me and you taste good...tough sh**! Then, pass the salt!" “Oh my God, that was a religious experience, ... In the words of Homer Simpson, the pig is a magical animal.” “I think (Travel Channel) knows it's not getting Jamie Oliver or Rachel Ray when they throw their lot in with me.”

A weatherman can't get over his day with a forecasting rat.

Great roast recipes Rainbows!!! I love parsnips, I have a slightly different take on the potatoes... This is another way to roast potatoes in a Brit way-very crispity crunchity. British Roast Potatoes Recipe 1-1 1/2 lb potatoes 1 teaspoon salt 5 Tablespoons oil from pan drippings (or vegetable oil, or lard) 4 cups water Preheat oven to 425 degrees Place oil in roasting tin and put in middle rack of oven. Boil water in a pot. Peel potatoes and chop into halves or quarters . Par Boil potatoes for 10 minutes with salt and drain potatoes in a collander. Shake potatoes until edges are furry (approx 15 seconds very important, edges become the crispy in the oven). Remove with caution the roasting tin with hot fat from oven. Carefully place potatoes into hot fat of roasting pan; WARNING Will Robinson, This step is requires caution as fat is at 425 degrees do not splash when adding potatoes!! Place roasting pan, with potatoes, back in the oven and cook for 35-45 minutes depending on the size of your potato pieces. After 20 minutes turn the potatoes so browning occurs on a different side. Potatoes should be crispy on the outside and fluffy in the middle, sprinkle with salt & pepper, serve. Here's a video of making crispy potatoes: Crispity Crunchy Potatoes...Mmmmm.... Hey Rum, what's your roast & pudding recipes????? Inquiring minds want to know!!

Yessir, you are right!! Take it away!

You never close your eyes anymore when I kiss your lips. And there's no tenderness like before in your fingertips

The Game?

"I think we've learned something here today. Batter is a main course all its own, and if you shape anything like a rib people will come." "If some Birkenstock-wearing knucklehead driving around in a SUV and wearing sneakers that someone was sold into slavery to make-is sniffling about the poor animals, that person is clearly never going to experience the world.” "That's the problem. If you're slower than me, stupider than me and you taste good...tough sh**! Then, pass the salt!" “Oh my God, that was a religious experience, ... In the words of Homer Simpson, the pig is a magical animal.”

Glad you're back, is it - You're the One that I Want, Olivia Newton John/John Travolta?

Only if Ham comes! :blink:

Here are two yeast bread recipes I've used for many years, I've given the bread away as gifts at christmas time and my family scarfs them down as if its their last meal. Both are yummy when toasted, the last bread is not necessarily the kind of bread you'd use for a sandwich, both are great eaten out of hand, warm, spread with butter. If you try these recipes, you will not be disappointed. Dill Bread This is a great loaf, it has an unusual ingredient, but it works! Makes one 9×5-inch loaf 1 package (2 1/4 teaspoons) active dry yeast 1/2 cup warm (105 to 115°F) water 3 cups bread flour (you can replace 1/2 cup of this flour with whole wheat) 1/2 cup finely chopped onions (for added color and flavor try red onions) 4 tablespoons - 1/2 cup roughly chopped fresh dill, or 2-4 tablespoon dried dill (dill seeds can be added) 2 tablespoons sugar or honey 1 tablespoon wheat germ, toasted 1 teaspoon salt 1 cup large-curd cottage cheese 1 large egg Glaze top of bread with 1 egg, lightly beaten, or 1 tablespoon melted butter, add for extra texture if you want, 1/2 teaspoon coarse salt or a few dill seeds Combine yeast and water in a small bowl and let stand until the yeast is dissolved, about 10-15 minutes, you can add a tablespoon of the sugar to feed the yeast and help the yeast proof, the 10-15 minute proof time also helps take the yeasty taste out of any yeast bread recipe. Combine flour, onions, dill, sugar or honey, wheat germ and salt in a large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast along with the cottage cheese and egg. Mix by hand or on low speed until the dough comes together, addition additional flour or warm water if needed. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place (75 to 80 degrees) until doubled in volume, 1 to 1 1/2 hours. Grease a 9×5-inch (8-cup) loaf pan. Punch Gently press the dough down, form into a loaf and place seam side down in the pan (or for a decorative look divide into balls as in the next recipe below). Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat the oven to 350°F. If desired, brush the top of loaf with the egg or melted butter, and then sprinkle with the additional salt or dill seeds. (I highly recommend the butter/salt combination.) Bake until the crust is golden brown and the bottom of the loaf sounds hollow when tapped, about 35 to 40 minutes. (My bread read just about 200°F on a thermometer when I take it out.) Remove the loaf from the pan to a rack and let cool completely. ---- This next bread is light and feathery like brioche, and great when eaten toasted with butter, it is a truely unusual and yummy bread and dark like russian black bread. Chocolate Bread Makes 2 loaves Chocolate Dough: 1 1/2 cups warm water, divided (or, if not using espresso powder, 1/2 cup warm water and 1 cup warm coffee) 2/3 cup plus 1 teaspoon granulated sugar, divided 2 teaspoons dry yeast 4 1/2 cups bread flour 2/3 cup firmly packed light brown sugar 2/3 cup cocoa powder, sifted 1 teaspoon instant espresso powder (options see above) 2 teaspoons salt 1 large egg, at room temperature 12 tablespoons unsalted butter, softened 8 ounces good-quality dark chocolate, chopped into 1/2-inch chunks Egg Glaze for top of bread: 1 large egg, 1 teaspoon water. Optional: dusting sugar for top of loaf In a small bowl, combine 1/2 cup of the warm water with 1 teaspoon of the sugar to help yeast proof. Sprinkle the yeast over the water and set the mixture aside for 10-15 minutes, until foamy, this helps take the yeasty taste out of any yeast bread. If the mixture doesn't foam, the yeast might be inactive and you should try again with fresh yeast. In the bowl of a heavy-duty electric mixer, place the flour, the remaining 2/3 cup of granulated sugar, the light brown sugar, the cocoa, the espresso powder (if using) and the salt. Using the paddle attachment, mix at low speed for 1 minute, until combined. Add the remaining 1 cup warm water (or warm coffee, if not using the espresso powder) and the egg to the yeast mixture. Add this to the flour mixture while continuing to mix at low speed. Increase the speed to medium and continue to beat the mixture for 2 minutes, or until the dough is smooth and elastic. At low speed, beat in the softened butter 1 tablespoon at a time, until it is incorporated into the dough. Remove the paddle attachment and replace it with the dough hook. (Alternatively, you can knead by hand. Just make sure the butter is well softened.) Let the mixer knead the dough at low speed for 2 minutes. Increase the speed to medium and have the mixer knead the dough for 2 minutes longer. Add the chocolate chunks and knead just until incorporated. Transfer the dough to a oiled or buttered bowl (the dough will be quite moist). Flip the dough so its completely covered with oil, and cover the dough closely with plastic wrap or a damp tea towel and allow to rise in a warm, draft-free place for 2 hours (or until almost doubled in bulk). After the chocolate dough has risen, gently punch the dough down and cover again with plastic wrap, and make sure its well oiled. Place the dough in the refrigerator for at least 8 hours or up to 2 days. Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. On a lightly floured work surface, divide the chocolate dough in half. Divide each dough half into 6 equal pieces so that you have 12 equal pieces in all. With lightly floured hands, shape each piece into a smooth, round ball. Place 6 dough balls — two by two, at a diagonal in each prepared pan, pressing them lightly together if necessary, sort of like monkey bread. Cover the pans with a tea towel and allow the dough to rise at room temperature for 1 hour. Position a rack in the center of the oven and preheat to 400 degrees. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the egg glaze over the tops of the loaves. Bake the loaves for 10 minutes. Lower the oven temperature to 375 degrees and bake the bread for an additional 30 minutes. Cool the bread in the pans set on a wire rack for 15 minutes. Unmold the bread and cool the loaves on the rack completely. Enjoy!

You might already know this, but you can also buy rolled fondant already made, online, in a tub, many professional cake decorators and bakeries use this, click here: http://www.candylandcrafts.com/fondant.htm

Raf, can you give a few more lines?