Wednesday, April 30, 2008
Good luck
Tongue twister.
For adult audiences only.
Read the following lines out loud.
As loud as you dare.
As quickly as possible.
I’m not a pheasant plucker,
I’m a pheasant plucker’s son.
I’m only plucking pheasants
till the pheasant plucker comes.
For adult audiences only.
Read the following lines out loud.
As loud as you dare.
As quickly as possible.
I’m not a pheasant plucker,
I’m a pheasant plucker’s son.
I’m only plucking pheasants
till the pheasant plucker comes.
Friday, April 25, 2008
Remember when...
I once spoke at length about a music video filmed on campus by a very famous Korean singer.
Well, here it is.
Here is a video full of superhereos and dancing and flying and atrocious outfits, filmed entirely at English Village.
Check it out...
Just click here!
Well, here it is.
Here is a video full of superhereos and dancing and flying and atrocious outfits, filmed entirely at English Village.
Check it out...
Just click here!
Thursday, April 03, 2008
No Burn Cream Needed... Yet.
I can cook!
After over six months working in the cooking department I have actually learned a thing or two about cooking.
I can make a quick Quesadilla.
My Scones are scrumptious.
I have perfected poutine. (Some strange Canadian dish made with French fries, Cheese, and homemade gravy.)
My nachos are neat-o.
Then there is the matter of my macaroons.
My recipe repertoire is small but growing steadily. Plus, since I cook the same damn thing several times a day there has been plenty of time for adjustments, accents, and advancements to each tasty treat.
On a side note, I am not sure how much more this alliterative anecdote-ing I can stand without breaking something.
We are currently making scones with crepes coming very soon.
There is a possibility of Mac and cheese, cinnamon rolls, potato pancakes, and pizza in by mid summer.
Let the good times cook.
After over six months working in the cooking department I have actually learned a thing or two about cooking.
I can make a quick Quesadilla.
My Scones are scrumptious.
I have perfected poutine. (Some strange Canadian dish made with French fries, Cheese, and homemade gravy.)
My nachos are neat-o.
Then there is the matter of my macaroons.
My recipe repertoire is small but growing steadily. Plus, since I cook the same damn thing several times a day there has been plenty of time for adjustments, accents, and advancements to each tasty treat.
On a side note, I am not sure how much more this alliterative anecdote-ing I can stand without breaking something.
We are currently making scones with crepes coming very soon.
There is a possibility of Mac and cheese, cinnamon rolls, potato pancakes, and pizza in by mid summer.
Let the good times cook.
