Text 39208, 71 rader
Skriven 2010-06-20 13:06:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FACEBOOK 00620
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I explain to the few religious sales people that my Buddhist
 GJ> principles allow me to listen to them, but I would not be
 GJ> converted, and then, as they are not prepared for that
 GJ> attitude, they leave.
 JW> I find that it works quite well to declare enthusiastically that I
 JW> have been a Seeker ever since I got kicked out of the synagogue for
 JW> being gay.

I doubt if I could carry that off.  Many years ago one of those people
called at the front door when some friends had just returned from the
beach and come home to change.  One young lady friend answered the
door while naked.  That resulted in the fastest departure, ever.
 
 GJ> I have never had a politician come to my door
 JW> I do. To them I am polite but brief, "I definitely know who I will
 JW> be voting for. Your time would be better spent down the street
 JW> talking to one of the Undecideds."

I get flyers from pollies inviting me to come to street corner
meetings, but haven't been to any yet, as they not productive.
 
 GJ> I once had children come, talking about, "Hallowe'en" and "Trick or
 GJ> treat", which is a foreign sales gimmick that businesses here have

 JW> Roslind loves (young little) trick and treaters; she wouldn't speak
 JW> to me for a month if I shooed them away.

Northern America has maintained that pagan Scottish tradition for many
years, so it is acceptable there.  It is only recently that major
stores have tried to popularise it here to boost sales, similar to
Christmas, Easter, Fathers' and Mothers' Days.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NETTLE AND BARLEY BROTH
 Categories: Soups, Scottish, Highlands, Euro-n
      Yield: 4 Servings
 
     75 g  Cereal- pearl barley
 1 3/16 l  Stock- chicken
      1    Spice- bouquet garni
    225 g  Nettles- young
           ;finely chopped
      1    Potaties
           ;finely chopped
           Salt
           Spice- black pepper
           ;freshly ground
 
  Bring the barley, stock and bouquet garni to the boil in a large
  saucepan, cover and simmer gently for 1 hour until the barley is
  tender.
  
  Add the nettles and the potato, return to the boil, cover and simmer
  for about 20 minutes until all the ingredients are tender. Remove the
  bouquet garni and season to taste before serving.
  
  From: TRADITIONAL SCOTTISH COOKERY By: SHIELA MACRAE ISBN 0 572 02685
  4 Typed by: KEVIN JCJD SYMONS
  
  From: Kevin Jcjd Symons               Date: 11-27-:'  08:18
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)