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Text 2936, 116 rader
Skriven 2005-10-27 23:47:06 av George Pope (1:153/715.1275)
   Kommentar till text 2909 av Greg Sears (3:633/104)
Ärende: Tales of the Sexes
==========================
On (25 Oct 05) Greg Sears wrote to George Pope...
 GS>  GP> If she's that dumb, as to still believe the paper, after he
 GS> called
 GS>    > her -- he better have a VERY good time in the "another city" and
 GS> hope
 GS>    > to meet someone more worthy of abusing his bank account(s)!
 GS>
 GS>    G-day Mate, you've met one then EH! '-)

Not I -- no golddiggers been around the Cyberpope (it helps to be
stone-cold broke!) (I have met the occasional sugar mommy, though, very
generous, and only want some physical loving in return!)

 GS>  George mentioned to his landlord about the tenants in the apartment
 GS> over his.  "Many a night they stamp on the floor and shout till
 GS> midnight."
 GS>
 GS>  When the landlord asked if it bothered him, he replied, "Not really,
 GS> for
 GS> I usually stay up and practice my trumpet till about that time most
 GS> every
 GS> night anyway."

Hey, why not? I pay my rent!

 GS>  April 15th should be called TAXGIVING DAY.

Not in Canada -- April 30th here!

Here's an American Tax Cake recipe. . .


CHOCOLATE LAYER CAKE 1040

Line 1.   Butter, a minimum of half a pound (8 oz.), but not to exceed
          1 (one) pound. (See line 4.)
Line 2.   Sugar, light brown or white, unless you or your spouse had a
          financial account in a foreign country in 1990, in which case
          dark brown sugar must be used. Do not substitute molasses or
          honey.  Use 1 (one) cup and adjust to taste.
Line 3.   Eggs, six or half a dozen, whichever is greater.
Line 4.   Semi-sweet chocolate, 6 oz. Non-farm families may choose the
          optional method of using cocoa powder. If you elect the Cocoa
          Method, add 1/2 oz. (One Tablespoon) of butter to each 3
          tablespoons of cocoa. Multiply by .9897 per ounce of
          substitution. For adjustments to sugar, see pg. 29. Add total
          of additional butter to Line 1 (above). Sugar adjustments
          should be reflected in final total of Line 2. For additional
          details on cocoa conversion, see Form 551.
Line 5a.  Flour, white. If you were a federal, state or local government
          employee, you may be eligible for an excess flour tax credit.
          Measure 2 cups, sifting is optional.
Line 5b.  Flour, whole wheat, 1 2/3 cups.
Line 5c.  Alternative mixture: 1 cup white flour plus 3/4
          cup whole wheat flour.
Line 6.   Vanilla, 1 teaspoon. See Schedule ZE for reporting use of
          imitation vanilla flavoring. You may be able to deduct the
          cost of real vanilla extract in 1991 if you itemize
          deductions.
Line 7.   Salt, 1/3 teaspoon (optional). If you are a head of household
          with dependents and were born during a leap year, you must add
          salt.
Line 8.   Baking powder, 1/2 teaspoons. Use of baking soda will result
          in a penalty. See form W-Q, Line 8a.  Walnuts, 8 oz., chopped.
          You may be eligible to use pecans or almonds. See Part III of
          Schedule PE, Itemized Substitutions.
Line 9.   Preheat oven to 3500*F ($3750* if altitude exceeds 5,500
          feet). Be sure that you have turned the oven on before you
          begin assembling ingredients. In a bowl (2 quart capacity),
          cream butter and sugar for 3 minutes, or until well blended,
          whichever occurs first. (Note: If you are using the Non-farm
          Cocoa Method [see Line 4], add additional butter and sugar at
          this point.)
Line 10.  Incorporate eggs, one egg at a time, into creamed mixture. If
          the eggs are from a farm of which you are the sole owner, you
          may be eligible for a Fowl Credit. See Form 9871m "For the
          Birds".
Line 11.  Add vanilla.
Line 12.  In a double boiler, melt chocolate at low heat. If you are
          using the Non-farm Cocoa Method, disregard the preceding
          instruction and stir cocoa into the creamed mixture. Then stir
          in flour from Line 5a, 5b, or 5c, add salt (optional, but see
          Line 7 for exception) and baking powder.
Line 13.  Add nuts, which should be chopped, regardless of type
          (See Line 8a).
Line 14.  Pour batter into 2 (two) greased and floured 8 inch round cake
          pans or 1 (one) greased and floured 9"x13" inch pan, which you
          should have prepared earlier. Bake in preheated oven (see line
          9) for 40 to 50 minutes, whichever is greater. After removing
          cake pan(s) from oven, cool for 10 minutes (12 for 9"x13" pan)
          and turn cake(s) out onto wire rack.

          When cake is completely cool, frost it. (To determine time
          needed for cooling, complete Worksheet on pg. 25.) See Form
          873 for details on appropriate frostings.

          Note: If you weigh 20 percent more (or higher) than your ideal
          weight (see chart on pg. 19), ignore this recipe and complete
          Schedule F, ``Fresh Fruit Desserts''.




Your Moderator and all-round friend/servant,
<+]::-{(} ("Cyberpope")
Internet: gapope@vcn.bc.ca
1)If you don't like a joke, post 2-3 examples of what you DO like!
B)If you DO like a joke, say thank-you with 2-3 jokes of your own! :)
My Preferred Netmail address is: 1:153/715.1275
ICQ UIN: 32617950

(I am the Bishop of ROM!)


--- PPoint 1.76
 * Origin: Cyberpope pointing via Bandmaster BBS! (1:153/715.1275)