Zulu
Well-Known Member
Poor dude.. What was his name??
No FAKE *** Silicon.. no Saline.. Au Naturale RIGHT HERE BABY
- Thread starter Dr. Jones
- Start date
Poor dude.. What was his name??
UGLI baby
Well-Known Member
not funny bro.
Ranger woke up our group at 8 AM, told us it was time to get goin (wtf?) asked us if we had drugs and guns, then walked around our campsite and found a singular hot dog on the ground next to the fire. Wrote us a ticket because he said that squirrels would invade the area, and while that might not seem like a big deal, if this were Yellowstone it would be Bears and he wanted to teach us a lesson.
The real reason we got a ticket? The whiskey, vodka, and wine bottles sitting out on the picnic table and the two byu shirt wearin families on either side of our campsite...
LOL
Props for creative titling. What you said sounds oodles better than saying, "I'm a gay male prostitute."
If u share, nobody gets the hurt feelings.
Hoodlums
Zulu
Well-Known Member
UGLI baby
Well-Known Member
The BIFF that started them all...
https://jazzfanz.com/showthread.php?12516-How-I-spent-my-Summer-vacation-banishment-By-Dalamon
https://jazzfanz.com/showthread.php?12516-How-I-spent-my-Summer-vacation-banishment-By-Dalamon
DutchJazzer
Banned
Zulu
Well-Known Member
premature dont ya think.
bet it happens alot
Late as usual!!
Apricot Wine
You'll need:
2-1/2 lb. apricots
7 pints water
2 lb. sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
yeast and nutrient
In primary fermentation vessel, combine all ingredients except yeast and apricots, stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel, cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to extract more juice. Stir twice daily. After five days, strain juice from grain-bag, discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year or longer.
Just in case anyone was wondering.
You'll need:
2-1/2 lb. apricots
7 pints water
2 lb. sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
yeast and nutrient
In primary fermentation vessel, combine all ingredients except yeast and apricots, stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel, cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to extract more juice. Stir twice daily. After five days, strain juice from grain-bag, discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year or longer.
Just in case anyone was wondering.
You rock HARD. Will try to rep.
That happens somewhat regularly. In the message board game thread that ECTYA thread there was a day or two where every time I posted something about the previous poster someone else had already posted. Is that the specific case you're referring to?
You already underestimated me in the BF League.
Here was a solid biff:
https://jazzfanz.com/showthread.php?11230-URL-quot-http-www-yahoo-com-quot-Yahoo-URL
https://jazzfanz.com/showthread.php?11230-URL-quot-http-www-yahoo-com-quot-Yahoo-URL
Yes, I think this was it.
I'd better link to it for reference.