Joe Canadian

My goodness LOM, are you following Pete's advice? LOL, is that GP from Calgary as well?

I bet LOM is shocked by the fact that HTML is not a STD, He even got vaccinated lol

Thanks LOC, Pete, Spanky and to everyone again. I missed all these posts, I had surgery yesterday on my left arm and I am at home , bored like hell, not being able to play and watching TV.

Thank you all very much, I had a pretty good day Joe Ps. Before I forget, FU Google beech lol

Thank you all :-)

Nice stretching rack, is that your guest room in the bsmt? lol

They sure have nice lethal injection tables in Calgay lol

Hmmm

I went to dental school for a couple of years but got bored and ended up with a Pol science/Economy degree. I, however, have worked in the courier/freight industry most of my life. I started at UPS, then I left and opened my own trucking business in 2004. I sold everything in 2009 and have worked ever since as a private contractor for Fedex and other companies servicing a resort area in British Columbia (Sunshine Coast). I spend 3 hours a day on a ferry. I take freight from Vancouver and distribute it to a group of drivers who deliver it. I drive about 250km a day. I come back to Vancouver at night with bags of documents from all the banks in the area, as well as hospital and private labs coolers, legal documents, mail and small parcels that need to be processed here. I work 12 hour days but no complains, its actually fun

Nice to see that you've got LCD monitors at work lol, jk

Happy Birthday Vanhelsing

I can feel your pain, Pain, move to Texas :-)

Why don't we all buy Google a LCD monitor for his b-day, April 12? He could then donate that CRT to a museum...

Here you go Google 1 cat cut in serving-sized pieces dusted in flour with salt and pepper 1/4 c. extra virgin olive oil 6 artichokes 2 1/4" thick slices of slab bacon, diced 1 small sweet onion, diced 4 cloves garlic, minced 1 carrot, diced 1 lemon 3 small tomatoes, peeled, seeded, and diced 1/2 c. dry white wine 2-4 c. homemade chicken broth garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine Salt and pepper 1/4 c chopped flat-leaf parsley (optional) Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin ("hay") and drop them into a bowl of water acidulated with the juice of half a lemon. Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the cat pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove cat pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not "crisp". Add the remaining T of oil and the onion and carrot. Saute for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the cat pieces on top, together with any juice accumulated in the plate. Pour in enough broth to come halfway up the sides of the cat pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The cat should be just tender and part readily from the bone. Don't overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the cat pieces once. When done, remove the cat pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.

You freaking Romanian Valentino, run for your life MissD, ruuunn lol

Here you go Google: 1 cat cut in serving-sized pieces dusted in flour with salt and pepper 1/4 c. extra virgin olive oil 6 artichokes 2 1/4" thick slices of slab bacon, diced 1 small sweet onion, diced 4 cloves garlic, minced 1 carrot, diced 1 lemon 3 small tomatoes, peeled, seeded, and diced 1/2 c. dry white wine 2-4 c. homemade chicken broth garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine Salt and pepper 1/4 c chopped flat-leaf parsley (optional) Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin ("hay") and drop them into a bowl of water acidulated with the juice of half a lemon. Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the cat pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove cat pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not "crisp". Add the remaining T of oil and the onion and carrot. Saute for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the cat pieces on top, together with any juice accumulated in the plate. Pour in enough broth to come halfway up the sides of the cat pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The cat should be just tender and part readily from the bone. Don't overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the cat pieces once. When done, remove the cat pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.

Lol

I've played with Larsin several times, and even though we don't like Torontonians (and Maple Leafs fans;-), in this part of Canada, I've gotta say that he is a well respected adm and member of this clan. He tends to wihine a bit -as a player- but that's pretty normal I would say.... try exchanging PM's with him Focker, I am sure it is nothing personal. Larsin is pretty darn good replying to PM's Good luck

hey Google, all the pets on this post look normal to me except for the looks of yours... that's not a cat, that's a freaking gremlin, what do you feed him, DVD's? lol

Are those frogs, Golden poison frogs?

And more remarkable Canadian Olympic stories....well this is in Filipino, but the bottom line is that a Canadian skater who had placed 10th, gave up his spot to another Canadian -who had fallen during qualifying- and Canada won the silver medal

And while the Canadian coach is helping the Russian skier, this is what happens to those pesky Romanians competing in Sochi, everybody hates them FU Google!!! lol

I'm pretty proud of being a Canadian when I see stuff like this, a Canadian coach coming to the the rescue of a Russian skier who has fallen...check 0.34 and on.. http://www.youtube.com/watch?v=9imn3eCDyOU

Hey Google, are you having that cat for dinner tonight? lol JK

He is a multitasker and can be both when he/she is drunk lol FU Google beech