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#1
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![]() Quote:
There`s an old saying in the restaurant biz. You`re only as good as your last meal. I have a shiny diploma that collects dust in a closet. My first real job was washing dishes for a crazy Italian chef who liked to throw knives. I was 12 and my first night is a memory etched in stone. |
#2
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any more questions ??
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do not let common sense get in your way |
#3
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Yes. Where is Spidercrab when you need him?
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Blue Heron Boat Works Reinventing the wheel, one spoke at a time. |
#4
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mr heron
we be bizzy get reddy fur hurricane meemaw always sed I wuz a misteak but peepaw sed don't blame him fur what sumone else did shoot my 20 crabber iz held together wit coal pitch an duck tape sam |
#5
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I looked at Sam's profile and I saw where it said I could "befriend" him.
I'm still thinking about that, not sure yet...... ![]() We sure miss 'ol Spidercrab!!! |
#6
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This is what happens when understanding and knowledge meet. Cheers, GFS |
#7
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![]() Yes just one more since you sent me that PM with your marine certifications. Sorry but I am not one that is easily impressed with certificates. I don't know why you did that because your knowledge about fuel tanks or anything marine related was never questioned. The problem was with you bad mouthing someone that made an honest mistake. So my question to you is.... if you want to make yourself out to be a professional then why cant you at least act like a professional ? If you want to go kindergarten again and get the last word in then go ahead.....I'm out ![]() Jeeez some people...... Spidey thanks for the resurface. That made the whole thred worth it... strick
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"I always wanted to piss in the Rhine" (General George Patton upon entering Germany) |
#8
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I knew I should have been reading over here, instead of raising a ruckus over on THT.
Now you boys play nice. ![]() |
#9
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Made a fried egg sangwich fer breakfeast.
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#10
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You've got mad skills, Mr Herman. I asked my wife to make me a scrambled egg sandwich with cured spanish chorizo and lake country cheese on goliath rye toast and she said, "make it yourself." Any advice on how to concoct such a culinary extravaganza
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there's no such thing as normal anymore... |
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