What the hell are the spammers using the tagboards now! 
How many times in the year do you get to watch cute guys in tight outfits and say it's just national pride? 
I guess what I'm trying to say is "NICE BLOG"} heehee!! Anyway, thanks so much for your tag!! Oh, and yay Australia!! But we'll catch up eventually 
!! Ciao!! ~B 
. HAVE A GREAT DAY 
me 
Actually, Greece 
is becoming pretty hectic for us Greeks with the Olympics, but I think the end product will be very nice. Foreigners who've visited even now, are satisfied with the unfinished product.. so i guess the end result will be muuuch better! we can only hope! 
your way.
 | I took the free ColorQuiz.com personality test! "Wants interesting and exciting things to happen. A..." Click here to read the rest of the results. |
How boring am I?
Your Scent is Pumpkin Pie
Warm, comforting, and a bit old fashioned
You've got what men want - believe it or not!
I haven't been able to post in here for awhile the site appeared to be down but now it appears to be Aok! Looking forward to playing in here and moving things around this is one of my favourite journals I'm not sure why.
Your Slanguage Profile |
| Aussie Slang: 75% |
| British Slang: 50% |
| Canadian Slang: 50% |
| Prison Slang: 25% |
| New England Slang: 0% |
| Southern Slang: 0% |
| Victorian Slang: 0% |
| I'm not Greek but I liked the look of this recipe, you just throw it all together and forget about it for 2 hours, sounds good to me! Recipe: kleftiko | |
Kleftiko – oven-baked lamb The lamb in this recipe can be any cut but Soteroulla recommends square cut shoulder or neck as these make for a more tender kleftiko. 3-4 kg lamb, cut into large pieces. 1 kg, potatoes peeled and quartered. 1 tsp salt 1/2 tsp pepper. 2 tsp dried oregano (Greek rigani is best)* 8 fresh bay leaves 1/2 cup oil *available at Greek and Continental delis and grocery stores Method: Place lamb and potatoes into two baking trays. Mix together salt, pepper and oregano in a small bowl, sprinkle over lamb and potatoes and toss well, rubbing mixture into the meat. Add bay leaves. Pour in water and oil. Cover with foil and bake in the oven at 150°-160° for two hours. If you’re lucky enough to have a wood-fired oven or fourno, bake it for 3-4 hours… but then again, if you had one, you probably know exactly what to do! The name Kleftiko comes from the fact that the meat is baked in a sealed oven and hence retains its cooking juices. (A modern adaption of this dish is to bake the lamb in baking paper or foil, to obtain a similar effect.) The dish got its name from the word “kleftis” which means “robber” – due to the fact that mountain brigands would cook stolen meat in hidden, underground ovens. |
Yeppers I love this show and had to try the quiz, now why the hell am I Susan I'm not like her at all I swear!
But I Love It!
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