Milk and Cookies A Sydneysider atempting to capture all things food. From shaking to baking, and everything in between.

Statistics Unique Visitors: Total Unique Visitors: Visitors Out: Total Visitors Out: 0 0 2782 2782

What's Cooking, Good Looking?
2007-11-12 07:18:00
Where has Jen been?(a) abducted by aliens(b) living in a monastery at the foot of the Himalayas(c) joined the army(d) nursing a hangover(e) none of the aboveThe answer is... well mostly E, but for a few days it was DIn case you were wondering, I am alive and I'm all right. I just haven't been blogging. I know. Shock, horror! What do you mean, there couldn't possibly be a life outside of the blogosphere? That's ludicrous!It seems that real life has been getting in the way of blogging, and even though I haven't been posting at the prodigious rate of my blogging youth (meaning a year ago- 1 blogging year is probably equal to dog years) I have been eating and cooking at pretty much the same rate I was before. It has just been a crazy few weeks with work, helping plan a friend's wedding, planning a friend's birthday, planning my own birthday, Christmas looming and my grandfather passing away a few days ago.And in case you were wondering the hangovers came from the birthday and the Melbour ...
Cooking 

Grazing On Puffs
2007-11-05 09:34:00
What happened to spring? Just as we had become accustomed to the longer days and the prospect of being exposed to copious amounts of UV rays; the sunshine and fair weather plays a game of hide-and-seek. The past week has been incredibly rainy, and I mean the kind of unrelenting rain that falls sideways and no amount of umbrella cover can shield you from its downpour.If only we could marshal the clouds into one corner of Sydney- over the catchment area that is, and we could still enjoy lovely weather everywhere else. I think that technology is still several years away. So for now all I can do is call out and say- spring come back!So when stuck at home, craving for a little bit of spring weather the second best thing to do is eat spring. Yes eat spring. I needed a little pick me up to graze on before going out to dinner with a friend and brave the cold and wet outside. This was the perfect thing. Fresh, light and a cinch to make. And odds are most of the ingredients are already in your k ...

Second Chance For Miss Martha
2007-10-30 09:10:00
NOTE: As many of you have been asking where I got these lovely paper cases for my cupcakes, I thought it would be easier to let you all know on the blog, rather than respond to every email. Many birds with the one stone, I guess.The paper cases are from the Donna Hay home collection- these particular ones are called "Classic Ticking". I got mine from David Jones. After salvaging the mess of a recipe that was the Chocolate Espresso and Mascarpone Tart, I had pretty much decided that this was the last straw with Martha. Yes, she's wholesome, she's almost likeable and yes she is so eerily perfect that it's borderline psychotic and creepy, but I was resolute in my stance not to try any of her recipes ever again. And there was no amount of pristinely pressed collared shirts and perfectly piped icing that would make me change my mind. Or would there?It’s been almost a year since I vowed, with unwavering tenacity that I would never again try a Martha recipe because of all the inconsistencie ...

Sydney Food and Wine Fair 2007
2007-10-28 14:12:00
Sydneysiders it seems are a charitable bunch, especially when there’s food involved. Pair good food, some wine and a splash of good weather and you will surely pull a crowd. Last Saturday found us at the annual Sydney Food and Wine Fair at Hyde Park. It was a full house that day and it seemed that right at noon, the entire population of Sydney descended upon Hyde Park for a veritable feast. Over 100 of Sydney’s finest food and wine makers come together each year to raise funds and awareness for the AIDS Trust of Australia. And like many others we turned out to lend our support and our bellies. Last year we were at Tetsuya's, but this year I was determined not to miss out.Most of the usual restaurants and cafes were present offering pretty much the same fare as they did the previous years. Although this didn’t bother us, as you never get to sample all of the goods on offer on that day. You only get two hours to peruse all of the stalls, navigate through the sea of people, decide w ...
Food  Wine 

No Fry, No Fuss
2007-10-23 21:13:00
I’ve expressed my aversion towards frying several times on this blog before. Shallow frying I can do occasionally; but like going to the dentist, I like to leave it until you really have to. But if you know me by now, don’t even mention the word deep-fry, it’s almost as painful and as uncomfortable as the word root canal or lobotomy. I think I’ve already explained in lengthy detail as to why I hate deep-frying, so I won’t go into it again but here is the crux of my whole distaste for dipping things into pools boiling of oil:1. the harrowing prospect of sustaining third-degree burns2. the oily smog that descends upon the entire house3. it leaves that greasy film that could almost act as a fly trapIf that isn’t reason enough then I don’t know what is. But what if you really enjoy the fried stuff, but hate all the oily consequences that seem to come with it? The obvious alternative is to bake things but we all know the result will never compare.One such food is the ...

Strawberry Shortcakes
2007-10-17 11:07:00
As much as strawberry shortcakes are a childhood favourite for many people, it was something I never grew up with. The only strawberry shortcake I was familiar with was the cartoon character. Some of you might remember her and some of you might not want to admit you remember her. While perusing the pages of Good Living online, I came across a Steve Manfredi recipe for Strawberry and Ricotta Shortcakes. I knew I had to satiate my curiosity for these shortcakes, and especially when strawberries are so cheap right now.I told you about how I almost ran off the side of the road when I saw that they were selling asparagus for 69 cents a bunch, well strawberries aren’t that cheap but they are in season so what that means is that they are at their most bountiful and most fragrant. I’m not one that fully ascribes to eating everything organic; frankly I think there needs to also be an emphasis on eating and buying local as organic isn’t necessarily always the best choice. But I have to adm ...
Strawberry 

Pure and Balanced
2007-10-11 13:59:00
You've heard it said before, possibly even on this blog, that nothing spells spring quite like asparagus. So what would this blog in spring be without a post containing asparagus? It's almost sacrilege not to indulge yourself in gorging on what the season has to offer. And just as spring rolls in you will see carts full of asparagus flood the markets green.They used to be about $4 a bunch but I saw them being sold for 69 cents a bundle at a roadside market one afternoon. I was driving by and almost crashed into a median strip. I did manage to steer myself away from a near miss, but I was in too much shock to stop to buy any. Yes, cheap produce has quite an effect on me.Even though that asparagus wasn't worth losing my life for, I did manage to get a few bundles at the Pyrmont Grower's Markets. Pristine, and just newly-picked from the farm, those gleaming emerald batons were calling out to be bought. And what can I say, I'm a sucker for anything fresh. And what to do with them, there ar ...

Signed, Sealed, Delivered. Finally, It's here.
2007-10-08 10:39:00
I feel like one of those bad parents, like a deadbeat dad who says he's going to take you to the circus but never gets around to it and next thing you know, the circus has packed up and left town. Why, because I made a promise that I still haven't delivered on. Perhaps that makes me the perfect politician, I don't know, but I feel guilt-ridden for making everyone wait so long for the surprise I was teasing you all with months ago.I don't know what the retribution is for undelivered promises, but hopefully this little offering will prove a worthy penance. And no, the offering isn't that injured Bichon Frise I was talking about earlier, but it's actually this little saccharine opus, a vanilla-scented mascarpone cheesecake with spiced redcurrants and pashmak. Now that's a mouthful in more ways than one.And, I guess it's safe to make the big reveal and divulge what the secret ingredient I was so excited about is. They are, *virtual drum roll*... red currants! Some of you might be taking a ...

Culinary Cluedo
2007-10-05 15:14:00
Guess what this is...If you guessed that this a badly injured Bichon Frise bleeding on a yellow rug, then no. Look closer, you might recognise something?Find out very soon... stay tuned.Copyright Jennifer Oh. All Rights Reserved. This material may not be published, rewritten or redistributed without the authour's permission. ...
Culinary 

Weekend Wedding, Hunter Valley Part II
2007-10-03 03:31:00
Everyone loves a wedding, don’t they? I guess the answer would be yes, unless you are really sombre and sullen, then any reason to party would always be reason enough. And if you are like most, then a place where food, wine and music converge is definitely a place worth being at. No matter how many weddings I’ve been to any no matter how many times I whinge and whine about being invited to another wedding, I always come away from each one happy that I attended. If a free meal, some booze and a reason to get dolled up is enough, then I don’t know what is.At least this time, the wedding was nowhere near Sydney, so it gave most of us a nice reprieve from the stock city weddings that we had all gotten so accustomed to. And besides, breathing in a little bit of fresh country air couldn't hurt. could it? I know I was lapping it all up because a weekend away always goes quicker than you expect. So I can admittedly say that, a wedding is always fun, it's a time where memories are made; w ...
Hunter  Valley  Wedding  Weekend 

Weekend Escape, Hunter Valley Part I
2007-10-02 05:47:00
Rolling meadows and undulating slopes, long dusty trails and an endless horizon of vineyards; the October labour day long weekend found us right in the middle of NSW wine country- the Hunter Valley. To call it picturesque would be stating the obvious, its charming rural chic and tranquil ambience lingers with you long after you leave the place.We were in the Hunter Valley for G’s sister’s wedding at the Peppers Creek Vineyards in Pokolbin. And we couldn’t find a better excuse to make a quick getaway to the countryside but for a wedding. We arrived a day earlier just so we could visit some wineries and sample the best this region had to offer, and sample we did.ON THE WAYWe left early Thursday morning in order to avoid the peak hour traffic and decided to take the scenic route, which fortuitously enough was empty. We passed though quaint little rural towns like Laguna and Yallambie and there were signs almost every 500 metres for locally grown produce, like strawberries and orange ...
Hunter  Valley  Weekend 

Insipred, At Last
2007-10-01 10:54:00
After a short hiatus from baking and blogging, I have finally found the inspiration to pick up the wooden spoon once again and get back into the groove. It was only fitting that this luscious Strawberry Brulee tart from Bourke St. Bakery in Surry Hills would be just the thing to shake off all that blah that I found myself in. Not to mention the trip we took to the Hunter Valley for a wedding- who doesn't love a good excuse to go away to the country?Besides going away on our short-lived road trip, I've been keeping myself busy working on other projects, but now that I've given myself sufficient respite from the kitchen I am ready and raring to get in there and get my oven mitts back on. Absence does make the heart grow fonder, or should I say the stomach?And it's great to see that you all didn't stay away from the blog while I was gone...Pictures from our weekend in the Hunter Valley coming soon.Copyright Jennifer Oh. All Rights Reserved. This material may not be published, rewritten or ...

A Lot of Hot Air
2007-09-19 11:30:00
It seemed all to coincidental that the battery on my mac died the same time I decided to take a little creative hiatus. So for a whole week I have been pretty much computer-less, thanks to Apple and their unreliable range of macbook batteries. Apparently this is a fairly common problem and frankly I am pretty pissed off. Luckily my macbook is still under warranty. And so my love-hate affair with Apple continues.But on to better, tastier things. Like Taleggio cheese.Taleggio is an Italian cheese that originates from the region of, surprise surprise, Val Taleggio. As a cheese, I think Taleggio is one of those that just have to revered. It's been around for centuries and the process of how authentic Taleggio is made has changed very little. The cheese is usually left to mature in limestone caves or cellars and are washed in a special salty brine every week in order to inhibit the growth of certain moulds.The cheese has a thin orangey-yellow rind, which you remove to expose the soft, straw ...

When Bloggers Lose Their Fizz
2007-09-11 10:02:00
What happens when you don't feel like blogging?Well, you don't.I needed to be fair on this magnificent orange and date tart, so I thought that I would wait until I was in a blogging frame of mind, lest I give it a foul review just because I wasn't feeling all too generous with my words. I don't know exactly what it was; a culinary funk, blogger's PMS, just lazy? But what I do know is that although I kept eating and baking, I just wasn't in the mood for documenting it with the sheer enthusiasm and veracity that I normally possess. Let's just call it a pause in the culinary freight train that has become my life since the inception of this blog.I know for the past year and a half, I have been relentless in baking, cooking and chronicling my every move in the kitchen and the market. I must admit, I got a little tired of it all. I just wanted to make something, and eat it straight away and not have to wait until it has been adequately captured and recorded for the purposes of blogging. I ju ...
Bloggers 

Gnocchi Two Ways
2007-09-06 02:23:00
No sooner than when I rejoiced over the advent of spring that winter comes back to bite us in the you-know-what. Winter weather has returned and so have the rains. I don’t know if this is Sydney’s way of welcoming the dignitaries arriving for the APEC conference, but it sure hope it doesn’t stick around for too long. I was just enjoying the sunshine and warm weather, and I could smell summer was just around the corner. Now it feels like summer is around the corner and down five more blocks away. What is with this erratic weather? If you wanted to conjure up what the weather has been like, well it’s the kind that makes you want to stay in your pyjamas all day, the kind that makes you crave something warm for your belly and it’s the kind of weather that forces you indoors. Be that as it may, there is no need to fret. I have something sunny and light to wash away those cold weather blues.Gnocchi- it probably isn’t the first thing you would think of when you cite being “light ...

Springing Into Action
2007-09-01 10:37:00
It’s official, spring has begun! And today felt exactly what you imagine a perfect spring day should be. The morning started off with a little rain, but then made way for the sun to peer through the clouds and dissipate all the dreariness.Even though the weather had already bade winter farewell a whole week ago by offering Sydneysiders a premature glimpse of what was to come with unusually temperate conditions, the weekend was the ideal time to soak it up. According to the weather bureau our temperatures have been about 10° above average the past couple of weeks, which apparently is unprecedented. I don’t know if global warming has anything to do with it, but these abnormal weather conditions do have slight advantages, even when they are a little short-sighted.How, you might ask, did we spend such a genial spring day?Well firstly we made a trek to the Prymont Grower’s Market, which occurs on the first Saturday of every month in Sydney. It’s a real crowd puller and pleaser, and ...
Action 

Quintessential Winter
2007-08-27 13:25:00
No matter what the weather is, most of us somehow find a way to find fault, grumble and whine about it. It’s always either too hot, too cold, too sunny, too windy, too wet, too sticky. And I admit, I am usually a prime suspect for such behaviour; in the winter I moan about how I can never get warm enough and then come December and the Sydney summer descends on us and I complain about how insufferably hot it is.The weather has always been a talking point, a conversation starter I guess, and why should it be different on this blog. You have probably heard me complain several times about how cold and wet it has been the past few months and I bet you’re sick of it. Well before you leave, I should mention that this time I have nothing to complain about. Nothing. Absolutely nothing. Sydney’s weather today was as perfect as the proverbial postcard.But before winter is all done and dusted, I thought I would make her one last meal to send her off in style before she makes her way up into ...
Winter 

Flip It Like It's Hot(cake)
2007-08-25 13:17:00
As for me the notion of breakfast, as a meal, generally oscillates between the comfort of routine and the pleasure of ceremony. Somehow, you can have the same thing for breakfast everyday and it’s no drama, as if we need to start the day with one constant before we are hit by all the variables that follow throughout. Then there is the ritual of the café breakfast, now that’s another thing.We’ve made it somewhat of a sport to go out for breakfast here in Sydney, and if you are even trendier or sporting a hangover on a Saturday morning, it’s brunch. But it seems that the café breakfast, no matter what time of day is experiencing a revival. Before, it seemed rather preposterous that you would even leave your house at such an early hour to go and have breakfast out, when you can have a perfectly good one at home, but times are a changing. Nowadays, the hottest thing in Sydney’s eateries is the breakfast menu and I’m not the only one who has noticed.But then again who can main ...
Cake 

This Cookie's A Winner
2007-08-21 12:04:00
Even though this is all wrapped up in pretty blue ribbon, no, this isn’t the surprise I was talking about before. I know some of you have been anticipating with bated breath what this surprise is. And I do hope that it eventually lives up to all this hype I have inadvertently bestowed it with. But I just have to find the time to make it, just for the simple fact that I don’t want to rush it. I only a have a small portion of the stuff, so I must be cautious lest I ruin it and have nothing to show.So it will have to wait until later in the week, as I have a packed schedule these next two days filled with birthdays, dinners and soirées. It’s just as well that I love to eat (and drink), as I would tire of all these shindigs. But, alas, that surprise must wait. Don’t worry I am itching to create something newBut here is something I made earlier.If you like all things pretty, then for me, lavender is usually what comes to mind; its delicate lilac blossoms, its fragrant aroma and it' ...
Cookie  Winner 

Market Favourite Creates Splash At Home
2007-08-15 02:49:00
What? Another yeast concoction?Yes, that's right, I am finally getting my yeast legs, and just like like that little mound of dough that expands and increases in size, more and more my confidence with working with yeast is growing. I've never been happier. I've never had this much repeated success with yeast before, it's unprecedented!Now I know how it really feels to work that pliable dough in your very own hands, kneading, pulling and stretching those protein strands to elasticity, wow. I know it sounds awfully food-geeky of me but it was really thrilling, I can see why bakers are so willing to get up so early for their craft, this dough-business is definitely worth it.Okay, okay, I promise I will start to control my elation; I can feel most of you are slowly starting to back away from the crazy girl enthusing fanatically about dough and yeast. I'm dropping the ball of dough and my hands are up in the air.These new yeasty concoctions are Turkish Gozlemes, which are basically filled f ...
Favourite  Market 

Waiting For a Friend Cost Me Money
2007-08-11 13:50:00
I was at the organic market this week and was just browsing through the aisles while waiting for a friend to turn up to lunch. I wasn't intending on buying anything but there's something about the consumer in me that just cannot resist certain things. I'm all about aesthetics, if it looks good then it has my attention straight away. Things that look unusual or cute have me at hello. So by the time I set foot outside the store, in my clutches were a few impulsive buys and I had somehow ended parting with $13.75. Something I didn't intend on doing at all. I never thought that waiting for a friend would cost me money. Not that $13.75 is at all steep, but I am supposed to be on a strict financial diet as I am saving for an overseas trip- every cent counts. And it is becoming more and more apparent that impulse spending is my most wicked vice. This is what I bought.Firstly, the picture above is a roll of cacao and sugar tablets that you can dissolve in milk and turn into hot chocolate. My m ...
Money 

A Sticky Pudding To End Your Life With
2007-08-08 10:20:00
A few weeks ago, the people behind Chew On That asked me one of the hardest questions I’ve ever been asked in my life, and this is no overstatement. The question left me stumped. The question was “what would your last supper be?”I can see some of you already going into blank stares, lost in thought about which gastronomic fare you would bookend your life with. Sounds rather morose I know, but don’t let me interrupt that pensive state you are already in and let me ask you this same question. When faced with the last supper of your life, what would you get the chef to cook up? What would be the perfect culinary ending to your life? What after tastes do you want lingering on your tongue as you enter the after life?I had to tell the ever so patient people at Chew On That, that I needed some time to think about it, and even when presented with the deadline, I gave them the first thing that came off the top of my head. The thing is, my last supper was far from my mind, it’s not som ...
Life  Pudding 

Mushroom and Gorgonzola Rotini
2007-08-05 16:31:00
As promised, here is the recipe for the mushroom pasta I made yesterday for lunch using the fabulous hunk of cheese I bought at the markets . On a lazy Saturday afternoon, the last thing you want to do is linger too long in the kitchen. Now, this pasta is so simple and so easily modified that I don't even know if I should provide you a recipe. You could almost make it up as you go, I did. But here it goes. I used the regular swiss brown mushrooms you can find at any supermarket for this dish as that is what I had in the fridge, but really you can use any mushroom you want. If I were to make this again, I am imagining some porcini, chanterelles, oysters, or if you happen to be very lucky or loaded, you can lace the pasta with shavings of fresh truffle. Divine.You can't tell from the picture above but the sauce becomes a beautiful seafoam green and is quite runny in consistency. The taste is quite strong because of the gorgonzola, and if you don't want such a prominent cheese taste then ...
Mushroom 

Good Living Pyrmont Grower's Market: August
2007-08-04 18:55:00
My hands, brimming with newly bought wares were slowly getting tired. Two bags on each hand, a bunch of flowers clutched under an armpit and a handbag slung over the other shoulder. I don't remember having to walk so far to get to the markets. Especially when I got there just a half hour after it opened. I thought I was early enough, but judging by how far I had to park it was clear that the markets was the place to be this morning.Yes, that's right, it's the Good Living Grower's Market at Pyrmont again. It's been a bit of a spell since I last posted about these market- I was busy and sick the past few Saturdays, but this time I was determined not to miss it. Besides, with a winter's morning so hospitable as this, how could I resist?The first thing I passed was a floral stall that for some reason is tucked away in a corner apart from most of the other stalls. If it weren't for the fact that I entered this way and its convivial proprietor and perhaps the chocolate truffle stall nearby, ...
Living  Market 

8 Quick Random Facts About: Me and Pears
2007-08-02 17:25:00
In my grand tradition of responding to memes dutifully tardy, here is my response to Kelly, Myriam and Jerry’s tag of 8 things you didn't know about me. And to keep this post somewhat food related and to also provide a smooth segue into the following pear and hazelnut recipe, I thought I would share some quick facts about pears as well. (The pear facts come from all over the Internet)JEN FACT #1She was born in the Philippines and immigrated to Australia when she was six with her family. She has called Australia home since then.PEAR FACT #1Pears that are left to ripen on the tree will turn mealy and unappetising. So most ears are actually picked before they are ripe and are left to ripen in the shop or at home.JEN FACT #2Jen once had to get stitches in her cranium when she was about 5, after an unfortunate mishap while trying to prove she was old enough to bathe herself. To avoid being too graphic, all I will say is that she put her head under a faucet when the accident occurred.PEAR ...
Facts  Pears 

Another day, Another Donna Hay
2007-07-30 18:16:00
Issue 8. It's the one I'm having a love affair with at the moment. And yes, you guessed right, it's a Donna Hay Magazine- the autumn issue, number 8.So far I have baked this, this and this from issue 8 and it’s not stopping there. Somehow Miss Hay has managed to compile all of my favourite cold weather recipes into this one issue. There’s a lot more where that came from and there’s still a gaggle of recipes I have book marked and there’s still a whole month of winter left. You still haven’t seen all of issue 8.And obviously you haven’t seen the last of Donna Hay. If I could paint a picture of how I want my dream kitchen to look like, well it would look like a Donna Hay Magazine- clean and crisp, modern with a few vintage twists. I absolutely love her taste, and not to mention the eye candy in every issue, it’s food porn at its grandest. And I actually hate calling it food porn, because it sounds rather vulgar, but unfortunately it is probably the most apt way of describin ...

Pooch Pampering
2007-07-27 03:34:00
Now, I have been quite loyal in providing my family and friends, and even you my dear readers with as many toothsome morsels as I can. There’s been a lot of fodder exchanged on this blog and, many a meal has been passed around but somehow I have been forgetting one thing. What about man’s best friend?Well, it seems that my dog Jack has expressed his discontent at the way that I have catered to everyone else’s taste buds, but never his. Now we do feed him good (dog) food and even try to be creative by adding combinations to his normally boring cans of food. However it’s been far and few between the treats that really matter- the kind that comes from the heart.So when I stumbled upon this recipe on Chubby Hubby that he made for his puppy’s birthday, I knew it was Jack's sixth sense spurring me to bake these for him. Now I usually make a point to taste everything I make so that I can faithfully recount it for you on the blog. But this time I thought I would leave it up to Jack.A ...

Kinda-a Surprise
2007-07-23 03:50:00
You know how I have that strained relationship with yeast? Well, I think that relationship might be on the mend. We have never worked well together before but now things are looking up for us and we might actually make a great team. How do I know this? Well, by the way that these brioches have turned out (a big cheesy big cheesy grin erupts on my face).These are my first ever attempt at brioche. I always thought that they were quite complex to make, but then I thought about it and wondered why I ever hesitated in making them in the first place. Okay, so croissants are complex and puff pastry doesn't even seem to be in my capacity right now, but in comparison brioche is a cinch. And I'm not getting ahead of myself, nor am I overestimating my ability and I am by no means a yeast-baking expert. This post is merely an expression of exclaimed joy and astonishment over how successful this current yeast venture has been. Especially when most times the opposite has been the case.Most of those ...
Kinda  Surprise 

Bagel House, Rozelle (or How To Have a Carb Overload)
2007-07-21 11:52:00
I have often lauded over my love for carbs on this blog. And on many occasions I would state how great carbs were, in a spirited attempt to curb those who are anti-carb back into the habit. What can I say, I love carbs and would fight for them to the end. But can this carb lover ever get too much carb? Well let me say after a trip to the Bagel House in Rozelle, I can aptly say that I went into a carb overload. If it weren't for the immense pile of things I needed to do, I think my body would have gone into shut down mode just so my digestive system could process that inundation of simple sugars into my body. It all started when G decided that we needed to go to a tennis supply store in Gladesville as he needed some more things for work (he's a tennis instructor). Well whenever we are in the remote vicinity of Balmain, we always make the excuse to go into Darling St and make a pit stop into some of our favourite food haunts. One is Bertoni Casalinga, home of the Ciambelle alla Nutella, ...
Carb  House 

Brownie Love
2007-07-19 13:30:00
I usually hate getting all those batch emails that get forwarded and passed around by most people. You know which ones I’m talking about; it’s not only the spam that bothers me, but it’s the junk mail that gets circulated by all your friends that are supposed to be hard at work in the office. Hey, aren’t you supposed to be working?Sorry to say, but I’m not really interested in the next thing that I should stop using because it might cause cancer, nor do I want to know that I will have bad luck or never find true love if I don’t pass on this email to ten people in the next five minutes. I think the only exception to this peeve is a forwarded email I received about chocolate and women. I can’t even remember the details of the email, not even vaguely, but I do remember laughing in concurrence about how right the email was about women and their affection for chocolate.I can’t speak for every woman, but I can speak for the ones I do know and it’s true, we cannot say no to ...
Love