PEARL TAPIOCA PUDDING

1/2 C. pearl tapioca
2 C. milk
2 eggs
1/2 c. sugar
1/4 C. milk
1 1/2 tsp. vanilla

Soak tapioca overnight

Cook tapioca and the 2 C.
milk in top of double boiler
until tapioca becomes clear.

Mix eggs and sugar together and thin with
the 1/4 C. milk.

Cook till thick and add vanilla
---

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 teas salt
1/2 cup sugar
2 eggs, separated
1/2 teas vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture too the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.
---

Reese Large Pearl Tapioca
Sago Pudding (Gula Melaka)

Gula Melaka is the name of the brown palm sugar
tapped from the coconut tree. It has a fragrance
so intensely delicious that it needs only the
addition of thick coconut cream to create a sauce
of unsurpassed richness. This is poured over a
simple pudding made from sago pearls.

Ingredients

210 grammes (7 oz) sago
10 cups water
210 grammes (7 oz) palm sugar
Half cup water
2 grated coconuts
Quarter tsp salt

Instructions to Cook

Wash one big jelly mould or eight small jelly moulds
and do not wipe dry. Wash the sago in a large basin
of water. Drain. Boil water in a large saucepan, add
sago a little a time, stirring after each addition to
ensure that the sago does not stick together in lumps.
After all the sago has been added, let the water come
to boil again and turn it to low heat stirring once or
twice to keep the grains apart. Turn off the fire when
the grains turn translucent. Pour the mixture into a
large sieve to drain off the water. Put mixture into a
large basin of cold water and stir with a spoon. Once
again, drain all the water through a sieve. Pour the
sago in the jelly moulds. Smooth down the top, cool
and store overnight in the fridge. Boil palm sugar
and water till sugar melts. Strain to remove grit.
Squeeze coconut through a piece of muslin for thick
milk. Store in the fridge. The pudding, sauce and coconut
milk should be very cold when you serve them. The pudding
can be removed from jelly mould by easing the sides off with
a knife. The two sauces should be offered separately and each
person pours a little of each over the pudding. Replace palm
sugar with molasses and fresh coconut milk with liquid processed
coconut milk in cans or packets. Serves 6 to 8 people.
---



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
(PENMART01) wrote:

> PEARL TAPIOCA PUDDING
>
(this and other tapioca pudding recipes snipped)

Thanks for posting these, Sheldon. I haven't had tapioca for years,
other than a mango bubble tea at the Great Wall Mall a couple of months
ago.

Cindy

--
C.J. Fuller

"PENMART01" > wrote in message
...
> PEARL TAPIOCA PUDDING
<snip recipes>
> Sheldon

Thanks for the timely post, Sheldon....I was just thinking about making
tapioca! One of those foods I can stand when my stomach is upset.
Thanks again,
kimberly
>

"Nexis" > writes:

>"PENMART01" wrote:
>> PEARL TAPIOCA PUDDING
><snip recipes>
>> Sheldon
>
>Thanks for the timely post, Sheldon....I was just thinking about making
>tapioca! One of those foods I can stand when my stomach is upset.
>Thanks again,
>kimberly

I just spent the better part of the day stirring a 10 quart pot of from scratch
tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze in
another ounce. I volunteered to do dessert for tomorrow's local Grange pot
luck.... filled four of my Corning pieces, sprinkled each with lots of Penzeys
Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya, that
wonderful cinnamon makes it special. After all that work I hope they like it.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(PENMART01) wrote:
<I just spent the better part of the day stirring a 10 quart pot of from
scratch tapioca, and I mean it ended up filled to the tippy-top, l
couldn't squeeze in another ounce. I volunteered to do dessert for
tomorrow's local Grange pot luck.... filled four of my Corning pieces,
sprinkled each with lots of Penzeys Vietnamese cinnamon, and had a
bowlful myself for dinner... gotta tell ya, that wonderful cinnamon
makes it special. After all that work I hope they like it.>
//////////

That's a lot of Tapioca Pudding.... I'm sure they'll love it. I have to
ask, which of the three recipes that you posted did you use, the first
one? My mil really likes tapioca and would be a nice surprise to make
her some. I'd also like to try it again, haven't eaten it in years.

Thanks, Helen
Don't have any special cinnamon

Don't know where you live .... but I'd love to be in on that good eating . Sounds
so good , will just have to make us a bowl. hugs ..... kate

PENMART01 wrote:

> "Nexis" > writes:
>
> >"PENMART01" wrote:
> >> PEARL TAPIOCA PUDDING
> ><snip recipes>
> >> Sheldon
> >
> >Thanks for the timely post, Sheldon....I was just thinking about making
> >tapioca! One of those foods I can stand when my stomach is upset.
> >Thanks again,
> >kimberly
>
> I just spent the better part of the day stirring a 10 quart pot of from scratch
> tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze in
> another ounce. I volunteered to do dessert for tomorrow's local Grange pot
> luck.... filled four of my Corning pieces, sprinkled each with lots of Penzeys
> Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya, that
> wonderful cinnamon makes it special. After all that work I hope they like it.
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

PENMART01 wrote:
> "Nexis" > writes:
>
>
>>"PENMART01" wrote:
>>
>>>PEARL TAPIOCA PUDDING
>>
>><snip recipes>
>>
>>>Sheldon
>>
>>Thanks for the timely post, Sheldon....I was just thinking about making
>>tapioca! One of those foods I can stand when my stomach is upset.
>>Thanks again,
>>kimberly
>
>
> I just spent the better part of the day stirring a 10 quart pot of from scratch
> tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze in
> another ounce. I volunteered to do dessert for tomorrow's local Grange pot
> luck.... filled four of my Corning pieces, sprinkled each with lots of Penzeys
> Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya, that
> wonderful cinnamon makes it special. After all that work I hope they like it.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

The Grange? Sheldon, you have really gone "country."
Well, did they like it?
Peg

In article >, Peggy
> writes:

>PENMART01 wrote:
>> "Nexis" > writes:
>>
>>
>>>"PENMART01" wrote:
>>>
>>>>PEARL TAPIOCA PUDDING
>>>
>>><snip recipes>
>>>
>>>>Sheldon
>>>
>>>Thanks for the timely post, Sheldon....I was just thinking about making
>>>tapioca! One of those foods I can stand when my stomach is upset.
>>>Thanks again,
>>>kimberly
>>
>>
>> I just spent the better part of the day stirring a 10 quart pot of from
>scratch
>> tapioca, and I mean it ended up filled to the tippy-top, l couldn't squeeze
>in
>> another ounce. I volunteered to do dessert for tomorrow's local Grange pot
>> luck.... filled four of my Corning pieces, sprinkled each with lots of
>Penzeys
>> Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya,
>that
>> wonderful cinnamon makes it special. After all that work I hope they like
>it.
>
>The Grange? Sheldon, you have really gone "country."
>Well, did they like it?
>Peg

Yes, *Grange*, it is very rural here, mostly farm land. I will know whether my
tapioca is a sucess in a few more hours. I flavored it with only vanilla...
was going to also add dark rum, and some coconut cream, but then decided to
keep it basic using just the vanilla and the cinnamon garnish as I don't know
the preferences of these folks.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Helen C." wrote:
>
> (PENMART01) wrote:
> <I just spent the better part of the day stirring a 10 quart pot of from
> scratch tapioca, and I mean it ended up filled to the tippy-top, l
> couldn't squeeze in another ounce. I volunteered to do dessert for
> tomorrow's local Grange pot luck.... filled four of my Corning pieces,
> sprinkled each with lots of Penzeys Vietnamese cinnamon, and had a
> bowlful myself for dinner... gotta tell ya, that wonderful cinnamon
> makes it special. After all that work I hope they like it.>
> //////////
>
> That's a lot of Tapioca Pudding.... I'm sure they'll love it. I have to
> ask, which of the three recipes that you posted did you use, the first
> one? My mil really likes tapioca and would be a nice surprise to make
> her some. I'd also like to try it again, haven't eaten it in years.
>
> Thanks, Helen
> Don't have any special cinnamon



My family likes tapioca, but not cinnamon flavored
That's reserved for rice pudding! They like it
coffee flavored (1 tsp. instant coffee added while
cooking) or with drained, crushed pineapple folded in
after the pan is removed from the heat.

gloria p

In article >, Puester
> writes:

>Helen C." wrote:
>>
>> (PENMART01) wrote:
>> <I just spent the better part of the day stirring a 10 quart pot of from
>> scratch tapioca, and I mean it ended up filled to the tippy-top, l
>> couldn't squeeze in another ounce. I volunteered to do dessert for
>> tomorrow's local Grange pot luck.... filled four of my Corning pieces,
>> sprinkled each with lots of Penzeys Vietnamese cinnamon, and had a
>> bowlful myself for dinner... gotta tell ya, that wonderful cinnamon
>> makes it special. After all that work I hope they like it.>
>> //////////
>>
>> That's a lot of Tapioca Pudding.... I'm sure they'll love it. I have to
>> ask, which of the three recipes that you posted did you use, the first
>> one? My mil really likes tapioca and would be a nice surprise to make
>> her some. I'd also like to try it again, haven't eaten it in years.
>>
>> Thanks, Helen
>> Don't have any special cinnamon

I used the first recipe, where the beaten egg whites are added in at the end
(be careful as all that air makes the lot expand profusely, so be sure to have
a large enough vessel). If you don't have cinnamon try a soupcon of nutmeg for
garnish... anything used to flavor rice puding will work with tapioca. The
difficult part is finding a source for pearl tapioca... all the stupidmarkets
seem to have is instant, not nearly the same.




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> The difficult part is finding a source for pearl tapioca... all the stupidmarkets
> seem to have is instant, not nearly the same.

I love tapioca even though I've only had it in hospital. I like the feel
of it and playing with food in my mouth a bit.. cool creamy flan,
tapioca.. even okra! Love the lil white seeds. LOL
So how is it that you were recruited for the Grange dessert, Sheldon?
And did they request the tapioca or was that your idea? How'd it go
over?
Goomba

"PENMART01" > wrote in message
...
> "Nexis" > writes:
>
> >"PENMART01" wrote:
> >> PEARL TAPIOCA PUDDING
> ><snip recipes>
> >> Sheldon
> >
> >Thanks for the timely post, Sheldon....I was just thinking about making
> >tapioca! One of those foods I can stand when my stomach is upset.
> >Thanks again,
> >kimberly
>
> I just spent the better part of the day stirring a 10 quart pot of from
scratch
> tapioca, and I mean it ended up filled to the tippy-top, l couldn't
squeeze in
> another ounce. I volunteered to do dessert for tomorrow's local Grange
pot
> luck.... filled four of my Corning pieces, sprinkled each with lots of
Penzeys
> Vietnamese cinnamon, and had a bowlful myself for dinner... gotta tell ya,
that
> wonderful cinnamon makes it special. After all that work I hope they like
it.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````

Sounds wonderful! I love that cinnamon...I use it in my coffee every
morning! What a perfect compliment to tapioca, too. I sometimes add a little
fresh nutmeg too...have you ever tried it? It's a nice compliment.

Enjoy your pot luck! I'm sure they'll love it.

kimberly

"PENMART01" > wrote in message
...
> >The Grange? Sheldon, you have really gone "country."
> >Well, did they like it?
> >Peg
>
> Yes, *Grange*, it is very rural here, mostly farm land. I will know
whether my
> tapioca is a sucess in a few more hours. I flavored it with only
vanilla...
> was going to also add dark rum, and some coconut cream, but then decided
to
> keep it basic using just the vanilla and the cinnamon garnish as I don't
know
> the preferences of these folks.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````


OOo! Coconut cream sounds like a wonderful addition! I'm gonna have to try
that soon. Thanks for the idea!

kimberly

>

Goomba writes:

>PENMART01 wrote:
>
>> The difficult part is finding a source for pearl tapioca... all the
>stupidmarkets
>> seem to have is instant, not nearly the same.
>
>I love tapioca even though I've only had it in hospital. I like the feel
>of it and playing with food in my mouth a bit.. cool creamy flan,
>tapioca.. even okra! Love the lil white seeds. LOL

Oboy...

>So how is it that you were recruited for the Grange dessert, Sheldon?
>And did they request the tapioca or was that your idea? How'd it go
>over?

Folks here are very welcoming... much more so than Lung Island suburbanites.
Since moving here I've been invited to participate in many local functions.
I was reminded that by convention everyone brought a dish but it was not
required.
I offered to bring dessert but never said what it would be, in fact at the time
I didn't know either. I will be leaving in about an hour. I've no idea what
is discussed at these Grange meetings but I was told it should last about two
hours, so I will report back later. I'm hoping the discussion isn't about
hunting... I mean murdering defenceless wild critters.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> Goomba writes:
>
>
>>PENMART01 wrote:
>>
>>
>>>The difficult part is finding a source for pearl tapioca... all the
>>
>>stupidmarkets
>>
>>>seem to have is instant, not nearly the same.
>>
>>I love tapioca even though I've only had it in hospital. I like the feel
>>of it and playing with food in my mouth a bit.. cool creamy flan,
>>tapioca.. even okra! Love the lil white seeds. LOL
>
>
> Oboy...
>
>
>>So how is it that you were recruited for the Grange dessert, Sheldon?
>>And did they request the tapioca or was that your idea? How'd it go
>>over?
>
>
> Folks here are very welcoming... much more so than Lung Island suburbanites.
> Since moving here I've been invited to participate in many local functions.
> I was reminded that by convention everyone brought a dish but it was not
> required.
> I offered to bring dessert but never said what it would be, in fact at the time
> I didn't know either. I will be leaving in about an hour. I've no idea what
> is discussed at these Grange meetings but I was told it should last about two
> hours, so I will report back later. I'm hoping the discussion isn't about
> hunting... I mean murdering defenceless wild critters.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>


Sheldon -
See how you feel after those "defenceless wild critters" demolish your
garden! Besides, they're delicious. And I wouldn't tell those folks at
the Grange that you don't own a shotgun. Go and have a good time.
Cheers!
Peg

In article >, Peggy
> writes:

>> I offered to bring dessert but never said what it would be, in fact at the
>time
>> I didn't know either. I will be leaving in about an hour. I've no idea
>what
>> is discussed at these Grange meetings but I was told it should last about
>two
>> hours, so I will report back later. I'm hoping the discussion isn't about
>> hunting... I mean murdering defenceless wild critters.
>
>
>Sheldon -
>See how you feel after those "de'fence'less wild critters" demolish your
>garden!

Got FENCE... Duh!



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> I'm hoping the discussion isn't about hunting...
> I mean murdering defenceless wild critters.


Last I checked the Piggies and Cows didn't put up much of a fight
either...

~john!



--
What was it like to see - the face of your own stability - suddenly look
away...

In article >, levelwave
> writes:

>PENMART01 wrote:
>
>> I'm hoping the discussion isn't about hunting...
>> I mean murdering defenceless wild critters.
>
>
>Last I checked the Piggies and Cows didn't put up much of a fight
>either...

Those are not *wild* critters... those are farmed specifically as food.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" wrote in message

>>> I'm hoping the discussion isn't about
> >> hunting... I mean murdering defenceless wild critters.
> >

> >Sheldon -
> >See how you feel after those "de'fence'less wild critters" demolish your
> >garden!
>
> Got FENCE... Duh!
>
> Sheldon
> ````````````
How tall is your fence, Sheldon? Is it electrified? We seem to feed
wildlife from miles around. The latest cravings of the deer are rhubarb
leaves - I thought that might make them ill. Squirrels and birds make off
with the fruit and tomatoes.

Dora

"Nexis" > wrote in message
news:5GIgb.15882$gi2.9948@fed1read01...
>
> "PENMART01" > wrote in message
> ...
> > PEARL TAPIOCA PUDDING
> <snip recipes>
> > Sheldon
>
> Thanks for the timely post, Sheldon....I was just thinking about making
> tapioca! One of those foods I can stand when my stomach is upset.
> Thanks again,
> kimberly
>
>

Any chance of a repost? My server, for some reason, dropped the original
post :-(. I got all the replies and had hoped someone would include the
recipes in his/her reply, but no such luck! Nothing on google groups,
either!

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Rona Yuthasastrakosol" > wrote in
:

> Any chance of a repost? My server, for some reason, dropped the original
> post :-(. I got all the replies and had hoped someone would include the
> recipes in his/her reply, but no such luck! Nothing on google groups,
> either!
>
> rona
> --
> ***For e-mail, replace .com with .ca Sorry for the inconvenience!***
>
>

Here Ya go...easy to do when you use xnews


Subject: DESSERT-DESSERT
From: (PENMART01)
Newsgroups: rec.food.cooking

PEARL TAPIOCA PUDDING

1/2 C. pearl tapioca
2 C. milk
2 eggs
1/2 c. sugar
1/4 C. milk
1 1/2 tsp. vanilla

Soak tapioca overnight

Cook tapioca and the 2 C.
milk in top of double boiler
until tapioca becomes clear.

Mix eggs and sugar together and thin with
the 1/4 C. milk.

Cook till thick and add vanilla
---

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 teas salt
1/2 cup sugar
2 eggs, separated
1/2 teas vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture too the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.
---

Reese Large Pearl Tapioca
Sago Pudding (Gula Melaka)

Gula Melaka is the name of the brown palm sugar
tapped from the coconut tree. It has a fragrance
so intensely delicious that it needs only the
addition of thick coconut cream to create a sauce
of unsurpassed richness. This is poured over a
simple pudding made from sago pearls.

Ingredients

210 grammes (7 oz) sago
10 cups water
210 grammes (7 oz) palm sugar
Half cup water
2 grated coconuts
Quarter tsp salt

Instructions to Cook

Wash one big jelly mould or eight small jelly moulds
and do not wipe dry. Wash the sago in a large basin
of water. Drain. Boil water in a large saucepan, add
sago a little a time, stirring after each addition to
ensure that the sago does not stick together in lumps.
After all the sago has been added, let the water come
to boil again and turn it to low heat stirring once or
twice to keep the grains apart. Turn off the fire when
the grains turn translucent. Pour the mixture into a
large sieve to drain off the water. Put mixture into a
large basin of cold water and stir with a spoon. Once
again, drain all the water through a sieve. Pour the
sago in the jelly moulds. Smooth down the top, cool
and store overnight in the fridge. Boil palm sugar
and water till sugar melts. Strain to remove grit.
Squeeze coconut through a piece of muslin for thick
milk. Store in the fridge. The pudding, sauce and coconut
milk should be very cold when you serve them. The pudding
can be removed from jelly mould by easing the sides off with
a knife. The two sauces should be offered separately and each
person pours a little of each over the pudding. Replace palm
sugar with molasses and fresh coconut milk with liquid processed
coconut milk in cans or packets. Serves 6 to 8 people.
---



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Hahabogus" > wrote in message
. 1...

>
> Here Ya go...easy to do when you use xnews
>
<snip>
Thanks! So you've given up on mts news, then? When I got back from MI
yesterday I couldn't download a single ng because something was wrong with
the news server again. It's very annoying. I looked at x-news once but for
some reason, I decided against it. Maybe I should try it again...

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Rona Yuthasastrakosol" > wrote in
:

> Thanks! So you've given up on mts news,

I meant Xnews the NewsReader Software (it's freeware), I prefer it to Agent
or OE.

In article >, "limey" >
writes:

>"PENMART01" wrote in message
>
>>>> I'm hoping the discussion isn't about
>> >> hunting... I mean murdering defenceless wild critters.
>> >
>
>> >Sheldon -
>> >See how you feel after those "de'fence'less wild critters" demolish your
>> >garden!
>>
>> Got FENCE... Duh!
>>
>How tall is your fence, Sheldon? Is it electrified? We seem to feed
>wildlife from miles around. The latest cravings of the deer are rhubarb
>leaves - I thought that might make them ill. Squirrels and birds make off
>with the fruit and tomatoes.

My veggie garden fence is five feet high hot dipped galvanized turkey wire, no
lectric... not a deer ever hopped over... onliest ones ate anything were a few
crawly critters, good indication the stuff is good, and they don't eat much.
And I got herds of deer hanging about, but they seem only to eat the hay and
other weedies. oh, I found a small slug worming into one of my red cabbages,
no biggie, just picked off old sluggo and tossed him out the window.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."