Groupie_
time to return the traditional Richmond yellow
you'll wake up in a pool of your own holiday tummy
No Oppo Supporters The TAN 81 - ICE COLD VB & CRAFT BEER LOVERS WELCOME
- Thread starter NaturalDisaster
- Start date
- Tagged users None
- Status
- Oct 25, 2006
- 26,523
- 40,270
- AFL Club
- Richmond
- Other Teams
- B.S.C youngboys.. Borussia Dortmund
It's exactly how they did it in the 30s in Germany, turned everyone against the Jews, history has a habit of repeating itself
Groupie_
time to return the traditional Richmond yellow
get the heaters out on the eve of december
only in melbourne
only in melbourne
- Oct 25, 2006
- 26,523
- 40,270
- AFL Club
- Richmond
- Other Teams
- B.S.C youngboys.. Borussia Dortmund
Real natural looking women in those days
Hairy bushes,,no nose jobs, or breast implants ,, no lip inflation
Aaaah the good ole days
Looks like there's been a hefty amount of pounding gone on...
But he will live forever in the hearts and minds of netizens...21C immortality.
Doesn't feel like it's dropped below 30 here yet...first uncomfortable without air-con day with many to come, gonna be an absolute scorcher they reckon.
- Oct 25, 2006
- 26,523
- 40,270
- AFL Club
- Richmond
- Other Teams
- B.S.C youngboys.. Borussia Dortmund
And they would have deserved it tooThey had a hard earned thirst too.
Groupie_
time to return the traditional Richmond yellow
some had a moustache too and nobody said shite
- Oct 25, 2006
- 26,523
- 40,270
- AFL Club
- Richmond
- Other Teams
- B.S.C youngboys.. Borussia Dortmund
Exacterino good neighborino
- Jul 8, 2017
- 25,135
- 73,501
- AFL Club
- Richmond
Craving ice cream.
When you start reading medieval or earlier instructional texts, it's hard not to come away with the very strong impression that while things may have got easier, more convenient, cheaper etc., they certainly haven't got better or more fit for purpose.
This book's a wildly educational, hilarious, inspiring browse:
www.barnesandnoble.com
Delectable recipes from the medieval Middle East
This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.
Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.
With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.
A few excerpts:
1.25 An incomparable antiperspirant
A hundred dirhams of marāzībī zinc oxide,
fifteen dirhams of violets,
seven dirhams of tree moss.
Soak the moss in rose water for a day, then squeeze dry and pound to bits. Put everything in a mortar and pour in the rose water in which the moss was soaked; if more is needed, plain rose water will do. Beat until dry. Add rose water and beat as described five times more.
When ready, leave in a glass vessel until dried to the point that it will stick to a porcelain bowl. Smoke the bowl ten times with agarwood, then ten times with ambergris.
Knead between every two fumigations, then stick to the bowl again, and spray with rose water. When sufficiently smoked, grind to a fine dust and then use.
This powder prevents underarm odour and perfumes the breath. It is the best recipe for this, so there is no need to describe any others.
Nadd incense wicks
Put vine-shoot charcoal or quince fuzz— charcoal is better—in good triple-refined ambergris and make into wicks.
When you want to smoke something, light and then extinguish them—they will produce good smoke.
I have seen wicks placed together with a stick of agarwood in plum-shaped containers of pierced, finely wrought silver and left in a person’s pocket. The smoke is long-lasting, suffusing everything from the pocket most agreeably.
A good Yemeni winter incense for use on all furs except squirrel
Two parts agarwood, one and a half parts Maqasiri sandalwood, and half a part each of sweet costus, bitter costus, and fragrant shell.
Pound everything, smashing the agarwood and sandalwood into small pieces.
Boil the fragrant shell, clean the fat and dirt with a knife, then pound. Take half a part each of dry green myrtle and orange peel, and pound also.
Take rose water, dissolve sugar and honey in it, and make a thick syrup. Add ambergris-like labdanum, ambergris paste, and saffron.
Mix the ingredients; stir until thoroughly mixed. Transfer to a tray and spread out to cool. Add a quarter mithqāl of civet.
A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms
Take one part each of sweet costus, bitter costus, and fragrant shell, two ūqiyahs of snipped dry myrtle and ambergris-like labdanum twisted small, and one-half part each dried orange peel, safron threads, and dried lemon peel. Pound everything.
Dissolve honey with rose water and wine vinegar, and thicken on the fire, putting in a good quantity of ambergris-like labdanum and safron, until it has a good consistency.
Add the pounded ingredients, stir, and spread out in the shade to dry.
This book's a wildly educational, hilarious, inspiring browse:
Scents and Flavors: A Syrian Cookbook|Paperback
Delectable recipes from the medieval Middle EastThis popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish...
Delectable recipes from the medieval Middle East
This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.
Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.
With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.
A few excerpts:
1.25 An incomparable antiperspirant
A hundred dirhams of marāzībī zinc oxide,
fifteen dirhams of violets,
seven dirhams of tree moss.
Soak the moss in rose water for a day, then squeeze dry and pound to bits. Put everything in a mortar and pour in the rose water in which the moss was soaked; if more is needed, plain rose water will do. Beat until dry. Add rose water and beat as described five times more.
When ready, leave in a glass vessel until dried to the point that it will stick to a porcelain bowl. Smoke the bowl ten times with agarwood, then ten times with ambergris.
Knead between every two fumigations, then stick to the bowl again, and spray with rose water. When sufficiently smoked, grind to a fine dust and then use.
This powder prevents underarm odour and perfumes the breath. It is the best recipe for this, so there is no need to describe any others.
Nadd incense wicks
Put vine-shoot charcoal or quince fuzz— charcoal is better—in good triple-refined ambergris and make into wicks.
When you want to smoke something, light and then extinguish them—they will produce good smoke.
I have seen wicks placed together with a stick of agarwood in plum-shaped containers of pierced, finely wrought silver and left in a person’s pocket. The smoke is long-lasting, suffusing everything from the pocket most agreeably.
A good Yemeni winter incense for use on all furs except squirrel
Two parts agarwood, one and a half parts Maqasiri sandalwood, and half a part each of sweet costus, bitter costus, and fragrant shell.
Pound everything, smashing the agarwood and sandalwood into small pieces.
Boil the fragrant shell, clean the fat and dirt with a knife, then pound. Take half a part each of dry green myrtle and orange peel, and pound also.
Take rose water, dissolve sugar and honey in it, and make a thick syrup. Add ambergris-like labdanum, ambergris paste, and saffron.
Mix the ingredients; stir until thoroughly mixed. Transfer to a tray and spread out to cool. Add a quarter mithqāl of civet.
A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms
Take one part each of sweet costus, bitter costus, and fragrant shell, two ūqiyahs of snipped dry myrtle and ambergris-like labdanum twisted small, and one-half part each dried orange peel, safron threads, and dried lemon peel. Pound everything.
Dissolve honey with rose water and wine vinegar, and thicken on the fire, putting in a good quantity of ambergris-like labdanum and safron, until it has a good consistency.
Add the pounded ingredients, stir, and spread out in the shade to dry.
Karp3_dm
Brownlow Medallist
- Jun 29, 2018
- 13,829
- 55,071
- AFL Club
- Richmond
And fish
Groupie_
time to return the traditional Richmond yellow
is this from your chakras ?When you start reading medieval or earlier instructional texts, it's hard not to come away with the very strong impression that while things may have got easier, more convenient, cheaper etc., they certainly haven't got better or more fit for purpose.
This book's a wildly educational, hilarious, inspiring browse:
Scents and Flavors: A Syrian Cookbook|Paperback
Delectable recipes from the medieval Middle EastThis popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish...
Delectable recipes from the medieval Middle East
This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.
Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.
With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.
A few excerpts:
1.25 An incomparable antiperspirant
A hundred dirhams of marāzībī zinc oxide,
fifteen dirhams of violets,
seven dirhams of tree moss.
Soak the moss in rose water for a day, then squeeze dry and pound to bits. Put everything in a mortar and pour in the rose water in which the moss was soaked; if more is needed, plain rose water will do. Beat until dry. Add rose water and beat as described five times more.
When ready, leave in a glass vessel until dried to the point that it will stick to a porcelain bowl. Smoke the bowl ten times with agarwood, then ten times with ambergris.
Knead between every two fumigations, then stick to the bowl again, and spray with rose water. When sufficiently smoked, grind to a fine dust and then use.
This powder prevents underarm odour and perfumes the breath. It is the best recipe for this, so there is no need to describe any others.
Nadd incense wicks
Put vine-shoot charcoal or quince fuzz— charcoal is better—in good triple-refined ambergris and make into wicks.
When you want to smoke something, light and then extinguish them—they will produce good smoke.
I have seen wicks placed together with a stick of agarwood in plum-shaped containers of pierced, finely wrought silver and left in a person’s pocket. The smoke is long-lasting, suffusing everything from the pocket most agreeably.
A good Yemeni winter incense for use on all furs except squirrel
Two parts agarwood, one and a half parts Maqasiri sandalwood, and half a part each of sweet costus, bitter costus, and fragrant shell.
Pound everything, smashing the agarwood and sandalwood into small pieces.
Boil the fragrant shell, clean the fat and dirt with a knife, then pound. Take half a part each of dry green myrtle and orange peel, and pound also.
Take rose water, dissolve sugar and honey in it, and make a thick syrup. Add ambergris-like labdanum, ambergris paste, and saffron.
Mix the ingredients; stir until thoroughly mixed. Transfer to a tray and spread out to cool. Add a quarter mithqāl of civet.
A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms
Take one part each of sweet costus, bitter costus, and fragrant shell, two ūqiyahs of snipped dry myrtle and ambergris-like labdanum twisted small, and one-half part each dried orange peel, safron threads, and dried lemon peel. Pound everything.
Dissolve honey with rose water and wine vinegar, and thicken on the fire, putting in a good quantity of ambergris-like labdanum and safron, until it has a good consistency.
Add the pounded ingredients, stir, and spread out in the shade to dry.
- Jul 8, 2017
- 25,135
- 73,501
- AFL Club
- Richmond
Campaigner looks like he has a bad case of constipation.
Groupie_
time to return the traditional Richmond yellow
he will never be richard
Been hearing so many decidedly retro releases the past couple of years, old styles still being done well in new ways, might be something you like in this batch:
- Oct 14, 2011
- 69,604
- 121,548
- AFL Club
- Richmond
Getting maccas cos I hate myself
It was only a matter of time...
- Jun 13, 2018
- 14,403
- 39,495
- AFL Club
- Richmond
- Other Teams
- Inter Milan, Real Madrid
The fast bowlers have little towels near their butts.
If they had given one to Cholly, the DotGate Scandal with Vlossi would never have happened.
If they had given one to Cholly, the DotGate Scandal with Vlossi would never have happened.
Last edited:
- Dec 24, 2022
- 22,072
- 17,630
- AFL Club
- Richmond
- Other Teams
- Cavaliers
- Oct 29, 2020
- 3,197
- 6,143
- AFL Club
- Richmond
rfctigerarmy
🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆
Looking shredded
- Status
Similar threads
- Locked
