Received: from [192.161.54.135] (port=63694 helo=goardi.date) by stodi.digitalkingdom.org with esmtp (Exim 4.91) (envelope-from ) id 1fkxSy-00054n-HX for lojban@lojban.org; Wed, 01 Aug 2018 13:11:29 -0700 From: " Shelia Todd" Date: Wed, 01 Aug 2018 15:03:48 -0500 MIME-Version: 1.0 Subject: Burn 5/LBS of fat daily without working-out To: Message-ID: Content-Type: multipart/alternative; boundary="------------56084730284178094640542" X-Spam-Score: 3.3 (+++) X-Spam_score: 3.3 X-Spam_score_int: 33 X-Spam_bar: +++ X-Spam-Report: Spam detection software, running on the system "stodi.digitalkingdom.org", has NOT identified this incoming email as spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see the administrator of that system for details. Content preview: are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels [...] Content analysis details: (3.3 points, 5.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 1.7 URIBL_BLACK Contains an URL listed in the URIBL blacklist [URIs: goardi.date] -0.0 SPF_PASS SPF: sender matches SPF record -0.0 SPF_HELO_PASS SPF: HELO matches SPF record 0.0 DIET_1 BODY: Lose Weight Spam 0.8 BAYES_50 BODY: Bayes spam probability is 40 to 60% [score: 0.5000] 0.0 HTML_MESSAGE BODY: HTML included in message 0.8 RDNS_NONE Delivered to internal network by a host with no rDNS This is a multi-part message in MIME format. --------------56084730284178094640542 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels are all of them very indigestible. TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over.are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels are all of them very indigestible. TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over. TURBOT. This excellent fish is in season the TURBOT. This excellent fish is in season theside of the fire to boil as gently as possible for about fifteen or twenty minutes; if it boil fast, the fish will break to pieces. Rub a little of the inside coral spawn of the lobster through a hair sieve, without butter; and when the turbot is dished, sprinkle the spawn over it. Garnish the dish with sprigs of curled parsley, sliced lemon, and finely scraped horseradish. Send up plenty of lobster sauce. The thickest part of the fish is generally preferred. The spine bone should be cut across to make it easier for carving. TURBOT PIE. Take a middling turbot, clean it very well, cut off the head, tail, and fins. Make a WEDNESDAY WELLNESS TIPS Over 100 celebs and artists like Mrs. Clarkson are eating this fruit daily.With this fruit your body will enter Ketosis state without changing what you eat causing 4/lbs off per day you take it.Here we show you how this fruit can help you get rid a ton of extra grease from your bodyRead more about this > forcemeat thus; take a large eel, boil it tender, then take off the flesh; put the bones of the turbot and eel into the water the eel was boiled in, with a faggot of herbs, whole pepper, an onion, and an anchovy; let this boil till it becomes a strong broth. In the mean time, cut the eel very fine; add the same quantity of grated bread, a little lemon-peel, an anchovy, parsley, and the yolks of two or three hard eggs, and half a pint of oysters blanched and bearded; chop all these as fine as possible; mix allscum it very clean, and add a little white e, and a piece of butter rolled in flour; when it is all melted, pour it into the pie, and lid it over; bake it in a gentle oven, and let it be thoroughly done. TRUFFLES. The largest are the most esteemed; those which are brought from Perigord are the best. They are usually eaten dressed in e, and broth seasoned with salt, pepper, a bunch of sweet herbs, some roots and onions. Before being dressed they must be soaked in warm water, and well rubbed with a brush, that go hereto end 7648 Arnold St. Martinsville, VA 24112Remove your information from our database byconfirming your preference right here 44) 9736 Pawnee St. Midland, MI 48640 --------------56084730284178094640542 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit

are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels are all of them very indigestible. TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over.are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels are all of them very indigestible. TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over. TURBOT. This excellent fish is in season the TURBOT. This excellent fish is in season the

side of the fire to boil as gently as possible for about fifteen or twenty minutes; if it boil fast, the fish will break to pieces. Rub a little of the inside coral spawn of the lobster through a hair sieve, without butter; and when the turbot is dished, sprinkle the spawn over it. Garnish the dish with sprigs of curled parsley, sliced lemon, and finely scraped horseradish. Send up plenty of lobster sauce. The thickest part of the fish is generally preferred. The spine bone should be cut across to make it easier for carving. TURBOT PIE. Take a middling turbot, clean it very well, cut off the head, tail, and fins. Make a

WEDNESDAY WELLNESS TIPS


 

Over 100 celebs and artists like Mrs. Clarkson are eating this fruit daily.

With this fruit your body will enter Ketosis state without changing what you eat causing 4/lbs off per day you take it.

Here we show you how this fruit can help you get rid a ton of extra grease from your body

 
Read more about this >



forcemeat thus; take a large eel, boil it tender, then take off the flesh; put the bones of the turbot and eel into the water the eel was boiled in, with a faggot of herbs, whole pepper, an onion, and an anchovy; let this boil till it becomes a strong broth. In the mean time, cut the eel very fine; add the same quantity of grated bread, a little lemon-peel, an anchovy, parsley, and the yolks of two or three hard eggs, and half a pint of oysters blanched and bearded; chop all these as fine as possible; mix all

scum it very clean, and add a little white e, and a piece of butter rolled in flour; when it is all melted, pour it into the pie, and lid it over; bake it in a gentle oven, and let it be thoroughly done. TRUFFLES. The largest are the most esteemed; those which are brought from Perigord are the best. They are usually eaten dressed in e, and broth seasoned with salt, pepper, a bunch of sweet herbs, some roots and onions. Before being dressed they must be soaked in warm water, and well rubbed with a brush, that

 


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7648 Arnold St. Martinsville, VA 24112

Remove your information from our database by confirming your preference right here
44) 9736 Pawnee St. Midland, MI 48640
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