Received: from [185.217.231.180] (port=46567 helo=punishcap.icu) by stodi.digitalkingdom.org with esmtp (Exim 4.92) (envelope-from ) id 1icJVU-0002cw-Ra for lojban@lojban.org; Tue, 03 Dec 2019 17:31:17 -0800 DKIM-Signature: v=1; a=rsa-sha1; c=relaxed/relaxed; s=mail; d=punishcap.icu; h=From:Date:MIME-Version:Subject:To:Message-ID:Content-Type; i=somnus@punishcap.icu; bh=euXzdTVVKgZ8H+COzvHP6ptaGzs=; b=Zxi0ewfGQTBPMjZhylvkSK5Qbd8LuorfidqCaKXAG6CjfXvRQRFPe90m0hjVmxbYpvMVsucDu0fs Srza3sG0AnWz1JNzGeiva0dJuL1vpUpuRY0MJhafmMKC5XYihReoHYJY+sWzxobnVJ/wXBk6cLQs esTuYlJ3gh4JuGnEVQ8= DomainKey-Signature: a=rsa-sha1; c=nofws; q=dns; s=mail; d=punishcap.icu; b=HKz+c3Dq3pEtF6572Mbuq74V0UiCAp6Sr+ujdGkE+YNKPxC0ITdylJftgT0YMGKsjAzj53EinI65 vL35Y2dT3Rg4oLJBz1JR0kCWkJvvAWJJQCX0PznQcE101v6/zzvTbxl7GRL6YrwRuue++Iz/FVBr l3l081ViGaF8KA1q1tQ=; From: " Karen Jackson" Date: Tue, 03 Dec 2019 20:24:11 -0500 MIME-Version: 1.0 Subject: Mark Cuban invest 100 mm into this new product (shark tank 445335) To: Message-ID: <36cSH4oQTeewdJfGoUMPW0Mg-j3UC0XNLADWsqW2lE0.tRBnSsR8tz-cEuXuhDp9dZs5vJL2nwhhNuJNJ6OGrkk@punishcap.icu> Content-Type: multipart/alternative; boundary="------------85751380555289003245012" X-Spam-Score: -0.9 (/) X-Spam_score: -0.9 X-Spam_score_int: -8 X-Spam_bar: / This is a multi-part message in MIME format. --------------85751380555289003245012 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit TUESDAY MORNING Mark Cuban, Kevin, and Loriwalk off shark tank after seeing this incredible productYou will not believe it > > > THIS EASY SOLUTION WILL GETRID 30ilbs in a monthTake a look > > > No Longer Wish to recieve emails?go here to end 8444 Amherst Dr. Suwanee, GA 30024 Expel your information from our list bysubmitting your preference right here http://www.punishcap.icu/Igvqllv/nikcjvrjpbtaamv/-cJS975eHcf4P7A3GZ2v1Umv9bNcRNHFVURSwbW4hW0/7J5_Zraa0rbkQaonn9lQjkmyjcrBw_6L572XYolivw4 egg, strew them over with grated bread and nutmeg, sweet herbs and parsley, and lemon peel minced fine, and fry them with butter. When the meat is done, lay it on a dish before the fire. Put a little water into the pan, stir it round and let it boil; add a little butter rolled in flour, and a little lemon juice, and pour it over the cutlets. Or fry them without the bread and herbs, boil a little flour and water in the pan with a sprig of thyme, and pour it on the cutlets, but take out the thyme before the dish is sent to table.some chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries. VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts ofsome chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries. VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts of water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hoursfor it. VEAL CAKE. Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot. Shake in a little chopped parsley, some slices of veal and ham, and then eggs again; shaking in after each, some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an ounce of butter: tie it over with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. The cake --------------85751380555289003245012 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit

TUESDAY MORNING Mark Cuban, Kevin, and Lori 
walk off shark tank after seeing this incredible product 
You will not believe it > > > 

THIS EASY SOLUTION WILL GET 
RID 30ilbs in a month

Take a look > > >





No Longer Wish to recieve emails? go here to end 
8444 Amherst Dr. Suwanee, GA 30024


Expel your information from our list by submitting your preference right here 
51 Edgewood St. Oconomowoc, WI 53066

 

egg, strew them over with grated bread and nutmeg, sweet herbs and parsley, and lemon peel minced fine, and fry them with butter. When the meat is done, lay it on a dish before the fire. Put a little water into the pan, stir it round and let it boil; add a little butter rolled in flour, and a little lemon juice, and pour it over the cutlets. Or fry them without the bread and herbs, boil a little flour and water in the pan with a sprig of thyme, and pour it on the cutlets, but take out the thyme before the dish is sent to table. some chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries. VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts ofsome chopped parsley, and a little lemon peel shred fine. Keep it stirring one way till it is smooth, and of a good thickness: squeeze in a little juice of orange, and dish it up. Garnish with orange and barberries. VEAL BROTH. To make a very nourishing veal broth, take off the knuckle of a leg or shoulder of veal, with very little meat to it, and put it into a stewpot, with three quarts of water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours water. Add an old fowl, four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, and a large slice of bread. Cover it close, boil it up once, and skim it carefully. Simmer it four hours for it. VEAL CAKE. Boil six or eight eggs hard; cut the yolks in two, and lay some of the pieces in the bottom of the pot. Shake in a little chopped parsley, some slices of veal and ham, and then eggs again; shaking in after each, some chopped parsley, with pepper and salt, till the pot is full. Then put in water enough to cover it, and lay on it about an ounce of butter: tie it over with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. The cake

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