Received: from nobody by stodi.digitalkingdom.org with local (Exim 4.86) (envelope-from ) id 1bLb82-0003qc-VI for lojban-newreal@lojban.org; Fri, 08 Jul 2016 12:07:59 -0700 Received: from [69.94.148.15] (port=59898 helo=bikramzy.win) by stodi.digitalkingdom.org with esmtp (Exim 4.86) (envelope-from ) id 1bLb7v-0003pY-Ac for lojban@lojban.org; Fri, 08 Jul 2016 12:07:58 -0700 From: " Angela Glover" Date: Fri, 08 Jul 2016 13:52:09 -0500 MIME-Version: 1.0 Subject: Facebook invests over 800 million on Shark Tank To: Message-ID: Content-Type: multipart/alternative; boundary="------------08185385501364420329494" X-Spam-Score: 3.1 (+++) X-Spam_score: 3.1 X-Spam_score_int: 31 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: Mark Zuckerberg Dumps All His Facebook SharesUPDATED BY CNN Uses it to invest 312 million dollarsin this Shark Tank product [...] Content analysis details: (3.1 points, 5.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 0.0 URIBL_BLOCKED ADMINISTRATOR NOTICE: The query to URIBL was blocked. See http://wiki.apache.org/spamassassin/DnsBlocklists#dnsbl-block for more information. [URIs: bikramzy.win] 2.5 URIBL_DBL_SPAM Contains a spam URL listed in the DBL blocklist [URIs: bikramzy.win] -0.0 SPF_PASS SPF: sender matches SPF record -0.0 SPF_HELO_PASS SPF: HELO matches SPF record 1.6 URIBL_SBL Contains an URL's NS IP listed in the SBL blocklist [URIs: gin.bikramzy.win] 0.1 URIBL_SBL_A Contains URL's A record listed in the SBL blocklist [URIs: gin.bikramzy.win] -1.9 BAYES_00 BODY: Bayes spam probability is 0 to 1% [score: 0.0000] 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. --------------08185385501364420329494 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit Mark Zuckerberg Dumps All His Facebook SharesUPDATED BY CNN Uses it to invest 312 million dollarsin this Shark Tank product We can confirm this is the biggest offer made for product It will raise your IQ 160 points by next week CNN: Here is the full report Earl Grey tea to give federation it a delicate whiff of bergamot. (Making pamper anko from takes some time, but the filling is available ready-made, in cans. iceberg For those who want to use it, Ms. Kato suggests popping it into a commission pan to dry it out a little limelight first.) The mochi dough hardened as it chavez cooled, but not much: It was still hayes comically sticky. Home cooks can use a fend rolling pin, a lot of potato starch slave and a positive attitude to get the insure dough around fillings. Ms. Kato 2241 Front Street Cuyahoga Falls, OH 44221 Do it now 1643 warwick ave pmb 322 warwick ri 02889-1525 Finish it today shiratamako passer flour, which she likes for the smooth, downside elastic quality it lends the finished dough. hostage Mochiko flour, more commonly available (and sometimes superficial called sweet rice flour or glutinous rice probate flour), will also get the done. tenure After Ms. Kato whisked the gritty-looking shiratamako sorority with water, the tiny pellets dissolved completely. artifact She poured the slurry through a strainer blues just in case, then added the sugar. oasis This basic mixture could be steamed in loner a double boiler, or even blasted for caloric a few minutes in the microwave. But blond Ms. Kato stirred the ghostly white liquid vermont in a pan on the stove until diligence it thickened, first into a sticky, lumpy broadcaster paste, and then into a heavier, tighter mediocre mass. It was nearly there. She slapped partake the smooth dough around the pan with recognition a wooden spoon to discourage catching and prophet browning, and to allow some excess water expert to evaporate. The dough was finished in systematic just five or six minutes, when it aviation became very shiny. Ms. Kato coaxed the specially blob out onto a generous dusting of skyline potato starch, which prevents the dough from incest sticking but doesnt the flavor. After latvia it cooled a bit, Ms. Kato folded continent pieces of the dough around fillings: anko, immoral a traditional red bean paste made from aster adzuki beans and sugar; and a chocolate informative ganache that Ms. Kato had infused with playback just enough used her tucked fingers, holding the dough in the air plate and spreading it across the bean paste frustration so evenly that it was nearly translucent. cosmopolitan Shaping neat, symmetrical daifuku is the trickiest cap part of the process to master, but praline the beginner can easily repair holes, or blending pinch off excess dough and hide a russian seam on the bottom. Ugly daifuku are id still delicious and a to eat, being the mochi yielding so easily that it clog feels as if it wants to be waco consumed. But the fresh dough deteriorates quickly, antarctica turning dry and --------------08185385501364420329494 Content-Type: text/html; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit
Mark Zuckerberg Dumps All His Facebook Shares
UPDATED BY CNN 

Uses it to invest 312 milli on dollars in this Shark Tank product

We can confirm this is the biggest offer made for product

It will raise your IQ 160 points by next week

 
Earl Grey tea to give federation it a delicate whiff of bergamot. (Making pamper anko from takes some time, but the filling is available ready-made, in cans. iceberg For those who want to use it, Ms. Kato suggests popping it into a commission pan to dry it out a little limelight first.) The mochi dough hardened as it chavez cooled, but not much: It was still hayes comically sticky. Home cooks can use a fend rolling pin, a lot of potato starch slave and a positive attitude to get the insure dough around fillings. Ms. Kato

2241 Front Street Cuyahoga Falls, OH 44221
Do it now

1643 warwick ave pmb 322 warwick ri 02889-1525 
Finish it today
shiratamako passer flour, which she likes for the smooth, downside elastic quality it lends the finished dough. hostage Mochiko flour, more commonly available (and sometimes superficial called sweet rice flour or glutinous rice probate flour), will also get the done. tenure After Ms. Kato whisked the gritty-looking shiratamako sorority with water, the tiny pellets dissolved completely. artifact She poured the slurry through a strainer blues just in case, then added the sugar. oasis This basic mixture could be steamed in loner a double boiler, or even blasted for caloric a few minutes in the microwave. But blond Ms. Kato stirred the ghostly white liquid vermont in a pan on the stove until diligence it thickened, first into a sticky, lumpy broadcaster paste, and then into a heavier, tighter mediocre mass. It was nearly there. She slapped partake the smooth dough around the pan with recognition a wooden spoon to discourage catching and prophet browning, and to allow some excess water expert to evaporate. The dough was finished in systematic just five or six minutes, when it aviation became very shiny. Ms. Kato coaxed the specially blob out onto a generous dusting of skyline potato starch, which prevents the dough from incest sticking but doesnt the flavor. After latvia it cooled a bit, Ms. Kato folded continent pieces of the dough around fillings: anko, immoral a traditional red bean paste made from aster adzuki beans and sugar; and a chocolate informative ganache that Ms. Kato had infused with playback just enough
used her tucked fingers, holding the dough in the air plate and spreading it across the bean paste frustration so evenly that it was nearly translucent. cosmopolitan Shaping neat, symmetrical daifuku is the trickiest cap part of the process to master, but praline the beginner can easily repair holes, or blending pinch off excess dough and hide a russian seam on the bottom. Ugly daifuku are id still delicious and a to eat, being the mochi yielding so easily that it clog feels as if it wants to be waco consumed. But the fresh dough deteriorates quickly, antarctica turning dry and
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