Story going.... join =) - GoFuckYourself.com

MoneyWorks · 11-23-2002, 02:09 AM

I was just wondering if you guys/girls would help me out here =).
Of course you don't have to do this, but i am bored and I thought it would be funny if we would get a story going here =). This is how it will go. Everyone would have to write one sentence!!, then the other person will continue =)...... ok so I guess I go first

Once upon a time in a big castle lived an evil king.

frankfortuna · 11-23-2002, 02:10 AM

The end.

MoneyWorks · 11-23-2002, 02:12 AM

Quote:

Originally posted by frankfortuna
The end.

THE END.
THE end was about to come as something strange came falling thru the sky.

Hooterdog · 11-23-2002, 02:12 AM

I liked it . . . thanks

Horny Dude · 11-23-2002, 02:16 AM

Quote:

Originally posted by MoneyWorks

Once upon a time in a big castle lived an evil king.

Named Bill Gates, who wanted to take over the world!

MoneyWorks · 11-23-2002, 02:17 AM

Quote:

Originally posted by Hooterdog
I liked it . . . thanks

he liked it while watching the thing 'Cuming' down on him from the sky.

MoneyWorks · 11-23-2002, 02:20 AM

You think this is gay!! Ha!!....... Well I got something for you!, if you see this thread then you have to write something down!! Anything!!, or you will be considered A faG !! =). ?You can believe what you like, but I can only show you the door, you have to walk thru it?

Brujah · 11-23-2002, 02:21 AM

Quote:

Originally posted by MoneyWorks

he liked it while watching the thing 'Cuming' down on him from the sky.

It was baffling but as it drew closer he recognized it, in all its glory.. it was ...

the JESUS DILDO!

Brown Bear · 11-23-2002, 02:22 AM

The effects of the division of labour, in the general business of society, will be more easily understood by considering in what manner it operates in some particular manufactures. It is commonly supposed to be carried furthest in some very trifling ones; not perhaps that it really is carried further in them than in others of more importance: but in those trifling manufactures which are destined to supply the small wants of but a small number of people, the whole number of workmen must necessarily be small; and those employed in every different branch of the work can often be collected into the same workhouse, and placed at once under the view of the spectator. In those great manufactures, on the contrary, which are destined to supply the great wants of the great body of the people, every different branch of the work employs so great a number of workmen that it is impossible to collect them all into the same workhouse. We can seldom see more, at one time, than those employed in one single branch. Though in such manufactures, therefore, the work may really be divided into a much greater number of parts than in those of a more trifling nature, the division is not near so obvious, and has accordingly been much less observed.

Chapter7 · 11-23-2002, 02:22 AM

The jesus dildo scurried across the ground under a luminating moon seeking knowledge

KRL · 11-23-2002, 02:27 AM

I will make every man woman and child on earth addicted to "Windows" one day and all will bow down to my empire and forever pay me licensing fees and will so worship their king that they will stand in lines hundreds deep in the harshest of weather and the most bitter cold whenever I bestow upon them a new version.

horns · 11-23-2002, 02:27 AM

There are many types of cheeses.

Asiago (ah-zee-AH-goh) Although also made in the United States, this cow's milk cheese gets its name from from the village of Asiago in northern Italy. Of the two types, Asiago d'allevo and Asiago pressato, only the d'allevo is available in the United States. The d'allevo is made from partially skimmed cows milk and is beige in color with distinctive tiny holes running throughout the cheese. When ripe, the cheese can be soft and makes for a great table cheese, but when aged for a year or longer, it is used as a grading cheese. The flavor is rich, somewhat nutty, but mild. Often you will find Asiago served in restaurants as a substitute for Parmesan because it's cheaper. If you have a choice, ask for Parmesan. The milder, sweeter Asiago pressato is made from pasteurized whole milk and is aged only for a short time and is not exported to the US.

Gorgonzola (gohr-guhn-ZOH-lah) Named for the Italian city where it is made, this cow's milk cheese is rich and creamy with a slightly pungent flavor. When aged over 6 months, both the flavor and the aroma become stronger....much stronger. Some people think its stinky, but if you like strong cheese, you will love gorgonzola. It goes great with the pear in my salad, Seasonal French pears, mesclun, toasted pine nuts & gorgonzola.

Livarot (LEE-vah-roe) One of France's oldest, a wonderful cheese named after a village in Normandy and whose nickname is the Colonel because it is bound with five strips of paper that look like a Colonel's stripes. Originally, the stripes were made of natural rush harvested from the edge of ponds. This is a strong cheese with lots of flavor (beefy, nutty) and a pungent aroma. (If it has a smell of ammonia, it is past its prime) Livarot is made from cow's milk but has only a 40% fat content. It is naturally white but colored orangy-red with a tincture from a South American tree called the roucou. It has a soft washed rind, is round with a 12 cm diameter and is 5 cm thick. Livarot goes great with a big red wine as well as with apple cider. Try it with bread and/or fruit, especially apples and pears.

Mascarpone (mas-cahr-POHN-ay) Made in Italy from cow's cream, mascarpone is a buttery double to triple cream cheese. With an ivory color, smooth texture and cream-like flavor, it is often blended with other ingredients as in my Tiramisu recipe or just topped with fruit. It's sold in 8 oz. and 1 pound containers. Hard to find in this country, you may have to look in a good cheese shop or specialty market.

Mozzarella (maht-suh-REHL-lah) is a soft white cheese with a mild flavor typically made from cow?s milk. It came from southern Italy where it was originally made from buffalo milk. If you are lucky enough to find real buffalo mozzarella in your local market, try it. Although expensive, it?s like eating ice cream compared to frozen yogurt.

Morbier (MORE-bee-yay) I tasted Morbier for the first time at my friends gourmet market and loved it. Named for a little farm town in France, this semisoft cow's cheese was originally made with left over cheese for personal consumption by the cheesemakers. At the end of the day the cheesemaker would take leftover curd from making Gruyère de Comté and press it into a mold. To keep it from drying out and to keep the insects away, he would top it off with a little ash. In the morning he would add any additional curd on top of the ash and you had Morbier. Today they make it from a single batch of mild and add a harmless vegetable product to give it the same appearance. It measures 15 - 18 inches in diameter, about 3 inches in height, weighs about 20 lbs., and has a minimum fat content of 45%. The Morbier I had tasted had an aroma of just cut grass with a distinct taste of hard boiled eggs.

Pecorino (peh-koh-REE-noh) From the word pecora which means ewe in Italian, cheeses made from sheep's milk in Italy are called pecorino. Although the majority of pecorino is made in southern Italy, especially Sardinia, the best known pecorino is Pecorino Romano. Genuine Romano is only produced in the province of Rome from November to June. My favorite genuine Romano is Locatelli. It's wonderful grated on pasta dishes but I also enjoy eating it plain at the end of a meal with a glass of red wine. Pecorino is straw colored, 36% fat, semi-hard, granular with a smooth rind coated in oil. It comes in a cylindrical shape about 12 inches in diameter, 16 inches tall and although a little sharper than Parmesan, it is often substituted when used in cooking. It has an intensely strong sheepy quality to it. It is to southern Italy what Parmigiano-Reggiano is to the north. Look for the sheep's head logo with Pecorino Romano embossed on the rind to make sure you are getting the real stuff.

"Romano, one of the world?s oldest and most favorite cheeses, comes from just outside beautiful Rome. Romano?s original name was Pecorino-Romano. Romano is very important in Central and Southern Italy. Lots of people eat Romano every day on pasta, with a loaf of bread, maybe nice pane tuscano, fresh out of the wood-fire, or with some nice spinace sautéed in garlic and olive oil. Romano has a creamy white color, sharp piquant flavor, and a hard granular texture. Romano can be used in many of the same menu applications as Parmesan, especially when a more pronounced cheese flavor is desired.There are several different styles of Romano cheese, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy Pecorino-Romano, made with sheep?s milk. Caprino Romano is an extremely sharp goat?s milk version. Vacchino Romano is a very mild cow?s milk cheese. All Romano Cheese is made by a special method known as ?rummaging curd,? or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied.

The first thing to know about Pecorino Romano, which many people don?t focus on, is that it is a DOC cheese; which means it is strictly controlled by the Italian Government, and must be made according to certain specifications to be able to be called Pecorino Romano. It has to be round in shape, be between forty to sixty pounds approximately, aged a minimum of six months, be produced in either Lazio or Sardegna between October and July, be made of one hundred percent sheep?s milk and have the marking of a sheep from the producer. The milk comes from sheep raised in the countryside of Rome which produce only small quantities of milk that is very rich in fat and protein. Thus, allowing for an exceptionally creamy, flavorful cheese.

Sheep?s milk products offer a number of benefits which become increasingly important as science plays an increasingly more intrusive role in the dairy industry. Sheep?s milk cheeses break down into smaller molecules in the body thus allowing for better digestion. Many lactose intolerant people find that they can enjoy sheep?s mild cheeses without repercussions to their health. A famous brand of romano cheese is Fulvi Pecorino Romano. Romano cheese grates larger so that it does not disappear in food, rather it creates a hearty flavor while enabling you to use less cheese. There are a variety of uses for romano cheese in recipes. Romano cheese can be served as a side dish with pasta dishes. Romano cheese is said to add a pleasing note to pizza made with a zesty garlic-tomato sauce and spicy sausage. Chefs serve romano cheese as a garnish over cream soups, pasta, or fresh green salads. Another garnish idea is to sprinkle fresh grated romano over egg dishes, such as quiche or frittatas."

Parmesan There are parmesan cheeses made all over the world but there is only one Parmigiano-Reggiano. Although more expensive, this granular textured cheese whose processing method hasn't changed in the last 700 years is usually aged for 2 years. If labeled stravecchio - 3 years or stravecchiones - 4 years. Two reasons why Parmigiano-Reggiano has better taste and consistency; (1) the flavor of the milk which comes from cows whose diets are strictly controlled, and (2) the strict production codes that have kept the cheese making the same for centuries. Only fresh milk, rennet, and salt are allowed in the dairy. However, in 1984 the laws changed to allow the entire years production be branded Parmigiano-Reggiano. Prior to 1984, only the cheese produced between April and November could be labeled such.

Sainte-Maure Ash The first time I tried cutting into this cheese, I noticed a stick in the middle of it. It looked like a cheese popsicle. It turned out to be a straw and not a stick. This log-shaped goat cheese is from an area in France called the Touraine and the straw is used to reinforce the crumbly texture. It's made from goats milk (45% fat) and is soft with a natural rind. Our Sainte-Maure was coated with a wood ashe and tasted smooth and rich. I've been eating it plain but have also added it to my mixed greens salads.

Camembert Created in 1789 by Marie Harel, a peasant woman and said to have been christened by Napoleon himself, this cow's milk cheese (40 to 45% fat) is world renown. 11 centimeters in diameter and 3 to 4 centimeter's thick, this smooth creamy cheese with a soft white rind should be served at room temperature when perfectly ripe. You'll know it's perfectly ripe when it oozes thickly, if it's runny, it is overripe. We sampled Chatelain Camembert that came in a wonderful little wooden box. The idea for a wooden box came in 1890 by a man named Ridel. Our Chatelain Camembert, almost ripe when we tasted it, was absolutely delicious but I am told it is even more wonderful when perfectly ripe. So be patient with your cheese.

Brujah · 11-23-2002, 02:27 AM

The JESUS DILDO made its way toward the castle, where the evil king had been watching a maiden closely...

Chapter7 · 11-23-2002, 02:31 AM

With a Judo Chop, the Jesus Dildo had dropped a cyclist to the ground, and with a screech the jesus dildo rode off into the night on his stolen cock rocket towards the kings castle-lair

Lexxx · 11-23-2002, 02:34 AM

who farted again?

Brujah · 11-23-2002, 02:36 AM

Quote:

Originally posted by Lexxx
who farted again?

said the cyclist, as the maiden strolled past with a gleam in her eye upon seeing the massive JESUS DILDO's martial skills...

Chapter7 · 11-23-2002, 02:38 AM

the Jesus Dildo was leaving a trail of thick semen for the maiden to follow.

JTW · 11-23-2002, 02:42 AM

And she pressed her ear to the ground to follow his path. "Buffalo come here" she said.

dickblast · 11-23-2002, 02:47 AM

ninjas were spotted nearby watching the dildo closely

even ninjas tread lightly near the jesus dildo

Chapter7 · 11-23-2002, 02:48 AM

JD sparks up a doob

Brujah · 11-23-2002, 02:50 AM

The evil King 12clicks' eyes twitched nervously as he spotted the massive dildo, so near to the maiden and ran to the castle-lair's chamber quickly. Once inside, he opened the chest containing the amputee lovedoll he favored.

Chapter7 · 11-23-2002, 02:53 AM

JD leaps into the kings exposed anal cavity

dickblast · 11-23-2002, 02:58 AM

Chapter7 · 11-23-2002, 03:02 AM

Quote:

Originally posted by dickblast

Said the town idiot before spontaniously cumbusting at the will of the great and all powerful Jesus Dildo.

Brujah · 11-23-2002, 03:07 AM

From the depths of the abyss.. the Devil Dildo stirred..

JTW · 11-23-2002, 03:10 AM

While in the castle kitchen, he got the muchies, an unbearable craving for doritos.

Brujah · 11-23-2002, 03:21 AM

the maiden rose from the ground and continued her pursuit of the JESUS DILDO, making her way to the castle...

Chapter7 · 11-23-2002, 03:31 AM

From the depths of homo hell evil dildo has come to stake his claim

Chapter7 · 11-23-2002, 03:47 AM

MoneyWorks · 11-23-2002, 10:18 AM

The King realized that, the only way out is to use his plastic pussy aginst the ultimate dildo power, and by the way the king had a golden penis (whatever the king touched turned in to gold)

11-23-2002, 02:09 AM	#1
MoneyWorks Confirmed User Join Date: Oct 2002 Posts: 185	Story going.... join =) I was just wondering if you guys/girls would help me out here =). Of course you don't have to do this, but i am bored and I thought it would be funny if we would get a story going here =). This is how it will go. Everyone would have to write one sentence!!, then the other person will continue =)...... ok so I guess I go first Once upon a time in a big castle lived an evil king.

11-23-2002, 02:22 AM	#9
Brown Bear Confirmed User Join Date: May 2002 Posts: 4,982	The effects of the division of labour, in the general business of society, will be more easily understood by considering in what manner it operates in some particular manufactures. It is commonly supposed to be carried furthest in some very trifling ones; not perhaps that it really is carried further in them than in others of more importance: but in those trifling manufactures which are destined to supply the small wants of but a small number of people, the whole number of workmen must necessarily be small; and those employed in every different branch of the work can often be collected into the same workhouse, and placed at once under the view of the spectator. In those great manufactures, on the contrary, which are destined to supply the great wants of the great body of the people, every different branch of the work employs so great a number of workmen that it is impossible to collect them all into the same workhouse. We can seldom see more, at one time, than those employed in one single branch. Though in such manufactures, therefore, the work may really be divided into a much greater number of parts than in those of a more trifling nature, the division is not near so obvious, and has accordingly been much less observed. __________________ Surrender all your independent thinking and Click Here for re-programming.

11-23-2002, 02:22 AM	#10
Chapter7 Confirmed User Join Date: Nov 2002 Location: Santa Cruz baby! Posts: 637	The jesus dildo scurried across the ground under a luminating moon seeking knowledge __________________ 29971761

11-23-2002, 02:27 AM	#11
KRL Entrepreneur Join Date: Oct 2002 Location: USA Posts: 31,429	I will make every man woman and child on earth addicted to "Windows" one day and all will bow down to my empire and forever pay me licensing fees and will so worship their king that they will stand in lines hundreds deep in the harshest of weather and the most bitter cold whenever I bestow upon them a new version. __________________ If you would like to develop your domains, you can lease inexpensive foreign labor from the leaders in the field at iWebmasters.com TO LOWER YOUR COSTS AND INCREASE YOUR PRODUCTION! * * * * * * * * * * * * Domains Adult News KRL's Newsletter Biz Tips Just Listed Domains

11-23-2002, 02:27 AM	#13
Brujah Beer Money Baron Industry Role: Join Date: Jan 2001 Location: brujah / gmail Posts: 22,157	The JESUS DILDO made its way toward the castle, where the evil king had been watching a maiden closely... __________________ Free Premium Domain Lists and Tools at Clickmojo.com For Sale: Obscenity.com

11-23-2002, 02:10 AM	#2
frankfortuna Confirmed User Join Date: Aug 2002 Posts: 1,504	The end.

11-23-2002, 02:12 AM	#4
Hooterdog Confirmed User Join Date: Mar 2002 Location: Cincy Posts: 602	I liked it . . . thanks

11-23-2002, 02:20 AM	#7
MoneyWorks Confirmed User Join Date: Oct 2002 Posts: 185	You think this is gay!! Ha!!....... Well I got something for you!, if you see this thread then you have to write something down!! Anything!!, or you will be considered A faG !! =). ?You can believe what you like, but I can only show you the door, you have to walk thru it?

11-23-2002, 02:27 AM	#12
horns Confirmed User Join Date: Oct 2002 Location: where? Posts: 238	There are many types of cheeses. Asiago (ah-zee-AH-goh) Although also made in the United States, this cow's milk cheese gets its name from from the village of Asiago in northern Italy. Of the two types, Asiago d'allevo and Asiago pressato, only the d'allevo is available in the United States. The d'allevo is made from partially skimmed cows milk and is beige in color with distinctive tiny holes running throughout the cheese. When ripe, the cheese can be soft and makes for a great table cheese, but when aged for a year or longer, it is used as a grading cheese. The flavor is rich, somewhat nutty, but mild. Often you will find Asiago served in restaurants as a substitute for Parmesan because it's cheaper. If you have a choice, ask for Parmesan. The milder, sweeter Asiago pressato is made from pasteurized whole milk and is aged only for a short time and is not exported to the US. Gorgonzola (gohr-guhn-ZOH-lah) Named for the Italian city where it is made, this cow's milk cheese is rich and creamy with a slightly pungent flavor. When aged over 6 months, both the flavor and the aroma become stronger....much stronger. Some people think its stinky, but if you like strong cheese, you will love gorgonzola. It goes great with the pear in my salad, Seasonal French pears, mesclun, toasted pine nuts & gorgonzola. Livarot (LEE-vah-roe) One of France's oldest, a wonderful cheese named after a village in Normandy and whose nickname is the Colonel because it is bound with five strips of paper that look like a Colonel's stripes. Originally, the stripes were made of natural rush harvested from the edge of ponds. This is a strong cheese with lots of flavor (beefy, nutty) and a pungent aroma. (If it has a smell of ammonia, it is past its prime) Livarot is made from cow's milk but has only a 40% fat content. It is naturally white but colored orangy-red with a tincture from a South American tree called the roucou. It has a soft washed rind, is round with a 12 cm diameter and is 5 cm thick. Livarot goes great with a big red wine as well as with apple cider. Try it with bread and/or fruit, especially apples and pears. Mascarpone (mas-cahr-POHN-ay) Made in Italy from cow's cream, mascarpone is a buttery double to triple cream cheese. With an ivory color, smooth texture and cream-like flavor, it is often blended with other ingredients as in my Tiramisu recipe or just topped with fruit. It's sold in 8 oz. and 1 pound containers. Hard to find in this country, you may have to look in a good cheese shop or specialty market. Mozzarella (maht-suh-REHL-lah) is a soft white cheese with a mild flavor typically made from cow?s milk. It came from southern Italy where it was originally made from buffalo milk. If you are lucky enough to find real buffalo mozzarella in your local market, try it. Although expensive, it?s like eating ice cream compared to frozen yogurt. Morbier (MORE-bee-yay) I tasted Morbier for the first time at my friends gourmet market and loved it. Named for a little farm town in France, this semisoft cow's cheese was originally made with left over cheese for personal consumption by the cheesemakers. At the end of the day the cheesemaker would take leftover curd from making Gruyère de Comté and press it into a mold. To keep it from drying out and to keep the insects away, he would top it off with a little ash. In the morning he would add any additional curd on top of the ash and you had Morbier. Today they make it from a single batch of mild and add a harmless vegetable product to give it the same appearance. It measures 15 - 18 inches in diameter, about 3 inches in height, weighs about 20 lbs., and has a minimum fat content of 45%. The Morbier I had tasted had an aroma of just cut grass with a distinct taste of hard boiled eggs. Pecorino (peh-koh-REE-noh) From the word pecora which means ewe in Italian, cheeses made from sheep's milk in Italy are called pecorino. Although the majority of pecorino is made in southern Italy, especially Sardinia, the best known pecorino is Pecorino Romano. Genuine Romano is only produced in the province of Rome from November to June. My favorite genuine Romano is Locatelli. It's wonderful grated on pasta dishes but I also enjoy eating it plain at the end of a meal with a glass of red wine. Pecorino is straw colored, 36% fat, semi-hard, granular with a smooth rind coated in oil. It comes in a cylindrical shape about 12 inches in diameter, 16 inches tall and although a little sharper than Parmesan, it is often substituted when used in cooking. It has an intensely strong sheepy quality to it. It is to southern Italy what Parmigiano-Reggiano is to the north. Look for the sheep's head logo with Pecorino Romano embossed on the rind to make sure you are getting the real stuff. "Romano, one of the world?s oldest and most favorite cheeses, comes from just outside beautiful Rome. Romano?s original name was Pecorino-Romano. Romano is very important in Central and Southern Italy. Lots of people eat Romano every day on pasta, with a loaf of bread, maybe nice pane tuscano, fresh out of the wood-fire, or with some nice spinace sautéed in garlic and olive oil. Romano has a creamy white color, sharp piquant flavor, and a hard granular texture. Romano can be used in many of the same menu applications as Parmesan, especially when a more pronounced cheese flavor is desired.There are several different styles of Romano cheese, all of which take their name from the city of Rome. Probably the best known is the sharp, tangy Pecorino-Romano, made with sheep?s milk. Caprino Romano is an extremely sharp goat?s milk version. Vacchino Romano is a very mild cow?s milk cheese. All Romano Cheese is made by a special method known as ?rummaging curd,? or draining the curd quickly after molding, then piercing the surfaces slightly before salt is applied. The first thing to know about Pecorino Romano, which many people don?t focus on, is that it is a DOC cheese; which means it is strictly controlled by the Italian Government, and must be made according to certain specifications to be able to be called Pecorino Romano. It has to be round in shape, be between forty to sixty pounds approximately, aged a minimum of six months, be produced in either Lazio or Sardegna between October and July, be made of one hundred percent sheep?s milk and have the marking of a sheep from the producer. The milk comes from sheep raised in the countryside of Rome which produce only small quantities of milk that is very rich in fat and protein. Thus, allowing for an exceptionally creamy, flavorful cheese. Sheep?s milk products offer a number of benefits which become increasingly important as science plays an increasingly more intrusive role in the dairy industry. Sheep?s milk cheeses break down into smaller molecules in the body thus allowing for better digestion. Many lactose intolerant people find that they can enjoy sheep?s mild cheeses without repercussions to their health. A famous brand of romano cheese is Fulvi Pecorino Romano. Romano cheese grates larger so that it does not disappear in food, rather it creates a hearty flavor while enabling you to use less cheese. There are a variety of uses for romano cheese in recipes. Romano cheese can be served as a side dish with pasta dishes. Romano cheese is said to add a pleasing note to pizza made with a zesty garlic-tomato sauce and spicy sausage. Chefs serve romano cheese as a garnish over cream soups, pasta, or fresh green salads. Another garnish idea is to sprinkle fresh grated romano over egg dishes, such as quiche or frittatas." Parmesan There are parmesan cheeses made all over the world but there is only one Parmigiano-Reggiano. Although more expensive, this granular textured cheese whose processing method hasn't changed in the last 700 years is usually aged for 2 years. If labeled stravecchio - 3 years or stravecchiones - 4 years. Two reasons why Parmigiano-Reggiano has better taste and consistency; (1) the flavor of the milk which comes from cows whose diets are strictly controlled, and (2) the strict production codes that have kept the cheese making the same for centuries. Only fresh milk, rennet, and salt are allowed in the dairy. However, in 1984 the laws changed to allow the entire years production be branded Parmigiano-Reggiano. Prior to 1984, only the cheese produced between April and November could be labeled such. Sainte-Maure Ash The first time I tried cutting into this cheese, I noticed a stick in the middle of it. It looked like a cheese popsicle. It turned out to be a straw and not a stick. This log-shaped goat cheese is from an area in France called the Touraine and the straw is used to reinforce the crumbly texture. It's made from goats milk (45% fat) and is soft with a natural rind. Our Sainte-Maure was coated with a wood ashe and tasted smooth and rich. I've been eating it plain but have also added it to my mixed greens salads. Camembert Created in 1789 by Marie Harel, a peasant woman and said to have been christened by Napoleon himself, this cow's milk cheese (40 to 45% fat) is world renown. 11 centimeters in diameter and 3 to 4 centimeter's thick, this smooth creamy cheese with a soft white rind should be served at room temperature when perfectly ripe. You'll know it's perfectly ripe when it oozes thickly, if it's runny, it is overripe. We sampled Chatelain Camembert that came in a wonderful little wooden box. The idea for a wooden box came in 1890 by a man named Ridel. Our Chatelain Camembert, almost ripe when we tasted it, was absolutely delicious but I am told it is even more wonderful when perfectly ripe. So be patient with your cheese.

11-23-2002, 02:31 AM	#14
Chapter7 Confirmed User Join Date: Nov 2002 Location: Santa Cruz baby! Posts: 637	With a Judo Chop, the Jesus Dildo had dropped a cyclist to the ground, and with a screech the jesus dildo rode off into the night on his stolen cock rocket towards the kings castle-lair __________________ 29971761

11-23-2002, 02:34 AM	#15
Lexxx Confirmed User Join Date: Feb 2001 Location: Boston Posts: 1,489	who farted again? __________________ SIG TOO BIG! Maximum 120x60 button and no more than 3 text lines of DEFAULT SIZE and COLOR. Unless your sig is for a GFY top banner sponsor, then you may use a 624x80 instead of a 120x60.

11-23-2002, 02:38 AM	#17
Chapter7 Confirmed User Join Date: Nov 2002 Location: Santa Cruz baby! Posts: 637	the Jesus Dildo was leaving a trail of thick semen for the maiden to follow. __________________ 29971761

11-23-2002, 02:42 AM	#18
JTW Registered User Join Date: Aug 2002 Location: Tampa, FL US Posts: 49	And she pressed her ear to the ground to follow his path. "Buffalo come here" she said.

11-23-2002, 02:47 AM	#19
dickblast Confirmed User Join Date: Oct 2002 Location: Ben Curtis's Tour Bus Posts: 666	ninjas were spotted nearby watching the dildo closely even ninjas tread lightly near the jesus dildo __________________ Ben Curtis is a Ninja

11-23-2002, 02:48 AM	#20
Chapter7 Confirmed User Join Date: Nov 2002 Location: Santa Cruz baby! Posts: 637	JD sparks up a doob __________________ 29971761

11-23-2002, 02:50 AM	#21
Brujah Beer Money Baron Industry Role: Join Date: Jan 2001 Location: brujah / gmail Posts: 22,157	The evil King 12clicks' eyes twitched nervously as he spotted the massive dildo, so near to the maiden and ran to the castle-lair's chamber quickly. Once inside, he opened the chest containing the amputee lovedoll he favored. __________________ Free Premium Domain Lists and Tools at Clickmojo.com For Sale: Obscenity.com

11-23-2002, 02:53 AM	#22
Chapter7 Confirmed User Join Date: Nov 2002 Location: Santa Cruz baby! Posts: 637	JD leaps into the kings exposed anal cavity __________________ 29971761

11-23-2002, 02:58 AM	#23
dickblast Confirmed User Join Date: Oct 2002 Location: Ben Curtis's Tour Bus Posts: 666	__________________ Ben Curtis is a Ninja

11-23-2002, 03:07 AM	#25
Brujah Beer Money Baron Industry Role: Join Date: Jan 2001 Location: brujah / gmail Posts: 22,157	From the depths of the abyss.. the Devil Dildo stirred.. __________________ Free Premium Domain Lists and Tools at Clickmojo.com For Sale: Obscenity.com

11-23-2002, 03:10 AM	#26
JTW Registered User Join Date: Aug 2002 Location: Tampa, FL US Posts: 49	While in the castle kitchen, he got the muchies, an unbearable craving for doritos.

11-23-2002, 03:21 AM	#27
Brujah Beer Money Baron Industry Role: Join Date: Jan 2001 Location: brujah / gmail Posts: 22,157	the maiden rose from the ground and continued her pursuit of the JESUS DILDO, making her way to the castle... __________________ Free Premium Domain Lists and Tools at Clickmojo.com For Sale: Obscenity.com

11-23-2002, 03:31 AM	#28
Chapter7 Confirmed User Join Date: Nov 2002 Location: Santa Cruz baby! Posts: 637	From the depths of homo hell evil dildo has come to stake his claim __________________ 29971761

11-23-2002, 03:47 AM	#29
Chapter7 Confirmed User Join Date: Nov 2002 Location: Santa Cruz baby! Posts: 637	__________________ 29971761

11-23-2002, 10:18 AM	#30
MoneyWorks Confirmed User Join Date: Oct 2002 Posts: 185	The King realized that, the only way out is to use his plastic pussy aginst the ultimate dildo power, and by the way the king had a golden penis (whatever the king touched turned in to gold)