Comments for not funny ha ha... http://birdychirp.wordpress.com where sarcasm is the highest form of wit Mon, 20 Jul 2009 13:39:18 +0000 http://wordpress.com/ hourly 1 Comment on A Public Service Announcement by brenda http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-18 brenda Mon, 20 Jul 2009 13:39:18 +0000 http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-18 For any of you toothpaste manufacturers OUT THERE listening!!!!!. If you have similar problems with your "TUBED" style paste not adhering properly (malfunctioning) - I suggest you check with NASA . I TRUST someone within the POTENTIALLY THREATENED program/organization - due to funding issues - SADLY... SADLY... SADLY... - will be able to REMEDY this minor PROBLEM . For it's not just the MEN of the AGENCY but the WOMEN TOO... who specialize in tube production. THEY WILL GIVE YOU ASSISTANCE or simplly put "a hand" to resolve this issue. I tTRUST you WILL make the TELEPHONE CALL. For any of you toothpaste manufacturers OUT THERE listening!!!!!. If you have similar problems with your “TUBED” style paste not adhering properly (malfunctioning) – I suggest you check with NASA . I TRUST someone within the POTENTIALLY THREATENED program/organization – due to funding issues – SADLY… SADLY… SADLY… – will be able to REMEDY this minor PROBLEM . For it’s not just the MEN of the AGENCY but the WOMEN TOO… who specialize in tube production. THEY WILL GIVE YOU ASSISTANCE or simplly put “a hand” to resolve this issue. I tTRUST you WILL make the TELEPHONE CALL.

]]> Comment on A Public Service Announcement by brenda http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-17 brenda Mon, 20 Jul 2009 13:06:57 +0000 http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-17 To the manufacturer (mfg.) of Crest - I USED to use your product but I discontinued usage due to the funny aftertaste it left in my mouth. After brushing, flossing and ALL THE REST of the tasks associated with good dental hygiene it was FRUSTRATING because the lid was poorly designed. In fact, it NEVER stayed attached to the tip of the dispenser . And if BY CHANCE you were in a ......HURRY ... you ended up with gooo all over your hand - which then transfers to the toothbrush - the water spicket and hand towel - my clothing and hair. It made for a TERRIBLy BAD HAIR day. Which I really didn't EXACTLY enjoy first this in the A>M>!!! That said, I hope you can make some MODIFICATIONS, RECALIBRATE, or simply just redesign your "SQUEEZABLE" tube. Please check with the LADIES of your research & development (R&D) team. I TRUST they will wil find a solution to this OVERSIGHT or error. To the manufacturer (mfg.) of Crest – I USED to use your product but I discontinued usage due to the funny aftertaste it left in my mouth. After brushing, flossing and ALL THE REST of the tasks associated with good dental hygiene it was FRUSTRATING because the lid was poorly designed. In fact, it NEVER stayed attached to the tip of the dispenser . And if BY CHANCE you were in a ……HURRY … you ended up with gooo all over your hand – which then transfers to the toothbrush – the water spicket and hand towel – my clothing and hair. It made for a TERRIBLy BAD HAIR day. Which I really didn’t EXACTLY enjoy first this in the A>M>!!! That said, I hope you can make some MODIFICATIONS, RECALIBRATE, or simply just redesign your “SQUEEZABLE” tube. Please check with the LADIES of your research & development (R&D) team. I TRUST they will wil find a solution to this OVERSIGHT or error.

]]> Comment on A Public Service Announcement by Schematize http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-14 Schematize Thu, 19 Jun 2008 10:51:16 +0000 http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-14 Somehow i missed the point. Probably lost in translation :) Anyway ... nice blog to visit. cheers, Schematize. Somehow i missed the point. Probably lost in translation :) Anyway … nice blog to visit.

cheers, Schematize.

]]> Comment on A Public Service Announcement by Zinnia Cyclamen http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-7 Zinnia Cyclamen Thu, 28 Jun 2007 08:23:24 +0000 http://birdychirp.wordpress.com/2007/05/30/a-public-service-announcement/#comment-7 Designed, I think, by some bloke who'd been nagged one too many times for leaving the lid off the toothpaste tube. Designed, I think, by some bloke who’d been nagged one too many times for leaving the lid off the toothpaste tube.

]]> Comment on Is it just me? by birdy http://birdychirp.wordpress.com/2007/05/04/hello-world/#comment-6 birdy Wed, 27 Jun 2007 18:30:06 +0000 #comment-6 No - that was a great response - all help gratefully recieved and I like the idea of it being a slow process! No – that was a great response – all help gratefully recieved and I like the idea of it being a slow process!

]]> Comment on Is it just me? by Ms Melancholy http://birdychirp.wordpress.com/2007/05/04/hello-world/#comment-5 Ms Melancholy Tue, 26 Jun 2007 19:29:04 +0000 #comment-5 Oh god, could I just apologise for giving a very serious foody response to what was clearly just a funny post? Sometimes my sense of humour fails me at crucial times. Oh god, could I just apologise for giving a very serious foody response to what was clearly just a funny post? Sometimes my sense of humour fails me at crucial times.

]]> Comment on Is it just me? by Ms Melancholy http://birdychirp.wordpress.com/2007/05/04/hello-world/#comment-4 Ms Melancholy Tue, 26 Jun 2007 19:27:53 +0000 #comment-4 There are 2 reasons why I feel compelled to comment. Firstly I just can't resist anyone who says <i>I may be beyond help. Please stay here and look after me.</i>. That is probably my first mistake. Secondly, I have to disagree most strongly with your first commenter. You absolutely have to cook the flour out, in the melted butter, otherwise you end up with a floury sauce. The roux is essential. The key is to make sure you are using the correct quantities of butter to flour, cook the flour out in the butter for at least 2 minutes, and then add the milk slowly. Let the sauce get thick and lumpy before adding more milk. Don't worry about the lumps, they will beat out as long as you add the milk slowly. Very slowly. I do feel like I must know you. Give me a clue???? There are 2 reasons why I feel compelled to comment. Firstly I just can’t resist anyone who says I may be beyond help. Please stay here and look after me.. That is probably my first mistake. Secondly, I have to disagree most strongly with your first commenter. You absolutely have to cook the flour out, in the melted butter, otherwise you end up with a floury sauce. The roux is essential. The key is to make sure you are using the correct quantities of butter to flour, cook the flour out in the butter for at least 2 minutes, and then add the milk slowly. Let the sauce get thick and lumpy before adding more milk. Don’t worry about the lumps, they will beat out as long as you add the milk slowly. Very slowly.

I do feel like I must know you. Give me a clue????

]]> Comment on Is it just me? by birdy http://birdychirp.wordpress.com/2007/05/04/hello-world/#comment-3 birdy Sun, 13 May 2007 14:37:11 +0000 #comment-3 Hallelujah! I see a canneloni in my future.... Hallelujah! I see a canneloni in my future….

]]> Comment on Is it just me? by lauraensantiago http://birdychirp.wordpress.com/2007/05/04/hello-world/#comment-2 lauraensantiago Fri, 11 May 2007 14:12:55 +0000 #comment-2 Top tip: You don't need to do the whole mixing the butter and the flour together french style thing... whisk the flour into the milk before you put it on the heat, add butter and just keep whisking over the heat until it thickens... voila: all in one white sauce; add cheese for cheese sauce, funnily enough. Why anyone bothers with the 'official' method is beyond me... Top tip:

You don’t need to do the whole mixing the butter and the flour together french style thing… whisk the flour into the milk before you put it on the heat, add butter and just keep whisking over the heat until it thickens… voila: all in one white sauce; add cheese for cheese sauce, funnily enough.

Why anyone bothers with the ‘official’ method is beyond me…

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