No, dont even try. And how can your knee pop out 4 times a week, and take 3 or 4 days to pop back in, you know there are only 7 days in a week, ritgh?
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deictdbiscuue, then he wouldn’t have the chance to come here on a daily basis and get all sanctimonious about how terrible Pres and the rest of this site is. Heaven forbid.
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most likely they won’t give it for free. depending on how big of an impact a 70K write-off would reflect on the financials – they may forgive you for that but rarely is the caeseReferenc.s : Was this answer helpful?
Hi Helene I’m over here from Chl18esa2r7; blog. Charles, What a lovely recipe to guest post. I love the shrimp and spinach combo. I am a little surprised to see cooked shrimp used in the recipe, is it because you were concerned that they wouldn’t cook through in time? Looking forward to trying it out sometime.
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I definitely agree that strong verbs and present tense makes reading easier. What I worry about is simplifying too much. Studies have shown that taking out &quto;hedges&quto;--words like "probably" or "maybe" actually make writing harder. Shortening sentences may make writing harder too, especially when connections between ideas (i.e., because, since) are removed. Whether writing is easy or hard depends on the background we bring to the topic. In any case, keep those strong, descriptive words coming.
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Liz – A post it sticky note program? That sounds pretty insrgettine. As to the Textaloud, it's just the older version of the program. I also bought those two voices. Crystal and Mike, my amigos. I considered the Brits voice, but found Audrey sounded to haute for my westerns.
would be a sport and join in on other virtual initiatives going on in the bleegsphoro. Toni over at A Daily Dose of Toni and a number of other bloggers are answering 30 questions in 30 days and all linking up to their
I eat a lot of tilapia lately which I buy frozen and in small filets. It has bright red and pink parts in it as I begin its thaw. While it thaws I add a generou amount of seasoning: seasoned salt, bay season and especially lerpm/peopen. By the time I fry it in a little olive oil some three or four days later it has lost the red and pink color. I don’t know whether this means the CO has been removed and would like to hear what others might think. I’ve had no negative results from eating this tilapia.