Aviance awarded Air France contract @ MAN....
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groundstar
not heard the rumor about groundstarbut heard someone wanted to buy aviance at liverpool now its back on its feet its not going to happen you are all greasy cumberlands the lot of you
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TERRIBLE SCENE AT THE BUTCHERS
i WAS IN MORRISONS THE OTHER DAY AND WITNESSED A TERRIBLE SCENE. ON THE FLOOR LAY THE INERERT FORM OF A BESPECTACLED WIERDO WITH HIS PANTS DOWN, A DISTRAUGHT BUTCHER WITH HIS HEAD IN HIS HANDS BEING COMFORTED BY RELATIVES AND MASSES OF GREASY SMELLY CUMBERLAND LYING EVERYWERE. APPARENTLY AFTER THE WEIRDO HAD ASKED FOR CUMBERLAND SAUSAGES AND DROPPED HIS PANTS, A RATHER SHORT HAIRED MEMBER OF THE PUBLIC HAD STEPPED FORWARDS SHOUTING 'HANG THE B'STARTD' AND PROCEEDED TO CARRY OUT MERCYLESS ACTS OF WANTON SADISTIC VIOLENCE UPON THE WEIRDO, WHOM BY ALL ACCOUNTS ENJOYED IT.
I ASKED THE BUTCHER IF HE KNEW ANYTHING ABOUT GROUND STAR TAKING OVER AVIANCE AT LIVERPOOL, BUT HE JUST ASKED ME IF I WANTED ANY SLIPPERY PINK BOCKWURST, I DID NOT AS I LIKE LAMB CHOPS MYSELF.
I ASKED THE BUTCHER IF HE KNEW ANYTHING ABOUT GROUND STAR TAKING OVER AVIANCE AT LIVERPOOL, BUT HE JUST ASKED ME IF I WANTED ANY SLIPPERY PINK BOCKWURST, I DID NOT AS I LIKE LAMB CHOPS MYSELF.
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very unhappy
Was very unhappy today, to find no lifeless corpse hanging in hangar 4, as i had prepared a baggage truck full of chocks to throw at this corpse. Now i'm on a disciplinary for breach of health and safety, as no A/C on the apron had chocks, and the dispatchers had to imprevise by using there pens. theirs no justice in this world of cumberland!!
Last edited by 09.turetes; 17th Feb 2004 at 06:05.
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We are having a public hanging at around 0300L if anybody is interested in getting hung please be in hangar 4 at about 0245L as we need time to prepare you for the public, thanks!!
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we are mad
you are indeed right we are all mad but working in aviation as we do makes you mad but we all love it and some even love cumberland more than others magic buff loves it
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03 Headset Man
You are right about Magic Buff Loving the Magic cumberland I also believe he loves pork sword as apposed to pork sausage!
To be honest Sausages are his speciality even though he says he enjoys lamb chops with paprika and a hint of garlic!!
To be honest Sausages are his speciality even though he says he enjoys lamb chops with paprika and a hint of garlic!!
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magic buff.
i've heard that you like cumberland sausage, and you yourself have been seen stroking the cumberland outside morrisons, you are a very naughty boy.
ive also heard that you like hot mustard on you sausage.
Sausage
how did the public hanging go, i was unable to make it to watch as i was busy cooking my pork chop.
i've heard that you like cumberland sausage, and you yourself have been seen stroking the cumberland outside morrisons, you are a very naughty boy.
ive also heard that you like hot mustard on you sausage.
Sausage
how did the public hanging go, i was unable to make it to watch as i was busy cooking my pork chop.
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magic buff
We all know magic buff has given up smoking, well done him.
but what is not good for him and his work mates around him, is he smokes the bone, and if he is not smoking the bone he is smoking big juicy cumberland sausages. So all this talk about lamb chops and crap like that is totally unfounded, how dare he, the big greasy combined harvester sitting on a bale of hay smoking cumberland sausage and stroking simdicks purple end say these things. what’s he achieving about lamb chops, garlic etc, what you want to be MAGIC BUFF a middle class dispatcher,
I don't bloody thinks so, go back to the mountain you crawled out off, go on sod off!!
and if your late for shift I will insert a frozen Cumberland sausage
(CUMBERLAND SAUSAGE SPONSORED BY YOUR FAMILY BUTCHER DEWHURST THE MASTER BUTCHER copy right 2004) right up your ar$e.
but what is not good for him and his work mates around him, is he smokes the bone, and if he is not smoking the bone he is smoking big juicy cumberland sausages. So all this talk about lamb chops and crap like that is totally unfounded, how dare he, the big greasy combined harvester sitting on a bale of hay smoking cumberland sausage and stroking simdicks purple end say these things. what’s he achieving about lamb chops, garlic etc, what you want to be MAGIC BUFF a middle class dispatcher,
I don't bloody thinks so, go back to the mountain you crawled out off, go on sod off!!
and if your late for shift I will insert a frozen Cumberland sausage
(CUMBERLAND SAUSAGE SPONSORED BY YOUR FAMILY BUTCHER DEWHURST THE MASTER BUTCHER copy right 2004) right up your ar$e.
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09 turetes
I heard you had a bad do in Morrisons the other day, what with the weirdo and the cumberland, this was followed by no one turning up for your public hanging in hangar 4.
and I have to say that I would have the greatest sympathy for you if you were not completly the strangest geek I have ever known,
Have you tried self electrocution yet or are you saving it for a special occasion.
anyway as for smoking bone, I have been told from a reliable source, that Dewhursts the butchers have set up their own Private bone smiokers Club, and that they asked you to join.
they apparently said that because you were a formal member, you could also have frozen cumberland anally inserted, but that this was an optional extra.
However no bone, no cumberland.
p.s. I prefer lamb chops myself
I heard you had a bad do in Morrisons the other day, what with the weirdo and the cumberland, this was followed by no one turning up for your public hanging in hangar 4.
and I have to say that I would have the greatest sympathy for you if you were not completly the strangest geek I have ever known,
Have you tried self electrocution yet or are you saving it for a special occasion.
anyway as for smoking bone, I have been told from a reliable source, that Dewhursts the butchers have set up their own Private bone smiokers Club, and that they asked you to join.
they apparently said that because you were a formal member, you could also have frozen cumberland anally inserted, but that this was an optional extra.
However no bone, no cumberland.
p.s. I prefer lamb chops myself
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Class of 2004 held its 1st year reunion on Febuary 17th, 2004
at the Holiday Inn in Cumberland valley
On Febuary 17th, 2004, 110 classmates and spouses met at the Holiday Inn in Cumberland for the Cumberland Valley Class of '03 1st year reunion. The festivities included Cumberland stroking by Nancy Cumberland Hornberger (who somehow manages to keep up with almost
all class members), Cumberland dinner, and dancing to DJ who provided 50's Cumberland music naturally. The evening's
activities were lead very capably by Rick cumberland, Class President. Class member, Rev. Felty cumberland, offered the invocation. The evening began with a social hour which was primarily an opportunity for schmoozing and catching up by class members from every
corner of Cumberland valley, as well as inside Mrs Cumberland herself.
Not surprisingly, the evening ended earlier when Rev.Felty Cumberland, made a run for it , for under age sex with a half naked Cumberland sausage, with no one suggesting we all stay up and hang the ba$tard in hangar 4, as we have in the past. Nevertheless, we are all ardent advocates of class reunions and highly recommend them. Reunions are an excellent testimony to the realization that Cumberland sausage can only get better when it has aged.
All in all, a good time was had by all, and our hope is that we are all around to do it again in another
few days
Cumberland Sausage
The indredients are:
6 oz Pork back fat, minced 1 lb Shoulder of pork, minced 1 oz Stale breadcrumbs 1/2 slice Smoked bacon, minced Salt Pepper Nutmeg Mace
The recipe yield is:
4 Servings
Info:
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. ...These are very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.
Note:
Pork; British
pls bring your sausages to the information desk
where magic buff, will be willing to taste then.
oh and pls don't turn your back on him, as there will meaty bits where you thought meaty bits should never go!!
at the Holiday Inn in Cumberland valley
On Febuary 17th, 2004, 110 classmates and spouses met at the Holiday Inn in Cumberland for the Cumberland Valley Class of '03 1st year reunion. The festivities included Cumberland stroking by Nancy Cumberland Hornberger (who somehow manages to keep up with almost
all class members), Cumberland dinner, and dancing to DJ who provided 50's Cumberland music naturally. The evening's
activities were lead very capably by Rick cumberland, Class President. Class member, Rev. Felty cumberland, offered the invocation. The evening began with a social hour which was primarily an opportunity for schmoozing and catching up by class members from every
corner of Cumberland valley, as well as inside Mrs Cumberland herself.
Not surprisingly, the evening ended earlier when Rev.Felty Cumberland, made a run for it , for under age sex with a half naked Cumberland sausage, with no one suggesting we all stay up and hang the ba$tard in hangar 4, as we have in the past. Nevertheless, we are all ardent advocates of class reunions and highly recommend them. Reunions are an excellent testimony to the realization that Cumberland sausage can only get better when it has aged.
All in all, a good time was had by all, and our hope is that we are all around to do it again in another
few days
Cumberland Sausage
The indredients are:
6 oz Pork back fat, minced 1 lb Shoulder of pork, minced 1 oz Stale breadcrumbs 1/2 slice Smoked bacon, minced Salt Pepper Nutmeg Mace
The recipe yield is:
4 Servings
Info:
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. ...These are very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.
Note:
Pork; British
pls bring your sausages to the information desk
where magic buff, will be willing to taste then.
oh and pls don't turn your back on him, as there will meaty bits where you thought meaty bits should never go!!
Last edited by 09.turetes; 19th Feb 2004 at 06:58.
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i love dispatchers
do you know what, i hate having time off work away from all those lovely dispatchers bending over, picking chocks up (phew!! i'm getting hot already), placeing them under the nose wheel, god it makes me juicy. i never take my uniform off just incase i get called in for overtime, and spend time with my unsuspecting work chums showing me there builders bum when bending down, its just aswel i have a long coat to hide that cumberland sausage that grows in my pants, or my cover would be blown.
anyway bye for now
you lovely lovely cumberland dispatchers
i'll be watching you soon
anyway bye for now
you lovely lovely cumberland dispatchers
i'll be watching you soon
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magic buff strikes again!!
Magic Buff’s Meats are among the most decorated meats in Cumberland shire. Awards they have won cover the walls of the slimly sausage shop
But the essence of this North Cumberland shire treasure is hidden in a small back room where, two nights a week, Magic Buff holes up after everyone else has gone home and the store windows are dark.
In this room he calls his "cave" is a vast array of Cumberland sausages that carefully measures and weighs to flavour his family's many prized sausages. The small-town business has accrued more than 180 local, state, national and international honours since 1975, for everything from Cumberland sausages, sausage dancing and the summer sausage, the bikini Cumberland.
Magic Buff, 33, is the keeper of the meat. He is the meat chemist.
It takes less than a minute for Magic Buff to whack one off, of a 40-pound batch of Italian sausage.
Magic Buff knows this formula down to the hundredth-ounce without looking it up. Some 200 jerk off’s neatly tucked into a loose-leaf binder.
"I sit there, and I can hardly wait to whack one off again," said Magic Buff, the third generation of sausage makers and jerkers in his family. "Product development and making Meat are the best part of my job."
One of his most inspired creations may be the Cumberland inserter summer sausage - an all-beef sausage with plenty of grrrrrrrrrr!! This sausage earned Magic Buff the Governor's Trophy at a 1991 state competition.
Magic Buffs meat counter bulges with fresh sausages - trying to incise the Swedish,
To man handle his well used meaty bits, and jerkies and There's even something for the dogs: smoked Cumberland bit’s and smoked bone.
.
IF YOU WANT SOME
Magic Buffs Meats is on Highway 63, at the north end of Cumberland. Several gift boxes are available for his meaty sausages and other meaty products which we won’t get into.
But the essence of this North Cumberland shire treasure is hidden in a small back room where, two nights a week, Magic Buff holes up after everyone else has gone home and the store windows are dark.
In this room he calls his "cave" is a vast array of Cumberland sausages that carefully measures and weighs to flavour his family's many prized sausages. The small-town business has accrued more than 180 local, state, national and international honours since 1975, for everything from Cumberland sausages, sausage dancing and the summer sausage, the bikini Cumberland.
Magic Buff, 33, is the keeper of the meat. He is the meat chemist.
It takes less than a minute for Magic Buff to whack one off, of a 40-pound batch of Italian sausage.
Magic Buff knows this formula down to the hundredth-ounce without looking it up. Some 200 jerk off’s neatly tucked into a loose-leaf binder.
"I sit there, and I can hardly wait to whack one off again," said Magic Buff, the third generation of sausage makers and jerkers in his family. "Product development and making Meat are the best part of my job."
One of his most inspired creations may be the Cumberland inserter summer sausage - an all-beef sausage with plenty of grrrrrrrrrr!! This sausage earned Magic Buff the Governor's Trophy at a 1991 state competition.
Magic Buffs meat counter bulges with fresh sausages - trying to incise the Swedish,
To man handle his well used meaty bits, and jerkies and There's even something for the dogs: smoked Cumberland bit’s and smoked bone.
.
IF YOU WANT SOME
Magic Buffs Meats is on Highway 63, at the north end of Cumberland. Several gift boxes are available for his meaty sausages and other meaty products which we won’t get into.
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magic buff, cwllpl and 03 headset ma
Magic Buff, I’m pleased to say that both CWLLPL and 03 HEADSETMAN are like myself clean as that is how I have brought them up, for most of their childhood on my own as my CUMBERLAND SAUSAGE walked out when MAGIC BUFF was 3. I always taught them to carefully wipe themselves after doing the toilet and ensured they had some toilet paper in their pockets to use in school toilets etc. Now let's face it, like accidents, we all occasionally get skid marks in the seat of our undies, I never made a big issue of this, it sometimes happens to me too, but for all three of us it is an exception rather than a rule. I cant say that CWLLPL's underwear was any more skid marked than 03 HEADSET Man’s, but like I say we are all clean people having at least one shower every six week’s and changing our undies every 2 weeks too, sometimes once a week in hot weather.
