Vents

It all depends where they vent. Side vents are oblique and they spare one's followers the full brunt of the venting. Single vents tend to be more forceful since more venting is being forced through one and not two vents and they hit one's followers directly. I use a plumb line for a perfectly perpindicular vent but for heading levelly, practice with a soft ball and one of those new laser beam levels mounted on the cross bar.

There was a time when vents lay claim to an easy-going nature. Then along came the engineers and developed turbo-charging and everything changed.

I favor the narrow lapels with the really small vents.

It depends largely on the proximity of Miles Hunt.

My favourite horses douver is a vol-a-vent stuffed with chicken-a-la-king.

That's sick. I can't belive someone would take a simple term like whore's ovaries and pevert it.

Sick. Is anyone aware of the hundreds of whores who have surrenderd their sweetbreads so that the denizens of Omskirk could relish some fancy appetizer? Sick. Matt has a sign on the back door of Le Frog that says "Whores! Sell us your ovaries! Stop having bastard children! Save money on tampons!"

Matt is disgusting. He wears these white clothes and when a whore knocks at the door, he says "I'm doctor Matt. Remove your clothing and spread your legs and close your eyes and I will 'probe' you to see if you are qualified."

Despicable, absolutly despicable.

If you eat at his resturant, make sure he washes his hands before he makes your sandwich.

Hors d'oeuvres or as the used to be called, hoarse dovers, are so called because Britons returning from France were made to eat them before being allowed to land. They were considered a prophylactic against French miasmas and other foreign pestilence. They consisted in a paste of peppercorns, whiskey, saltpeter, mustard, and malt vinegar, though they sometimes also contained coal and guano. Not long after their introduction in 1794, the wags began referring to the first part of their meal jocularly as 'hoarse dovers' and then the Earl of Maidavale's chef thought it smart to frenchify the term. Since Maidavale was the toniest part of England at the time, the word soon became common. In France they are called amuse-bouches.

Smartass.

Or, as the French say, tasse de Smar, Smar being a bitter tea from Odessa briefly popular during the mania for all things Russian at the turn of the 19th century.

An Amuse-bouche is when a French woman (often a prostitute) takes a purifying liquid and squirts it into her vagina. The pose she must assume to squirt delicately without spilling is where the "amuse" comes from.

Or was I thinking of Amuse-douche???