agabaI23: Too many emoticon. Been a while mzmycoli

Hallos AG!

MizMyColi: Hallos AG!

agabaI23: Hi how are you? Hope you are good?

Yeah Sure! I am Trust you are?.

Apatheist:

Turn that frown upside down.

There, you got me literally doing that.

MizMyColi: There, you got me literally doing that.

Apatheist:
More kisses to straighten your face.

**throws hands in the air for lack of appropriate emoticon **where have you been sef?

MizMyColi: **throws hands in the air for lack of appropriate emoticon **where have you been sef?

Apatheist:
Here and there.
Missed me?

Huh?! What d'ya think

MizMyColi: By "Over-rated", how d'ya mean?

I wasn't in the frame of mind to reply accordingly yesterday

So, shall we start all over?

AirborneLacer:

It's official - You love me!

Next crucial question, can you cook?

Huh? Nooo...that's not what I meant! ......eisshhhh I meant, let's start our talks over

MizMyColi: Huh? Nooo...that's not what I meant! ......eisshhhh I meant, let's start our talks over

AirborneLacer:

And how do you intend to correct your 'unplanned' monumental gaffe?

The news has already hit BBC and reuters that we're officially in love.

C'mon Coli is there s'thing holding you back from marrying me already?

Is it your cooking? Not to worry I'd cope with the too many salt in ya meals - I once lived in a hostel where the chefs were quite horrible yet I never had a HBP

Whoootttt!!

So little is left to imagination as to the dismal breeds of journalists being produced nowadays.

I mean! Whatever happened to proper-investigative-journalism?!

El...I'm a cook, I'm born and made cook.... I just chose not to pursue a career in professional catering

There's nothing to be corrected per se I think the question should be, "How do you plan to sue their a**es @Reuters and CNN, for this monumental gaffe?"

MizMyColi: Yeah Sure! I am Trust you are?.

agabaI23: Good to know. Yes I am grand. Emmm where do you ply your trade?

how d'ya mean? You meant where I work?

MizMyColi:

Whoootttt!!

So little is left to imagination as to the dismal breeds of journalists being produced nowadays.

I mean! Whatever happened to proper-investigative-journalism?!

El...I'm a cook, I'm born and made cook.... I just chose not to pursue a career in professional catering

There's nothing to be corrected per se I think the question should be, "How do you plan to sue their a**es @Reuters and CNN, for this monumental gaffe?"

MizMyColi: how d'ya mean? You meant where I work?

MizMyColi: Huh?! What d'ya think

Apatheist:
That you did(n't)

Whichever you're convinced it really is

agabaI23: OK where you reside.....

AirborneLacer:

This is why I love her, she's not phucking boring to wholly accept all I've got to say.

Bae this is coming at the right time, your prince charming here is a prospective journalist and he understands better how these stuffs work.

Cut the dudes that reported our indoor romance some slacks. Investigative reporting is still very much alive. It takes a lotta process, planning, indepth analysis et al but then there are other forms of media reportage e.g hard news, beat reporting etc. So it must not always be investigative - the sole aim of every report is to ferret out info from often hostile sources Shikena.

Nevertheless, all forms of journalistic reporting need research - so you stand right with your initial claim.

Good to know you're a born chef. Gimme the needed tips on how to prepare a decent edikang kan soup - I'm feeling lucky with the spelling of that meal

Like Seriously El, seeing the bolded's giving me ideas already Hmmm, Yumee!!
How'd it go with the soup, did you prepare it? Seeing as my reply's quite belated?


Waow! Another discovery @Journalist.
I to'ally like the sound of that, there's hope for the profession then

MizMyColi:
Like Seriously El, seeing the bolded's giving me ideas already Hmmm, Yumee!!
How'd it go with the soup, did you prepare it? Seeing as my reply's quite belated?


Waow! Another discovery @Journalist.
I to'ally like the sound of that, there's hope for the profession then

MizMyColi:
Like Seriously El, seeing the bolded's giving me ideas already Hmmm, Yumee!!
How'd it go with the soup, did you prepare it? Seeing as my reply's quite belated?


Waow! Another discovery @Journalist.
I to'ally like the sound of that, there's hope for the profession then

dre11: MizMyColi

sure its fun here

anyway,
u rite about line 2
thats the inference gotten from observations of events, hypothesis of situations, reactions to notes and reading of....................

Don't let me bore u........





Do have a lovely week

You too Dre, thanks. kinda lost though @TheEmboldedned

AirborneLacer: ^^ I was actually feeling lucky with that spelling

Tnx for the correction, you're an Ibibio?



I wasn't gon' prepare anything lastnite, I just wanted to learn something superb from the 'Perfect' chef - so the tips are still needed.

Hope for the profession? Boo I'm not going to work for any soul, it's not in me.

I'm just studying cos I wanna make momma n' Pop proud - they've always wanted a graduate. I'm delving into a money spinning business once I'm outta school - Pushing cocaines should just be it, seconded?

whooottt!!!! naahhh......cocaine's a no no! I prefer blood money its faster and easier, don't you think?




I see for some reason, you've forgotten our Panama vacation *rolling my eyes*

It oughta be this month y'know

I'm quite saddened at the thought of this that teaching you a perfect Edikang Ikong recipe somewhat eludes me

MizMyColi: whooottt!!!! naahhh......cocaine's a no no! I prefer blood money its faster and easier, don't you think?




I see for some reason, you've forgotten our Panama vacation *rolling my eyes*

It oughta be this month y'know

I'm quite saddened at the thought of this that teaching you a perfect Edikang Ikong recipe somewhat eludes me

AirborneLacer:
For the meal, let me teach you instead
Ingredients:
1kg Spinach/fluted Pumpkin leaves(Ugwu)
200g Water leaves
500g of assorted meat(cow tripe (shaki),snails, cow's skin(kanda),
Stockfish(optional)
Smoked fish
250ml palm oil
1 cup Periwinkles(optional), but it gives the soup a boost
2 tablespoons ground crayfish
2 stock cubes
1 medium sized onion
2 scotch bonnet Pepper a.k.a fresh pepper
Salt to taste
Directions:
Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
**Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.
Now to cook the Edikang Ikong Soup...
* Place the assorted meat and stock fish in the pot, add a little water, the chopped onion and one stock cube. Cook until all the meat is properly cooked and there is just a little liquid in the pot (remember to cook the toughest meat first).
* When the meat is done, add the dried fish and periwinkle.Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.
* Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves (fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!
Edikang Ikong soup is usually served with Usi (Starch),Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina or Amala.

MizMyColi: whooottt!!!! naahhh......cocaine's a no no! I prefer blood money its faster and easier, don't you think?




I see for some reason, you've forgotten our Panama vacation *rolling my eyes*

It oughta be this month y'know

I'm quite saddened at the thought of this that teaching you a perfect Edikang Ikong recipe somewhat eludes me

AirborneLacer:

Blood money over Cocaine cash? Honey I just don't wanna chop ya head off for dollars - dont push me

I've not forgotten about Panama, our trip coincided with the period I'm needed most at work place - should I quit the Job for our vacation?

For the meal, let me teach you instead

Ingredients:

1kg Spinach/fluted Pumpkin leaves(Ugwu)
200g Water leaves
500g of assorted meat(cow tripe (shaki),snails, cow's skin(kanda),
Stockfish(optional)
Smoked fish
250ml palm oil
1 cup Periwinkles(optional), but it gives the soup a boost
2 tablespoons ground crayfish
2 stock cubes
1 medium sized onion
2 scotch bonnet Pepper a.k.a fresh pepper
Salt to taste

Directions:

Prepare the vegetables by washing and cutting them into tiny bits(thin slices preferably) and set aside.
**Wash and cut the assorted meat in bite-able sizes. Clean the periwinkles, dried fish and stock fish and set aside.

Now to cook the Edikang Ikong Soup...

* Place the assorted meat and stock fish in the pot, add a little water, the chopped onion and one stock cube. Cook until all the meat is properly cooked and there is just a little liquid in the pot (remember to cook the toughest meat first).

* When the meat is done, add the dried fish and periwinkle.Add the palm oil, the ground pepper and crayfish and leave to boil for about 10 minutes.

* Now add the water leaves(or lamb lettuce) and leave to cook for 3 minutes. Then add the Ikong Ubong /Ugu leaves (fluted pumpkin leaves) and salt to taste. Stir thoroughly and leave to simmer for 5 minutes on low heat and your Edikang Ikong soup is ready. Enjoy!

Edikang Ikong soup is usually served with Usi (Starch),Pounded Yam, Eba, Fufu, Wheat meal (Tuwon Alkama), Semolina or Amala.

Hmmm I see 'em food recipe websites coming in handy ey? Niceee No, No you shouldn't, doesn't change the fact that I'm sad though, I mean! We literally looked forward to this trip El.......

ideology: Lool, where u copy this one come paste like this verbatim



Maybe I could help out

It'd be a pleasure

MizMyColi: You too Dre, thanks. kinda lost though @TheEmboldedned

MizMyColi: It'd be a pleasure

ideology:

Airborne have given the notes, i may be useful in practical