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Post by davethebass on Apr 24, 2014 1:57:53 GMT
"Crash the ash, one on yer, wut." Then if thees nowt doowin "Anneranyonyeranyonyer?"
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Post by davethebass on Apr 24, 2014 2:29:22 GMT
for any lobby scholars out theer, a lended this from wiki:
The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3]
Recipe and variantsEdit
Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a stew, similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed]to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous".
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Post by davethebass on Apr 24, 2014 2:40:54 GMT
Ast gorra tin at fer me yed thee cost borrer us?
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Post by murphthesurf on Apr 25, 2014 12:56:55 GMT
Ast gorra tin at fer me yed thee cost borrer us? Aaaar, atcherly, arrav. Sumwee-a. Tell thee wot, arl ava lewk, an as seewn as arv funt eet arl let thee nooo…. Ow rate?
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Post by davethebass on Apr 25, 2014 16:01:04 GMT
Ast gorra tin at fer me yed thee cost borrer us? Aaaar, atcherly, arrav. Sumwee-a. Tell thee wot, arl ava lewk, an as seewn as arv funt eet arl let thee nooo…. Ow rate? Aar dunna put thesen ite tho mont, a shud bay orate byte lewks on eet, tar any road tho marmate. Haha "funt eet" Bostin
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Post by davethebass on Apr 25, 2014 16:09:47 GMT
Winnders and mirrows. Some stuff gets switched rind. Like lend an borrer. Thar'l larn uz...
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Post by murphthesurf on Apr 25, 2014 16:25:02 GMT
Aaaar, atcherly, arrav. Sumwee-a. Tell thee wot, arl ava lewk, an as seewn as arv funt eet arl let thee nooo…. Ow rate? Aar dunna put thesen ite tho mont, a shud bay orate byte lewks on eet, tar any road tho marmate. Haha "funt eet" Bostin Ooooo, Deev, worrama thinkin abite - ad ferget me yed eef eet wuz lewss - aaaa shudder astya - dust wonta Tommyun duck ow one o' them lark wotsisneem (tharramerican) ad on in A Bridge tew Faaaar? Arv got wonner aich!
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Post by davethebass on Apr 25, 2014 16:37:11 GMT
Fitbow, nuther word fer nogger. As in "theest one o' them fitbowers in Staff sundee dinners atna"
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Post by davethebass on Apr 25, 2014 16:51:34 GMT
oooo, Deev, worrama thinkin abite - ad ferget me yed eef eet wuz lewss - aaaa shudder astya - dust wonta Tommyun duck ow one o' them lark wotsisneem (tharramerican) ad on in A Bridge tew Faaaar? Arv got wonner aich! [/quote] Kinel ark, a cosna tek thee owd ats off thee! Think on eet fost, mart be wasted on may. Tharamerican... Kevin Costner? (Costner wha? Act? Costna toke rate.)
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Post by davethebass on Apr 25, 2014 16:56:33 GMT
Best run: ace dooce tray biker.
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Post by davethebass on Apr 25, 2014 17:00:16 GMT
Next best: akka biker.
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Post by davethebass on Apr 25, 2014 19:42:06 GMT
spadge - sparrow stodgy - starling
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Post by davethebass on Apr 25, 2014 20:52:43 GMT
flip - last part of a fag nip - part of a fag nipped out to smoke later " coss save uz flip?" "aar goo on." or "nippin eet mate." '"tanner", as in: "This buzz gooin Talke?" "Aar mate" "Bite tarme, tanner said a word ow' dee." Err, goo on then Murph a will lend that tin at off thee, dunna marra which
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Post by stonmg on Apr 25, 2014 20:56:24 GMT
pitcher arsed!
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Post by Deleted on Apr 25, 2014 23:15:02 GMT
Costner. Shatter. Connery.
Stoke's finest exports.
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Post by musik on Apr 27, 2014 20:46:54 GMT
Hellu!
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Post by Deleted on Apr 27, 2014 23:15:35 GMT
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Post by Deleted on Apr 27, 2014 23:19:15 GMT
for any lobby scholars out theer, a lended this from wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3] Recipe and variantsEdit Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a , similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed]to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous". Quite correct ....
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Post by murphthesurf on Apr 28, 2014 9:46:03 GMT
for any lobby scholars out theer, a lended this from wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3] Recipe and variantsEdit Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a stew, similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed] to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous".Well done for finding this, Dave. That's a very interesting point (haven't heard it before), and there might well be some truth in it because the canals were widely used by our area's various pottery manufacturers, especially Josiah Wedgwood, in their firms' early days when they needed to transport their wares - across the country in general, but primarily to their London showrooms where they could be publicised to maximum effect. Canals were a huge boon to the 'young' pottery industry in this way because of the gentle movement whilst the goods were in transit - the previous mode had been to transport the wares in huge baskets carried by packhorses, with the pottery packed in straw, however this was costly and time-consuming as each horse could carry only a limited amount, plus the journey to the London showrooms took several days, meaning that the horses had to be fed/watered and unloaded/reloaded daily, with the result that much of the fragile cargo got broken en route. The horses and their handlers then had to make the return journey. I suppose carts must also have been used, but on the old rough and bumpy roads, even with the masses of straw used as packaging material, there was still, for such fragile cargo, the high breakage problem. So, in the early days, canals proved to be the ideal transport option. Apologies to the many Oaters who already know all of this…… just thought some of the younger or out-of-the-area SCFCers might be interested in this aspect of everyday life in the early days of the industry that gave rise to naming the area 'The Potteries' and the possible link to Lobby - one of the favourite (along with oatcakes!) local foods of generations of 'Potters'. Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen!
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Post by sydneypotter on May 2, 2014 2:22:33 GMT
Terrific Murph
'Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen! '
This has to be close to the quintessential example of Potteries dialect I've seen in a very long time.
There is not much I miss about not living in Stoke (apart from SCFC, real oatcakes, Wrights pies and the humour) but the daily dose of interaction with people who speak the dialect is something that can't be replicated anywhere in the world. My family is still surprised, not to say confused at times, by some of the old Stokie words that I might use occasionally. The old saying says that you might take the boy out of Stoke but you can't take Stoke out of the boy.
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Post by paddock77 on May 3, 2014 21:05:26 GMT
kitcrew (kidsgrove) tunter (tunstall)
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Post by paddock77 on May 3, 2014 21:20:47 GMT
Lozicking
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Post by paddock77 on May 3, 2014 21:21:51 GMT
Clempt deeth
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Post by Deleted on May 3, 2014 22:54:35 GMT
Terrific Murph 'Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen! ' This has to be close to the quintessential example of Potteries dialect I've seen in a very long time. There is not much I miss about not living in Stoke (apart from SCFC, real oatcakes, Wrights pies and the humour) but the daily dose of interaction with people who speak the dialect is something that can't be replicated anywhere in the world. My family is still surprised, not to say confused at times, by some of the old Stokie words that I might use occasionally. The old saying says that you might take the boy out of Stoke but you can't take Stoke out of the boy. They'd berrer luk ayt fow theesen ifn thar comes rind ere weerin wuno them theer grain ats theyst bin towkin a bite ...
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Post by Deleted on May 3, 2014 23:01:56 GMT
for any lobby scholars out theer, a lended this from wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3] Recipe and variantsEdit Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a stew, similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed] to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous".Well done for finding this, Dave. That's a very interesting point (haven't heard it before), and there might well be some truth in it because the canals were widely used by our area's various pottery manufacturers, especially Josiah Wedgwood, in their firms' early days when they needed to transport their wares - across the country in general, but primarily to their London showrooms where they could be publicised to maximum effect. Canals were a huge boon to the 'young' pottery industry in this way because of the gentle movement whilst the goods were in transit - the previous mode had been to transport the wares in huge baskets carried by packhorses, with the pottery packed in straw, however this was costly and time-consuming as each horse could carry only a limited amount, plus the journey to the London showrooms took several days, meaning that the horses had to be fed/watered and unloaded/reloaded daily, with the result that much of the fragile cargo got broken en route. The horses and their handlers then had to make the return journey. I suppose carts must also have been used, but on the old rough and bumpy roads, even with the masses of straw used as packaging material, there was still, for such fragile cargo, the high breakage problem. So, in the early days, canals proved to be the ideal transport option. Apologies to the many Oaters who already know all of this…… just thought some of the younger or out-of-the-area SCFCers might be interested in this aspect of everyday life in the early days of the industry that gave rise to naming the area 'The Potteries' and the possible link to Lobby - one of the favourite (along with oatcakes!) local foods of generations of 'Potters'. Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen! They Cossner come rind ere fow thee olidees thar knowst cos ar anner gorra speer bedrewwem .....they cust go on get thee sen sum lodgeens iner bowdin ice
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Post by Deleted on May 3, 2014 23:07:47 GMT
for any lobby scholars out theer, a lended this from wiki: The first known use of the term "lobscouse" is dated 1706, according to Webster's dictionary.[1] Smollet refers to "lob's course" in 1750.[2] The roots of the word are unknown,[1] but there are at least three competing theories. It has been suggested that the dish is "almost certainly" of Baltic origin,[3] and labs kaussin Latvian and labas kaušas in Lithuanian both mean "good ladleful".[4] A similar dish,lapskaus, is traditional in Norway. Another theory posits a Low German origin fromlappen (dewlap) and kaus(bowl).[5] An English origin has also been proposed: through "lout’s course", via "lob’s course" to "lobscouse".[3] Recipe and variantsEdit Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash[citation needed]. Scouse is a stew, similar toLancashire hotpot, usually ofmutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.Scouse is strongly associated with Liverpool, where it remains popular and is a staple of localpub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).In St. Helens, the dish is often called "lobbies" and usescorned beef as the meat. InWigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", madewithout meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.A variant lobscaws or lobsgawsis a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed] to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscous".Well done for finding this, Dave. That's a very interesting point (haven't heard it before), and there might well be some truth in it because the canals were widely used by our area's various pottery manufacturers, especially Josiah Wedgwood, in their firms' early days when they needed to transport their wares - across the country in general, but primarily to their London showrooms where they could be publicised to maximum effect. Canals were a huge boon to the 'young' pottery industry in this way because of the gentle movement whilst the goods were in transit - the previous mode had been to transport the wares in huge baskets carried by packhorses, with the pottery packed in straw, however this was costly and time-consuming as each horse could carry only a limited amount, plus the journey to the London showrooms took several days, meaning that the horses had to be fed/watered and unloaded/reloaded daily, with the result that much of the fragile cargo got broken en route. The horses and their handlers then had to make the return journey. I suppose carts must also have been used, but on the old rough and bumpy roads, even with the masses of straw used as packaging material, there was still, for such fragile cargo, the high breakage problem. So, in the early days, canals proved to be the ideal transport option. Apologies to the many Oaters who already know all of this…… just thought some of the younger or out-of-the-area SCFCers might be interested in this aspect of everyday life in the early days of the industry that gave rise to naming the area 'The Potteries' and the possible link to Lobby - one of the favourite (along with oatcakes!) local foods of generations of 'Potters'. Any road up, arm off nah fer bewk me ollydeez. Arm geen up Blackpeuw fer a thraywick, an' arm ooopin Bisp'll purruz up inniz bok bedrewwem fer save on th' cost o' th' boedin izez. Ast sane em? Thee want a foechoowen! Way oways cowd eet " Lobbie" .....way dunner towk posh lark thar dust dine ere
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Post by davethebass on May 4, 2014 21:59:42 GMT
Grain ats? Lobbie? At thinkeen on ayteen thee lobbie ite a one on em? Ar wudna trate em lark tha. Thees memrabeelya thee knowst. bok in thowden dees a bet thee was them as did mind.
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Post by Deleted on May 4, 2014 22:34:33 GMT
Grain ats? Lobbie? At thinkeen on ayteen thee lobbie ite a one on em? Ar wudna trate em lark tha. Thees memrabeelya thee knowst. bok in thowden dees a bet thee was them as did mind. Ar anner shoor wethur ees gorra grain at atow , jus tow dim abight weerin it a rind ere that's ow
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Post by yeswilko on May 4, 2014 22:37:06 GMT
Ferkel... "Boiler brok duck?. let may have a ferkel"
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Post by murphthesurf on May 5, 2014 2:21:02 GMT
Grain ats? Lobbie? At thinkeen on ayteen thee lobbie ite a one on em? Ar wudna trate em lark tha. Thees memrabeelya thee knowst. bok in thowden dees a bet thee was them as did mind. Ar anner shoor wethur ees gorra grain at atow , jus tow dim abight weerin it a rind ere that's ow 'Im? 'IM??? 'IM??????Arm an 'ER !!!Thee knowst……… a LEEDY !!!!!!!!!!!!!!!
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