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Peripheral

Peripheral

Dedicated Member
Here I sit with a blank page and a blank mind to go with it. I will snuggle into my blanket as soon as I have finished my blancmange and crushed peas on toast.
 
Here I sit with a blank page and a blank mind to go with it. I will snuggle into my blanket as soon as I have finished my blancmange and crushed peas on toast. Now there's a strange word, blancmange. Who the heck decided to put a 'c' in the middle of it? It is not pronounced and just adds work to your typing when giving out recipees for blancmangerers. I hear what you say missus, I have put two 'es' in the word recipees. Well that is how it sounds. AHH, now there is another waste of typing, sounds. Let's do away with the d and the s and just put a z in. Sounz the same as sounds doesn't it! That poor little z has such a lonely life. It is hardly ever used. Next time you are planning a meal and you are in the prosess of writing out the menu, be ve...??? MENU? With the correctness that is prevalent these days shouldn't that be PERSONU? I cud go on for daze about the English language but I will be kind and resist the temptation to percy veer with the ...??? OH, something just occurred to me. This morning I asked my wife if she had had a 'good.night'? She smiled broadly and said it was the best night she had had for years. What I want to know is, was that a night starting with a 'n' or a knight starting with a 'k'?
 
Peripheral said:
I cud go on for daze about the English language
Click to expand...

Why not take a leaf out of the great Stanley Unwin and convert to using Unwinese then you can hide all your errors as no one will be sure what you are saying . Let's say you want to tell a story to us all then :-

Are you all sitty comftybold two-square on your botty? Then I'll begin.

Goldyloppers trittly-how in the early mordy, and she falolloped down the steps.
Oh unfortunade for cracking of the eggers and the sheebs and the buttery full-falollop and graze the knee-clappers.
So she had a Vaselubrious, rub it on and a quick healy huff and that was that.

:)

You will see I cut and paste the words into the post because there was no chance I could remember that let alone spell it .
 
:rolling: I hate blancmange... infant/junior school put me of that stuff for life along with sago, custard and trifle. You couldn’t leave the table without finishing it. There’s only so many places you can hide it sat in a school dining room!
One friend was regularly still sat there staring at his dinner when we were going home .
 
Sago and lumpy rice pudding was the scurge of our school dinner time. It could be subdued with lashings of jam but if you were dinner monitor it was usually depleted by the time you sat down. I still wonder today if Tadpoles were hatched in those rice jugs. The pinkmange appeared once in a while usually with some off rashioned fruits. It was tasteless and uncomfortable as it writhed off the spoon that came up to your elbows and plopped on to your short trousered bare leg. The bright yellow custard was worth waiting for, poured in copious amounts over anything cakey. Unfortunately requests for second's were met with scouls from Mrs Beeton's femme fatale. I suppose five bob a week wasn't a hefty price to pay for gippyitious every other day.
 
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I think I am the exception to the rule because I loved Rice Pudding , Sago, Semolina and Blancmange at School couldn't get enough of it . The school changed its whole concept when I went into the 6th Form and had more a cafeteria feel and menu. Mind we changed also school had two main gates and we used to sneak off to the Pub as some of the more affluent kids had their own car [ "that mummy and daddy had bought them" sadly I was lucky to get a pair of roller skates had to manage on one] . 6th Form uniform was very informal so we didn't stand out and somehow managed to get served but tended to be shandy or soft drink in case we got caught coming back into school .
 
Crushed peas on toast mmmm.. thats a new one to me. I do recall a mushy pea ensemble we once had on a yachting trip. The cook had marrow fat peas left over from lunchtime and after returning on board from our run ashore he inhibrated "who wants a bit of supper then". With yelps of glee and chants of here ear he began rattling about in the galley. The skipper passed out a couple of cans of harp from his secret stash as the slamming of the roll top bread bin shut uttering "bu***r it we've no bread". Silence! "Oh I know" squeaked the jacobs packet. There was some chinking of a china bowl and laughable flatulence of the squeezing salad cream bottle, finished off with the scraping clatter of a prong with a fork. To our surprise cooky emerged smiling involuntary enforcing us to help ourselves. This pretty little array of precision factory cut crackers with a light green pate and delicatley cut tomato slices on top paraded on deck. Now I don't know if it was the beer thinking but they tasted really good, a real treat. My only regret was that we didn't get a chance to see what else the skipper had in his secret stash before he passed the out before us. Perhaps he had some rough old Double Diamond in there as we all know it makes wonders.
 
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