Keep a Word Delete a Word 2.0

[Esmeralda]

Mind Games

 

[The Professor]

Brilliant Mind

 

[QuickHitCurepon]

Brilliant Star

 

[Esmeralda]

Star Symmetry

 

[QuickHitCurepon]

Wish (upon a) Star

 

[Esmeralda]

Star Signs

 

[The Professor]

Wandering Star

 

[Esmeralda]

Wandering Jew

The name refers to Moses and the Israelites in the Sinai Desert, wandering for 40 years.

 

[The Professor]

Wandering Eyes

 

[Esmeralda]

Eagle Eyes

 

[playtime]

Eagle Nest

 

[Esmeralda]

Nest Egg

 

[The Professor]

Goose Egg

 

[Esmeralda]

Mother Goose

Mother Goose made me think of this; I do know it's a different nursery rhyme.

Shoe house - Mumbai

 

[The Professor]

Mother Goose

Mother Goose made me think of this; I do know it's a different nursery rhyme.

Shoe house - Mumbai

When a U.S. Marine (yes, I'm one of them) is presented with keeping the word “mother” and adding another word to complete a totally different perspective, he /she is irresistibly inclined to offer a word that such a genteel person as yourself might possibly find offensive; therefore, after careful analysis and considering your unblemished reputation I offer:

Goose Step

 

[QuickHitCurepon]

Step Lightly

 

[The Professor]

Quick Step

 

[Esmeralda]

Quick Bread

Classic Biscuits

Yield 12 servings
Active Time 10 minutes, Total Time 25 minutes

Ingredients

1. • 2 cups all-purpose flour
   • 1 tablespoon sugar
   • 3 teaspoons baking powder
   • 1 teaspoon salt
   • 1/2 cup shortening, butter, or margarine
   • 3/4 cup milk

Preparation

1. 1. Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
   2. Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
   3. On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
   4. Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
   5. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

 

[The Professor]

Bread Line

 

[Esmeralda]

Telephone Line