mike carey

You mean here, in his RM ad?

I think that the question is about escorts in the Zagreb, the capital city of Croatia.

No, on RM age is a drop down menu choice, not a date entry that updates automatically.

It's something that's hard not to see, made the more so by the number of times it's not a light being switched on or off. It's a gradual, at times imperceptible trend of declining civility. Sometimes it's the same posters, perhaps unconsciously, responding slightly more stridently to someone else raising the temperature, but there are others who might leap in when the escalation has already happened, almost as if they had been waiting for it to reach a certain level before their attempted coup de grace. Regulating shared spaces is always fraught. Some things can be either allowed or not allowed, and there's no ambiguity. Others can be more nuanced but have trigger points that say 'this far no further', but most are a continuum where crossing the line is subjective. While it is often easy to identify a problem, it's not always as easy to see a way to solve it, and I think that's the dilemma @CheckCar has identified. Even without an apparent solution, identifying an issue and canvassing it can be the first step to resolving it, and that discussion, and the awareness it generates, in itself can go some way towards that.

I make a circle with my thumb and index finger and measure it that way. Generally about 15mm (a bit over half an inch) diameter is one serving, but it was trial and error at first, and it's still not precise, but I can live with that. If there's too much cooked spaghetti when I do that , I put it into a plastic tub and put it in the fridge or freezer, then either microwave it or reheat it by putting it into boiling water on the stove-top then brining the water back to the boil (no more heating than that). There's a bonus to that: when cooled after cooking, carbs (potato, rice, pasta) convert to resistant starch that we digest more slowly, and they convert further when reheated, With long pasta (I usually use linguine rather than spaghetti) I usually cook about two servings at a time (about 20-25mm) and store [about] half of it, either in a sauce or 'naked' (clearly the boiling water method of reheating doesn't work if there's sauce).

Our brief hiatus gave me pause to consider what I had gained from this site. A lot of insights, a place to talk about an eclectic range of subjects, a considerable number of people who I regarded as acquaintances whom I valued, in the moment if not more widely. Some of those are people who I would be happy to continue to have some sort of continuing relationship with outside the forums, but while the forums continued there was no urgency to build separate connections. I'm not saying that I'll be contacting people left and right, or even for the moment that I'll contact anyone, but as was the case when the forum seemed on the edge of disappearing when Daddy died, I was forced to consider what there was here that was of such value that I'd want to try to preserve at least vestiges of it. It's something some of you may have already thought over these past few days, and those of you who have not, may want to do so now. I hope that anything I do turns out to be an unnecessary precaution, but I'd rather make the choice now when I can than later regret not doing it while I had the chance.

Hell will freeze over first. *Not all providers.

Yes, I had seen that, but I was talking specifically about the text of his ad where it said, '... 19 stone muscular Es*** lad'.

Yes, it means 'separate and distinct'. So queer places are discrete almost by definition. Whether they are discreet is a separate question.

'Interesting' is doing a lot of work there!

Interesting that RM won;'t let him say he's from Essex!

Time for the Légion d'honneur!

Rack and ruin.

And here was I thinking that men knew geometry. A triangle has three straight sides (perhaps it's not just about 'men', but that this is not a straight forum) and by definition a slice of a round pizza only has two straight sides. Perhaps some are not familiar with curves.

The reviews section,, as it operated in the past, and as is envisaged when it can be restarted is not another forum with threads like this. Reviews had to be approved, and posting a review was not (and would not be) the start of a debate about the escort. Members would be able to write a review, to which the escort would have the right of reply, but that would be the end of it. There would be no further discussion in the review section, that discussion would only be permitted in the Deli Forum.

From the NYT article I posted in another thread, rolled oats can be expected to last for 12 months before they start to turn rancid, but I've had them last far longer. If you suddenly find yourself with 5kg of them (or 10lb) freezing some in ziplock bags would work. Once thawed they may not be suitable for some recipes, but anything like meatloaves or stews where they essentially disappear into the final product would be fine. Living in a one-person household you often have to find out how to store pantry supplies (amongst other things) that come in bigger packs than you can use quickly.

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As I said earlier, it did happen to me (in Australia). I suspect that you would only have seen it if your screen refreshed in PM while the glitch was 'active', and that if you weren't on line during that time interval you wouldn't see it.

Moderator's Note Ladies and Gentlemen, when talking about masseurs, please be careful not to post comments that could jeopardise a masseur's licence (or their access to massage sites) by discussing non-massage sexual services. Even though this thread is in the Deli forum, which is for discussion of escorts, we still apply the guideline about masseurs here. When some earlier threads were combined, we placed the combined thread in the Deli for this reason, and as members have noted in earlier comments what is being sought here is an escort who provides a [presumably] competent massage as well. Please be careful to observe the distinction.

Haven't you used your supply of $3 bills yet?

Posted on Flight Radar 24 on the 13th, two QF63 flights en route from Sydney to Joburg. Apparently QF63D is a delayed flight. With four engines, the A380 flies a truer great circle than a the two-engined B787 that operated previously, so flies further south. Apparently iceberg sightings are not unusual! The island to the north of the second flight label is not Heard Island, but Kerguelen which is part of the Terres Australes et Antarctiques Françaises.

One of the things you sometimes see in countries where RM does show rates (and escorts choose to post them in their ads) is the different rates for in and out calls. I've often seen N/A in one or other of those rate options so you can see without them saying so, that they don't do, say in-calls. I can see why some would choose not to specify as that means that clients will at least engage, frustrating though that may be for some clients. If they can fill their dance card without hosting, they have little incentive to change, or to tell us that they don't host. We can tilt at all the windmills we like, it won't change. I'm usually travelling, and staying in a hotel, so having an escort host is less an imperative for me, but I know that doesn't apply to everyone.

Well, to me 'melt-down' is a collapse of some sort, not necessarily 'down'' in a market sense, more like someone losing their mind about something. But apart from it seeming to me to an abomination in linguistic terms, I concede that in a market sense it's a useful term when a collective loss of reason causes an upwards spike in markets.

No, I haven't. Not yet!

To me, soffritto (the Italian word) or sofrito (Spanish), or indeed its equivalent in many southern European cuisines (and their cousins in Latin America and the Philippines), isn't an ingredient that you use in making some dish, but more a way of cooking ingredients like onion, carrots, celery (and capsicum [bell peppers] if you're talking about Spanish-derived cuisines) together as a first step to making a recipe that calls for those things. It enhances and blends the flavours. If you're making a stew and you fry onions before adding other ingredients, you're essentially doing the same thing. I cooked up a smoked ham hock last night to make a stock to use in some pea soup (perfect time of year for pea and ham soup, at least it is here). I know I'll be starting up that recipe with a soffritto before I add the stock, chunks of potato and carrot, and chopped celery and a packet (or two) of dried split peas and the meat from the ham hock to the stock, and more stock from my freezer if it's too thick (or the ham stock is too strong). (It might pay not to think about a preconceived idea of what a 'perfect' pea soup is, and evaluate the result on its own merits.) Oh, and to another topic in this forum, the ham hock had a use by date in 2021. Being smoked and salted meat that was in a hermetically sealed plastic wrapper, and in the fridge since then, I'm not worried by that. If I disappear from the forum you'll know I was mistaken.