Pages

▼

Wednesday, 10 December 2008

A Good Porking …

Hmmm … 

You know, I’ve had those Barack Obama questions sitting around for quite some time, now.

With that in mind, there’s the ANSWER’S to the Good Porking table round round I used on Tuesday …

Q1) This week sees the withdrawal of pork  products from which European country?

A1) The Republic of Ireland.



Q2) What has that meat been poisoned with?

A2) Dioxins.



Q3) What’s the preferred type of sausage meat, in Scotland?

A3) Beef.



Q4) If you’re a Ham, it means you’re some who overdoes things.   But in which profession?

A4) Acting.



Q5) The chorizo sausage comes from which European country?   Bonus for telling us what it’s flavoured with.

A5) Spain.   (Peppers)


You’ve been warned …

at

1 comment:

I love it when someone comments. But, having had anonymous comments I feel may be libellous, actionable or just plain offensive, over the years?

I’d appreciate you* leaving your name — with a link to your website or social-media profile†, for preference — before you post a comment.

Should you choose to use a pseudonym/name, I’d appreciate it if that name were to be polite and inoffensive. I’d rather you kept it clean, and relatively grown up. Comments left with a pseudonym will be posted at my discretion: I really prefer a link.

Contentious, actionable or abusive posts left anonymously will not be posted. Nor will comments using offensive pseudonyms or language, or that are abusive of other commenters.

Thank you.

*   I know many value their online privacy. I respect that. But hope you respect my wish to see who’s commenting on my blog: and my wish for you to introduce your self to me, and to your fellow commentors.

†   Your Facebook, X/Twitter, Blogger, Instagram, TikTok or LinkedIn profile are acceptable. I also like seeing folks webpages.