Search Results: is he over it

Due to some problems, I decided to change my name. I'm very undecided about the name. I have brown hair and green eyes. The reason I say this is that the meanings of some names are related to appearance. Let's go over here. There are two names that confuse me. One of them is Gökçen, that sounds good. The second one is Ahuzar, I think it's on my mind because it looks noble. All those around me who commented on the name Gökçen said that it was a soft name. In other words, he didn't look tough and noble. Anyway, I want the name to be truly noble. It is noble enough to be written in maroon letters. I would appreciate it if you didn't suggest a different name. I'm already very confused.

I’m weak for intelligence… but if you can make me laugh too, it’s kind of over for me...

What about you?

The news in these here parts is the local seals have started eating the local dolphins and porpoises. Apparently, the males are also snacking on seal pups too. I've also read that over half of people who regularly swim with seals have missing fingers.

According to reports, Welsh, Irish, and Cornish seals are copying each other causing the behaviour to spread.

Now I've seen umpteen seals and dolphins, even when I'm swimming, they keep their distance although seals will stare at you. However many are now asking if seals eat dolphins and each other what's stopping them eating people?

There are huge numbers of seals around the UK so I reckon it's only a matter of time before some kid on a li-lo gets chomped and the tourist board has to cover it up

A custard slice (UK) or snot block (Australia) is loosely based on the French mille-feuille. It consists of a block of congealed custard sandwiched between two thin layers of puff pastry and topped with icing. I'm not sure if you have them in the USA or if they're even legal.

Personally, I think it's one of the worst patisseries going, but they sell well, so someone must be buying them, yet I've yet to meet anyone who's actually made one. I even know of one place that sells the off cuts at reduced price.

Perhaps it's because I think custard should be boiling hot and runny, something you pour over a pudding. Cold, firm custard doesn't do it for me. Don't get me started on the piece of crap that's crème brùlee, don't pour custard into a pot and pretend it's a dessert.