> > Well, the Brit military I've been acquainted with are
> > army and air force people and say those rude things
> > about the navy, swearing up and down that "it can't
> > happen here."
> Odds are the Navy says the same of them.  

Nah, the navy says the others do it with pigs.

> > universe. The need, the relief, the hardware.
> The fact that you can still do it standing up, if you're male.  I have a
> friend with a C3 or C4 (I forget which) fracture; he's paralyzed from the neck
> down.  

As with C3 or C4, which did it is largely irrelevant.

> > It'll bee hoon knows how long before it actually
> > reaches the end of its thread, though.
> Soba the time it does die, we'll all be heartily sick of it?

It won't tickle our fen si by then.

Ma yi shang shu
categories: Chinese, Szechwanese, pasta, pork, main
servings: 2

2 bundles fen si (bean thread noodles)
1/4 lb ground pork
4 cloves garlic, minced
2 chili peppers (opt)
1 c water
1/2 Tb sesame oil
2 Tb oyster sauce
2 Tb soy sauce
1 ts sugar
2 Tb XO sauce
sliced green onions for garnish

Ants climbing trees

Soak dried bean thread noodles in water for 15 min.

Put ground pork into a nonstick pan and stir fry, 
adding minced garlic and chili peppers. Cook pork 
until it changes color. Add remaining ingredients.

Then, add 1 c water soaked bean thread noodles. 
Spread the noodles evenly and cook, covered, for 
a couple min. 

Keep mixing the noodles and let it cook until the 
sauce is absorbed by the noodles. After that, mix
in green onion.

Tracy Omae, ohmyfoodrecipes.com, adapted