Lesbians twice as likely to be obese

OK, a decidely rude joke I heard tonight:

1st man: My wife has put on so much weight, she's really fat now. What should I do?

2nd man: Suggest to her that she walk 3 miles this morning, and 3 miles this afternoon. Repeat for the next 6 days.

1st man: Wow! She'll lose a lot of weight in just 7 days!?

2nd man: No, but by then she'll be 42 miles away!

There' an obvious issue not being addressed here known as LUGs or Lesbian Until Graduation. There are girls who whill simply out themselves as lesbians in college b/c they are either "experimenting" or are not attractive enough to get a date with the opposite sex.

Case in point. I returned to my college reunion 10 years later and a known "lesbian" in my class was there with her husband and 2 kids. Her response? "I lost weight after college and guys started to pay attention to me"

There' an obvious issue not being addressed here known as LUGs or Lesbian Until Graduation. There are girls who whill simply out themselves as lesbians in college b/c they are either "experimenting" or are not attractive enough to get a date with the opposite sex.

Case in point. I returned to my college reunion 10 years later and a known "lesbian" in my class was there with her husband and 2 kids. Her response? "I lost weight after college and guys started to pay attention to me"

Here’s something from “The Northern Cookbook” on beaver meat:

” Beaver meat is dark red, fine grained, moist and tender, and when properly prepared, is similar in flavour to roast pork.”

Here’s the recipie for fried beaver tail:

Title: Fried Beaver Tail
Categories: Game, Canadian
Yield: 1 servings

2 Beaver tails 1/4 t Pepper
1/2 c Vinegar 1/4 c Butter
1 T Salt 1/4 c Sherry or cooking wine
2 t Soda 1 t Dry mustard
1/4 c Flour 1 t Sugar
1/2 t Salt 1 T Worcestershire sauce

1. Skin beaver tails, clean thoroughly and wash well in a solution of salt water. Let soak overnight in cold water to cover, adding 1/2 cup vinegar and 1 tablespoon salt to water.

2. The next day, remove from the brine, wash, then cover with solution of 2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and simmer 10 minutes. Drain.

3. Dredge beaver tails in seasoned flour.

4. Melt butter in heavy fry pan and saute tails at low heat until tender.

5. Mix wine with mustard, sugar, garlic powder and Worcestershire sauce.

6. Add to beaver tails and simmer gently for 10 minutes, basting frequently.

From “Northern Cookbook” edited by Eleanor A. Ellis, Indian Affairs and Northern Development, Ottawa 1973.

That was great!

Rosie must have been “feasting” on beaver meat, eh?