Structural Stripes : Louvres, Grilles & Bellows
View allAll Photos Tagged griddle
Credits:
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Crêpes (dairy)
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Let the mixture rest for about two hours.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4.To serve: Sprinkle with sugar. Serve hot, with jam, fruits and whipped-cream.
Crêpes (non-dairy)
1 cup all-purpose flour
2 eggs
1 cup almond milk or cider
1/4 teaspoon salt
2 tablespoons oil
1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the almond milk, stirring to combine. Add the salt and oil; beat until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4.To serve: Sprinkle with sugar. Serve hot, with jam, fruits and whipped-cream.
There are no natural harbours between Looe and the Rame Peninsula on the south coast of Cornwall, and Portwrinkle in Whitsand Bay was once an important fishing port. Pilchards were processed in special fish cellars and exported in barrels as far as the Mediterranean. But like herrings in the North Sea, pilchards were over-fished and the industry eventually collapsed. Pilchards (which I remember from my childhood as coming in tins of tomato sauce) are gradually coming back on the menu but are now known as Cornish sardines, and are freshly grilled or griddled with just a squeeze of lemon.
The old harbour at Portwrinkle dates from the 1600s, though there are the remains of an even earlier quay. These days the tiny harbour at the foot of the cliffs is just used occasionally by small inshore fishing boats and dinghies as well as canoes and paddleboards.
Credits :
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{moss&mink} Mallory Cookware - Griddle Pans (Luxxe)
{moss&mink} Mallory Cookware - Pizza Trays (Luxxe)
{moss&mink} Mallory Cookware - Pot Lids (Luxxe)
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Dahlia - Berries & Cream - Berry Cupcake 15
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Simply Shelby Strawberry Basket
Simply Shelby Baby Strawberry Plant Box
Simply Shelby Baby Strawberry Plant Box
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📷DISORDERLY. / Sugar Berries / Bowl of Cranberries
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Listening to John Denver as I process this image.
Thanks for the Music, John.
Well, I got me a fine wife, I got me old fiddle
When the sun's comin' up I got cakes on the griddle
Life ain't nothin' but a funny, funny riddle
Thank God I'm A country boy
(John Denver)
Thank God I'm a Country Boy was one of six songs released in 1975 that topped both the Billboard Hot 100 and Billboard Hot Country Singles charts.
Nikon 24-70/2.8, 1/800 @ f/11, ISO 220
Grill It Italian sausage, onions and peppers on a hoagie roll all grilled nicely on a flat top griddle, yum, shot in North Carolina.
I like to go and check on these places now and then and it's always shocking to see how much they deteriorate...so glad to have the photos...:) Thank you so much for your kind visits and comments..I appreciate each and every one of them!! :)
Every time I go up to the twin lakes in Bridgeport, I think of my dad and mom, the memories of camping and fishing together. I hear the echos of the camp fires, the smells of pancakes cooking on the griddle with the syrup getting warm. I listen now to the song by John Denver, "Rocky Mountain High" but to me it is Sierra Mountain High" as I drive past the mountains that make up the Sawtooth ridge above the twins.
My little slice of heaven on earth. Life doesn't get much better than this.
Authentic Swedish Pancakes Recipe
Servings
13servings
Prep time
10minutes
Cooking time
15minutes
Calories
66kcal
Swedish pancakes are total crowd-pleasers. A cross between American pancakes and crepes, they’re delicate, fluffy, and bursting with flavor.
INGREDIENTS
3 eggs
1 1/4 cups milk
3/4 cup all-purpose flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon butter, or as needed
DIRECTIONS
Grease a griddle or skillet with real butter (not margarine) and set the heat to medium.
Using a stand or electric mixer, thoroughly whisk the eggs in a medium bowl for 3 to 5 minutes until the mixture is uniformly bright yellow and thick.
Add the milk and stir to combine.
In a separate bowl, combine the flour, sugar, and salt. Whisk by hand to ensure even distribution.
Add the dry mixture to the egg mixture, stirring gently with a spatula until smooth.
Spoon the batter onto the griddle in tablespoon-sized batches.
Spread each spoonful until it’s thin and wide, then cook for approximately 1 to 2 minutes or until the bottom turns light brown. Then, flip the pancake and cook for another 1 to 2 minutes until that side is also golden brown.
Repeat until all the batter is gone.
Serve with desired toppings, and enjoy!
Finally, Tera (female Pterodactyl) has returned. Even though I have much better pictures of her, I decided to post this shot to highlight an appendage of hers we don’t get to see that often. That would of course be the thing protruding from her beak. I am firmly convinced she’s using it as a vortex detection device. At the time of the shot it was not that cold up here. However, as of posting this 05-Feb-19, it has turned bitterly cold and everyone is talking about the polar vortex that has even made it into the States and is causing utter havoc with everyday life. And then, will wonders never cease, I read in the paper about Sedona vortices in Arizona. Different and much more conducive to outdoor life. Since there is no way that I am venturing outdoors in -32C/-25.6, I decided to perfect my tuna salad melt using the griddler and that took my mind off the outdoor temperature horrors. Nothing stupid here …
Back in time again....to early afternoon on Friday 5th October 2018 during the Great Central Railway's Autumn Steam Gala.
Pictured is LMSR Stanier 8F 2-8-0 No 48624 easing past Kinchley Lane - North of Swithland Reservoir, Leicestershire with the
Ex 1.00pm Loughborough to Leicester North 'Griddle Car' Service.
" Thank You For The Day "
I knew it was an old place. Long before I rounded the bend on the narrow lane I could smell the turf fire. A wonderful smell thats hard to explain but I always think its like the odour of fresh toast and burning hay mixed together.Turf burning is rare around here now. It had to be old and the home of an older person. Who else would light a fire on one of the warmest days of the year. Older people here do that. I dont think that its anything to do with the cold but more of a tradition and anyway thats how they cooked years ago on a range or an open fire. My great aunt Biddy Begglington from Kilbeggan, [ a name to conjure with! ] cooked on a big black "Stanley" range and on an open fire which were always lit summer and winter. She used to make griddle bread and potatoe cakes, food to die for, and people were always "dropping by" to see her and of course stuff themselves with her baking. Her house was always full of people but she liked that anyway and she loved to see them enjoying her food. They were simple country people back then and the best of times.
Anyway when I came around the bend, this is the lovely old cottage that I came across. I didnt see anyone around but smoke was coming from the chimney. I hope two people live here. An old couple who have been together for a life time. I hope there were children and grand children playing around the old place and even though they are grown up now, they call around sometimes just to see how they are.
I hope they dance together one afternoon every week like an old couple I did some work for in England. I was working in their house and they told me that Id have to leave by 12 noon every Wednesday as that was their special time together. They told me quite openly that it was they set aside for each other and they danced like they did when they first met. I though it was lovely really and isnt it something to be envied.
Ill keep an eye out everytime I pass by the cottage now and maybe some day Ill meet who whoever lives there and may be I wont but no matter as I have the dream of it fixed permanently in my mind and surely thats the best part.
I hope you all dance!
P@t.
Heres Ray Davies and The Kinks;
www.youtube.com/watch?v=h2svmUcsKeg
Flickriver Me;
Well, life's on a farm is kinda laid back,
ain't much an old country girl like me can't hack.
It's early to rise, early in the sack thank God I'm a country girl.
Well, the simple kind of life never did me no harm,
raising me a family and working on the farm.
My days are all filled with an easy country charm, thank God I'm a country girl.
Well, I got me a fine life, I got me old fiddle.
When the sun's coming up, I got cakes on the griddle.
And life ain't nothing but a funny, funny riddle, thank God I'm a country girl
When the work's all done and the sun's setting low,
I pull out my fiddle and I rosin up the bow.
The kids are asleep so I keep it kinda low, thank God I'm a country girl.
I'd play Sally Gooding all day if I could,
but the lord of my life wouldn't think it very good.
So I fiddle when I can and I work when I should, thank God I'm a country girl.
Well, I got me a fine life, I got me old fiddle.
When the sun's coming up, I got cakes on the griddle.
And life ain't nothing but a funny, funny riddle, thank God I'm a country girl.
Well I wouldn't trade my life for diamonds or jewels,
I never was one of them money hungry fools.
I'd rather have my fiddle and my farming tools, thank God I'm a country girl.
Yeah, city folk driving in a black limousine,
a lotta sad people thinking that's-a mighty keen.
Son, let me tell you now exactly what I mean, thank God I'm a country girl.
Well, I got me a fine wife, I got me old fiddle.
When the sun's coming up, I got cakes on the griddle.
And life ain't nothing but a funny, funny riddle, thank God I'm a country girl.
Well, my fiddle was my daddy's till the day he died,
and he took me by the hand and held me close to his side.
He said, "Live a good life and play my fiddle with pride,
thank God you're a country girl.
My Daddy taught me young how to hunt and how to whittle,
he taught me how to work and play a tune on the fiddle.
He taught me how to love and how to give just a little,
thank God I'm a country girl
Well, I got me a fine life, I got me old fiddle.
When the sun's coming up, I got cakes on the griddle.
And life ain't nothing but a funny, funny riddle, thank God I'm a country girl
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Ouça minha inspiração
Una donna si accinge a salire le scale, forse per prendere servizio nel locale al piano superiore. Davanti a noi, invece, il "Konomi" resta chiuso, silenzioso, ma non immobile: dietro quella porta, lo sfrigolio dell'okonomiyaki continua a scandire la sera. C’è fame, c’è attesa, c’è chi cerca un posto per fermarsi un momento. La strada è quieta, ma il Giappone, qui, pulsa anche senza rumore.
女性が階段を上がろうとしている。きっと、上の階の勤務に向かうところだろう。目の前には「好味（このみ）」の扉が閉ざされているが、中ではお好み焼きの焼ける音が夜の空腹を満たしている。外は静かだが、この通りにも、確かに日本の鼓動が息づいている。
A woman walks toward the staircase — maybe she's starting her shift upstairs. In front of us, the "Konomi" restaurant lies closed, quiet, but far from still: behind that door, okonomiyaki crackles on the griddle, feeding the hunger of the night. Someone's waiting, someone's craving. The street may be silent, but Japan breathes here, softly and steadily.
For 121 Pictures in 2021 #39 "Grilled Cheese Day", this is a sandwich I rarely make because it is so filling (too many calories). The french onion part comes from a layer of onions sauteed in oil with a bit of dry vermouth and beef broth added about halfway through. Then just layer roast beef, onions, and cheese on bread, top with more bread, and put it on a griddle or frying pan with some butter. This one I made the layers a bit too thick, and everything kind of oozed out when I cut it. But it still tasted good.
Griddled prawns bowl by Tasty Street at Our Little Red Dot, Pasir Ris Central Hawker Centre.
*Note: More food pics in my: Favorite Food Album.
Information supplied from Mayan Mexican restaurants in the USA
Nixtamal, Masa and Tortillas
Homemade corn tortillas began to appear around 2500 BC when the indigenous peoples of central America realized combining maize with water and lime gave them a softer dough in a process known as nixtamalization.
Mesoamerican peoples first soaked corn kernels in an alkaline solution for a day, next they would cook the kernels in hot water infused with lime to remove the outer shell of the kernel.
They then ground the nixtamal into masa letting it dry to make corn flour or they would keep it wet for dough.
Finally the dough was cooked on hot stones with each tortilla made from a golf ball sized scoop.
The Nahua (Aztec) people called them tlaxcalli in their native language and they would cook them fresh off the griddle, wrapped around meat, fish and chili peppers for a meal.
The Spanish conquistadors took a liking to the flatbread immediately naming them “tortilla de patatas” (a name derived from the Navarra region of Spain) to become a staple food.
The word tortilla is the Latin root for twisted bread. This developed into the Spanish word “torta” meaning cake appended with “illa” meaning little.
By the 19th century, the tortilla industry was well underway and the mixture of native and European foods created Mexico’s first cosmopolitan cuisine. Batch-made and wrapped in a clean kitchen towel to retain heat and moisture, tortillas had started their illustrious international street food career.
Macro Mondays Chip Micro Nikkor 55mm f2.8 at f16 P4170866
OLYMPUS DIGITAL CAMERA
Matthew 4:4
New International Version
4 Jesus answered, “It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God."
Last night's rejected shot for macro monday's in the kitchen theme. Mental note, next time I shoot the gas burner - remove the griddle... :-)
There are no natural harbours between Looe and the Rame Peninsula on the south coast of Cornwall, and Portwrinkle in Whitsand Bay was once an important fishing port. Pilchards were processed in special fish cellars and exported in barrels as far as the Mediterranean. But like herrings in the North Sea, pilchards were over-fished and the industry eventually collapsed. Pilchards (which I remember from my childhood as coming in tins of tomato sauce) are gradually coming back on the menu but are now known as Cornish sardines, and are freshly grilled or griddled with just a squeeze of lemon.
The old harbour at Portwrinkle dates from the 1600s, though there are the remains of an even earlier quay. These days the tiny harbour at the foot of the cliffs is just used occasionally by small inshore fishing boats and dinghies as well as canoes and paddleboards.
OK, ok, ok. So I fell off the vegetarian wagon.
I got some big prawns, marinated them for 48 hours in olive oil, lime juiice, black pepper, Cajun seasoning, and 'Ozzie Outback' seasoning, with a hint of crushed garlic.
Grilled them for a couple of minutes in a griddle pan so they were just done, and didn't get dry and tough, and...
...served them on a bed of leftover rice and cous-cous on which I'd drizzled the marinade and zapped in the microwave. Garnished with cherry tomatoes...
Up to you to do and/or judge! ;-)
Delightful spicy summer fare here in Aus, I reckon!
(Great with a chilled dry white or light red, according to your taste...)
If a fried egg is served sunny side up, it is cooked on one side only, with the yellow part on top.
Drivers, contractors, tradesmen, craftsmen and the odd photographer - they all need feeding.
Good food, good service, no fuss, no pretence - what more could you want first thing in the morning.
The regal class 309s operating the London Liverpool St - Clacton & Walton route were the first 25Kv EMUs to be constructed by British Rail in 1962/63. Built at York Carriage Works they were designed for 100mph running and configured in three separate formations:
- 601–608 – Two-car units (309/1)
- 611–618 – Four-car units containing a griddle car (309/2)
- 621–627 – Four-car units (309/3)
While the 2-car units could be operated on their own, they were designed to be run in tandem with a pair of 4-car units so improving the power-to-weight ratio and making the rush-hour timetable more robust.
Originally classified as AM9 (pre-TOPS) they were actually designed for use on an electrified East Coast Mainline, but when the electrification project failed to get off the ground they were diverted instead to the Great Eastern Main Line and became known as the 'Clacton Express' trains. With a 10-car formation generating some 3,384 horsepower, they were significantly more powerful than the Britannia Pacifics they replaced.
In later years the formations were tweaked and the 2-car units augmented to 4-car sets. These elegant units would eventually be displaced from the Clacton route between 1992 and early 1994 with the final trains running in January 1994. Not surprisingly the contemporary class 321 replacements lacked the visual elegance of the 309s, both externally and internally, and, perhaps tellingly, became known as the 'Dusty Bins' due to the 3-2-1 class number resonating with a certain TV show of the day.
In this shot, a Clacton and Walton - Liverpool St service (1F48), unit 626 leading, is captured approaching Colchester with an up express. Colchester Depot (30E/CR) is on the right with an unidentified class 31 and class 47 resting up.
Sadly the once wrap-around front windows adorning the cab had been designed out by this time and replaced by a pair of non-curved panes on each side. Much less expensive to replace when cracked / damaged.
This image was captured on a Yashicamat 124G twin lens reflex, and cropped. A relatively cheap medium-format camera that was superb for across-the-frame sharpness for non-moving subjects and which gave the Nikkor lenses a decent run for their money. With the reverse waist-level finder however, moving subjects were tricky and, as I found, best left to the Nikkormat FT2.
Yashicamat 124G, and Ilford FP4 film (cropped from 6x6 neg).
Rescanned image, original deleted.
7th September 1976
(Technical info courtesy of Wiki)
Common Gallinule, Gallinula galeata, surrounded by ripples and leaves of American Lotus, Nelumbo lutea, in various stages of unfurling. For the Repetition theme in Flickr Lounge.
Some of y’all will remember youthful experience with Candy Corn, and pancake batter spreading out onto a griddle, and recognize the resemblances.
This qualifies for my “One Pigeon” album on compositional grounds, not as much of a stretch as the Croation cat.
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(Little Middie) GRETCHEN GRIDDLE:
"This Halloween party isn't going to be scary, is it sister???"
(BIG Sister) ULANI UNATHI:
"Don't worry sweetie ... the only SCARY thing will be watching all your Aunties COMPETE in the annual Best Witches Contest."
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HAPPY HALLOWEEN flickr friends!
There are soooo many awesome photos out there this year on flickr (we took a sneak peek before work this a.m.) ... we can't wait to look at them ALL! :) :)
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BLYTHE-A-DAY
OCTOBER 2016
DAY 31: TRICK OR TREAT !!
and
THANK YOU LIZ, for TREATing us to another great month of being Host of this great flickr group!! SUPER great photos this month for the beginning of the Winter Holiday Season :)
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Hey diddle, diddle, the cat with the fiddle,
Played a sweet tune in the moonlight so little.
The cow jumped so high,
To the cheese in the sky,
And the dish ran away with the griddle.
Mid Devon Agricultural Show 2024, Knightshayed Court, Tiverton, Devon, UK.
So I've been a member of the Macro Monday group for well over a year but this is my first ever submission.
Combining photography with my love of food was too much to resist. Took the shot, ate the lot. Griddled sour dough and oozing camembert cheese. Oh Yes!!
Not my usual style of photography but great to try new methods!
Thank you for all the faves and comments.
Of all the items we offer for breakfast at our B&B it is the tattie scone that baffles most guests. Not the haggis, not the Lorne sausage or the fruit pudding. It's the tattie scone. To my mind, and taste, it is not the item you should only have on your plate, but that's what many guests ask for. A typical tattie scone is made with mashed potato (potato and butter—no milk is used—with salt to taste) and plain flour is added to make it into a dough which is then rolled out and put on a griddle (Scots: girdle) to cook
Baked Camembert
I’ve pushed the boat out a bit this week I think, and sourced a stoneware brie baker, a small traditional Président Camembert (less than 3 inches), some sun-dried tomatoes, and rosemary for decoration and flavour.
Whilst I had the Camembert cooking, I started on the Ciabatte bread, drizzled with olive oil, and pan seared in a griddle.
It seemed a shame to almost ruin the effect for the image by dunking the toast, but rest assured that not long after this, the delightful dish was fully consumed! Not too shabby for a first attempt.
Happy Macro Mondays everyone!
The outside temperature hovered in the mid-thirties this morning, and both Doc and I could see the slightest touch of frost in the lower lying areas of our boreal forest. It was the perfect morning to warm up the kitchen with a griddle full of blueberry pancakes. While some might bemoan the arrival of fall - Doc and I will welcome it, as we have accomplished all of our chores to make our winter cozy and comfortable.
Gozleme is a Turkish home style food based on a savoury meat or vegetable filling, sandwiched between sheets of Turkish dough and cooked on a griddle.
Perfect for breakfast, lunch or dinner it is a simple meal and ideal as camping food. In Turkey Gozleme is cooked on a curved metal plate which makes cooking the pastries on a BBQ, a natural transition. They cook equally well in a frypan.
Excerpt from en.wikipedia.org/wiki/Okonomiyaki:
Okonomiyaki (お好み焼き) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger.
Okonomiyaki is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki, meaning "grilled". It is an example of konamono (konamon in the Kansai dialect), or flour-based Japanese cuisine.
It is also called by an abbreviated name, "okonomi", where the O is a politeness prefix and konomi means ‘favorite’.
A liquid-based okonomiyaki, popular in Tokyo, is called monjayaki (also written as monja yaki) and abbreviated as "monja". Outside of Japan, it can also be found served in Manila, Taipei, Bangkok, and Jakarta by street vendors.
Arepa con ensalada de camarones y aguacate.
I spent a semester abroad in Venezuela many decades ago. During my time there, I developed an immediate liking for arepas of all varieties and ate them often while out and about.
Soon after returning to the states I began attempts to make arepas myself. I tried tortilla masa, which just didn't work. I even tried to make them with corn grits, which worked less well than the tortilla masa.
Eventually, I found the P.A.N. brand of Venezuelan and Colombian corn masa. Those arepas were quite good but it did take many attempt adjusting the water content and griddle temperatures, but eventually I got to where I could make arepas that pleased my palate.
JN161387m
" ..This is it,folx.. the 5th round of never endin' battle for the Spaze Caze's mind.. !! That's right.. place yir samoleans on the table,folx..smash 'em up with a mallet n' let 'em all flatten out to make the 10 million dollar griddle-cake bets !! Get Don King's psychiatrist on the phone..Mike Tyson,Glass Joe,Bald Bull,King Hippo,Kalimari Kid,Dreaderick Tatum,Fat Tony,Bluto,Gashouse Gorilla, & a George Foreman-grill Ham n' Cheese Sammich Melt..ain' none of them liable to top the mania in this fight. Ain' none of 'ems head gonna spin or block's gonna get knocked off more batty n' bloody than the ear-bitin' big-battle for the very,very small brain !!
They Gonna Put you in the Trance wit' the hoochie-coochie dance !!
In this corner .. hailin' from the bottomest fathoms of a schizo's delusions,Yomi..and past the furthest corners of hell n' tarnation where Satan himself put's all the politicians,molesters & televangelists ..at an indecernable weight ..the maniacal
oni who looks like demon pepperoni.. the one & only ..:
THE MADDNEZZ
In this corner .. the abandoned invader ..claiming in from Cud Know's where in the Zeta Sector of outer space..the underdawg ..thr Kmart Kid,the gutsy lil' guy with a heart of mold,the Egg head who's cracked,the schizo-alien who'd rather go home than be here (that's if he had a home..),Punched in the 20 too-many times,slammed in the gut n' run over by a tractor and a whale creatin' one of the longest run-on-sentences n' introductions in all of bipolar-boxing history ..he's not a man..he's alien (..really a mouse) ..weighin' in at a scrappy-doo 135 pounds..he's number 2 so he tries harder.. :
The SPAZE CAZE ..
Til' now the Maddnezz has had the upper hand.. err.. 'Utter' .. busked right in the mush,slomped,stomped,tromped,bopped,popped,hit,bit bloody n' bruised..Spaze got more head trauma in this fight alone ..than a veteran game of Whack-a-mole. He's fighter..yeh.. just a dime;ten cents he'd do the Hoochie-coochie dance ..but it was the bum old prance so they kept the money in their pants (among other things..hot dog!!.. Armour hot dog..)!!
OO ..i tells ya..by round 4 the Spaze Caze was down for the count !! The Maddnezz had 'im in a head lock and a dead-lock and a Choo-Choo Carlie Chang Chang.. looked like th' musky lil' martian was headin' to the big Chuck E. Cheese & a psych-ward in
the sky.
Maddnezz is one nasty palooka.. but the commish pretty much threw out all the rules of this out the window..(mostly cuz everyone was to scared to go back to the ring-side..)!!
In a clinch..in a bind.. Spaze Caze - the bleeder got the second-wind,popped a couple pep-pills,got all gazookas and pulled his top-secret illegal maneuver ..
"The Hyper-Hooplah-Hover-punch HOOK" ..
..nothin' to flashy..but enuff' to pop n' fly n' bop The Maddnezz with a flyin' big bomb-body blow..n' get the alien back in the fight !!
Hot Dog !! We have a Weiner !!
But's it's gonna take more n' fancy footwork and a couple few fancy jabs to survive round 5.. four down..n' a million billion-gazillion to go!!
They ain' showin' this on Pay-Per-View or headlinin' at the MGM Grand !! Nope..this Paper-view battle is only caught in the theaters of the mind..( And the hearts and minds of all those who are wonderful..). Can out tomato can tin-weight beat Maddnezz in the big battle ?! Will the devilish Oni take the brain-title away and all that's left of Spaze's heart and humanity and take the Alien down to the 8-count !? Will this ramblin' stop n' someone shove a big fat tomato or shut-up sucker punch in the promoter's mouthpiece?!
Ya gotta be a moron to wanna be in this fight.. fight like butterfly..hit like a girl !! Adrian, go down n' tell Minnie.."Mickey's Mouse is a MAN-boy..& just kinda squirrelly." Yeh .. the big battle rages on like the Song that doesn't end..(Yep ..it goes on and on,my friend..but don't get me stareted !!).
Will Spaze make it to round 6 !?
Dunno ..but Spaze Caze loves ya with all his heart.."
~~~ ** ding ding ding ding **~~~
. every big fight needs a great fight-song !! Spaze Caze's fight is quite a bit strange ..as the fight theme is by the internationally renowned
-- Click here ,if you wish to listen to the fight song : 'It'5!' by A.I.H !!--
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