emiafish

Pacific Rim made me yearn for the good ole days of Ultra Man!

Rose the Hat from Stephen King's latest Doctor Sleep.

Many good additions to the list so far. I had forgotten about the original Omen. Great cast, creepy score and one of the best decapitations on film for the time combined to make a shocking and clever tale of horror. Also creepy was Videodrome. David Cronenberg at his best.

Tar & Toothpaste: no matter how much you wipe, it never gets clean, yuk! Popcorn: expelled rapidly accompanied by a popping sound. Fire hose: like turning on a tap of hot burning liquid shit.

Agent. Let them do all the work! Beach vacation or Vegas?

I should have included Hellraiser! So many good flics, so little memory. I left out the classics, but should have mentioned this little known gem from the late 70's, Magic, staring a young and creepy Anthony Hopkins.

I like to lay down before I fall down. On the topic of BJ's... with hands or without?

Well do ya? There are lots of marathons and binge watching opportunities. What are your all time favourite spine tinglers? Here is my short list to get it started House on Haunted Hill Thirteen Ghosts Ghost Ship Alien Scanners Halloween Carrie Rose Red - Stephen King mini-series Evil Dead Army of Darkness Cabin in the Woods Night of the Living Dead American Werewolf in London Not on my list... Friday the 13th, Halloween II and onwards, Scream II and onwards, Nightmare on Elm Street franchise, Saw franchise.

I have binged on many of the aforementioned titles, but lately I've been marathoning with television and mini series. Game of Thrones American Horror Story Band of Brothers Rome Deadwood Battle Star Galactica Weeds Mad Men Breaking Bad just to name a few. Jeez, I gotta get a life!

Put me down for getting down in the am. I used to have a standing Monday morning play date with a special CERB lady. I would provide the two large Starbucks dark roast coffees and she would provide the snacking afterwards, yum. Sadly, all that came to an end when I accepted full time employment. Now I'm counting the days to retirement.

Sheer panties are a huge turn on. Baby girl or slave?

Bloody Mary, clamato creeps me out, I mean who drinks tomatoe juice and thinks to themselves, "Hmm, this could use something...I know! Fish juice!". Who thinks like that? Submissive baby girl or submissive slave?

I'm all about the sheers. Something sexy about sheer curtains and sheer clothing. Silk or nylon stockings?

My nick-name asks the age old question, who am I? Or in my case it asks if I am a fish? I've been called a bottom feeder, but am I a fish? I live to spawn, but Am I a Fish? I'm comfortable in schools, but em I a fish? I think mermaids are drop dead sexy, but emiafish?

Time fly's when you're hot and sexy. Congrats on your first century. Can't wait to see what you come out with next.

Oral sex. Blindfold or handcuffs?

Turn signal abuse. For those who turn on the signal and then leave it on for the next 20km and for those who never use the damn things, even when they should I have two words for you... And it's not Happy Birthday. :whipping:

Superman - never wear a condom again. Kama Sutra or The Joy of Sex?

I'm off to lunch. See ya!

She better grip the head with her thighs cause there's precious little on the scalp to grab! When your partner comes, do you prefer being above or below?

Oral - both ways! Mish or Doggie?

I like to BBQ a turkey. I start with a fresh bird then I stuff it with a walnut spiced bread stuffing. I preheat the BBQ until it reaches about 500 F. The turkey goes into an aluminium pan with a rack. I place the bird on the center of the grill. Next, I turn off the burner directly below the bird. Close the lid and wait. It takes roughly 15 minutes a pound so a twenty pound bird is perfect after 5 hours. Here's the trick. No basting. I leave the BBQ lid closed for 90% of the cooking time. The only exception comes right at the end, about an hour before the time is up. I'll open the lid and foil the wings, drum sticks and the ends (where the stuffing resides). Then I draw off as much of the drippings as possible to make the gravey. Once the lid is closed again I don't touch the bird until its time to carve. Most of you are probably asking yourselves the same questions. 1) Five hundred degrees Fahrenheit? Is he nuts? The answer is once the lid is opened for the first time, most of the excess heat bleeds off. And when the Center burner is turned off the BBQ will settle back to the 325 F range. 2) No basting? Is he nuts? The answer is most turkeys that come out dry are due to the act of basting. When you open the oven (or BBQ) to baste the bird, the temperature drops considerably, then the oven needs to work to bring the temp back up. The uneven temperature dries out the meat. True, it is an act of faith, but no basting is recommended by the experts at Butter Ball. My turkeys always turn out golden brown and moist. 3) Why a BBQ? Is he nuts? Well, yes, I am nuts. But over the years I've developed a low tolerance for the smell of roast foul in my house. Traditional oven methods will fill the house with the aroma of turkey; a smell that can linger for days. I used to like it, but lately it has a nauseating effect on me. So I BBQ and leave that lovely turkey stink outside.

Fresh is best. In moist, er, in most things. A good laugh or a good cry?

I'm a spanker not a wanker. Soup or nuts?

String them up and flog them!!! Don't you wish you could?