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Neopan100
February 14th is my berfday
Happy Valentines Day to everyone..
Your my perfect valentine
Maybe one day you will be mine
I will kiss you and hold you tight
Protect you with all my might
Every day would be such a delight
Watch those sunsets, With you I would like
Your hard days, I would help you through
Nothing is to much trouble for you xxxx
Neopan100
February 14th is my berfday
Happy Valentines Day to everyone..
Scouse is a type of lamb or beef stew. The word comes from lobscouse, a stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.
Nineteenth century sailors made lobscouse by boiling salted meat, onions and pepper, with ship's biscuit used to thicken the dish.[6] Modern English scouse resembles the Norwegian lapskaus, although it differs from the German and Scandinavian labskaus, which is similar to hash. Scouse is a stew, similar to Lancashire hotpot, usually of mutton, lamb (often neck) or beef with vegetables, typically potatoes, carrots and onions. It is commonly served with pickled beetroot or cabbage and bread.
Scouse is strongly associated with Liverpool, where it remains popular and is a staple of local pub and café menus, although recipes vary greatly and often include ingredients which are inconsistent with the thrifty roots of the dish. "Scouse" has become part of a genre of slang terms which refer to people by stereotypes of their dietary habits, e.g. Limey, Rosbif (for the English), and Kraut (for Germans).
In St. Helens, the dish is often called "lobbies" and uses corned beef as the meat. In Wigan "lobbies" is often made using tinned stewing steak as the meat. A further variety of the dish is "blind Scouse", made without meat, although it would likely have used cheap "soup bones" for flavouring the broth (prior to WW2, such meat bones could be sold to bone dealers after being used and for the same price as originally purchased from the butcher[citation needed]). The dish is also popular in Leigh with local residents sometimes being referred to as 'Lobbygobblers'.
A variant lobscaws or lobsgaws is a traditional dish in North Wales, normally made with braising or stewing steak, potatoes, and any other vegetable available,or made with mutton it is known as cawl.The food was traditionally regarded as food for farmers and the working-class people of North Wales, but is now popular as a dish throughout Wales. The recipe was brought by the canal barges[citation needed] to Stoke-on-Trent where it is called "lobby", the shortened version of "lobscouse".