Cindy Hamilton <angelicapaganelli@yahoo.com> wrote in news:2ed01423-c243-
4053-8604-6f3f260cbdb1@t21g2000yqi.googlegroups.com:


>> Peter wrote:
>> > My knives are *always* sharp. (As the many knicks, cuts, and stab
wound
> s
>> > on my hands and fingers can attest!!)
>>

>
> The cuts from a sharp knife certainly heal much more rapidly.* That's
> my
> only consolation after my husband sharpens the knives.


LOL!!! That all depends on how deep you slice!!


>
> *Unless it's one of those where I carelessly lop off the tip of my
> thumb.


OWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW WWWWWWWW!!!!!



> That
> takes a while to heal no matter what state the knife was in. Of
> course,
> staying focused while slicing prevents that.
>


I try to stay focused....... but sometimes the glass(es) of wine gets in
the way, or an errant guest feels the need to distract me from my 'work',
or I've just spent too damn long in the kitchen and not enough time racked
out!!

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous