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Lymond's Chess Board S&S Pub S&S Bairns Bookshelf Shamrocks & Stones Website
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I still need one more volunteer for the Waiting for Time discussion. I know we are strapped with two discussions overlapping, but if someone can take either week two or three that would be great! Thanks! Inside for Schedule>>> -- Lil, 14:32:41 06/23/09 Tue

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St. George's Arcade, an indoor market in Dublin
Dublin's current bus routes
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Was anyone else crushed that Marion died before getting to drive? What a simple dream...and she'd already paid for it. (NT) --
Sleep well, E. (NT) --

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I was reading the court scene at lunch today and had a LOL moment ..... "assault with a.....cucumber!" (NT) --
Never heard of Bovril before, so off to google! Apparently it is similar to what we call beef boullion in the USA. Available in concentrated liquid or cubed form. Wikipedia: Bovril is the trademarked name of a thick, salty meat extract, developed in the 1870s by John Lawson Johnston and sold in a distinctive, bulbous jar. It is made in Burton upon Trent, Staffordshire and distributed by Unilever UK. Bovril can be made into a drink by diluting with hot water. It can also be used as a flavouring for soups, stews or porridge, or spread on bread, especially toast, rather like Marmite. The first part of the product's name comes from Latin bos (genitive bovis) meaning "ox" or "cow". Johnston took the -vril suffix from Bulwer-Lytton's then-popular 1870 "lost race" novel The Coming Race, whose plot revolves around a powerful energy fluid named "Vril". (NT) -- 
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I'm learning lots of new words reading this book. (NT) -- 
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