Why is ROONEY continuing on being brutish?

Question

Check out this out!
http://www.dailymail.co.uk/pages/live/articles/sport/sport.html?in_article_id=404175&in_page_id=1771

(Oops, I made a mistake!)
It's CHECK THIS OUT!

Hi, Jason!
It's nice to hear from you. Yes, school started this week for me too. I have been so busy (and will be throughout the year - a homeroom and 5 classes to teach each day) that a little time for the yahoo questions and answers will probably take place only over certain weekends!
Take care and have a great weekend!

Jason,
For now - when I see you or when you see me, we can say hello to each other on this forum - until I think of an appropriate method to communicate with you. As you know, some of us (including me) don't like to post our e-mail addresses publicly to avoid unnecessary chaos!
You are sweet! May God bless you every moment!

Answer 1

Hey Louisa!
What's up?
Anyway, me and you both know that Wayne Ruiney(yeah i meant RUINey) is a little wacko. He'd probably punch some cashier at a store if they said he couldn't return something. He didn't have to punch the guy. The smartest thing to do would've been to tell the waiter or someone who worked there. But, Rooney's will be Rooney's. I hope that answers your Q. Bye girl:)

Bye the way, are you Portuguese?
And check out this website.(Cristiano Ronaldo)
http://www.cristiano-ronaldo.org/cristiano-ronaldo-comics.php

Answer 2

hi Lousia : how is it going? I haven't seen you for a long time so I thought I would say Hi to you. My school started so keeping busy! Is there a way to keep in touch with you ? messanger/email? Hey Lousia......thats fine. I would hate anyone who disturbs you so you don't need to post your email address on the forum. I don't know if I am Sweet or not. But I know one thing for sure : You Are the "Sweetest." BTW : you can always contact me by email if you feel like cos I have enabled the feature that will let others contact me by email. Take care ! And you are truly a "Sweet Heart."

Answer 3

I like Charlie Tuna's answer.

Answer 4

Charlie Tuna --

lmao what the hell? I think you're in the wrong section, buddy.

Answer 5

Well the guy was coming onto his girlfriend...

Answer 6

He Like UK

Answer 7

what the f...?? is this the kitchen room or what???

Answer 8

Because he was BORN brutish.


...... oops, I meant british ......

Italian Veggie Bake

1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Italian Grilled Sandwich


1 cup chopped peeled eggplant
1 cup quartered mushrooms
1 cup sliced yellow and/or green zucchini
1 cup red bell pepper strips
1 tsp. dried thyme leaves
1 Tbsp. oil
1 pkg. (10 oz.) frozen BOCA Meatless Italian Sausage
1/2 cup spaghetti sauce
4 Italian bread rolls, split

PREHEAT grill to medium heat. Place vegetables in large bowl. Add thyme and oil; toss to coat. Place in grilling basket or grill wok.
PLACE grilling basket on grate of grill. Add sausages to grill; cover with lid of grill. Cook 12 minutes or until sausages are heated through and vegetables are lightly browned and tender, turning the sausages and stirring the vegetables occasionally.
MIX vegetables and spaghetti sauce. Fill rolls with the vegetable mixture and sausages.

Eggplant Parmesan

1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

SPRAY 13x9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.
TOP with spaghetti sauce; cover.
BAKE at 400°F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.

Ratalouille

1 medium eggplant, cut into bite-size pieces
1 medium onion, cut into 1/2-inch-thick slices
1 medium red pepper, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 can (16 oz.) low-sodium diced or stewed tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

PREHEAT oven to 350°F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
BAKE 15 min. or until cheese is melted and vegetable mixture is heated through.

Eggplant Lasagna

1/4 cup olive oil
1 medium eggplant, peeled, cut into 1/4-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
3 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained

PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Moussaka

3-4 large eggplants
Olive oil for frying
1 1/4 cups short-grain brown rice
1 pound ripe tomatoes, peeled and chopped
1 large onion, chopped
3 tablespoons chopped parsley
1/2 cup olive oil
3 cloves garlic, chopped
Sea salt and freshly ground black pepper
2 tablespoons sunflower seeds
3 tablespoons pine nuts
1/2 cup dried currants
3 tablespoons grated cheese
1 recipe Béchamel sauce (see below)

1. Cut each eggplant lengthwise into slices just under 1/2 inch thick. Place these in a container with plenty of water and sea salt - 1 teaspoon sea salt to 1 pint of water. Allow them to soak for a minimum of 30 minutes to remove any bitterness. Rinse well, dry with paper towels and then fry them in olive oil until tender.

2. Wash the rice well, cover by about 1 1/2 inches of cold water, bring to a boil and simmer for 20 minutes. Add the tomatoes, onion and parsley, olive oil, garlic, salt, and pepper. Bring to a boil and simmer, stirring occasionally. When the water has evaporated, remove from heat and add the seeds, nuts, currants, and grated cheese.

3. Make the béchamel sauce:

INGREDIENTS

1 1/2 cups wholewheat pastry flour
8 tablespoons butter
3 1/2-4 cups warm milk
1 whole egg and 5 yolks
Salt and freshly ground black pepper to taste
3/4 pound hard cheese, grated (preferably Kefalotyri)

Place flour and butter in a large non-stick frying pan over medium heat. Stir gently with a wooden spoon until smooth. Gradually add the milk, stirring constantly. The sauce should be thick, but not solid (add a little milk if it gets too thick). Remove from heat and add egg, yolks, salt, pepper and cheese. Mix well and use immediately.

4. Take one eggplant slice at a time and form a layer in an ovenproof 10 X 12 baking pan with half of the slices (they should cover the surface). The second layer should then be made with the rice mixture. Spread it gently and evenly. With the remaining eggplant, make another layer on top of the rice. Finally spread a thick layer of sauce on the top.

Place in a 425 degree oven and cook until the surface turns golden brown. Allow to cool before cutting into portions.