An Apology

JNH
Registered
S35 Challenge Cup Champion || Still Drunk

#62

01-22-2022, 09:34 PM

01-22-2022, 09:10 PMSamsung virtual assistant Wrote:
01-22-2022, 08:58 PMJNH Wrote: also weird move by people to be poking fun at roleplaying when you’ve spent hours, days, weeks, months and years of your life pretending to be and writing thousands of words about a hockey player in a sim league

Inb4 SHL asks for birth certificates when You sign up to prevent these situations.

Kinda like how You and Tez makes Fun of LINKÖPING and TINGSRYD. I want a formal apology right now J.

wtf you taught us how to say those

if anything it's cause we ADMIRE your language

Samsung virtual assistant
Registered
Anime Enthusiast

#63

01-22-2022, 09:40 PM

01-22-2022, 09:34 PMJNH Wrote:
01-22-2022, 09:10 PMSamsung virtual assistant Wrote: Inb4 SHL asks for birth certificates when You sign up to prevent these situations.

Kinda like how You and Tez makes Fun of LINKÖPING and TINGSRYD. I want a formal apology right now J.

wtf you taught us how to say those

if anything it's cause we ADMIRE your language

admiration of other languages and cultures is the highest peak of racism J you should know this

Zombiewolf
Registered
Posting Freak

#64

01-22-2022, 09:44 PM

01-22-2022, 08:58 PMRotticusScott Wrote: I think we need apologies from those who participated in the RP wedding also.

I agree

Thank you Brandon, Fish, GeckoeyGecko, Karey, Kit, takethehorizon, and Ragnar for the sigs!
[Image: Pw202QP.jpeg]

Player Page || Update page

efiug
Registered
I wanna be cool

#65

01-22-2022, 09:44 PM

i quit the SHL because i knew i'd never be able to make up the ridiculous shit that happens here in complete sincerity. fuck.

Wearingabear
Registered
Posting Freak

#66

01-22-2022, 09:51 PM

since this is now a copy pasta thread.

Here's a pasta recipe featuring my favorite pasta " Strozzapreti"

Type "OO" flour - 400 g
Water - 200 g
Salt - pinch

Step 1 /10
Put the flour in a heap on a pastry board.

Step 2 /10
Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork.

Step 3 /10
Start kneading with your hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture.

Step 4 /10
Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 15 minutes in a cool place.

Step 5 /10
After the dough has rested, roll it out into a thin sheet of about 1.5 millimetres thick.

Step 6 /10
Cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough.

Step 7 /10
In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get right but that's part of the fun of making pasta.

Step 8 /10
Break each strozzapreti with your hands, trying to get a maximum length of 8 cm.

Step 9 /10
Arrange the strozzapreti well spaced on a lightly floured tray and let them rest for 10/15 minutes before cooking.

Step 10 /10
Cook the strozzapreti in plenty of boiling salted water.

Serve with your favorite simple tomato sauce or maybe a garlic, butter, Parm sauce. Or spice it up and add some sage.

Just don't be an animal and microwave your pasta in a coffee cup. You know who you are.

Wearingabear
Registered
Posting Freak

#67

01-22-2022, 09:51 PM

01-22-2022, 09:51 PMWearingabear Wrote: since this is now a copy pasta thread.

Here's a pasta recipe featuring my favorite pasta " Strozzapreti". The priest strangler.

Type "OO" flour - 400 g
Water - 200 g
Salt - pinch

Step 1 /10
Put the flour in a heap on a pastry board.

Step 2 /10
Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork.

Step 3 /10
Start kneading with your hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture.

Step 4 /10
Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 15 minutes in a cool place.

Step 5 /10
After the dough has rested, roll it out into a thin sheet of about 1.5 millimetres thick.

Step 6 /10
Cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough.

Step 7 /10
In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get right but that's part of the fun of making pasta.

Step 8 /10
Break each strozzapreti with your hands, trying to get a maximum length of 8 cm.

Step 9 /10
Arrange the strozzapreti well spaced on a lightly floured tray and let them rest for 10/15 minutes before cooking.

Step 10 /10
Cook the strozzapreti in plenty of boiling salted water.

Serve with your favorite simple tomato sauce or maybe a garlic, butter, Parm sauce. Or spice it up and add some sage.

Just don't be an animal and microwave your pasta in a coffee cup. You know who you are.

Ragnar
SHL GM
The Gnometorious

#68

01-22-2022, 09:51 PM

Copypastas are the lowest form of comedy.

Sigs by Me, Merica, High Stick King, Rum_Ham, Jess, vulfzilla, enigmatic, and Carpy

❤!! RIP to the big homies 701 and Mac !!❤

CampinKiller
SHL GM
SHL GM

#69

01-22-2022, 09:52 PM

01-22-2022, 09:51 PMRagnar Wrote: Copypastas are the lowest form of comedy.

brickwall35
SMJHL HO
BoFA

#70

01-22-2022, 09:55 PM

01-22-2022, 09:51 PMWearingabear Wrote: since this is now a copy pasta thread.

Here's a pasta recipe featuring my favorite pasta " Strozzapreti"

Type "OO" flour - 400 g
Water - 200 g
Salt - pinch

Step 1 /10
Put the flour in a heap on a pastry board.

Step 2 /10
Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork.

Step 3 /10
Start kneading with your hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture.

Step 4 /10
Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 15 minutes in a cool place.

Step 5 /10
After the dough has rested, roll it out into a thin sheet of about 1.5 millimetres thick.

Step 6 /10
Cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough.

Step 7 /10
In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get right but that's part of the fun of making pasta.

Step 8 /10
Break each strozzapreti with your hands, trying to get a maximum length of 8 cm.

Step 9 /10
Arrange the strozzapreti well spaced on a lightly floured tray and let them rest for 10/15 minutes before cooking.

Step 10 /10
Cook the strozzapreti in plenty of boiling salted water.

Serve with your favorite simple tomato sauce or maybe a garlic, butter, Parm sauce. Or spice it up and add some sage.

Just don't be an animal and microwave your pasta in a coffee cup. You know who you are.

ACAP catching strays in recipe posts

Merica
Registered
Respected Curse Killer

#71

01-22-2022, 09:56 PM

Copy pastas are the lowest form of comedy

Rangerjase
Commissioner
first site "billionaire" https://simulationhockey.com/gcalendar.php

#72

01-22-2022, 10:50 PM

01-22-2022, 09:51 PMWearingabear Wrote:
01-22-2022, 09:51 PMWearingabear Wrote: since this is now a copy pasta thread.

Here's a pasta recipe featuring my favorite pasta " Strozzapreti". The priest strangler.

Type "OO" flour - 400 g
Water - 200 g
Salt - pinch

Step 1 /10
Put the flour in a heap on a pastry board.

Step 2 /10
Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork.

Step 3 /10
Start kneading with your hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture.

Step 4 /10
Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 15 minutes in a cool place.

Step 5 /10
After the dough has rested, roll it out into a thin sheet of about 1.5 millimetres thick.

Step 6 /10
Cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough.

Step 7 /10
In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get right but that's part of the fun of making pasta.

Step 8 /10
Break each strozzapreti with your hands, trying to get a maximum length of 8 cm.

Step 9 /10
Arrange the strozzapreti well spaced on a lightly floured tray and let them rest for 10/15 minutes before cooking.

Step 10 /10
Cook the strozzapreti in plenty of boiling salted water.

Serve with your favorite simple tomato sauce or maybe a garlic, butter, Parm sauce. Or spice it up and add some sage.

Just don't be an animal and microwave your pasta in a coffee cup. You know who you are.

Yes chef.

Boomcheck
Registered
S10 Challenge Cup Champion

#73

01-22-2022, 11:18 PM

it was just a prank bro

PremierBromanov
Registered
Cool guy

#74

01-22-2022, 11:30 PM

Talls, the reason people are mad at you is that you tried to explain why you did something that warranted an apology within the apology. That comes off as trying to justify your actions, which is contradictory to the apology you're trying to give. Even if that's not your intent.

All they want to hear is admission of guilt, understanding of wrongdoing, reassurance of regret, and how you're going to avoid doing it in the future. No one really wants to hear why you did it.

Jimmysmo27
SMJHL GM
Posting Freak

#75

01-23-2022, 12:44 AM

01-22-2022, 08:25 PMWannabeFinn Wrote:
01-22-2022, 08:16 PMLime Wrote: So what we've learned is you need to be at least Japanese level 4 to get away with this
or work at Toyota

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