About

Well, I'm Quirky Turkey, 14 years old. I'm originally an 04 user, so if you're new, PM me with any questions you might have. I love reading and cooking, so if you do too, I'd love to be friends with you. Overall, I'm a fairly nice person, just don.t get me angry. (you wont like me when I'm angry)

Friends

Viewing 12 of 14 friends

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Comments

Viewing 10 of 20 comments.

TheCoolestNerdd

Report | 09/15/2008 9:34 am

TheCoolestNerdd

OK...

thanks Alot Though
TheCoolestNerdd

Report | 09/13/2008 11:49 am

TheCoolestNerdd

O Its Ok... Any Idea Who Would Know Contacts With Him?
Princess Hitler

Report | 07/08/2008 6:50 pm

Princess Hitler

Thanks.

^_____^
sLeEp_L3sS

Report | 07/04/2008 6:23 am

sLeEp_L3sS

still remember me?

really?

WOW!!!
sLeEp_L3sS

Report | 07/03/2008 7:26 pm

sLeEp_L3sS

hai hai^^

its been a long tym..

still remember me?



how r yah?
The Jesus Bot

Report | 05/30/2008 3:04 am

The Jesus Bot

And what is The Agency?
Nocturnal Soliloquy

Report | 05/10/2008 2:32 pm

Nocturnal Soliloquy

United States, actually. From the Northwest, sort of specifically.
Nocturnal Soliloquy

Report | 05/03/2008 10:08 am

Nocturnal Soliloquy

How'm I supposed to read your journal when I can't get to it? As you may see, it's not linked to on your profile.
Nocturnal Soliloquy

Report | 05/01/2008 8:42 am

Nocturnal Soliloquy

Yeah, I've had that Ethiopian dish with the salty-sour crepe. Was a bit of a surprise at first, being used to French and Russian crepes, but it was quite good. That restaurant went out of business years ago and so far as I know there may only be two Ethiopian restaurants in Portland now, neither reputed to be very good. I've a feeling tonight will be a sushi night, since I know my friend has been craving sushi for a while now. I'm going to message you my baba ghanouj recipe.
Nocturnal Soliloquy

Report | 04/26/2008 9:49 am

Nocturnal Soliloquy

Funny you should mention that, because in my last house we had Risk parties, complete with appetizers, beer, and the hookah. I usually made hummus, ajvar, baba ghanouj, and a pimento spread. Seems spreads, cold salads, and soups are what I do most and am best at. As soon as I crawl out of this ditch I'm about to fall into I'm going to pour a bunch of money into the kitchen and expand my forte to include pastas, sushi, various south Asian dishes, and some more Latin, Mediterranean, Slavic, and African cuisine.

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Despite my sign-up date, I'm an '04er
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