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Below are the 16 most recent journal entries recorded in Pointless Shizit's LiveJournal:

Monday, May 9th, 2005
4:34 pm
Saturday, May 7th, 2005
11:28 pm
Thursday, May 5th, 2005
6:43 pm
Wednesday, April 27th, 2005
4:41 pm
Scene 7
Mt kilamanjaro!

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Thursday, April 21st, 2005
1:36 pm
Wednesday, April 20th, 2005
7:24 pm
Friday, July 23rd, 2004
12:59 pm
Refund Only After 30 Days*
What do you think would happen if all these people were to meet one another at the same time?

-Vlad the Impaler
-Jack the Ripper
-Lizy Borden
-Bloody Mary (Mary Tudor)
-Mary Bathory

Current Mood: artistic
Saturday, June 19th, 2004
10:22 pm
Bandages On My Legs and My Arms From You

6-8 cups bread (high-gluten) flour
4 tablespoons dry baking yeast
6 tablespoons granulated white sugar or light honey (clover honey is good)
2 teaspoons salt
3 cups hot water
a bit of vegetable oil
1 gallon water
3-5 tablespoons malt syrup or sugar
a few handfuls of cornmeal


large mixing bowl
wire whisk
measuring cups and spoons
wooden mixing spoon
butter knife or baker's dough blade
clean, dry surface for kneading
3 clean, dry kitchen towels
warm, but not hot, place to set dough to rise
large stockpot
slotted spoon
2 baking sheets


First, pour three cups of hot water into the mixing bowl.  The water
should be hot, but not so hot that you can't bear to put your fingers in it for
several seconds at a time.  Add the sugar or honey and stir it with your fingers
(a good way to make sure the water is not too hot) or with a wire whisk to
dissolve.  Sprinkle the yeast over the surface of the water, and stir to
Wait about ten minutes for the yeast to begin to revive and grow.  This
is known as "proofing" the yeast, which simply means that you're checking to
make sure your yeast is viable.  Skipping this step could result in your trying
to make bagels with dead yeast, which results in bagels so hard and potentially
dangerous that they are banned under the terms of the Geneva Convention.  You
will know that the yeast is okay if it begins to foam and exude a sweetish,
slightly beery smell.
At this point, add about three cups of flour as well as the 2 tsp of
salt to the water and yeast and begin mixing it in.  Some people subscribe to
the theory that it is easier to tell what's going on with the dough if you use
your hands rather than a spoon to mix things into the dough, but others prefer
the less physically direct spoon.  As an advocate of the bare-knuckles school
of baking, I proffer the following advice: clip your fingernails, take off your
rings and wristwatch, and wash your hands thoroughly to the elbows, like a
surgeon.  Then you may dive into the dough with impunity.  I generally use my
right hand to mix, so that my left is free to add flour and other ingredients
and to hold the bowl steady.  Left-handed people might find that the reverse
works better for them.  Having one hand clean and free to perform various tasks
works best.
When you have incorporated the first three cups of flour, the dough
should begin to become thick-ish.  Add more flour, a half-cup or so at a time,
and mix each addition thoroughly before adding more flour.  As the dough gets
thicker, add less and less flour at a time.  Soon you will begin to knead it by
hand (if you're using your hands to mix the dough in the first place, this
segue is hardly noticeable).  If you have a big enough and shallow enough bowl,
use it as the kneading bowl, otherwise use that clean, dry, flat countertop or
tabletop mentioned in the "Equipment" list above.  Sprinkle your work surface
or bowl with a handful of flour, put your dough on top, and start kneading. 
Add bits of flour if necessary to keep the dough from sticking (to your hands,
to the bowl or countertop, etc....).  Soon you should have a nice stiff dough. 
It will be quite elastic, but heavy and stiffer than a normal bread dough.  Do
not make it too dry, however... it should still give easily and stretch easily
without tearing.
Place the dough in a lightly oiled bowl, and cover with one of your
clean kitchen towels, dampened somewhat by getting it wet and then wringing it
out thoroughly.  If you swish the dough around in the bowl, you can get the
whole ball of dough covered with a very thin fil of oil, which will keep it
from drying out.
Place the bowl with the dough in it in a dry, warm (but not hot)pace,
free from drafts.  Allow it to rise until doubled in volume.  Some people try
to accelerate rising by putting the dough in the oven, where the pilot lights
keep the temperature slightly elevated.  If it's cold in your kitchen, you can
try this, but remember to leave the oven door open or it may become too hot and
begin to kill the yeast and cook the dough.  An ambient temperature of about 80
degrees Farenheit (25 centigrades) is ideal for rising dough. 
While the dough is rising, fill your stockpot with about a gallon of
water and set it on the fire to boil.  When it reaches a boil, add the malt
syrup or sugar and reduce the heat so that the water just barely simmers; the
surface of the water should hardly move.
Once the dough has risen, turn it onto your work surface, punch it
down, and divide immediately into as many hunks as you want to make bagels
For this recipe, you will probably end up with about 15 bagels, so you will
divide the dough into 15 roughly even-sized hunks.  Begin forming the bagels
There are two schools of thought on this.  One method of bagel formation
involves shaping the dough into a rough sphere, then poking a hole through the
middle with a finger and then pulling at the dough around the hole to make the
bagel.  This is the hole-centric method.  The dough-centric method involves
making a long cylindrical "snake" of dough and wrapping it around your hand
into a loop and mashing the ends together.  Whatever you like to do is fine. 
DO NOT, however, give in to the temptation of using a doughnut or cookie cutter
to shape your bagels.  This will pusht them out of the realm of Jewish Bagel
Authenticity and give them a distinctly Protestant air.  The bagels will not be
perfectly shaped.  They will not be symmetrical.  This is normal.  This is
okay.  Enjoy the diversity.  Just like snowflakes, no two genuine bagels are
exactly alike.
Begin to preheat the oven to 400 degrees Farenheit.
Once the bagels are formed, let them sit for about 10 minutes.  They
will begin to rise slightly.  Ideally, they will rise by about one-fourth
volume... a technique called "half-proofing" the dough.  At the end of the
half-proofing, drop the bagels into the simmering water one by one.  You don't
want to crowd them, and so there should only be two or three bagels simmering
at any given time.  The bagels should sink first, then gracefully float to the
top of the simmering water.  If they float, it's not a big deal, but it does
mean that you'll have a somewhat more bready (and less bagely) texture.  Let
the bagel simmer for about three minutes, then turn them over with a skimmer or
a slotted spoon.  Simmer another three minutes, and then lift the bagels out of
the water and set them on a clean kitchen towel that has been spread on the
countertop for this purpose.  The bagels should be pretty and shiny, thanks to
the malt syrup or sugar in the boiling water. 
Once all the bagels have been boiled, prepare your baking sheets by
sprinkling them with cornmeal.  Then arrange the bagels on the prepared baking
sheets and put them in the oven.  Let them bake for about 25 mintues, then
remove from the oven, turn them over and put them back in the oven to finish
baking for about ten minutes more.  This will help to prevent flat-bottomed
Remove from the oven and cool on wire racks, or on a dry clean towels
if you have no racks.  Do not attempt to cut them until they are cool... hot
bagels slice abominably and you'll end up with a wadded mass of bagel pulp. 
Don't do it. 
Serve with good cream cheese.

TO CUSTOMIZE BAGELS: After boiling but before baking, brush the bagels with a
wash made of 1 egg white and 3 tablespoons ice water beaten together.  Sprinkle
with the topping of your choice: poppy, sesame, or caraway seeds, toasted onion
or raw garlic bits, salt or whatever you like.  Just remember that bagels are
essentially a savory baked good, not a sweet one, and so things like fruit and
sweet spices are really rather out of place.

Current Mood: calm
Wednesday, June 16th, 2004
2:15 pm
Can You Use Chopsticks With Your Toes?

Beating your friends record of livejournal comments of 124 isnt all that important

Fargo: Nothing brings in the numbers like a good girlfight -- just look at those Miller Lite commercials with the chicks fighting in the fountain! -- so that's why we're bringing the two most famous Nintendo Princesses to the arena this week to deathmatch it out until clothes are torn off.

shaithis: This is a pretty one-sided contest, by most means of measure. Princess Peach is a creampuff, helpless and kidnapped just about every time we see her. She's perpetually in the wrong castle and when you finally do rescue her, she bakes you a cake. She's less of a Princess and more of a drama Queen. Look at how she reacts when she loses a round of Mario Golf: Toadstool Tour -- you'd think she just killed a puppy.

Fargo: Sure, but--

shaithis: Silence! Compare that with Princess Zelda. Her whole Kingdom was taken from her as a little girl, but what's she do? She learns to fight! She becomes for all intents and purposes a ninja, albeit a frilly one. With a whip. And you, of all people, should be excited by women with whips.

Fargo: Believe me, it's the reason I came in without underwear today. But you're underestimating Princess Peach. Ever played Super Smash Bros.? She's just as likely to do you with a tennis racket or a golf club. When you attack her, she uses her subjects as human shields! Well, squirming mushroom shields, at least. That's cold. She's like the Courtney Love of the Nintendo family. When Mario Kart: Double Dash!! comes out, you can bet she'll be slashing tires and cutting brake lines. She's got "Moxie."

shaithis: What is Moxie, anyways?

Fargo: I think it's like the bad part of PMS

Current Mood: bouncy

Tuesday, March 30th, 2004
10:37 am
You Killed My Father. Prepare to Die.
Ranting is good
Good things make people smile
Smiling is fun
Smiling is what McDonalds likes to see you do
McDonalds has wiggly french fries
French fries make the world go round
Round is what the french fries make the world go
360 degrees and more
Go french fries

Current Mood: indescribable
Monday, December 8th, 2003
9:13 pm
Wednesday, November 26th, 2003
10:56 am
well i figured that this would be the best community to post this in, seeing as how it is pointless. well here it goes guys...
i have just created a community for my "cult". it is basically just like this community i suppose, except it has the name of cult with it.
all of youshould join it and you can just use it like you do this one, where you just post random things. its the greatest.
Wednesday, August 27th, 2003
5:05 pm
welcome to hell...

Circle I Limbo

Dragon Ball Z
Circle II Whirling in a Dark & Stormy Wind

Circle III Mud, Rain, Cold, Hail & Snow

practically all politicians
Circle IV Rolling Weights

Circle V Stuck in Mud, Mangled

River Styx

Circle VI Buried for Eternity

River Phlegyas

skinny pop-star prostitutes
Circle VII Burning Sands

masons & other evil white men
Circle IIX Immersed in Excrement

Rove McManus
Circle IX Frozen in Ice

Design your own hell

for some reason i had a mental block and had trouble thinking of people to hate... for a change. for all the generalizations i'm sure there's some exceptions... and for some reason i didn't put the French in there.

Current Mood: silly
Sunday, July 27th, 2003
5:06 pm
why must tshirt shopping be so hard? i just want a david bowie teeshirt that doesn't suck and isn't gonna cost me $20 plus shipping.

and it's not like they have one at the local hot topic. *grumble grumble* ... sorry. bad mood. it's sunday. it's yucky out. i slept for too long.

edit: i don't even care if it's been previously worn! ( but if it is, they better not try to make me fork over more than $13, unless of course i get dave too :) )
meh. weep.

Current Mood: weird
Friday, July 25th, 2003
2:18 pm
...and stuff!

wheeeeeeeeee!! i'm a member of this community thingy!!!

what kind of stuff should i post in here??

i like piggies!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

:: looks around ::

ahah! i have escaped the Staring monkey!!
i defeat you for now Monkey!!!


...and stuff.

// Benjamin el Toro.

Current Mood: hyper
Friday, June 6th, 2003
9:12 pm
1 0wnz j00 477!
i posted here before the founder. ;o
i rock.

here is one of my favourite songs, just cos:

//The Prettiest Star
Cold fire, you've got everything but cold fire
You will be my rest and peace child
I moved up to take the place, near you

So tired, it's the sky that makes you feel tried
It's a trick to make you see wide
It can all but break your heart, in pieces

Staying back in your memory
Are the movies in the past
How you moved is all it takes
To sing a song of when I loved
The Prettiest Star

One day though it might as well be someday
You and I will rise up all the way
All because of what you are
The Prettiest Star

Staying back in your memory
Are the movies in the past
How you moved is all it takes
To sing a song of when I loved
Prettiest Star

One day though it might as well be someday
You and I will rise up all the way
All because of what you are
The Prettiest Star

me loves mr. david bowie.

welcome all to the world's worst community. it is the worst only because i was first to post in it.


Current Mood: geeky
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