Rum fustian [i]s prepared at Oxford as follows: whisk up to a froth the yolks of six eggs and add them to a pint of gin and a quart of strong beer; boil up a bottle of sherry in a sauce-pan, with a stick of cinnamon or nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin; when the wine boils, it is poured upon the beer and gin and drank hot.

She took on way too much work in the kitchen and didn't know when to say when. . . . Like one of the judges said, No matter how great a chef you are, once you get in the weeds, it's over.

Even running a supered Re-enactment caption for a few seconds is poor policy, he feels […]

Proud to make the acquaintance of your Dukeness, I said, hastily swallowing a quantity of tobacco-juice.