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' Gator Bait II: Cajun Justice is a 1988 sequel to the 1974 film 'Gator Bait, written, produced and directed by Beverly Sebastian and Ferd Sebastian. [1] Largely ignored upon release, the film received a second life on cable television and home video .
' Gator Bait (U.K. title: Swamp Bait) is a 1973 film written, produced, and directed by Beverly Sebastian and Ferd Sebastian. [2] The film starred former Playboy "Playmate of the Year" Claudia Jennings. It was followed by the sequel 'Gator Bait II: Cajun Justice. [3]
After treating Gator to a taste of the high life, Bama secretly orders a background check on him, and Gator gets a closer look at Bama's empire: extortion, drugs, and corruption at every level. Then Bama sets Gator up with one of the girls at his brothel, a drugged cheerleader Gator remembers from the rally; she says that all the girls there ...
In 1888, one of the first gum flavors to be sold in a vending machine, created by the Adams New York Gum Company, was tutti frutti. [14]A 1928 cookbook, Seven Hundred Sandwiches by Florence A. Cowles (published in Boston), includes a recipe for a "Tutti Frutti Sandwich" with a spread made of whipped cream, dates, raisins, figs, walnuts, and sugar.
Sharbat (Persian: شربت, pronounced [ʃæɾˈbæt]; also transliterated as shorbot, šerbet or sherbet) is a drink prepared from fruit or flower petals. [1] It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
Raw cherimoya fruit is 79% water, 18% carbohydrate, 2% protein, and 1% fat (table). In a 100-gram reference amount providing 75 calories , cherimoya is a rich source (20% or more of the Daily Value , DV) of vitamin B 6 and a moderate source (10–19% DV) of vitamin C , dietary fiber , and riboflavin (table).
In a video posted to social media on Friday, Bedard, standing in the park’s so-called gator pit, presses his phone, and the dramatic music begins.
The most common recipes for Indian ice cream consist of dried and pulverized moose or caribou tenderloin that is blended with moose fat (traditionally in a birch bark container) until the mixture is light and fluffy. It may be eaten unfrozen or frozen, and in the latter case it somewhat resembles commercial ice cream. [1]