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Autism | A Shitty Brawlhalla Montage

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plz froget to liek and scrubsrive

send nudes

i want daddy milk(from the super market no homo)

It is thought that the first organized golf played in America was on Harleston Green, undeveloped pastureland near the corner of Pitt and Bull streets. In 1743, Charleston merchant David Deas received a shipment of 432 golf balls and ninety-six clubs from Scotland. 
Golf historians suggest that the early game was played without a set number of holes, no greens, and no designated teeing areas. Players used clubs to move a ball across the field and into a crudely dug hole in the ground. Because the holes were not clearly marked, golfers sent "finders," forerunners of today's caddies, to stand by the hole and alert others of the approaching shot by yelling "fore." After completion of a hole, a player would tee off at a distance of two club-lengths away from that hole. Equipment included a ball, or "feathery," made of leather and stuffed with feathers while clubs consisted of a "play club," a series of "woods," and a utility iron for tight spots. 
Enthusiasts organized the South Carolina Golf Club on September 29, 1786, and five years later announced its anniversary in the City Gazette. 
Charleston golfers moved north to the Chicora Golf Club Links in 1899. When the City of Charleston sold Chicora Park to the United States Navy in 1901, the Charleston Country Club bought Belvidere Plantation, closer to the downtown homes of most of its members, and laid out the Belvidere Golf Links.
In 1922, after the sale of Belvidere to the Standard Oil Company, which established a refinery on the Cooper River waterfront, the club bought 936 acres (700 acres of it marsh) of McLeod Plantation on James Island. Landscape architect Seth Raynor, renowned for his golf course designs, laid out an eighteen-hole course on the club’s 236 acres of high ground. The Wappoo Links, with its clubhouse set atop the Civil War-era Battery Means and overlooking Charleston Harbor, opened in 1925. The golf club was reorganized in 1935 as the Country Club of Charleston.

1 Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

2 With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.

3 On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

4 Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

5 Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with piccalilli and a cress salad.

6 Tip: Lamb or beef sausages work just as well in this recipe if you don’t fancy pork.

I like skruskruskursribers

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