91热爆

It's a catchy title. I was minding my own business (and the hotel's) when the phone rang. I've had the usual enquiries at work; can I book a room, a table for dinner etc. We also double up as a local directory enquiries and tourist info centre, but I've never been asked to spell azalea before. I don't think the person concerned knows what an azalea is, he doesn't do crosswords and if he gave his mum one she would know something was up. Eventually I discovered why he needed to know, and the correct spelling was crucial, and no, I'm not telling any more.
This weekend was the Project summer staffs last before they head back to college so the locals made sure it was a weekend to remember, by drinking so much champagne and cava no-one remembers anything! The bar boys leave next week so there will probably be a repeat performance.
The firemen were far too busy to drink (?) as they had a training weekend. I'd like to say they all looked very smart in their black uniforms, but most of them aren't tall enough for the trousers and twelve people in black marching about look a bit Mafia-like. Lunch was an important part of the day (bonding and all that), and there were 'what if' discussions and they cut up a car and Neil got covered in broken glass and the instructors want to come back so it must have been a success.
And the road? No change. It will be fixed very soon. Honest. It seems the barge that was away for its boat MOT had crew mutiny. Honest, it was in the Press and Journal. And then there was sabotage! Anyway the barge came in with Type 1 gravel and the unloading crane broke. It got fixed and the bob-cat broke. The bob-cat got fixed and then the hydraulic pipes went and all the shear pins, and no, I don't really know what I'm talking about, but the barge went back not completely unloaded. It is back again now so it must be better. The lorries are going by so full there is no chance of all the gravel getting to the taxi area, it is all falling off every time they go over a bump. There are lots of bumps.
Olvin is making mackerel gravadlax. All you need is mackerel, salt, sugar and dill. We don't have dill. It takes 72 hours and tastes delicious. Why did he have to wait until nearly the end of the mackerel season to try it. I wonder if it would work with guga?