Thanks E&B

Can someone tell me when our membership registration is due ? and how much ?
Sorry I probably missed the message and now am overdue đŸ˜±

ON ON
👣👣
Cyclone

On Tue, Aug 10, 2021 at 5:45 PM Lorraine Gierck <gierckie@tpg.com.au> wrote:
Lakesiders: remember the ladt time we hosted the ball; at the Wattle Park Lodge; medievel theme; throwing wet sponges at the GM while she was locked up in shackles; jostling and all themed entertainments???  Remember how we wanted lots of people attending to see how clever we were with our theme and decor?  And remember our 2009 Balls Up that we hosted in the Richmond bowls club with the theme of an end of war party, a ,40s swing band, a fred estare movie playing on a screen, the bombs recording at the entrance.  And remember Ballarat’s Ballsups of 2001 and later for the marsi gras theme?  What absolute FUN they all were.  So Let’s get a few tables together, register, pay our money, arrange a designated driver or uber and go and have fun!

The following from the Melbourne Ladies Balls Up committee:

Hey Frauleins, Fraus and Gutaussehende MĂ€nner

 

Only 75 more sleeps to the event of the year! The MLH3 Oktoberfest Ballsup
Saturday 23 October


 I know, I know, we’re in lockdown. I get it and it’s hard to see beyond the end of the couch let alone freedom beyond 5k’s
â˜č

 Hopefully vaccination rates will be up by then
 but we give you our 100% guarantee of a refund if the event is cancelled due to DHH COVID restrictions.

BUT imagine how you will feel looking at all the photos of other hashers in their cute outfits and you weren’t there!!! For years
all you’ll hear is, “oh wasn’t that forking hilarious when the cops arrived just as the Harriettes were dancing naked in the beer fountain” Talk about FOMO


 So while you’ve got time on your hands, get your tables together, get your registrations in and put it in your diary. Something to look forward to ‘eh and don’t we all need a bit of that?

 To celebrate only 75 days to go here’s a recipe for a French 75 cocktail
don’t stop at one, I mean once you’ve opened the bottle of champagne, it would be a crime to waste it!  

  • 60mls gin
  • 15mls simple syrup (50/50 sugar and water dissolved)
  • Champagne (chilled)
  • 20mls lemon juice
  • Ice

 Add gin, lemon juice, and simple syrup to a chilled cocktail shaker with a handful of ice, shake then strain into a champagne flute. Top up with champagne garnish with lemon peel.

 

On On
 your 2021 MLH3 Ballsup Committee xox

 

 

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