When I was a teenager, like most young stupid kids just starting out on the road, I was a reckless and inconsiderate driver. I’d zip in and out of traffic, in between the big rigs, and across several lanes of cars.
One night I was headed home after an evening of goofing off with my friends and it was modus operandi vulgaris. I was driving in the passing lane and my exit was coming up. I waiting until the last possible moment and whizzed across two lanes . . . in front of a tractor-trailor . . . and headed for the exit ramp.
All of a sudden there was a whoop-whoop and flashing lights behind me. Like a good citizen, I adjusted my cleavage and pulled immediately onto the shoulder.
The trooper approached and asked me if I knew why he had pulled me over. DUH yeah! I feigned innocence. He informed me that I was driving too fast and that I had cut off a truck.
I started sobbing . . . working the cleavage to full effect . . . and cried that my exit was right there and that I was tired and I just wanted to get home. He took pity on me and my hooters and instructed me to be more careful in the future.
In a word . . . or two . . . I got off scot free. WOOT!
The origin of the ‘scot’ in scot-free is not as obvious as it would seem. It does not have its basis in Scottish roots. In fact, it is a Scandinavian term meaning tax or payment. The phrase 'scot free' simply refers to not paying one's taxes.
Kind of like me when I was young unopposed to utilizing my . . . uhm . . . feminine wiles to get away with doing stupid things.
Roast Stuffed Chicken and Stuffing
1 Roaster chicken, about 5 pounds
Salt & Pepper or other Seasoning
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil.
Rub chicken with butter, season with salt and pepper or your favorite seasonings (if desired).
Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 90 minutes, basting several times. Internal temperature should register 175° when done.
Let chicken stand for about 15 minutes before slicing.