TreeWeezel's definitions

you're the wanker

The proper response to being called a wanker

guy 1: "You wanker"

guy 2: "You're the wanker."

guy 1: "(wanking, my secret shame! How did he know?)"

by TreeWeezel November 24, 2010

meatglazer

meatgazer (girl who stares at guy's junk) + glance. Upon accusation of meatgazing, the offender will usually admit it but say she "just glanced". The proper compromise is to call her a meatglancer, or more aptly put, meatglazer.

Guy 1: JWebb is staring at Blick's meat. MEATGAZER!
JWebb: I only glanced.
Guy 1: Then you're a meatglazer. MEATGLAZER!

by TreeWeezel April 20, 2011

pam

The best anal lubricant. Use continuously.

Last nite me and Trina went thru a box of condoms and a case of Pam. It was extra slick and she loved the fizzy sensation.

by TreeWeezel October 27, 2011

himalountain

Smoosh of hill and mountain: used for an outstanding hill which isn't quite a mountain.

The alternate smoosh is mill

My bike ground to a crawl going up the hill. It was more like a himalountain.

by TreeWeezel January 30, 2012

the north of france

A mediocre vacation destination. Instead of beaches and sun you get rocks and rain, yet instead of mountains you get molehills. Their proudest offering is their caustic apple cider.

"I'm going to france for vacation."
"That'll be great! Sun, beaches, wine, babes, fashion!"
"Actually, I'll be touring the ancient chapels and cider orchards of the north of france ."
"Ohhhhhhhhh.

by TreeWeezel April 10, 2011

monocules

mono (single) + molecules = stray molecules. Means a tiny amount of something.

This has chicken broth in it? I can't eat it.
Don't be afraid of a few meat monocules!

Easy, it only takes a few monocules of that stuff.

The environmentalists glared at my scooter as if they were afraid of a few hydrocarbon monocules.

by TreeWeezel August 20, 2011

mexican nachos

Nachos in the true fashion: only perfectly triangular chips are used, and each individual chip is stacked with cheese, meat, beans, ect. one by one. They are then carefully broiled for an authentic hor dourve.

Gringo: Why are my mexican nachos taking so long?

Cracka: Because they are decorating each individual chip.

Gringo: You're kidding! Don't they just dump chips on a plate and slop chili n' stuff over it?

Cracka: That's american nachos.

by TreeWeezel June 3, 2011