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"Rat in Mi Kitchen" is a song written and performed by British reggae and pop group UB40. It features Herb Alpert on trumpet [citation needed] and is the sixth track on their album 1986 Rat in the Kitchen. Released as a single in December 1986, it reached number 12 on the UK Singles Chart later the same month, staying on the chart for seven weeks.
Rat in the Kitchen is the seventh album by UB40, released in July 1986. This album contained two UK hits, "Sing Our Own Song" (UK No. 5 in 1986) and "Rat in Mi Kitchen" (UK No. 12 in 1987). [11] The album itself reached 8 in the UK album charts in 1986 staying in the charts for twenty weeks. [11] The album provoked a positive reception from ...
"Higher Ground" is a song written and performed by English reggae band UB40. It was released in August 1993 by Virgin Records as the second single from their 10th album, Promises and Lies.
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The less extreme meaning, which is used in most Spanish-speaking countries, translates more or less as "jackass". The term, however, has highly offensive connotations in Puerto Rico. An older usage was in reference to a man who is in denial about being cheated (for example, by his wife).
One such retelling was the English-language translation by Lady Moreton, entitled Perez the Mouse and illustrated by George Howard Vyse, which was published in 1914. [ 5 ] Other adaptations include El ratoncito Pérez (1999) by Olga Lecaye, La mágica historia del Ratoncito Pérez (1996) by Fidel del Castillo, ¡S.O.S., salvad al ratoncito Pérez!
in mexico this can mean dude or guy relating to someone younger but in puerto rican slang, it is used in replacement of dinero/money chulería While in other countries this word means "insolence", [13] in Puerto Rico it has an entirely different meaning and is used to describe that something is good, fun, funny, great or beautiful. [14] corillo
The film features Remy, a young rat with an exceptional sense of taste and smell who dreams of becoming a chef. The climax of the film sees Remy prepare the titular dish in the form of confit byaldi for the notoriously harsh food critic Anton Ego, who unexpectedly loves the dish due to nostalgia for his mother's cooking of traditional ratatouille.