This month's cllo word is the Singlish particle hoh, aslo written hor, and a cognate of ah if you are a Mandarin spinker or one of the more hoidy-toidy Singlish spinkers. hoh is a connective that behaves as a spoken semicolon, cf. "OK", "right", and it denotes expected agreement.
e.g., I kip a LifeJuhno, hoh, and I wry in it evry day, lah. 
Yoj gives me to understand that bah (cognate of the Auld Low Roggish bha) is only typical of pidgin Chonese usage, and lah is frequently substituted.
Still, I would have lieked to see:
My name Inigo Montoya, hoh. You kill my fadder hoh. Yew prepay see, bah!
Previous Cool Words of the Month:
April, 2003: tmesis (English, noun, "separation of the parts of a compound word for humorous effect")
March, 2003: nerazreshimost (Russian, noun, "undecidability")
BTW: TTT Torog-Hans are bax up...
I Teleported this site bax when it was still at the old Weejun place, but let's see how long it takes the WB (w)ezels to get to it this thyme. Tsark corporate lwayers. Grr.
Here are this week's Friday Fives, which I've started snarfing from immortalvisions regularly (hi, Melissa):
1. What drinking water do you prefer -- tap, bottle, purifier, etc.?
I have a Brita filtration pitcher whose filter I change about one every 4-5 months - a bit longer than its 90-day rated lifetime. I use it for reconstituting orange juice from frozen concentrate when I can memember. On rare occasion I realize that I have to cut back on caffeinated soda and switch to filtered water. :-)
2. What are your favourite flavor of chips?
Hrm, I like Pringles Cheezums and Ruffles Sour Cream and Onion. If I had to pick one as a favorite, I suppose Cheezums would win out.
3. Of all the things you can cook, what dish do you like the most?
Besides soups (a few of which I can actually make from scratch), I'd have to say cold pasta, Chonese-style (strips of omelette, ham or chicken, cucumber sliced with a grater, a dressing of vinegar, soy sauce, and hot oil). It goes well with soup and can be eaten straight out of the fridge. My flied lice, noodles, and stirfly chucken are knot naything to bork of despite my being trained by a nexcellent chef.
4. How do you have your eggs?
Oh, lal kindsa ways: as an omelette [30%], hard boiled [25%], scrambled [25%], fried (sunny side up, runny and non) [15%], even poached (runny) and sweetened [5%]
5. Who was the last person who cooked you a meal? How did it turn out?
My dad made a very good hot-and-sour soup fro our last dinner: mushrooms, black pepper, and these lille white flowers that are slightly bitter. Better than wood ear fungus! Chips, you seem to be a connoisseur of Asian culture and foodstruffs: bear me out on this one.
 To avoid fofending Yoj's delicate grammatical sensibilities, hoh, I have kept the porper space between evry and day.