The difference between us....................

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Gloucester Old Spot in the oven. All the usual plus parsnips with glaze of Bim's lemon piri piri and some local honey.

Meanwhile darn sarf the usual suspects are wondering why the Prosecco bottles seem to be self emptying, and how the Fortnum & Mason organic Fairtrade nut roast for 12, is barely larger than a nutri bar. No one dare get up to cook because they're watching a DVD of the best speeches of Hugo Chavez, and anyone who leaves the room will be accused of being a revisionist, pig dog. Happy days.
 

theclaud

Openly Marxist
Location
Swansea
Gloucester Old Spot in the oven. All the usual plus parsnips with glaze of Bim's lemon piri piri and some local honey.

Well I suppose one has to find something to do in Llangollen while the pork and parsnips are in the oven...

Gunnuts_zps07cd60a9.jpg
 

TVC

Guest
This evening I had an Aldi Free Range Chicken, and a damn sight tastier and juicier than the usual Sainsburys chicken it was. The veg came from Ssinsbos - I wish I'd got them from Aldi too.
 

Archie_tect

De Skieven Architek... aka Penfold + Horace
Location
Northumberland
I thought Katy Perry's ex.husband had let himself go....
 

TVC

Guest
This household, about as far south and as close to the European mainland as you can get, had cheese on toast with baked beans and a glass of Claret for Sunday dinner. It was the last smidgeon in last nights bottle which needed to go in the recycling for tomorrows bin collection.
Never let it be said that you don't have class.
 
Gloucester Old Spot in the oven. All the usual plus parsnips with glaze of Bim's lemon piri piri and some local honey.

Meanwhile darn sarf the usual suspects are wondering why the Prosecco bottles seem to be self emptying, and how the Fortnum & Mason organic Fairtrade nut roast for 12, is barely larger than a nutri bar. No one dare get up to cook because they're watching a DVD of the best speeches of Hugo Chavez, and anyone who leaves the room will be accused of being a revisionist, pig dog. Happy days.


Fine Sausages need a fine textured mash, with a little fine mature cheddar

..... and perhaps a little Mustard

Anything else is overkill
 
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