Um, WTF is that?

..Billy is aspiring towards becoming a gynecologist?

Right now in my oven, custom pizza of red capsicum, mushrooms, shallot, garlic cloves, green olives, tomato sauce with herbs, hot salsa and mozzerella. Tasty!

..Billy is aspiring towards becoming a gynecologist?

That is a roe deer. A male one.

[swervedriver]

I think you need a slightly bigger knife for that.

[JuZ]

..Billy is aspiring towards becoming a gynecologist?

That is a roe deer. A male one.

Outstanding.

At least you had something decent looking to wash it down with.

That is freaking hilarious! Burritos last night - gorgeous, but lots of washing up

At least you had something decent looking to wash it down with.

That is homebrewed Dogbolter. Very nice stuff.

[JuZ]

At least you had something decent looking to wash it down with.

That is homebrewed Dogbolter. Very nice stuff.

I express unabashed admiration.

OH MY GOD, I THINK I JUST FOUND JESUS!

Grated lots of cheese, chopped onion and garlic, sprinkled with granular cheese, and fried them into little röstis. :3

OH MY GOD, I THINK I JUST FOUND JESUS!

Grated lots of cheese, chopped onion and garlic, sprinkled with granular cheese, and fried them into little röstis. :3

Anything where cheese has been added twice is bound to be awesome!

OH MY GOD, I THINK I JUST FOUND JESUS!

Grated lots of cheese, chopped onion and garlic, sprinkled with granular cheese, and fried them into little röstis. :3

Anything where cheese has been added twice is bound to be awesome!

Actually... it was triple! I put some slices of cheese under the grated cheese. :3

OH MY GOD, I THINK I JUST FOUND JESUS!

Grated lots of cheese, chopped onion and garlic, sprinkled with granular cheese, and fried them into little röstis. :3

Anything where cheese has been added twice is bound to be awesome!

Actually... it was triple! I put some slices of cheese under the grated cheese. :3

you are my hero!

Lard Cheesus Crust!

Had spaghetti but no sauce, so I took some cherry tomatoes, fresh garlic, mushrooms, sliced 'em all up and lightly fried them in olive oil before topping my pasta. And it was good.

Have larded a 3 kg haunch of venison with a whole kilo of guanciale, stuffed the slits with basil, thyme,rosemary and garlic and put it on a bed of red apples, red onions, whole garlic bulbs and small turnips, with a bottle of robust red wine and half a litre of mutton stock. It is in the Oven of Doom at low heat for 3 hours and I am about to knock up a steamed sponge syrup pudding.

The weather forecast here is for torrential rain this evening, but I DO NOT GIVE A SHIT.