Meenzer

Lass said hello to you again?

You want to impress me? do it without a saddle....meenzer style I'm all about comfort not speed, baby.

Where's the "tennis player" option?

No arguments here like.

The real Brian Cox.

"Feuhrer". Bless.

Only 237 club career goals to go.

Why, just because they're men? You never know, he might actually have standards.

I see the banner brigade were out again on the weekend, except this time they were targeting Houllier. I would love it if they go down, love it...

I think I said I was trying. Turns out I have all the willpower of CT passing a chip shop half an hour after he last ate. Mind, you need a few drinks inside you to cope with a club full of chiseled Swedes. It's enough to make any man feel inadequate.

Cumbucket?

Rack off, you drongo!

Ya think? http://knowyourmeme.com/memes/rebecca-black-friday http://www.smosh.com/smosh-pit/articles/9-...ight-be-awesome http://www.rollingstone.com/culture/blogs/...reason-20110318 Inevitably: http://www.metro.co.uk/music/858581-rebecc...ys-simon-cowell And brilliantly:

Sitter-downer or stander-upper?

The fundamental gag is good. The tear-off strips make it sublime.

This thread is lamer than Zsa Zsa Gabor

Just made a variation on this: http://www.bbcgoodfood.com/recipes/13192/l...nd-squash-curry Used chicken thigh/leg meat rather than lamb (because that's what we had in), garam masala instead of Madras powder, and threw in some chilli flakes, a squirt of tomato puree and some frozen spinach. Absolutely bloody lovely. You'd think it'd be a bit odd with the butternut squash but the sweetness offsets the heat a treat.

Scots fooooootball is rubbish, Scots football is rubbish, Scots football/Is rubbish, Scots football is rubbish, Scots football is rubbish Scots (etc.) </baddielandskinner>

Noice.

Doing one of my favourite can't-be-arsed-with-owt-flash things with pasta tonight. Fry a chopped onion and a sliced and cubed Mattesons smoked sausage in a little olive oil over a medium heat for 5-10 minutes until browning a bit. Add 200ml water, 2 tbsp tomato puree, 1 tsp paprika, a beef stock cube and 1-2 bay leaves. Mix and simmer gently, stirring occasionally, while cooking your pasta on the side. Chuck in 200g or so of frozen petits pois about 5 minutes before the pasta is done. Remove the bay leaves then stir the sauce through the drained pasta, add tons of black pepper and parmesan, bosh bosh schtum pukka wallop.