ChezGiven

Charlton beating Boro. If we want to stand any chance of getting Bent, then we need Charlton to lose all their games.

La strada? You mean Antonio then? Good lad, from the south of Italy so he is sound (its the opposite way round round over there) The new one in town? I was talking to him before we left and he was lovely. There was me and 11 of the lads off here so I must have looked like the sensible one The one on old eldon square aye. My mate is the manager. She sorted us out a table last minute on NYE. Lush food there for a chain restaurant. Aye, it even got Renton's seal of approval I'll definitely be going back like. Surley Renton cant have known it was a chain then? Hes far too snobby for chains. I've still got a voucher for a free bottle of wine there, which is nice.

That was the same game when the manager went for the ref wasnt it? Barrow showed themselves up that day iirc.

La strada? You mean Antonio then? Good lad, from the south of Italy so he is sound (its the opposite way round round over there) The new one in town? I was talking to him before we left and he was lovely. There was me and 11 of the lads off here so I must have looked like the sensible one The one on old eldon square aye. My mate is the manager. She sorted us out a table last minute on NYE. Lush food there for a chain restaurant.

La strada? You mean Antonio then? Good lad, from the south of Italy so he is sound (its the opposite way round round over there)

FREAK! I tend to agree. Got to be the best dessert ever Cheesecake is hit and miss as a dessert. If its too dry then it needs lashings of cream. Tesco's cheesecake base is a case in point, has this strange consistency. Its all about the base. I'd like to try the ginger snap style. Tupperware box to the usual address please. I should put a price on it! I'm making spaghetti bolognaise for tea aswell. None of your jar sauces either mind - it'll be tomatoes, mushrooms, onions, garlic, lean mince and herbs. Anyone want any of that an'all? I also like to add red pesto, some red wine and controversially, a bit of sugar. What type of pasta? Tagliatelle tonight. Penne tbh. I have to wear a bib if i eat long pasta. Scruff Penne just rolls all over the place. Use a fork and a spoon like normal people Oh and you can also use a couple of Oxo cubes in the sauce if you want to make it a bit richer - it's canny. That's the only decent piece of advice I ever got from my ex mother-in-law... I cant have spaghetti if i'm in a white shirt but tbf i eat it like an Italian Penne is lush, all the sauce gets inside the tubes (oo er missus). Oxo cubes are all good as is worcester sauce a la midds.

FREAK! I tend to agree. Got to be the best dessert ever Cheesecake is hit and miss as a dessert. If its too dry then it needs lashings of cream. Tesco's cheesecake base is a case in point, has this strange consistency. Its all about the base. I'd like to try the ginger snap style. Tupperware box to the usual address please. I should put a price on it! I'm making spaghetti bolognaise for tea aswell. None of your jar sauces either mind - it'll be tomatoes, mushrooms, onions, garlic, lean mince and herbs. Anyone want any of that an'all? I also like to add red pesto, some red wine and controversially, a bit of sugar. What type of pasta? Tagliatelle tonight. Penne tbh. I have to wear a bib if i eat long pasta.

FREAK! I tend to agree. Got to be the best dessert ever Cheesecake is hit and miss as a dessert. If its too dry then it needs lashings of cream. Tesco's cheesecake base is a case in point, has this strange consistency. Its all about the base. I'd like to try the ginger snap style. Tupperware box to the usual address please. I should put a price on it! I'm making spaghetti bolognaise for tea aswell. None of your jar sauces either mind - it'll be tomatoes, mushrooms, onions, garlic, lean mince and herbs. Anyone want any of that an'all? I also like to add red pesto, some red wine and controversially, a bit of sugar. What type of pasta?

FREAK! I tend to agree. Got to be the best dessert ever Cheesecake is hit and miss as a dessert. If its too dry then it needs lashings of cream. Tesco's cheesecake base is a case in point, has this strange consistency. Its all about the base. I'd like to try the ginger snap style. Tupperware box to the usual address please.

Midget porn, they use normal actors but clever camera angles.

Is the opposite of a rusty trombone, a rust french horn?

It takes a certain type to have a go at my hairy spider tbf.

I think there is something right and proper about a bird licking me arse.

Shut it you twat. Here man fucking froggy cock. Silence. Stop posturing, no ones impressed.

Shut it you twat.

http://www.northeastfootball.co.uk/read_ne...hp?news_id=1914 says at the bottom of that link that Roeder has denied interest in the italian.

Saw a bit last weekend, hope it destroys the mong and her family tbh.

With it being so difficult to get anyone of quality in on loan or at the right price permanently, i think a central defender would be a good addition. I think everyone knows we are weakest for left backs but we have number of good, reliable if not particularly skillful players who can fit in that position. Am i right in thinking i read that the Inter president said a decision would be made on 29th January?

I must say many people have gone wrong with over cheesing this dish. Over cheesing isnt a crime. Under cheesed pasta is though. Cheese is one of my downfalls I think. I'm convinced I should have been born somewhere in the Med as I could quite happily live on crusty bread, cheese, tomatoes and red wine. Oh yes. A funny thing from a little while ago: I was out in town and got chatted up by this bloke who seemed canny enough, if a little odd. We were nattering away and got talking about restaurants or something and he declared that he never set foot in Italian restaurants because he was allergic to cheese and had an irrational hatred of garlic. Can you imagine?! Didn't spend too much more time chatting. Why is it I always get stuck with the weird ones...? Unlucky! My housemate is addicted to garlic, he puts it in literally everything. He has both garlic cloves and garlic powder and he'll stick in sandwiches, on top of things like beans on toast - anything. Doesn't smell for some reason though, infact I heard something the other day that the more garlic you eat, the less you smell. I can confirm that the french stink so am not sure how accurate that is.

I must say many people have gone wrong with over cheesing this dish. Over cheesing isnt a crime. Under cheesed pasta is though. Cheese is one of my downfalls I think. I'm convinced I should have been born somewhere in the Med as I could quite happily live on crusty bread, cheese, tomatoes and red wine. Oh yes. A funny thing from a little while ago: I was out in town and got chatted up by this bloke who seemed canny enough, if a little odd. We were nattering away and got talking about restaurants or something and he declared that he never set foot in Italian restaurants because he was allergic to cheese and had an irrational hatred of garlic. Can you imagine?! Didn't spend too much more time chatting. Why is it I always get stuck with the weird ones...? I'd go along with that diet if you add steak, chips and sunday dinners. That bloke was obviously a vampire, cant believe you didnt spot that one.

I must say many people have gone wrong with over cheesing this dish. Over cheesing isnt a crime. Under cheesed pasta is though.

well some of them are lyk me someone has to be on the left of the bell curve I guess SMO's todger?

The only way to eat toast tbh A mate of mine used to put his toast in the fridge after it came out of the toaster.

Suedehead tbh

Just choose the one your lass says to take And then knock the arse out of the mortgage advisor.