Monkeys Fist

Fyp

He could stand there buck naked and still not be done for indecent exposure. The Chronicle- We spoke to witnesses who described the middle-aged pervert as being “ like a tubby, ginger Action Man - he was just smooth down below “

Aye, well that would fit then, he’d be early teens if his Dad owned the club in the mid 60s.

I’d never heard this about him owning a house in Forest Hall tbh, but he did own a nightclub in Newcastle in the 60s. No idea how old his son with CP is, but if he’s in the 60ish bracket that would make sense.

Better that, than being shot by 68 guns, amirite?

I live just over the road from there.

You’d have thought Eubanks in particular would’ve been very wary about how wrong this could have gone, given what happened in one of his Dad’s fights. But, aye- payday.

You should give Eddie a bell and get him in to your Bitchcoin WhatsApp group, make a few quid for extra players.

Have they signed up to the discord?

Oh, I fucking hope so…

Come on, it was right there on a plate for you!

I tried this method several times but it never worked. Not sure where I’m going wrong tbh.

BMW I reckon he accidentally knocked an indicator on and was utterly distracted ” What de feck is dat flashing light to be sure, to be sure, so it is”

Lad I worked with had the same hand thing as Beadle and was apparently known as Clock at school.

There’s already a Beast of Wideopen living at the same address Taxi, pet?

Did they give you the source water to splash in to your samples? Been to three distilleries, Talisker, Dalwhinnie and Oban, and they all gave us a little splash of the water from the source, and I remember thinking each time “ This tastes fucking incredible” then realising I’d only get to taste it that way again by going back to the distillery The Talisker tour was memorable because we were staying just along the road on a winter climbing trip. We turned up, not realising the tours only ran in summer and the lass sent us away then came running out as we were getting back in our cars and said to come back in and she’d do us a tour anyway. Not 100% sure if she actually charged us for it either.

Have you considered keeping the murderous little fucker indoors? For your sake and the rabbits sakes. And us

Did you encounter, and photograph, any indeterminate breakfast items, though? If not, why even bother posting?

Best Pigs Head Fucker in my lifetime.

Just for future reference Yorkshire pudding batter: 150g plain flour 4 large eggs 200ml milk. Mix then together until you have a smooth batter- I add the milk to the eggs and mix ‘em up, then gradually whip them in to the flour. Once you’ve got a smooth batter, I add thyme, parsley, and a decent spoonful of whole grain mustard, mix it up and leave it aside for at least 30 mins. Gravy is based on properly caramelised onions- I used red ones, finely sliced, on the lowest heat you can get. once they’re starting to properly caramelise ( which takes at least 30 mins), add a hefty whack of garlic, an equally hefty whack of whole grain mustard, and some brown sugar. Pay attention to this but because it’s easy to end up with burnt as opposed to caramelised, but keep the heat low and stir constantly, then when you're happy it’s all cooked, bang the heat up and add stock. It’s then a matter of keeping an eye on the level of liquid in your gravy- don’t let it get to low, don’t go overboard either. Once it’s all ready, you have a choice I like onion gravy served without the onions. Others like them left in. Decide which side you’re on, realise fat no onions is the only way, then crack in and eat.

I’ve just had a “sampler” of the sausage before I whack them in the batter. They are fucking amazing

Since we’re here, the lad a few doors up is a gamekeeper for the Duke of Northumberland. Knocked on the door a few nights back and handed over some venison sausages, said they’d had a population explosion amongst the deer and were struggling to use up the meat without just binning it. ( I told him I’ll happily take any excess of his hands ) So, Sunday lunch today is Venison Sausage Toad in the Hole with Port and Wholegrain Mustard gravy, duck fat roasties and steamed greens. Get in mah belleh!