Christmas Tree

You were up for match thread starter of the season….. til tok

My arrogance I only asked a question about mascarpone.

Alright Jimmy Saville, no need to fat shame

I don’t disagree with you or Gloom as to what the ideal situation is, but very few people live that ideal lifestyle. (Just look at diabetes around the world). I was like a racing snake til I hit 40 and sat behind a wheel. I’m never going to get into exercise. Just the way it is.

Suppose I’ll just have to shell out for the good ones.

Very good

Of course that’s perfectly common sense except for the fact that most people can’t / won’t do that. Lots of us are now stuck in front of driving wheels or computers so miss out burning for most of the day. Sure there’s the gym or home weights or running but that “lifestyle” doesn’t suit a lot of people for a lot of reasons. If it was so easy, I’d be in size 32 jeans instead of 34. Also when you talk about “fad”, most of the average joes diet today is one big “fad” that never existed for the vast majority of human existence. Sure I’ll fall off the wagon every now and then, but most of us do (And it’s enjoyable).

“The rest of us” Porker central this place.

Cheers, I’ll give that a go next week. Slightly concerned about raw egg. I’m not Rocky

Real

Swede that looks like noodles. Swoodles.

Listen, I didn’t name the fucking thing, some Keto guru did. Anyway, as I’ve loads of ingredients left I’m making the exact same dish tonight but with Swoodles instead of cabbage

Really good true faith podcast just came out with DK on. Only 20 mins in but a really good listen.

Cabbage carbonara. I thought it needed chicken as well. Also, I’m not keen on Gammon so used Smokey bacon. Also chucked in a couple of mushrooms. Stages of creation before finally adding sour cream and mascarpone.

The Masterpiece

I think the bed wetters can hold their heads up high Had it not been for 2 very unexpected wins, we could be going into our last 2 games 3 points off relegation. Some of the sausage wavers were ott and a lot of others kept their powder dry Im wet and proud

Bought

No, I’ve got Boursin and Philly Im heading to the shops though.

Is there much difference between mascarpone, Boursin or Philadelphia cheese. A recipe Im making asks for mascarpone (I’ve never used it) but I do quite often use the other two.

Thread should be locked forever now.

So, I only ever made one curry and some mayo Its sat in pristine condition ever since on a shelf. If anyone is into fancy authentic Italian cooking and would like it, just drop me a pm and I’ll post it on.

Just Bruno, on Shields pier