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About LinkBacksAre we allowed to make suggestions as to what we wanna see in the cookbook? If we are, can there be something on a sunday dinner (not bothered about the meat, just the basics) and how to make gravy, is bisto the best way?
Are we allowed to make suggestions as to what we wanna see in the cookbook? If we are, can there be something on a sunday dinner (not bothered about the meat, just the basics
Last edited by lynni; 28-01-2004 at 11:10 PM.
South Barrule from Cringle Plantation (with a Landy)
You can ask whatever you want!
I always try and deliver to full satisfaction... especially for 'the ladies'!
Originally Posted by Dareos
lol, ok then.... what ya cooking for us next week then?
South Barrule from Cringle Plantation (with a Landy
erm... lemme see...
To start, we have a rapidly cooked No14, served fresh from the greaseproof paper bag, followed by No. 23 settled into a styrofoam tub with a plastic lid garni. For main course we will be having Nos. 45, 63, 34 with a side order of No. 71 and two No. 56... all served steaming hot from the foil tub, presented in a really thin white carrier bag.
For dessert, creme de vanille glace avec jus de choclat et confetti de chocolat.
sounds ok
Last edited by lynni; 29-01-2004 at 11:47 AM.
South Barrule from Cringle Plantation (with a Landy
If it's chinese then how about a number 69 for dessert? Cream of sum yung guy?erm... lemme see...
To start, we have a rapidly cooked No14, served fresh from the greaseproof paper bag, followed by No. 23 settled into a styrofoam tub with a plastic lid garni. For main course we will be having Nos. 45, 63, 34 with a side order of No. 71 and two No. 56... all served steaming hot from the foil tub, presented in a really thin white carrier bag.
For dessert, creme de vanille glace avec jus de choclat et confetti de chocolat.
erm... lemme see...
To start, we have a rapidly cooked No14, served fresh from the greaseproof paper bag, followed by No. 23 settled into a styrofoam tub with a plastic lid garni. For main course we will be having Nos. 45, 63, 34 with a side order of No. 71 and two No. 56... all served steaming hot from the foil tub, presented in a really thin white carrier bag.
For dessert, creme de vanille glace avec jus de choclat et confetti de chocolat.
ROFL.... that's funny... sounds tasty
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