Author Topic: LET THE FEASTING BEGIN  (Read 2251 times)

ACE

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LET THE FEASTING BEGIN
« on: December 21, 2015, 10:46:06 »
Pork pie with egg through the middle, made this morning. It might go off if left too long. Scotch eggs as a starter, now to use all the pickles we have made. I am a bit worried in case we get visitors, so I have disconnected the door bell and pulled the curtains.

Bill Door

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Re: LET THE FEASTING BEGIN
« Reply #1 on: December 21, 2015, 14:03:04 »
You forgot the drawbridge.

That is worth at least a quarter inch of pie.

HAAARRRR! jim lad

Bill

BarriedaleNick

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Re: LET THE FEASTING BEGIN
« Reply #2 on: December 21, 2015, 15:42:06 »
Ham boiled and glazed with a nice honey and mustard glaze, chicken and chestnut pate made, game terrine completed, mincemeat made and turned into mince pies, nice sourdough on the go, beer in the fridge - all I have to do now is to not be at work and all will be well.
Moved to Portugal - ain't going back!

 

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