*Steph grabs throat with both hands and keels over at fzzy’s menue* :eek:



;) *PantyFanatic rushes in,... flips up her skirt and begins lip-to-lip resuscitation!*

Oooops. Wrong end.:o












:lust: :lust: :lust: ;)

LOL at all of you... :D :D

I am not a vegitarian.. but this time of year with my backyard bounty starting to produce, I could be... if only for a short time.. :D

Cabbage, cucumbers, sliced tomatoes, radishes, corn on the cob, peppers, zuchinni..........................

just that on my plate and I am happy....


(((OHHHHHHHHH, can't forget the berries ;) )))

I am with you cheyanne, is the way I am eating right now too.

[QUOTE]Originally posted by pantyfanatic
[B]I’m not sure about the rest, but I’ve only seen one Irish Cookbook.:) It had one page that said “Boil it.”:rolleyes: I think that a seven course banquet for us is a six-pack and a boiled potato.:p

I hope you can now sleep at night knowing that. If you can’t……………. call me. :lust:

PF-- I've seen the same cookbook then. But if you drown it all with a big mug of beer it doesn't matter what the food tastes like, does it?

:fly:

Come to think of it, I'm getting awfully hungry for fresh sweet corn. Ummmmmmmm. Yummy, yummy!

No need to keel! I co-exist with meat eaters :)

I enjoy the bounty of summer fruit and veggies and then partake in frozen veggies, beans, pasta and rice moreso in the winter. I can always invent a colourful meal, no matter what the season.

:hot:





But then we'd need to give you mouth-to-mouth when you realized I was without panties!


:sun: :bite: :multi: :spin: :sex: :jump:

Try getting venison leg steaks, cutting a pocket in it, stuff it with diced mushrooms,garlic butter, your favourite herbs, bread crumbs, onions, diced chives, and a little elizabethan mead (like wine, but made from honey instead), sew or skewer it shut.
Then make a marinade out of more mead, apple cider vinegar, mustard seed oil, and olive oil, plus some dried herbs.
Marinade for 4 to 6 hours, then Bbq it over a charcoal grill, slowly, baste as you cook it, it's a lovely dish with a fine glass of mead, and an assortment of veggies (baby corn, baby carrots, young potatoes cooked in the jacket, and fresh brussels sprouts, with a bit of herb butter and some Estonian black bread on the side, usually gets the neighbours downwind drooling.

i love foreign food. even if its americanized foreign food. chinese food, thai food, japenese food, korean food, vietnamese food..oy, waters the mouth just thinking of it...(sea food...*druels*..)

Sweetheart, that's fancy and I love it. When can I come over for a feast?
:confused: :multi:

Try using some Aussie mead in your cooking, we've got some really world class meads over here, sweet ones, dry ones, in light and dark, plain or spiced.

One meadery has been exporting world wide since the early fifties, even to Russia, try it you'll love it, espescially the elizabethan mead (sweet spiced mead).

A friend tortured me with honey mead - it's really tough to drink, tho! Tooooooooo sweet!