Strawberry daiquiris, cheesecake and The Refreshments

I sure could use a slice of my Grandma's cheesecake.....
 
If I poured that down my boobs, would you drink it? Just checkin' for when we hook up next. W.E. can watch, o'course.



:heart:

Now I want some cheesecake. Farking fark.

Me too. I haven't been able to use that recipe because of my new schedule :mad:. I'm dragging my boyfriend back to The Cheesecake Factory.
 
just borrowing this thread for 2 posts please, although I'd love to hear your...

...en plein air exploits.


just wanted to say that my fav ever dish was a paella cooked Al fresco, in Barcelona.

So my recent Basque seafood paella with added shrimp/prawn/mini-lobster/mussels/cod/chorizo was divine.
 
...en plein air exploits.


just wanted to say that my fav ever dish was a paella cooked Al fresco, in Barcelona.

So my recent Basque seafood paella with added shrimp/prawn/mini-lobster/mussels/cod/chorizo was divine.

May I have the recipe?
 
...en plein air exploits.


just wanted to say that my fav ever dish was a paella cooked Al fresco, in Barcelona.

So my recent Basque seafood paella with added shrimp/prawn/mini-lobster/mussels/cod/chorizo was divine.

Well, that just sounds effing delightful! Chorizo is to shrimp what lobster is to steak. Worthy companions.
Ok, so if you're going to bump my old threads, please make sure they're not crappy ones! :p

Ooh, I hate when they do that.

Keep the sauce on the food. I don't want plate-flavored chocolate sauce.

x2. But my bigger peeve? Vertical, towering desserts that collapse into unhappy piles of goo and resentment when you just barely tap them with your fork. Now that is pure irritation fodder right there.
 
(in the same vein/vain/vane) screw you bitch

firstly this 'old thread; is a good un,
Secondly for a foodie you have sh*te food threads:D
:D

(nice to see you though)
 
firstly this 'old thread; is a good un,
Secondly for a foodie you have sh*te food threads:D
:D

(nice to see you though)

Likewise. And this was a parody thread way back yonder, but I just cannot remember what I was parodying. Sad.

Let's throw down about mornay sauces. That'll class up the joint. I like to use gruyere in mine.
 
Likewise. And this was a parody thread way back yonder, but I just cannot remember what I was parodying. Sad.

Let's throw down about mornay sauces. That'll class up the joint. I like to use gruyere in mine.

Parmesan all the way for me.

and this really is going to be a valedictory thread:rose:
 
Well I was never going to get to 7'981 posts.

Chin up girl, you've got cracking bone structure.

Good luck with the urchin.

You really are a person de rigueur.

Word.
And you do know my jaw line.
Off to urchin shuttle.
xo xo xo
 
Back
Top