March 26, 200817 yr ,Who let "Furry Legs' in again ? Can't stop her LK, she's a furry pledged Bedlam member! Oh, well, it made me chuckle!
March 28, 200817 yr Had to think about that one........Morocco ....... TLW leather bound tlw Bondage, James Bondage CB
March 28, 200817 yr Just to let you know that my "furry legs" have been epilated and smoothed with lovely nivea cream for the up coming seduction weekend, where i shall endeavour to cook a stew with guiness for the first time. So there. TLW
March 28, 200817 yr Just to let you know that my "furry legs" have been epilated and smoothed with lovely nivea cream for the up coming seduction weekend, where i shall endeavour to cook a stew with guiness for the first time.So there. TLW Sir Alec Guinness can cook stew? Does Stewart know his goose is about to be cooked? Is this legal? TLW Irish stew
March 28, 200817 yr Wooooooooooohhhhhhhha Never intended to disparage for one moment Go-ds own drink.........Steady on Willy. Guinness is and always has been, good for you. Medicinal TLW.
March 28, 200817 yr Mussels cooked in beer. Belgian Beer tucker tlw Duvel triplebok (not related in anyway to a South African Springbok)
March 28, 200817 yr Irish Stew = ScouseA Liverpuddlian Epicurean TLW Not quite true to us purists, however, so similar as to not be noticable from 3 feet away!
March 28, 200817 yr A man who knows his beer......Outstanding TLW. Moules A La Gueuze 2kg mussels 50gm butter 2-3 sticks celery, diced 6 shallots or 2 onions, dices 300ml Gueuze 1. Clean mussels thoroughly in cold water, discarding any that are cracked or open 2. Melt the butter in a large casserole dish, add celery and shallots/onion. Cook over gentle heat for about 5 minutes 3. Add the beer and bring to the boil. then immediately add mussels and cover the pan. Cook for 5-7 minutes, strirring or shaking the pan a few times until most of the mussels have opened 4. Discard any mussels that have not opened and serve at once with a strong, dark Belgian ale such as Duvel. A side order of fresh bread chunks to dip into the sauce is standard fare as is a large plate of french fries. tlw recipe
March 29, 200817 yr A man who knows his beer......Outstanding TLW. Moules A La Gueuze 2kg mussels 50gm butter 2-3 sticks celery, diced 6 shallots or 2 onions, dices 300ml Gueuze 1. Clean mussels thoroughly in cold water, discarding any that are cracked or open 2. Melt the butter in a large casserole dish, add celery and shallots/onion. Cook over gentle heat for about 5 minutes 3. Add the beer and bring to the boil. then immediately add mussels and cover the pan. Cook for 5-7 minutes, strirring or shaking the pan a few times until most of the mussels have opened 4. Discard any mussels that have not opened and serve at once with a strong, dark Belgian ale such as Duvel. A side order of fresh bread chunks to dip into the sauce is standard fare as is a large plate of french fries. tlw recipe Oops, forgot the Chilli................ .. .. Mai Prik = Mai Aroi Prikless TLW
March 30, 200817 yr A man who knows his beer......Outstanding TLW. Moules A La Gueuze 2kg mussels 50gm butter 2-3 sticks celery, diced 6 shallots or 2 onions, dices 300ml Gueuze 1. Clean mussels thoroughly in cold water, discarding any that are cracked or open 2. Melt the butter in a large casserole dish, add celery and shallots/onion. Cook over gentle heat for about 5 minutes 3. Add the beer and bring to the boil. then immediately add mussels and cover the pan. Cook for 5-7 minutes, strirring or shaking the pan a few times until most of the mussels have opened 4. Discard any mussels that have not opened and serve at once with a strong, dark Belgian ale such as Duvel. A side order of fresh bread chunks to dip into the sauce is standard fare as is a large plate of french fries. tlw recipe Oops, forgot the Chilli................ .. .. Mai Prik = Mai Aroi Prikless TLW Use to make that recipe with Coopers Stout and South Oz cockles then wash it down with Coopers Ale tlw cockles of my heart and nothing to do with the ones in Victoria that are called cockless and pronounced differently CB
March 30, 200817 yr A man who knows his beer......Outstanding TLW. Moules A La Gueuze 2kg mussels 50gm butter 2-3 sticks celery, diced 6 shallots or 2 onions, dices 300ml Gueuze 1. Clean mussels thoroughly in cold water, discarding any that are cracked or open 2. Melt the butter in a large casserole dish, add celery and shallots/onion. Cook over gentle heat for about 5 minutes 3. Add the beer and bring to the boil. then immediately add mussels and cover the pan. Cook for 5-7 minutes, strirring or shaking the pan a few times until most of the mussels have opened 4. Discard any mussels that have not opened and serve at once with a strong, dark Belgian ale such as Duvel. A side order of fresh bread chunks to dip into the sauce is standard fare as is a large plate of french fries. tlw recipe Oops, forgot the Chilli................ .. .. Mai Prik = Mai Aroi Prikless TLW Use to make that recipe with Coopers Stout and South Oz cockles then wash it down with Coopers Ale tlw cockles of my heart and nothing to do with the ones in Victoria that are called cockless and pronounced differently CB Many of us are partial to it! Hoi! TLW
March 30, 200817 yr Many of us are partial to it!Hoi! TLW I like the bearded ones best tlw hairy I prefer Brazilian
March 30, 200817 yr Many of us are partial to it!Hoi! TLW I like the bearded ones best tlw hairy I prefer Brazilian Brazilian cockles? tlw Amazons
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