The shit that doesn't merit its own thread (the resurrection)


#6595

Sell him some alpaca herding tips.

VB


#6596

Done :+1:


#6597

Amazing. Who was the Syrian-American officer that knew you & yet didn’t tell him how much of a cunt you were? And they are flying the injured US troops out to that renowned medical centre Canberra now? Despite it being about 3000 miles further away than New York. Certainly makes a lot of sense

Have you decided how to spend your ‘compensation’?


#6598

I suspect the “medical treatment” of the officer was actually Sodders organ harvesting…


#6599

You have posted his letter on the internet! :scream:
That probably counts as ‘betraying him or his family’. You had better get a new identity or at least a new pair of sunglasses, he will probably come after you.


#6600

Me neither. I just assumed that they’d realised how skint I am.

VB


#6601

Quite fancy my 10th pair of speakers - round numbers up a tad…


#6602

#6603

Fuckin’ 'ell, we’re not going to have a friggin cream tea thread now, are we ?


#6604

Not til June the 1st


#6605

Although they are absolutely right to kick off about it. As any fule kno, it’s butter (salted) then jam, then cream. Other arrangements are an abomination. Jam on the cream. FFS!


#6606

I have one side of each configuration just to annoy everyone in the room.


#6607

One with the cream on top, one with the jam on the cream.

They taste exactly the fecking same, but you have an excuse to eat two.

The thought of turning one’s nose up at a cream tea because of the precise nature of the cream/jam interface is quite funny…

Nom


#6608

After the bacon/hcb debacle, I’m somewhat amazed that @Jim hasn’t been along to advocate adding a fishfinger or two and a gherkin to the scones, jam and cream yet.


#6609

there’s still time.


#6610

An anchovy or two would be better…:kissing_heart:


#6611

So that would be butter, jam, cream, then anchovies?

How about putting the anchovies on before the cream?

Nah, that would be horrible…


#6612

Better than what, the fishfinger or the gherkin? Might be a bit salty for you given your penchant for faux beurre sans sel.


#6613

Now look at what you’ve started.

Does anyone advocate dunking ?


#6614

The question is, what type of cream? Clotted or not?