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Think I just invented buffalo thighs.
*hnnnnnnnng!
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Hehe!
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take off and nuke the entire site from orbit, it's the only way to be sure.
All right, sweethearts, what are you waiting for? Breakfast in bed? Another glorious day in the Corps! A day in the Marine Corps is like a day on the farm. Every meal's a banquet! Every paycheck a fortune! Every formation a parade! I LOVE the Corps!
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Yep but it's still cool as all hell.
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Fuck it. I'm already too old to die young.
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I ate Mrs A's homemade gooey banana bread drowned in extra thick double cream on getting in from the studio last night. Made it extra healthy by adding a few large scotch nightcaps to wash it down. Cuts through the fat innit. Slept like a log.
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https://www.youtube.com/watch?v=MKDeiMD9a7w
thettle down beavith
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Been at the studio again tonight yo. Good work has been done.
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@greenhell, the square plate's days are numbered apparently. New crockery is being browsed. Mrs Apone wants to know if I'm happy to escape the vicious online abuse but I kind of want the new set to be oblong and made of slate. Maybe just 8 miniature chopping boards and fake deep fat fryer baskets or little buckets. Just for you. xx
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Dammit now I want another one.
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Plus I've had loads of proper street banh mi with Laughing Cow. They love laughing cow in Vietnam. Never seen a street vendor make his own mayo yo. Just sayin.
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Also, gotta have pickled daikon. Aint no Bahn Mi without pickled daikon. I usually pickle in a mix of water, rice vinegar and suggar for a bit of added sweetness. Also, the laughing cow? On a Bahn Mi sandwich? U mad bro? Use home made mayo with soy sauce. I prefer the coriander-only road. But mint and spring onion can be a personal preference I guess.
I make no claim for authenticity. This was a ghetto lunchbox version knocked up in minutes aiming for deliciousness with the ingredients I had.
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Sorry, just read the previous page. Good tips fanks. I'm def going to do it myself.
@BRM Similarly bereft at the thought of leaving Lewisham Heights Studio 1 but the boonies are beckoning. Maybe.
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Sounds good. I love a good old fashioned sandwich. Corned beef or cheese and pickle on thick white bread. Mmmmm... Proustian.
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Any tips for getting an agent to drop their fees below 2%? Any ideas for avoiding altogether?
I was thinking of offering a performance based scale which i thought might appeal to their mercenary nature.
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Leftover roast pork loin, thinly sliced and grill panned till crispy, small baguette spread with pork liver pate on one side and laughing cow on the other. Add pork, lots of Sriracha, grated carrot "pickled" in lime juice and rice vinegar with a drop of fish sauce, heaps of chopped coriander, mint and spring onion.
*homerdroolface
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It;s 11:56 and I just finished eating the massive home made bahn mi i brought in for lunch. Lips tingling. *buuuuurp
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Not a clue. Cool guitar though. G'luck.
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Ok, turns out I didn't invent them but I did make and eat them.