Ha, yes. There is a certain pressure to make it taste nice after the prep hours...
Posted By: Yellalee on September 29th 2017 at 10:34:18
Message Thread
- Hang on a bastard minute. 16-odd stone blah blah blah etc (General Chat) - Arizona Bay, Sep 29, 09:54:09
- i've googled it and it's not quite as i thought (General Chat) - Ralf Scrampton, Sep 29, 10:07:55
- and where the fuck's the fucking cheese???? (n/m) (General Chat) - Ralf Scrampton, Sep 29, 10:09:22
- Cheese is always present. (n/m) (General Chat) - Yellalee, Sep 29, 10:14:53
- top topping (General Chat) - Ralf Scrampton, Sep 29, 10:19:52
- Cheese is always present. (n/m) (General Chat) - Yellalee, Sep 29, 10:14:53
- and where the fuck's the fucking cheese???? (n/m) (General Chat) - Ralf Scrampton, Sep 29, 10:09:22
- entut though (n/m) (General Chat) - Ralf Scrampton, Sep 29, 10:06:07
- try it.... (General Chat) - Jumbo1, Sep 29, 10:04:58
- I would totally eat the dickens out of that though. (General Chat) - Arizona Bay, Sep 29, 10:09:39
- It's a fucking faff to make, but does the trick if you're bread-free... (n/m) (General Chat) - Yellalee, Sep 29, 10:15:58
- I like a good old faff on a weekend. (General Chat) - Arizona Bay, Sep 29, 10:21:02
- It's a fucking faff to make, but does the trick if you're bread-free... (n/m) (General Chat) - Yellalee, Sep 29, 10:15:58
- I would totally eat the dickens out of that though. (General Chat) - Arizona Bay, Sep 29, 10:09:39
- Parp. (n/m) (General Chat) - bird table, Sep 29, 09:57:12
- i've googled it and it's not quite as i thought (General Chat) - Ralf Scrampton, Sep 29, 10:07:55
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