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billybutcher: Ta gueule? If I really want someone to “stop/shut up” I simply say “arrete” in three, strong syllables and an authoritative tone …" ah… rrrrreh… teh." …with muc...
Amador Cocina Fina Transmasalata – Grissini, chives, olive oil caviar Éclair de Barbacoa – Barbacoa de bœuf, Gruyère, jus de carne Oignon Noir – Negi frito, Comté Amador Sushi – Dr...
Ancient_Mariner: Have I just learned a new naughty word? Ta gueule? I suppose so - Word Reference does list it as “vulgaire” but I didn’t think it was all that strong - on par w...
Wot da phoque?
Watched the film Prime Suspect 1982 - and look what caught my eye in the foyer…!
AIIy: Wot da phoque? Their eyes, ears and lips are sealed, but they’re not seals…
Like cocker poo?
High Steaks Champagne Pretzel Bread – Mustard Butter Bone Marrow – Red Wine Onion Jam, Frisee Salad, Sourdough Toast Dungeness Crab Cakes – Old Bay, Creamed Corn, Tomato Jam Pastra...
So did Monika Lewinsky
[maybe posted previously?]
Have I just learned a new naughty word?
Fancy having your bangers and mash cooked by a Michelin-star chef? Then I have just the place for you. It’s the new Mongoose by brothers Keelan and Aaron Higgs of Variety Jones not...
I can't get enough of a silly alpaca named Bake, who loves food so much that he shimmies every time he takes a bite. His perfect full-body shimmy after trying new foods — figs, car...
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