how to be popular with men...

Originally posted by robbie carrobie
are you drunk or is slobber your first language?

easy on the kegge of beer there kiltboy,
until you've crawled a kilometer on his knees...

Originally posted by rookie54
easy on the kegge of beer there kiltboy,
until you've crawled a kilometer on his knees...

I bow Zen Master! but he despises the snake because it has no horns!

Originally posted by robbie carrobie
I bow Zen Master! but he despises the snake because it has no horns!

returning yer bow, oh wise one...
allow him his loathing of the snake,
for it will not harm the serpent...

Originally posted by robbie carrobie
I bow Zen Master! but he despises the snake because it has no horns!

Mind he doesn't fart on yer head.

...show up naked...
...bring food....

Always works for me...

Originally posted by robbie carrobie
are you drunk or is slobber your first language?

Bloody self correcting telephone uses Dutch.

The post that was quoted here has been removed

You should mention the source of your quotes.

Originally posted by hakima
...show up naked...
...bring food....

Always works for me...

What ya doing tonight?

blatant bump...

this post is nothing more than a blatant bump to further my incessant need for attention and fawning from my admirers…
well, it’s also a random recipe copied from the internet…
Before you begin, position one oven rack in the middle of the oven, and one approximately five inches from the top. Preheat the oven to 425 degrees.
Wash, dry, and core the Brussels sprouts, and trim away any brown or discolored leaves. Cut the sprouts in half, top to bottom. In a medium bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, minced garlic, sea salt and freshly ground pepper.
Line a baking sheet with aluminum foil and put the sprouts, cut side down, in the pan in a single layer. Sprinkle any remaining olive oil and garlic over the top.
Set the baking sheet on a rack in the middle of the preheated oven and cook for ten minutes. Remove the baking sheet from the oven, and with tongs, carefully turn each of the sprouts over so that they’re cut side up.
Return the sprouts to the oven and cook for an additional ten minutes.
When the Brussels sprouts have finished cooking, remove them from the oven. Turn the broiler on to the high setting.
Whisk together the honey, sriracha sauce, ½ teaspoon of olive oil, salt and lime juice. In a medium to large bowl, toss the hot Brussels sprouts with the glaze.
Return the sprouts to the baking sheet, arranging them cut side up in a single layer. Set the sheet under the broiler for 3 to 5 minutes. Keep an eye on them to make sure they don’t char – you want the caramelize them, and some edges might burn, but you don’t want the whole sprout to blacken.
Serve hot.