I ran my hands over her breasts, untied her legs, spread them and lifted them in the air to reveal her waiting juicy hole, I pushed in as much as I could until she could take no more..... Right that's the turkey stuffed now to peel the potatoes & Sprouts Merry Xmas all !
We like to try different meats for Xmas. Last year pheasant and guinea fowl, the year before that ostrich. This year we tried kangaroo and wildebeeste - it was great.
First time we've not had family round for Xmas lunch and we thought it'd be just like any other day if we had lunch at home. So we went for an Indian. It was excellent. And we got to bring stuff home too!
I am making a dandelion salad again. Should you wish to make this cheap, nutritious, delicious, seasonal delicacy, have a look here: It’s time for dandelion salad - The Glidd of Glood Blog But hurry, the season is running out fast. BTW, did you know that "dandelion" is a corruption of what the French call "dents de lion" - in other words, "lions' teeth". Shape of the leaves, innit?
And yet the French call Dandelions "Pissenlit" which doesn't have much to do with Lions. Except it's what I'd probably do if a Lion turned up in my bedroom.
I've never noted that they make you go to the bog, but if I find out tonight, I'll be sure to let you know.
You may also like to know (if you don't already) that the French expression for "pushing up the daisies", ie, you are dead, is "manger les pissenlits par la racine" (eating dandelions by the root).
I am about to have "andouillettes à la moutarde" which is a stonking recipe, one of my very favourites. I don't know if you can get andouillettes in Britain. You can't get them in Switzerland - I have to go to France for them. They are a sort of sausage, made with god knows what. You fry them gently, then add some white wine, and finally single cream in which you have added plenty of pepper and dijon mustard. Fantastic! To be served with parsley potatoes and yellow beans (this evening, at any rate). Real French bistro food. Try them next time you are in a French bistro.
o I always visit the supermarket and buy some for my freezer when in France They are made from Chitlings which are then encased in intestine Yummy
