Bob Buzzard

No some of the needles are falling off.

Right here, right now.

Scope

Bob Buzzard is here and now.

Well, the tree is in my front room decorated ?35 for a 6' tree.

Popped over to Bishops Offley in the Saab today to cut a nice 6' tree with a nice fragrance.

Spine

Clink

Do they sell recurring motifs at Mons? I normally go to the Cheese Block.

Skint

Heels

Limes

Treat

diable rouge Wrote: ------------------------------------------------------- > I saw Bob coming out of the Cheese Block sporting > a burgundy gilet paired with mustard > cords...#prayforbob Wrong - my cords are light brown and I now have a very snazzy Schott jacket with a nice hood.

Oh, does that mean the Christmas queueing arrangements for WR are available yet?

Aren't

Fluke

hibbs Wrote: ------------------------------------------------------- > If you like fish Bob then try Smoked mackerel > p?t?,also Crab or Tuna p?t?'s are rather nice. Ah, that sounds much nicer than eating chicken liver - that?s a good suggestion, thank you. Will they stock those at the fishmonger in Nunhead?

Is it actually made of chickens? livers though? The thought of that is off-putting. Maybe I need to reconsider my new interest? I could just go back to craft beers instead.

Tonka

What do tonsures have to do with p?t?s?

P?t? - cool.

Peckhampam Wrote: ------------------------------------------------------- > It depends whether you like it smooth or coarse I didn't even know there was such a distinction in pates. I'm a novice in enjoying this type of food.

No, I wanted to buy some, but don't know what to buy.

I bought some red onion marmalade the other day, and it says it's great with pates. This made me think I should get into pates as I normally only have cheese (from The Cheese Block). What's a good 'starter' pate for getting into pates?