There’s also an audio file for gekkering but that’s the pronunciation for the word, not the actual example…
There’s also an audio file for gekkering but that’s the pronunciation for the word, not the actual example…
Apparently you can even make meringue with it. Haven’t tried that but I often make mayonnaise with aquafaba.
Tell that to cycling phone snatchers in London
No need to apologise, we all have brain farts sometimes. And akshully, duchess potatoes are baked and so are your balls, so there’s a crossover after all. It’s all looking great!
I’m curious, where’s the crossover between duchess potato and falafel? Totally different recipes and methods
All over it, non native English speaker who loves chocolate
Chocolate fudge pudding pie… that’s a dessert that just keeps on giving, I’d be so over that
Depends on time and location? I think I saw an actual lemon, not a picture or flavour, in my teens? Whereas a variety of homemade pickles were just there
“Taking a tongue” means taking an enemy prisoner to interrogate about their numbers and locations.
My friend is French, his wife Portuguese, they live in England with their two children. When all together, they all speak English with each other. When the kids are with one parent, the speak that language. In the park with father, French. Baking with mother, Portuguese. Bedtime stories are in the language of the parent reading. Kids switch between languages easily and understand what to speak with whom. Effortless trilingual.
Another friend moved country with her husband and had three kids. Home language was always mother tongue, both my friends had fairly bad English. Everything outside parents is in English for the kids - media, school, anyone outside the household. Again, the switch for the kids is really easy, they are fluent and have no accent in both languages.
Is that pit lined with mattresses so that those peeps will just isolate themselves for a day? I read the first sentence and nodded in approval: let the natural selection take the wheel but the second sentence made it much more humane.
Nacho awakens cute aggression in me. I want to smoosh those cheeks with my thumbs while babbling nonsense like: who’s the pretty boy, cutie pie, mwah-mwah-mwah!
I for one am very happy to have a daily Kitty in my feed. Please don’t stop
I googled Yanni and that’s what I got
I’m a trained chef working the trade for 30 years. 2 years in vocational school, a year for cooking and a year for bakery/patisserie. I’m a really confident cook - the concept of different cuisines, the basic ingredients and seasonings, no probs. Baking is still a rocket science for me. My current head chef said baking is fun if you know what you are doing but I’m still after 30 years not fully confident about the consistency.
D’oh!
Why is this the first time I’m hearing about white bolognese? As someone with the aversion for tomatoes, that sounds really appealing. What creates the saucy element here?
I live in a city with great public transport and for years Google maps was great for bus/tube times and walking routes. Now after 6 years of no probs Google maps has forgotten the bus stop right under my window and thinks I should walk up or down the road to the next stop. It has forgotten the crossings what are still there, no road works or anything, and thinks I should take 15 min detour instead of just crossing the street right then and there. It’s clearly going downhill here.