Always have a good breakfast (38)
jagtomocean city, Devon, England UK138 Threads 1 Polls 1,125 PostsI enjoy my food, what do you like???
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Looks perfect.... Would keep me going for the day
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Whataboutromance: Looks perfect.... Would keep me going for the day
ki Enjoy,you deserve it.
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jagtom: I enjoy my food, what do you like???
Making me hungry 
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Jeannineanne: Making me hungry
so would a large bowl of pruuuunes
that will keep you on. Your feet.......
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truheart1941: so would a large bowl of pruuuunes that will keep you on. Your feet.......
Keep you on the toilet you mean 
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Jeannineanne: Keep you on the toilet you mean
I understand he develops his most erudite quotes from both ends whilst perching on the loo Trueheart does a Truefart, but we luv him
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jagtom: I understand he develops his most erudite quotes from both ends whilst perching on the loo
Trueheart does a Truefart, but we luv him
he's a lovable old sodTrueheart does a Truefart, but we luv him
he will bite back ------ This thread is Archived ------
jagtom: I enjoy my food, what do you like???
I had corned beef hash with poached eggs, a little cheddar melted over. It was great. Orange juice, too.....------ This thread is Archived ------
Prunes are actually very good for you, and not necessarily problematic if you don't over-do it. Here's a dinner recipe, btw:
6 to 8 boneless skinless chicken thighs
8 to 10 prunes, split and pitted
2 teaspoons sugar
sliced carrots, onions and a small box of frozen peas
brown the thighs quickly in hot oil (this seals in flavor and makes them very tender)
line a glass baking dish, generously buttered, with the thighs. Place prune halves over them, dust the sugar, evenly spread the vegetables over the top. Bake 325 for about 40 minutes. Take out, sprinkle a sweet cheese - grated, over top, you can use Muenster or Brie, etc....cover with foil for 10 or so minutes. This "rests" the dish, and the flavor is over-the-top. The prunes add a unique, old world flavor to the dish.
6 to 8 boneless skinless chicken thighs
8 to 10 prunes, split and pitted
2 teaspoons sugar
sliced carrots, onions and a small box of frozen peas
brown the thighs quickly in hot oil (this seals in flavor and makes them very tender)
line a glass baking dish, generously buttered, with the thighs. Place prune halves over them, dust the sugar, evenly spread the vegetables over the top. Bake 325 for about 40 minutes. Take out, sprinkle a sweet cheese - grated, over top, you can use Muenster or Brie, etc....cover with foil for 10 or so minutes. This "rests" the dish, and the flavor is over-the-top. The prunes add a unique, old world flavor to the dish.
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jagtom: I enjoy my food, what do you like???
whats not on your plate//// 
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rohaan: Prunes are actually very good for you, and not necessarily problematic if you don't over-do it. Here's a dinner recipe, btw:
6 to 8 boneless skinless chicken thighs
8 to 10 prunes, split and pitted
2 teaspoons sugar
sliced carrots, onions and a small box of frozen peas
brown the thighs quickly in hot oil (this seals in flavor and makes them very tender)
line a glass baking dish, generously buttered, with the thighs. Place prune halves over them, dust the sugar, evenly spread the vegetables over the top. Bake 325 for about 40 minutes. Take out, sprinkle a sweet cheese - grated, over top, you can use Muenster or Brie, etc....cover with foil for 10 or so minutes. This "rests" the dish, and the flavor is over-the-top. The prunes add a unique, old world flavor to the dish.
When I worked in a 4 star resort in NYS, the chef made twice stuffed pork loin. The pitted prunes were stuffed with a pistachio cream and they were put in a rolled-up pork loin and then baked. 6 to 8 boneless skinless chicken thighs
8 to 10 prunes, split and pitted
2 teaspoons sugar
sliced carrots, onions and a small box of frozen peas
brown the thighs quickly in hot oil (this seals in flavor and makes them very tender)
line a glass baking dish, generously buttered, with the thighs. Place prune halves over them, dust the sugar, evenly spread the vegetables over the top. Bake 325 for about 40 minutes. Take out, sprinkle a sweet cheese - grated, over top, you can use Muenster or Brie, etc....cover with foil for 10 or so minutes. This "rests" the dish, and the flavor is over-the-top. The prunes add a unique, old world flavor to the dish.
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jagtom: I understand he develops his most erudite quotes from both ends whilst perching on the loo
Trueheart does a Truefart, but we luv him
Have a good breakfast or become amemciated wreckTrueheart does a Truefart, but we luv him
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I had this breakfast for dinner today. It was very nice 
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jagtom: I enjoy my food, what do you like???
The sausage looks like you, an old man's cok------ This thread is Archived ------
I would love to have an English breakfast, but I can't eat the baked beans because I will be farting up a storm along the aisles of the tube trains and a cockney kid will say "somebody farted!" 
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jagtom: I enjoy my food, what do you like???
love a good breakfast but i like my sausage brown all round------ This thread is Archived ------
Bid64: love a good breakfast but i like my sausage brown all round
No. Comment. 
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Galleryman: The sausage looks like you, an old man's cok
I suppose you would recognise that ------ This thread is Archived ------
truheart1941: No. Comment.
makes a change ------ This thread is Archived ------
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Created: Oct 2022
Last Viewed: 6 hrs ago
Last Commented: Dec 2022
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