Lacklustre.

Some kitchen preps for the week, I vacuum seal single portions of chicken or duck with a knob of butter and 1/2 a stock cube and cook in a sous vide machine at 72 degrees for 8 hours. Freeze or grill a portion for a few minutes to get some colour and make a gravy with the juices.

Just got a phone call, hello Mr Alfred (not my last name), I’m the local energy advisor for your area… Oh, what area is that? Tuuuuuuuuuuuuuu 🤣

Mark just bought a fluffy blanket and satin sheets, I feel like I’m in a brothel. 😬

I’m going to block your adds as I can’t stand the sight of that person.

It’s been a while, I misplaced my ouija board.

Milton Keynes.

A bin and its lid.

I absolutely love this recipe and have only made a tiny change, I leave the garlic head intact and only remove the outer papery skin, at the end of the cooking I squeeze it from the base and the cooked cloves fall back into the sauce. I have not noticed a difference in taste.

When I first turned on the TV to watch Good Morning Britain (without knowing what Richard Madeley would be presenting obviously), I thought there was a problem with my television saturation level. This picture confirms my TV is fine. #goeasyonthefaketan

Maybe they used a different colour chart?

I’ve seen some 💩 here but this monstrosity takes it to a new level.

My little nephew with one of his creations in the Madrid restaurant where he’s the chef.

No.

2029? Sure…

I wouldn’t, I’d make the horses pull the pieces further apart.

Many times, I never do it, sometimes something I see triggers an idea for a post but I always credit the person I got the inspiration from.

🤣🤣🤣🤣🤣🤣

Derfla the apathetic, Hoarder of raspberries and reading glasses.