Never mind the chocolate - I'm surprised nobody has yet picked up on the topic about Wilf that I tentatively suggested at the start of this thread.

It's on our home page and I know he's had his own thread on here, but hell, we're supposed to be ducking and diving around an assortment of subjects.

Anyway, would you be happy to see him go in the summer? Would another club pay what we think he's worth? Would we be better off without relying on him so heavily? After being very supportive in the past, I'm coming round to thinking it's time for us to regroup.

Crisps.
Firstly, French people can't say crisps. The nearest they get to it is cripps.
I can't remember if it was a Halloween thing but I remember having Fangs and also Bones.
Not sure if they were tasty but it was the packaging that tantalised.

Anyone noticed how quickly broccoli goes off? You buy it on a wednesday and its gone yellow by sunday for your roast, lucky i"m very well organised and bought a back up on friday, but still makes you wonder whats going on . Broccoli is also not a natural plant, its made up by crossing this with that, who knew?

Has also been a problem in our home. Now cured by using frozen broccoli. Also handy when buying beer from a supermarket chill cabinet.

In our house we find the problem with frozen broccoli is that it has a tendancy to go watery when it's cooked. Frozen green beans the same. I agree about keeping the beer cold though.

A friend of mine, an ex-chef, always says you can freeze just about anything, it's thawing them is the issue. Strawberries a good example.

One good tip from him though. Slowly melt a couple of Mars bars to make a luxury ice cream sauce.

Yeah, find that with broccoli and green beans frozen, bit watery, cauli not as bad but they do lose a certain something in the freezer, come in handy to keep his beer cool though.

cauli. only.
very nice.

cubby, yuk.