Quote
SwayStones
Aw Max,take it easy,,it seems you misunderstood me .
I wrote "No shepherds pie" because I don't know how to cook it -I wish someone could give me an easy & good receipe - so what I meant was "No shepherds pie for you Gazza and that's too bad since I like very much eating sp .
Do you get me now ?

I think what we do best is misunderstand each other

Quote
Max'sKansasCity

Quote
SwayStones
Aw Max,take it easy,,it seems you misunderstood me .
I wrote "No shepherds pie" because I don't know how to cook it -I wish someone could give me an easy & good receipe - so what I meant was "No shepherds pie for you Gazza and that's too bad since I like very much eating sp .
Do you get me now ?

I think what we do best is misunderstand each other

Yeah,that's funny,I don't know why since you love/lust all of the French women you've ever met



Edited 1 time(s). Last edit at 2012-03-14 13:09 by SwayStones.

Quote
SwayStones

Quote
Max'sKansasCity

Quote
SwayStones
Aw Max,take it easy,,it seems you misunderstood me .
I wrote "No shepherds pie" because I don't know how to cook it -I wish someone could give me an easy & good receipe - so what I meant was "No shepherds pie for you Gazza and that's too bad since I like very much eating sp .
Do you get me now ?

I think what we do best is misunderstand each other

Yeah,that's funny,I don't know why since you love/lust all of the French women you've ever met

This is true.... and even the ones I never met... yet

I have kind of hesitated answering you lately, just to avoid being misunderstood




Edited 1 time(s). Last edit at 2012-03-14 18:27 by Max'sKansasCity.

Quote
SwayStones

Quote
Max'sKansasCity

Quote
SwayStones

Quote
Max'sKansasCity
FREE SHEPHERDS PIE AND BEER AT IORR!!!!!
Get it while its hot... and cold.

SwayStones is waiting for you ...No beer & no Sherpherds pies ...sorry about that

sorry about that? huh?

Is there no sense of humor left on this board?

Aw Max,take it easy,,it seems you misunderstood me .
I wrote "No shepherds pie" because I don't know how to cook it -I wish someone could give me an easy & good receipe - so what I meant was "No shepherds pie for you Gazza and that's too bad since I like very much eating sp .
Do you get me now ?

This is my own recipe - feel free to change it up! Bon Chance, Sway
Shepard's Pie...Serves 4 to 6
1 kg (about 2lb) baking potatoes - aka "starchy", scrubbed & pealed & quartered
75 ml butter (1/4 cup)
125 ml creme freche (1/2 cup sour cream)
125 ml cream/milk (half a cup)
1 kg (or 1 1/2 to 2 lb)of ground beef (minced)
1 onion (finely chopped)
250 g sharp grated cheese: SEE NOTE AT END (1 cup Gruyere or cheddar or a bit of both)
500 g frozen veggies - English peas (or peas, corn, carrots - whatever - NOT SPINACH or anything too healthy
Seasoning to your taste:
Lea & Perrin's (Worcestershire for the US)
Little garlic/pepper/salt
About 500 ml (2 cups) some kind of thickened beef gravy that's a bit salty - I use Campbells Golden Mushroom Soup - but thickened beef stock will work
125 ml (1/4 c.) dry red wine.
In a large pot of salted boiling water, drop potatoes & allow to boil until done
Brown minced beef w/ onion, add salt, pepper & other seasonings.
Drain the meat, and add the "sauce" and wine and mix well.

Turn oven to 175 C/350 degrees

Remove the cooked potatoes from the pot & mash them getting as much air as you can (aka whipped), add butter, creme freche, cream, mix well. Add half the cheese to the potatoes & save the rest for the top.
Put the minced meat combo into the bottom of a lightly buttered casserole with high sides (almost like a souffle dish) aprox 3 quarts - don't know what the metric is for this! Sorry.

Add the frozen veggies to the top of the meat
Put the whipped potatoes on top of the veggies, making pretty designs with a large spoon. Sprinkle the remaining cheese, a little paprika, and pop in the oven.
Cook for about 35 minutes. Turn broiler on and leave the dish under the broiler - if no broiler turn temp up as high as it goes for 5 more minutes.
Bon appetite!
NOTES:
Keith DOES NOT LIKE cheese, so when I make this for him, I leave it out.

I tried my best to convert to metric - so please make allowances!



Edited 1 time(s). Last edit at 2012-03-15 01:55 by memphiscats.

Quote
memphiscats

Quote
SwayStones

Quote
Max'sKansasCity

Quote
SwayStones

Quote
Max'sKansasCity
FREE SHEPHERDS PIE AND BEER AT IORR!!!!!
Get it while its hot... and cold.

SwayStones is waiting for you ...No beer & no Sherpherds pies ...sorry about that

sorry about that? huh?

Is there no sense of humor left on this board?

Aw Max,take it easy,,it seems you misunderstood me .
I wrote "No shepherds pie" because I don't know how to cook it -I wish someone could give me an easy & good receipe - so what I meant was "No shepherds pie for you Gazza and that's too bad since I like very much eating sp .
Do you get me now ?

This is my own recipe - feel free to change it up! Bon Chance, Sway
Shepard's Pie...Serves 4 to 6
1 kg (about 2lb) baking potatoes - aka "starchy", scrubbed & pealed & quartered
75 ml butter (1/4 cup)
125 ml creme freche (1/2 cup sour cream)
125 ml cream/milk (half a cup)
1 kg (or 1 1/2 to 2 lb)of ground beef (minced)
1 onion (finely chopped)
250 g sharp grated cheese: SEE NOTE AT END (1 cup Gruyere or cheddar or a bit of both)
500 g frozen veggies - English peas (or peas, corn, carrots - whatever - NOT SPINACH or anything too healthy
Seasoning to your taste:
Lea & Perrin's (Worcestershire for the US)
Little garlic/pepper/salt
About 500 ml (2 cups) some kind of thickened beef gravy that's a bit salty - I use Campbells Golden Mushroom Soup - but thickened beef stock will work
125 ml (1/4 c.) dry red wine.
In a large pot of salted boiling water, drop potatoes & allow to boil until done
Brown minced beef w/ onion, add salt, pepper & other seasonings.
Drain the meat, and add the "sauce" and wine and mix well.

Turn oven to 175 C/350 degrees

Remove the cooked potatoes from the pot & mash them getting as much air as you can (aka whipped), add butter, creme freche, cream, mix well. Add half the cheese to the potatoes & save the rest for the top.
Put the minced meat combo into the bottom of a lightly buttered casserole with high sides (almost like a souffle dish) aprox 3 quarts - don't know what the metric is for this! Sorry.

Add the frozen veggies to the top of the meat
Put the whipped potatoes on top of the veggies, making pretty designs with a large spoon. Sprinkle the remaining cheese, a little paprika, and pop in the oven.
Cook for about 35 minutes. Turn broiler on and leave the dish under the broiler - if no broiler turn temp up as high as it goes for 5 more minutes.
Bon appetite!
NOTES:
Keith DOES NOT LIKE cheese, so when I make this for him, I leave it out.

I tried my best to convert to metric - so please make allowances!

forgive me...Shepherd's Pie is made with Lamb. Hence, the shepherd reference.

Shepherd's Pie with Beef is like the Rolling Stones covering a Beatles or Bob Dylan song...er...

Quote
treaclefingers
forgive me...Shepherd's Pie is made with Lamb. Hence, the shepherd reference.

Shepherd's Pie with Beef is like the Rolling Stones covering a Beatles or Bob Dylan song...er...

If you are going to step in and correct memphiscats on "what is what", it obligates you to post your entire recipe, as she did, not just post a snappy one line zinger referring to the freeeking beatledylans

Quote
Max'sKansasCity

Quote
treaclefingers
forgive me...Shepherd's Pie is made with Lamb. Hence, the shepherd reference.

Shepherd's Pie with Beef is like the Rolling Stones covering a Beatles or Bob Dylan song...er...

If you are going to step in and correct memphiscats on "what is what", it obligates you to post your entire recipe, as she did, not just post a snappy one line zinger referring to the freeeking beatledylans

OOPSY...yes the above recipe is "officially" for COTTAGE PIE! The Beggar's Banquet, akin to the cover version of Shepard's...However, in the U.S., we tend to refer to it as "Shepard's Pie."

Baa, baa...black sheep.
Treacle - please jump in with the "real" version - though I'm fearful of being accused of highjacking this thread towards the cooking networks.
Max's - as always - thank you, you're a great pal. C'mon down to Memphis for my Beggar's Banquet anytime!

Quote
memphiscats

Quote
Max'sKansasCity

Quote
treaclefingers
forgive me...Shepherd's Pie is made with Lamb. Hence, the shepherd reference.

Shepherd's Pie with Beef is like the Rolling Stones covering a Beatles or Bob Dylan song...er...

If you are going to step in and correct memphiscats on "what is what", it obligates you to post your entire recipe, as she did, not just post a snappy one line zinger referring to the freeeking beatledylans

OOPSY...yes the above recipe is "officially" for COTTAGE PIE! The Beggar's Banquet, akin to the cover version of Shepard's...However, in the U.S., we tend to refer to it as "Shepard's Pie."

Baa, baa...black sheep.
Treacle - please jump in with the "real" version - though I'm fearful of being accused of highjacking this thread towards the cooking networks.
Max's - as always - thank you, you're a great pal. C'mon down to Memphis for my Beggar's Banquet anytime!

If anything I bet you would be thanked for hijacking this particular thread

Thanks for the invite... I have been to Memphis a couple of times, saw a show at the Daisy theater, is it still there? Beal street is type of place every city needs.

I would actually like to see treacle's recipe for Sheepherder's pie, he is pretty smart, so Im curious what he has to say.... plus the more the merrier.

p.s. According to "What Would Keith Richards Do" Keith's favorite "Shepard's Pie" is his mum's, which - according to this book uses GROUND BEEF...not lamb.
So until Keef chimes in, I think my version will do.

Peace, love, & The Rolling Stones.
Me? I'm fantastic baby

Quote
Max'sKansasCity

Quote
memphiscats

Quote
Max'sKansasCity

Quote
treaclefingers
forgive me...Shepherd's Pie is made with Lamb. Hence, the shepherd reference.

Shepherd's Pie with Beef is like the Rolling Stones covering a Beatles or Bob Dylan song...er...

If you are going to step in and correct memphiscats on "what is what", it obligates you to post your entire recipe, as she did, not just post a snappy one line zinger referring to the freeeking beatledylans

OOPSY...yes the above recipe is "officially" for COTTAGE PIE! The Beggar's Banquet, akin to the cover version of Shepard's...However, in the U.S., we tend to refer to it as "Shepard's Pie."

Baa, baa...black sheep.
Treacle - please jump in with the "real" version - though I'm fearful of being accused of highjacking this thread towards the cooking networks.
Max's - as always - thank you, you're a great pal. C'mon down to Memphis for my Beggar's Banquet anytime!

If anything I bet you would be thanked for hijacking this particular thread

Thanks for the invite... I have been to Memphis a couple of times, saw a show at the Daisy theater, is it still there? Beal street is type of place every city needs.

I would actually like to see treacle's recipe for Sheepherder's pie, he is pretty smart, so Im curious what he has to say.... plus the more the merrier.

Absolutely - more is always merrier (ha - except when discussing Gram P. )
I've been here about 5 years - haven't seen/been to the Daisy I'll check it out to see if it's still around. Beale is good fun but they don't get enough blues. I'm going to Clarksdale this year to check out the real thing.
Rock on!

Quote
memphiscats
I'm going to Clarksdale this year to check out the real thing.
Rock on!

Are you going to take the last train?



Edited 1 time(s). Last edit at 2012-03-15 04:29 by Max'sKansasCity.

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Max'sKansasCity

Quote
memphiscats
I'm going to Clarksdale this year to check out the real thing.
Rock on!

Are you going to take the last train?

LOL!!!!
Let me know if you're up for a road trip!
Clarksdale, MS - Birthplace of the BLUES!

Quote
memphiscats

Quote
Max'sKansasCity

Quote
memphiscats
I'm going to Clarksdale this year to check out the real thing.
Rock on!

Are you going to take the last train?

LOL!!!!
Let me know if you're up for a road trip!
Clarksdale, MS - Birthplace of the BLUES!

Will Do

Quote
memphiscats

Quote
Max'sKansasCity

Quote
treaclefingers
forgive me...Shepherd's Pie is made with Lamb. Hence, the shepherd reference.

Shepherd's Pie with Beef is like the Rolling Stones covering a Beatles or Bob Dylan song...er...

If you are going to step in and correct memphiscats on "what is what", it obligates you to post your entire recipe, as she did, not just post a snappy one line zinger referring to the freeeking beatledylans

OOPSY...yes the above recipe is "officially" for COTTAGE PIE! The Beggar's Banquet, akin to the cover version of Shepard's...However, in the U.S., we tend to refer to it as "Shepard's Pie."

Baa, baa...black sheep.
Treacle - please jump in with the "real" version - though I'm fearful of being accused of highjacking this thread towards the cooking networks.
Max's - as always - thank you, you're a great pal. C'mon down to Memphis for my Beggar's Banquet anytime!

This thread has become a bit of an icky sticky love fest...my work is done here.



Edited 1 time(s). Last edit at 2012-03-15 06:19 by treaclefingers.

Quote
memphiscats

This is my own recipe - feel free to change it up! Bon Chance, Sway
Shepard's Pie...Serves 4 to 6
1 kg (about 2lb) baking potatoes - aka "starchy", scrubbed & pealed & quartered
75 ml butter (1/4 cup)
125 ml creme freche (1/2 cup sour cream)
125 ml cream/milk (half a cup)
1 kg (or 1 1/2 to 2 lb)of ground beef (minced)
1 onion (finely chopped)
250 g sharp grated cheese: SEE NOTE AT END (1 cup Gruyere or cheddar or a bit of both)
500 g frozen veggies - English peas (or peas, corn, carrots - whatever - NOT SPINACH or anything too healthy
Seasoning to your taste:
Lea & Perrin's (Worcestershire for the US)
Little garlic/pepper/salt
About 500 ml (2 cups) some kind of thickened beef gravy that's a bit salty - I use Campbells Golden Mushroom Soup - but thickened beef stock will work
125 ml (1/4 c.) dry red wine.
In a large pot of salted boiling water, drop potatoes & allow to boil until done
Brown minced beef w/ onion, add salt, pepper & other seasonings.
Drain the meat, and add the "sauce" and wine and mix well.

Turn oven to 175 C/350 degrees

Remove the cooked potatoes from the pot & mash them getting as much air as you can (aka whipped), add butter, creme freche, cream, mix well. Add half the cheese to the potatoes & save the rest for the top.
Put the minced meat combo into the bottom of a lightly buttered casserole with high sides (almost like a souffle dish) aprox 3 quarts - don't know what the metric is for this! Sorry.

Add the frozen veggies to the top of the meat
Put the whipped potatoes on top of the veggies, making pretty designs with a large spoon. Sprinkle the remaining cheese, a little paprika, and pop in the oven.
Cook for about 35 minutes. Turn broiler on and leave the dish under the broiler - if no broiler turn temp up as high as it goes for 5 more minutes.
Bon appetite!
NOTES:
Keith DOES NOT LIKE cheese, so when I make this for him, I leave it out.

I tried my best to convert to metric - so please make allowances!

wow menphiscats ! Thanks you so much for your efforts .
I do appreciate you converted it into metrics .
BTW , I like it better with beef instead of lamb
What I don't understand is why you wrote "frozen vegetables "?
Usually I avoid using frozen vegetables if I want to keep the dish more than two days because unfrozen meals don't last several days .


Are you sure red wine is needed ? Like a "Boeuf Bourguignon "?
I am not sure I can find "Campbells Golden Mushroom Soup " over here and to be honest ,only it's name scares me :-)
You know what ?
I try to cook it soon and I post some pics ...may be Gazza will smell the nice smell from his place & he will be back on iorr .



Edited 1 time(s). Last edit at 2012-03-15 21:09 by SwayStones.

Quote
SwayStones
...may be Gazza will smell the nice smell from his place & he will be back on iorr .

Which is the main objective.... oh and beer too

Icky Sticky love fest, food and French women! Whoo Hoo! Now this is a post I can sink some teeth into. MCats that was damn nice of you to convert the recipe to metric, very thoughtful. You are amazing. peace

Edited 1 time(s). Last edit at 2012-03-15 20:39 by Max'sKansasCity.

Quote
SwayStones

Quote
memphiscats

This is my own recipe - feel free to change it up! Bon Chance, Sway
Shepard's Pie...Serves 4 to 6
1 kg (about 2lb) baking potatoes - aka "starchy", scrubbed & pealed & quartered
75 ml butter (1/4 cup)
125 ml creme freche (1/2 cup sour cream)
125 ml cream/milk (half a cup)
1 kg (or 1 1/2 to 2 lb)of ground beef (minced)
1 onion (finely chopped)
250 g sharp grated cheese: SEE NOTE AT END (1 cup Gruyere or cheddar or a bit of both)
500 g frozen veggies - English peas (or peas, corn, carrots - whatever - NOT SPINACH or anything too healthy
Seasoning to your taste:
Lea & Perrin's (Worcestershire for the US)
Little garlic/pepper/salt
About 500 ml (2 cups) some kind of thickened beef gravy that's a bit salty - I use Campbells Golden Mushroom Soup - but thickened beef stock will work
125 ml (1/4 c.) dry red wine.
In a large pot of salted boiling water, drop potatoes & allow to boil until done
Brown minced beef w/ onion, add salt, pepper & other seasonings.
Drain the meat, and add the "sauce" and wine and mix well.

Turn oven to 175 C/350 degrees

Remove the cooked potatoes from the pot & mash them getting as much air as you can (aka whipped), add butter, creme freche, cream, mix well. Add half the cheese to the potatoes & save the rest for the top.
Put the minced meat combo into the bottom of a lightly buttered casserole with high sides (almost like a souffle dish) aprox 3 quarts - don't know what the metric is for this! Sorry.

Add the frozen veggies to the top of the meat
Put the whipped potatoes on top of the veggies, making pretty designs with a large spoon. Sprinkle the remaining cheese, a little paprika, and pop in the oven.
Cook for about 35 minutes. Turn broiler on and leave the dish under the broiler - if no broiler turn temp up as high as it goes for 5 more minutes.
Bon appetite!
NOTES:
Keith DOES NOT LIKE cheese, so when I make this for him, I leave it out.

I tried my best to convert to metric - so please make allowances!

wow menphiscats ! Thanks you so much for your efforts .
I do appreciate you converted it into metrics .
BTW , I like it better with beef instead of lamb
What I don't understand is why you wrote "frozen vegetables "?
Usually I avoid using frozen vegetables if I want to keep the dish more than two days because unfrozen meals don't last several days .


Are you sure red wine is needed ? Like a "Boeuf Bourguignon "?
I am not sure I can find "Campbells Golden Mushroom Soup " over here and to be honest ,the name only scares me lol

You know what ?
I try to cook it soon and I post some pics ...may be Gazza will smell the nice smell from his place & he will be back on iorr .

Cheers, Sway. I use frozen veggies - not sure how it would cook with "fresh" but you could try it. I've seen versions w/ fresh carrots & peas...I'd suggest blanching the fresh veggies first or sautéing w/ the beef. The Frozen veggies just make it very easy & fast - not as much prep work & if I understand that you want to freeze the dish? Not sure but once you cover the meat w/ the frozen veggies & then cook it, you can always "freeze" the leftovers...somehow I think we've stumbled upon a language gap! If you'd rather say it in French, my sister-in-law will translate it for me!
LOL re Campbell's soup - yeah definitely an American-thing - I could horrify you with some of the recipes that involve "Campbell's soup but it's not at all needed in this recipe. (This is one of my "lazy night dishes.)
Finally, just a bit of wine will cut the "saltiness" of the stock - not enough to make it like a bourguignon (mmm...love that dish - one of my faves!).
Looking forward to the pictures!!

Quote
Max'sKansasCity

LOL -
One of my favorites (not "pie" related but food nonetheless) is from the New Yorker a few years back...

A bunch of cannibals are standing around a pot that has a guy stuff in it, and one of the "little" cannibals is teasing the fellow with the feather. The "mama" cannibal reprimands...
"Stop playing with your food."

Cheers!

Quote
memphiscats
A bunch of cannibals are standing around a pot that has a guy stuff in it, and one of the "little" cannibals is teasing the fellow with the feather. The "mama" cannibal reprimands...
"Stop playing with your food."

Cheers!

Those zany cannibals!!!!
They are a lot of fun to party with... you just dont want to stay for dinner

Quote
memphiscats

Quote
SwayStones

Quote
memphiscats

This is my own recipe - feel free to change it up! Bon Chance, Sway
Shepard's Pie...Serves 4 to 6
1 kg (about 2lb) baking potatoes - aka "starchy", scrubbed & pealed & quartered
75 ml butter (1/4 cup)
125 ml creme freche (1/2 cup sour cream)
125 ml cream/milk (half a cup)
1 kg (or 1 1/2 to 2 lb)of ground beef (minced)
1 onion (finely chopped)
250 g sharp grated cheese: SEE NOTE AT END (1 cup Gruyere or cheddar or a bit of both)
500 g frozen veggies - English peas (or peas, corn, carrots - whatever - NOT SPINACH or anything too healthy
Seasoning to your taste:
Lea & Perrin's (Worcestershire for the US)
Little garlic/pepper/salt
About 500 ml (2 cups) some kind of thickened beef gravy that's a bit salty - I use Campbells Golden Mushroom Soup - but thickened beef stock will work
125 ml (1/4 c.) dry red wine.
In a large pot of salted boiling water, drop potatoes & allow to boil until done
Brown minced beef w/ onion, add salt, pepper & other seasonings.
Drain the meat, and add the "sauce" and wine and mix well.

Turn oven to 175 C/350 degrees

Remove the cooked potatoes from the pot & mash them getting as much air as you can (aka whipped), add butter, creme freche, cream, mix well. Add half the cheese to the potatoes & save the rest for the top.
Put the minced meat combo into the bottom of a lightly buttered casserole with high sides (almost like a souffle dish) aprox 3 quarts - don't know what the metric is for this! Sorry.

Add the frozen veggies to the top of the meat
Put the whipped potatoes on top of the veggies, making pretty designs with a large spoon. Sprinkle the remaining cheese, a little paprika, and pop in the oven.
Cook for about 35 minutes. Turn broiler on and leave the dish under the broiler - if no broiler turn temp up as high as it goes for 5 more minutes.
Bon appetite!
NOTES:
Keith DOES NOT LIKE cheese, so when I make this for him, I leave it out.

I tried my best to convert to metric - so please make allowances!

wow menphiscats ! Thanks you so much for your efforts .
I do appreciate you converted it into metrics .
BTW , I like it better with beef instead of lamb
What I don't understand is why you wrote "frozen vegetables "?
Usually I avoid using frozen vegetables if I want to keep the dish more than two days because unfrozen meals don't last several days .


Are you sure red wine is needed ? Like a "Boeuf Bourguignon "?
I am not sure I can find "Campbells Golden Mushroom Soup " over here and to be honest ,the name only scares me lol

You know what ?
I try to cook it soon and I post some pics ...may be Gazza will smell the nice smell from his place & he will be back on iorr .

Cheers, Sway. I use frozen veggies - not sure how it would cook with "fresh" but you could try it. I've seen versions w/ fresh carrots & peas...I'd suggest blanching the fresh veggies first or sautéing w/ the beef. The Frozen veggies just make it very easy & fast - not as much prep work & if I understand that you want to freeze the dish? Not sure but once you cover the meat w/ the frozen veggies & then cook it, you can always "freeze" the leftovers...somehow I think we've stumbled upon a language gap! If you'd rather say it in French, my sister-in-law will translate it for me!
LOL re Campbell's soup - yeah definitely an American-thing - I could horrify you with some of the recipes that involve "Campbell's soup but it's not at all needed in this recipe. (This is one of my "lazy night dishes.)
Finally, just a bit of wine will cut the "saltiness" of the stock - not enough to make it like a bourguignon (mmm...love that dish - one of my faves!).
Looking forward to the pictures!!

good gawd I'm sitting at work, STARVING and reading about recipe's, wine, beer, campbell's golden mushroom soup (great mixed with a can of tuna, a can of peas over macaroni...don't add water).

Have I mentioned I'm STARVING!

"Have I mentioned I'm STARVING!". - Try some treacle, treaclefingers. It will do good for your blood sugar level until dinner!

Quote
Stoneage
"Have I mentioned I'm STARVING!". - Try some treacle, treaclefingers. It will do good for your blood sugar level until dinner!

Thanks Stoneage...I was able to hold off until I got home!

Quote
Max'sKansasCity

Quote
memphiscats
A bunch of cannibals are standing around a pot that has a guy stuff in it, and one of the "little" cannibals is teasing the fellow with the feather. The "mama" cannibal reprimands...
"Stop playing with your food."

Cheers!

Those zany cannibals!!!!
They are a lot of fun to party with... you just dont want to stay for dinner

Yeah I'll bet a knuckle snadwich is normal finger food for those guys... peace

He's back. Everybody happy now?

I was seduced back by SwayStones' Gallic promises....so if I piss people off, she's to blame.....

Quote
Koen
He's back. Everybody happy now?

Yes... but then I again.... I was pretty happy to start with......
with the recent Stones news..... F1 racing season starting up this weekend,
March Madness begining, the spring springing warm weather, St Paddy's coming up.....