Sad little carrot ![Loudly crying face :sob: đ](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f62d.png)
![Loudly crying face :sob: đ](https://cdn.jsdelivr.net/gh/joypixels/emoji-assets@5.0/png/64/1f62d.png)
The one on the right lools like an actual finger (or toe) with a nail to compete against JM
I thought it looked like the little fThe one on the right lools like an actual finger (or toe) with a nail to compete against JM![]()
I reported the Express article but not her blog posts. I'm sure that more reports couldn't hurt!Has anyone reported her undeclared Del Monte ads to the ASA because Iâm all over if not. The absolute gall of her to advise people to use lard but spend over the odds on tinned fruit. Despicable.
I can just see cat's reaction if I tried that. Probably a vengeance tit on the carpet, followed by dead rodent parts in unexpected places
That was in the disturbing cutlery drawer picture, I think.what is the silver thing in this bowl of sprouts? it's been bugging me for days...
She was born with a silver spoon in her mouth, and just keeps it knocking about. Boom, boomwhat is the silver thing in this bowl of sprouts? it's been bugging me for days...
My late MIL was a lard fan. You had to eat your roast dinner quick before the gravy set. When it cooled, you could lift it off your plate in one like a coagulated jelly frisbee. My OH didnât know that gravy could move around the plate until he had a Sunday dinner at my mumâs.
We donât use lard but still joke about that gravy - âanother slice of gravy for anyone?â
I never rest my batter (oo-er) but I do have smoking hot oil and excellent yorkies. Yorkies won't be decent at 180degrees C.They arenât cooked. The oil needs to be smoking hot and the batter rested in the fridge for an hour to ensure they are light, fluffy clouds of deliciousness.
You can do a jack and write some arse lick message to a blue ticker like "I've DM'd you Hun!""If you notice any errors DM me discreetly"
Can I point out that you can't DM any other way?
Over a WEEK?! I see the timeline is being stretched out like a warm curly wurly bar...at this rate by next Thursday she'll have had covid for a month.The temperature has risen thenView attachment 352318
The âwatch out for the gravy!â really tickled me!âWatch out for the gravyâ says Squiggle McChallenge-Jack
WAKE UP AND SMELL THE GRAVY FLYING MONKEYS.
That looks like the Yorkshire puddings my gran used to make. Somehow solid and flaccid at the same time.I'm a few pages behind.
Here's an example of Jack's actual Yorkshire puddings.
View attachment 353003
The only other time I've seen yorkies like that was when my mums oven (RIP) conked out whilst making Sunday dinner. We put them out for the fox (it's what the oven would have wanted) who seemed to like them but as foxes eat slugs on purpose and apparently hoses that's not saying much.Furthermore, how can you caption a photo of those flat, anaemic discs with "Have to say, I do make a cracking Yorkie"?
The whole meal makes me want to eat Huel shakes for the rest of my life.This Xmas dinner thing is just so nonsensical. People are fawning all over it like they're Tiny Tim and she's saved Christmas, but...
Let's ignore the glaring fact that her food is utterly vile for a moment. Then it's just basic recipes; the only innovations are the vegan option (designed to convert people back to meat?), that bizarre dessert, the gravy, and the use of overpriced tinned fruit where it doesn't belong.
Apart from that, this is a standard roast dinner. There's nothing exciting, nothing new, nothing that might make you feel that this is a special, once-a-year meal. Roast chicken, potatoes, sprouts? No one was crying out for this.
Okay, so maybe she's done forensic () work to find the cheapest possible options? Nope. Commenters keep pointing out Aldi and Lidl, which she ignored, and she's shoehorned in her sponsors' expensive tinned fruit. Then she gets defensive about it, because the only person who matters - Jack herself - is incapable of crossing the threshold of German discount supermarkets, so they are utterly irrelevant.
So finally, has she made what Xmas dinner newbies really need - a detailed plan of the order to cook things, so everything is ready at the same time? Of course not. Instead we get inane, overwritten recipes with asides about how she loves to cut cherry tomatoes into eighths, and nothing clear like "add the sausages to the oven 20 minutes later" which people would actually benefit from.
In short: the emperor? Naaaaaaaked.
Ooh, we've got one of those arriving next week. I can wholeheartedly say it's the most delicious turkey we've ever had and have never been disappointed. I always follow Kelly's cooking instructions to the letter. You might be tempted to leave it in for longer but don't do it!Haha...I ordered my turkey in August ....picking it up on Wednesday. In my defence it's the first year I've ever bought a turkey so early. It's a Kelly Bronze and I'm told the flavour is lovely. Can't wait to try it.