#207

There goes my plans.

#208

Would probably be fine it it was M’s but be a little weirded out for anyone else I knew

#209

Voted accordingly. Thank you for your openness in the providing of this information.

#210

Yeah they’d always subsequently be known as ‘the person whose cheese I’ve eaten’

1 Like
#211

Waddup curd nerds???

4 Likes
#212

Think that’s probably more uncomfortable than “couple we had an awkward foursome with”?

1 Like
#213

Depends on the quality of the cheese.

1 Like
#214

Oi, Roux, got any MILD cheddar???

3 Likes
#215

Is it possible to milk cows etc in a way that isn’t bad for them? Like only milking the cows when they’re already milky?

#216

I want to know exactly what’s in the leek lasagne and then I want to make one.

#217

Leek

1 Like
#218

Sorry about that post where I said “Leek”

1 Like
#219

Wait. Is it one where they have replaced the pasta with leek?
I don’t approve of that.

1 Like
#220

yellow-card

#221

as far as my understanding goes cows are kept “in-calf” so that they keep producing milk. There are probably better and worse ways of implementing this but they will all involve continually impregnating the cow and subsequently taking the calf away. We looked into it a little bit a while ago with a view to more ethically keeping milker cows, but I’m definitely no expert

#222

You don’t need to apologise, sweet Ant x

1 Like
#223

You’re too kindly to me

#225

Is the filling pure GC or is there something there to cut through the richness of the cheese?

#226

Not at all xxx

1 Like
#227

I’d like some pesto to be in there because I’m living vicariously through AW.

1 Like