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(I helped save b3ta! rob, Sun 1 Apr 2001, 1:00)
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Awww pickled ginger, I fucking LOVE pickled ginger.

(Bazongaloid, Fri 15 Apr 2011, 18:34, 2 replies, latest was 15 years ago)
mmmmm
I can't wait, now. HUNGRY
(It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday!It's my b3taday! Citizen Cavy Admires your passion for conformity, Fri 15 Apr 2011, 18:34, Reply)
me too.
I think this may call for poached eggs on toast.

I also have crumpets. This is awesome.
(I helped save b3ta! b3th Not shit. Not mod., Fri 15 Apr 2011, 18:38, Reply)
That reminds me, I bought some Duck Eggs yesterday, OH BOY.
eggy crumpets with chili mixed in with the egg-mix served with honey drizzled on top with some crisp bacon is OH BOY HAPPY TIMES.
(I helped save b3ta! G/PP 💩💩💩💩💩&#128, Fri 15 Apr 2011, 18:57, Reply)
Duck eggs make the best sponge cakes and meringues apparently
I've not tried baking with them. Goose eggs are quite good for baking with but no good as a boiled egg or scrambled eggs - too rich and large.
(I helped save b3ta! chickenlady b3ta's very own Elizabeth Taylor, Fri 15 Apr 2011, 19:02, Reply)
I've only just started to liking it.

(I helped save b3ta! G/PP 💩💩💩💩💩&#128, Fri 15 Apr 2011, 18:46, Reply)

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