I had brown sauce

( sporters I’m sincerely gratitude to you, Fri 16 May 2014, 10:18, 2 replies, latest was 11 years ago)

^^TGGI

(Reverend Fister "a disciplined fuckwit", Fri 16 May 2014, 10:19, Reply)

It's a gateway sauce.
You'll be having stottie cakes and calling people "hen" next, you mark my words.
( Je suis un vagabond is an unfunny, up your own arse middle class knob, Fri 16 May 2014, 10:23, Reply)

It was in a stottie

( sporters I’m sincerely gratitude to you, Fri 16 May 2014, 10:23, Reply)

^ Has his sausages on an artisan multi-seeded, low-GI, wank-biscuit

(Reverend Fister "a disciplined fuckwit", Fri 16 May 2014, 10:26, Reply)

frog is spending part of his sunday making wheat free linseed crackers with me
he doesn't know it yet
( rachelswipe with a fork, Fri 16 May 2014, 10:28, Reply)

worst euphemism ever

(localboy purveyor of pisspoor puns, Fri 16 May 2014, 10:29, Reply)

I'd rather it was a euphemism

( MEATSNAKE Richard Hammond, Fri 16 May 2014, 10:30, Reply)

here you go
100g ground flaxseed or nuts
100g seeds (eg mixture of sesame, sunflower and pumpkin seeds)
50g flour (vary with each batch: brown rice, gram or quinoa flour or a mixture )
Olive oil
Sea salt
tamari soy sauce,
fennel seeds

Mix all of the ingredients together with enough water to make a dough. Line a baking tray with baking parchment and placing another layer of baking parchment on top roll out the dough to form a thin layer (2mm thick). Bake in a hot oven (190 deg C) for approx. 20 mins until no longer soft. When cool break into ‘ryvita sized’ crackers.
( rachelswipe with a fork, Fri 16 May 2014, 10:37, Reply)

+ serve with cold lager

( MEATSNAKE Richard Hammond, Fri 16 May 2014, 10:38, Reply)

+ wheat-free

( tangledupinblue hairy badge with moving eyes, Fri 16 May 2014, 10:40, Reply)

Sounds fucking dreadful.
Poor bastard.
(Reverend Fister "a disciplined fuckwit", Fri 16 May 2014, 10:42, Reply)

officelol

(localboy purveyor of pisspoor puns, Fri 16 May 2014, 10:29, Reply)