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( , Sun 1 Apr 2001, 1:00)
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What you dun did lately?
Alt: I have my works Christmas Do this Saturday, so how do you style out the Christmas Do?
( , Wed 3 Dec 2014, 19:43, 98 replies, latest was 10 years ago)
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Going to work my way through the whiskies innit.
( , Wed 3 Dec 2014, 19:46, Reply)
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I'm going to have the vegetarian option and get drunk
( , Wed 3 Dec 2014, 19:48, Reply)
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( , Wed 3 Dec 2014, 19:50, Reply)
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( , Wed 3 Dec 2014, 19:53, Reply)
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( , Wed 3 Dec 2014, 19:51, Reply)
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Just planning the client prezzie list. Last year I bought some fucking foul red and none of them complained and they're still clients.
( , Wed 3 Dec 2014, 19:57, Reply)
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( , Wed 3 Dec 2014, 20:00, Reply)
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Actually I can imagine one - vigorously....
( , Wed 3 Dec 2014, 20:01, Reply)
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( , Wed 3 Dec 2014, 19:57, Reply)
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( , Wed 3 Dec 2014, 19:59, Reply)
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( , Wed 3 Dec 2014, 20:02, Reply)
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On your EasyJet flight.
( , Wed 3 Dec 2014, 20:05, Reply)
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Let it rumble, then shit your bags just as the plane lands.
You'll be the life and soul of the weekend.
( , Wed 3 Dec 2014, 20:07, Reply)
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Points West isn't due back on the telly 'till half ten and I have no idea where I could possibly get some sort of live news feed from.
( , Wed 3 Dec 2014, 20:07, Reply)
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Your advice a year or so ago set me up right, now getting a fairly cushy little number and a good step on the next ladder.
Alt: Christmas do for the pub was just close one Monday night at 6, get a couple kegs at the cash and carry and draft in a chef from the pub up the road to do us a bit of easy grub. Then shit faced.
( , Wed 3 Dec 2014, 20:06, Reply)
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I'm pleased you managed to get through the shit so fast
( , Wed 3 Dec 2014, 20:10, Reply)
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Maybe facilities, or something like that.
( , Wed 3 Dec 2014, 20:14, Reply)
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Thankless task of taking shite from below and trying to squeeze it up.
( , Wed 3 Dec 2014, 20:24, Reply)
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I have been given the role of making a department of 300 plus people a department of around 60 people, in the full knowledge that at the end of the process I would no longer be required.
It wasn't fun.
( , Wed 3 Dec 2014, 20:30, Reply)
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( , Wed 3 Dec 2014, 20:27, Reply)
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How the fuck are you? Tell me in a new thread.
( , Wed 3 Dec 2014, 20:35, Reply)
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( , Wed 3 Dec 2014, 20:39, Reply)
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( , Wed 3 Dec 2014, 20:41, Reply)
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Jeff was called Mullerred and there were no houses on those fields.
( , Wed 3 Dec 2014, 20:44, Reply)
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( , Wed 3 Dec 2014, 20:46, Reply)
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I get my butcher to put the bones out of a chicken thigh, but LEAVE THE SKIN ON, ITS THE BEST BIT. Oil them up, put some 5-spice or garlic'n'onion-salt or whatever coating.... then griddle pan them on medium for about 5 minutes each side.
You get really juicy and crispy chicken.
I've used it to make the most amazing stir fry. and club sandwiches. and just on their own.
proper fucking lush
( , Wed 3 Dec 2014, 20:35, Reply)
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I might even do a video this weekend.
( , Wed 3 Dec 2014, 20:40, Reply)
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I've had 6 of these in the last 36 hours, chicken thigh fillets with skin is litterally the best thing on the planet - myself included, dogs not included.
( , Wed 3 Dec 2014, 20:50, Reply)
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