View Full Version : Talking of food, I have dinner at a friend's house tomorrow.
Sir C
07-21-2016, 02:33 PM
Originally they were going to book a restaurant because they 'don't really cook', but now they've decided that we'll eat in but we 'mustn't expect anything cordon bleu.'
I'm going to get a microwaved Marks and Spencer ready meal, aren't I?
How the **** can you get to be a middle-aged adult and be unable to cook a meal?
Burney
07-21-2016, 02:37 PM
Originally they were going to book a restaurant because they 'don't really cook', but now they've decided that we'll eat in but we 'mustn't expect anything cordon bleu.'
I'm going to get a microwaved Marks and Spencer ready meal, aren't I?
How the **** can you get to be a middle-aged adult and be unable to cook a meal?
You'd be lucky to get a ready meal. You're going to get 1970s-style chilli con carne or spag bol imo.
Pat Vegas
07-21-2016, 02:38 PM
Originally they were going to book a restaurant because they 'don't really cook', but now they've decided that we'll eat in but we 'mustn't expect anything cordon bleu.'
I'm going to get a microwaved Marks and Spencer ready meal, aren't I?
How the **** can you get to be a middle-aged adult and be unable to cook a meal?
I would think anybody could make a cottage or shepherds pie probably. Maybe not the right weather for one.
Sir C
07-21-2016, 02:40 PM
You'd be lucky to get a ready meal. You're going to get 1970s-style chilli con carne or spag bol imo.
I honestly don't think that lies within their repertoire.
I'm hoping they'll opt for a take away at the last minute.
Sir C
07-21-2016, 02:41 PM
I would think anybody could make a cottage or shepherds pie probably. Maybe not the right weather for one.
The trouble with cottage pie is that it takes 4 or 5 hours to cook down the shortrib or brisket into unctuousness; plus, of course, there's the stock to make...
Burney
07-21-2016, 02:46 PM
I honestly don't think that lies within their repertoire.
I'm hoping they'll opt for a take away at the last minute.
Oh, no. They've made the commitment now. The gauntlet is down. And you'll have to nom it up like a good boy and ask for seconds.
7sisters
07-21-2016, 03:01 PM
The trouble with cottage pie is that it takes 4 or 5 hours to cook down the shortrib or brisket into unctuousness; plus, of course, there's the stock to make...
Cottage pie's also not quite the thing when it's 25 deg plus out there.
My money's on a finest ' Lasagne ' supermarket offering with a handful of rocket and a few chopped cherry toms thrown in.
probably zero dressing :-(
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