thanks chris...was JUST gonna make me own...but if you're buying ,I'll have mine with a bit of *half n' half* in there...you serving danish with that? :happy::happy::happy::happy::happy::happy::happy::happy::happy::happy:
You know, that tea was probably planted by hard working people, at exactly the right altitude, on exactly the right side of the mountain, in exactly the right climate, cared for, nurtured. Only the best, tiniest, top leaves are ever picked for by those same hard working people hours and hours, day after day to make the best blend of fine fine tea.
and you go and swamp it with breast milk from a cow.
Comments
thanks very much.
ta
:happy::happy::happy::happy::happy::happy::happy::happy::happy::happy:
http://www.foodnetwork.com/recipes/gale-gand/grilled-pain-perdue-recipe/index.html
and you go and swamp it with breast milk from a cow.
Yes, a cup of tea, strongish, milk, no sugar ta...
Oh, have we still got some of that English Breakfast left
...and a Digestive - get away from me with those Milk Biscuits!!!
thanks, and could you bring me a peach croissant, too, please?
(yesterday)
tee-hee-hee