no.idea
It really was a big turn off. I walked into a lovely garden bar to see Markit perched up at the bar like a cockatoo on its perch. He reminded me of the Rosella biscuit tins of years ago.I stayed there until 8PM just in case he returned.
Markit
No.idea - living proof that there's no such thing as bad PR...Expect Siti's to explode with business, now that he's left.
geedee
It really was a big turn off. I walked into a lovely garden bar to see Markit perched up at the bar like a cockatoo on its perch. He reminded me of the Rosella biscuit tins of years ago.I stayed there until 8PM just in case he returned.[/QUOTE][ATTACH]2684.vB[/ATTACH]
Markit
What a cool biscuit can. What were the contents like?
Markit
Mother Markit's Chicken ChimichangasSlow cooker - use the pembantu's rice cooker. Chop up whole chicken and remove skin or vice versa. In rice cooker a small puddle of coconut oil or any oil meant for cooking then layer of onions sliced and garlic (you can never ever have too much garlic). Slice ****load of ripe tomatoes and layer them. 1 large snort (tsp)black peppercuminmsg (don't be a pussy)saltpaprikachili powder or the real deal 5 to 10 chili peppers depending upon your levels of pussyness - real men cry at every meal!place chicken on top, close lid and set to cookNow many rice cookers will let you set temps and generally act like a real slow cooker, mine won't, it just cooks like feck until it runs dry. Don't do that!Bring to a boil then set on warm and go drink beer for 8 or 10 hours. If you can still see take out chicken and leave to cool where the fecking cat won't get it and put the cooker back on boil-like-feck until most of the juice is gone. Take 2 forks and strip/shred the chicken (should be nice and juicy still but shred easily). Take shredded chicken back to slow cooker and mix with lovely veg reductions (channeling Jamie Oliver). Done - make some refried beans and flour tortillas (recipe upon request) Roll some of the chicken mixture with the refried beans, grated cheese on your fresh flour torts then freeze them. When you want Chimis just reach in the freezer and pop however many you want in a deep fryer until brown and crispy, cover with guacamole and sour cream and get stuck in.
