peter lavertry or peter moss ...why d ask ......census working overtime .................talking heads arty:
Lithium's first name is Jon. He lived in France for a bit, but he's Finnish at heart, or at least he wants to be. Maybe that's why he wants to walk into Scottish pub telling everyone they smell of sweat and shortbread and are on drugs. If he does that, he'll be Finished all right....
Well you see, it all depends where you're from! If you come from England then you probably wont smell very much due to all the traffic pollution blocking your scent receptors! :tongue:
Why salt on porridge? Why salt on porridge? Why salt on porridge? Why salt on porridge? Why salt on porridge? Why salt on porridge? Why salt on porridge? Why salt on porridge? Why salt on porridge? I just don't get it. Why?
Yeah it is, but Paul's a lazy ass. He probably stopped off for a spliff on the way and didn't make the last 100....
How do people of Edinburgh get around using public transport? Do they have an underground system or is it strictly British Rail?
For anyone who didn't understand what Red just said because of her thick Scottish accent, I shall translate for you: 'I smell like sweat and shortbread' There....
I love Scotch whiskey. Any of the finest whiskeys. Is it true that if you get a lump of coal in your stocking that you can trade it in for a glass of whiskey? What is good about Glasgow?
Tastes good hot or cold. I usually have the Tesco version in a sandwich. Take a real fresh loaf of bread. None of that Tesco value or Hovis crap. The real deal here with fresh baked bread. Cut two thick slices and butter them both. Open up the packet of haggis and spread thickly on one of the slices. Then get some fresh lettuce leaves and chop up some tomatoes into thin slices. Lay lettuce over the haggis and then the tomatoes. Next get Hellmans mayonaise and put a large desert spoon of mayo on the other slice of bread. Next get some English mustard and spread generously over the mayonaise. Finally get some fresh mature cheddar cheese and cut a thick slice and place on top of mayo and mustard. Seal together gently and serve with a litre of a dark beer such as Leffe.