If you were on the menu how would you describe yourself

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
05/07/2010 23:53

I asked Guido tonight i we were on the menu what would we be, him sizzling garlic prawns. I said what would i be, Lobster salad with a very chilled Chablis, good description, only wish. Now what would you be

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
06/07/2010 00:09

Hi lilli what a nice light hearted thread..Well i guess i am sweet and tender,succulent too,and rear so its must be a tenderised loin of beef...I once had to describe myself as a piece of furniture so i picked a water bed always up and down..just as life is.!



See you soon Spider,X

Jeannie


Joined: 04/08/2009
Posts: 3283

Message Posted:
06/07/2010 00:43

Liz - Paul reckons he'd be a nice plump fillet - medium rare.



I've got myself down as something on the dessert menu: maybe sharp, acidic but refreshing



What do you think?



J

xxxxxxxxx

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
06/07/2010 02:29

Re : Msg 1,



Dear Lilli,



I would be Sfogliatina di scampi, asparagi e tartufo,

washed with sparkling sicilian Il Papavero Pinot Grigio.



Salute a Guido!

sunshine22



Joined: 07/06/2010
Posts: 251

Message Posted:
06/07/2010 05:54

Luscious Scampi, washed down with classy champers :o) (I wish)



Lovely to read a light hearted thread

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
06/07/2010 06:45

Past my sell by date boo hoo

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
06/07/2010 06:47

I would like to seared fillet with legumes and a fabulous gravy but I just know I'd be 'chewy'.

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
06/07/2010 07:11

erm, 'an acquired taste'...............LOL





DD

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
06/07/2010 10:57

This reminds me of when we used to interview candidates for jobs, if the going was getting a bit heavy we used to ask them "If you were a cake what you be and why?" It always gave us a really good laugh and relaxed the prospective employee. I'm afraid at the moment I'd be joining Deniz 1 as past my "best before" date:-(

CarrieRBag



Joined: 23/12/2008
Posts: 1374

Message Posted:
06/07/2010 11:25

I would have to be a good hearty, meaty dish with plump melons to follow!

teatime


Joined: 20/10/2008
Posts: 852

Message Posted:
06/07/2010 12:18

Braed and water :-(

No1Doyen


Joined: 04/07/2008
Posts: 16617

Message Posted:
06/07/2010 12:20

Tenderloin!...........

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
06/07/2010 14:32

Hold that thought girls !

TopTen


Joined: 15/04/2009
Posts: 1246

Message Posted:
06/07/2010 14:40

A scraggy old piece of goat

Suffolk



Joined: 31/08/2008
Posts: 222

Message Posted:
06/07/2010 14:50

Cold shoulder and tongue!



(Mrs S)

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
06/07/2010 14:56

Oh , did you hear that Bill i wonder if topten was referring to himself or you ? :¬)

Simbas

cyprusairsoft



Joined: 22/06/2009
Posts: 2066

Message Posted:
06/07/2010 15:04

if it smells good eat it !!!

mmmmmm



Joined: 19/12/2008
Posts: 8398

Message Posted:
06/07/2010 15:07

Well hung steak [this is dreaming, right ;) ] , marinated in red wine, and spices, giving a spicy, juicy 'kick' ..cooked rare..





Pommes Dauphinoise ( http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5725088.ece) made with Cyprus spuds, of course..



Followed by Key Lime Pie



'Turkish/ Cyprus' coffee ( sade/ skieto - no sugar )



Juicy, spicy, bitter, sweet, dry - all rolled into one.. in summary - an 'acquired taste' ;)

cyprusairsoft



Joined: 22/06/2009
Posts: 2066

Message Posted:
06/07/2010 15:23

at least your not a bitter lemon 6 mmmmmms

mmmmmm



Joined: 19/12/2008
Posts: 8398

Message Posted:
06/07/2010 15:37

re 19



;)



The book by the same title is a good read ! [ Bitter Lemon's of Cyprus ] http://www.fantasticfiction.co.uk/d/lawrence-durrell/bitter-lemons.htm

Smity



Joined: 14/09/2009
Posts: 826

Message Posted:
06/07/2010 15:39

a bottle of fine red wine