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Imagination

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divegeester
watching in dismay

STARMERGEDDON

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Originally posted by st dominics preview
at least I can spell 'leapt'
Yes at least there's that, I suppose.

divegeester
watching in dismay

STARMERGEDDON

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One of the best episodes, for those interested. And drewnogal of course.

https://m.youtube.com/watch?v=ioEUhiBOAWE

aranya10

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Originally posted by divegeester
Cheese Sir?
And for Madam please?

Cheese on toast, croutons sprinkled with cheese and black pepper, or garlic bread.
Any of those will do nicely with tomato based soup.

Great Big Stees

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I note some "people" pop in and take a shot then disappear. 🙄 How unimaginative.

Great Big Stees

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Originally posted by aranya10
And for Madam please?

Cheese on toast, croutons sprinkled with cheese and black pepper, or garlic bread.
Any of those will do nicely with tomato based soup.
I love, aside from wild pigeon of course, French Onion soup.

aranya10

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Originally posted by Great Big Stees
I love, aside from wild pigeon of course, French Onion soup.
Welsh rarebit is a must floating on French Onion Soup.

Grampy Bobby
Boston Lad

USA

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Originally posted by Great Big Stees
I note some "people" pop in and take a shot then disappear. 🙄 How unimaginative.
Originally posted by Great Big Stees
"I note some "people" pop in and take a shot then disappear."

Stees, are you talking about some popular Canadian Pub or Bistro Café in your neighborhood or wut?

Great Big Stees

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Originally posted by aranya10
Welsh rarebit is a must floating on French Onion Soup.
It is good on many things. Will try it on "my" soup.

Great Big Stees

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Originally posted by Grampy Bobby
Originally posted by Great Big Stees
"I note some "people" pop in and take a shot then disappear."

Stees, are you talking about some popular Canadian Pub or Bistro Café in your neighborhood or wut?
That of course does happen but in this case no.

Shallow Blue

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02 Apr 15
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Originally posted by aranya10
Welsh rarebit is a must floating on French Onion Soup.
NNnn.... o.

Welsh rabbit is a bit more than just cheesontoast, you know. And so's the topping of a French onion soup, but in a different way.

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