And we laughed and we cried. Via The Onion (who else?) There are 6 comments That was fucking awesome. Now I really want to go blanch and crust my infused, micro suustainable sea bass and dig in. Great cooking tips. I think I’ll go and warm up a can of something unpretentious. Revenge of the instant noodles… … let me check with the tea sommelier. A classic. http://www.youtube.com/watch?v=IbvbF0L9tJg ^ One of my faves. Your commentName * Email *Your email address will not be published. Website Save my name, email, and website in this browser for the next time I comment. Δ Popular Maria Celeste Brings Portuguese Tasca Cooking to Fraser Street Roll Up Your Sleeves and Reconnect with Food, Land, and Community at UBC Farm This Summer June Introduces ‘Lala’, a New Vinyl Listening Bar Where to Get the Best Ice Cream in Vancouver, Summer 2025 Vancouver’s Best Late-Night Eats: A Handy Map of Where to Find REAL Food After Dark
That was fucking awesome. Now I really want to go blanch and crust my infused, micro suustainable sea bass and dig in.
That was fucking awesome. Now I really want to go blanch and crust my infused, micro suustainable sea bass and dig in.
Great cooking tips. I think I’ll go and warm up a can of something unpretentious.
Revenge of the instant noodles…
… let me check with the tea sommelier.
A classic.
http://www.youtube.com/watch?v=IbvbF0L9tJg
^ One of my faves.