(no subject)

[wildflowersoul]

This blog makes me long for England. Shut up, I love British food. I want to go back!

Also, Stella is coming to Boston Dec. 11. Michael Ian Black! David Wain! That other guy! We have our tickets already.

Also, I am over 35K words on my NaNo story. Productivity! I suppose if I get to the end of my story and need to pad to get up to 50K I can always add more make-out scenes. Make-out scenes!

If you weren't aware, I am way, way too excited to see Twilight on Saturday. Sparkly vampires!

Finally, last night we were discussing the infinity of space and it blew my freakin' mind.

Comments

[komos.livejournal.com]

Would recreating Brit food here suffice until you can? Should this be a theme brunch?

[wildflowersoul.livejournal.com]

Ooooooh, that would suffice indeed! Yesyesyes!

[komos.livejournal.com]

I'm ashamed to admit that I don't remember this, but what cut is used for English bacon? Looking at the pics in the blog, it seems like it might be crafted from the loin (similar to Canadian bacon...) as opposed from the belly.

Would you want to do the full English breakfast and go for black and white puddings as well?

[wildflowersoul.livejournal.com]

According to the intarwebs, it is the loin. NOM NOM NOM

I am a weenie, though, and I can't abide by the puddings.

[komos.livejournal.com]

K, I'ma get a cure going after consulting River Cottage or the like. Don't suppose you have brown and/or red sauce?

[wildflowersoul.livejournal.com]

Oh we have brown sauce!

[komos.livejournal.com]

You know what that means?

It's on.

[wildflowersoul.livejournal.com]

SWEEEEEEET!!!

[cook-ting.livejournal.com]

The Druid has fantastic Irish Breakfast, by the by.

[wildflowersoul.livejournal.com]

nom nom nom nom! I want!