@noprobsju@RobertCrawford You can have lopsided, or you can have lob-on. You can even have a lopsided, lob-on. But I draw the line at lobsided… sorry 😁
@noprobsju Hahaha that would be amazing thank you! But do you have to make more… has that batch been demolished already? I bet you took them into work and within a minute had nothing but a plate of crumbs and the lingering aroma of exquisite indulgence.
@noprobsju And in another totally unrelated matter, I just walked past the mirror and caught a glimpse of my reflection and thought… you look proper hungry Nik.
@noprobsju Came across this, quite randomly, on that there t’internet. Thought it might come in useful, should anyone of a curious nature be casually browsing this post.
@noprobsju@GreggsOfficial Haha please tell me you don’t. Don’t taint the pint of perfection that is moretti. Although Madri is a worthy contender for the crown. I’m on the fence at the moment, but moretti may be slip-sliding into second place.
@noprobsju@GreggsOfficial But jokes aside, those pasties look as good as anything I’ve ever seen. You appear to be a very talented chef young Jules, have you considered selling your wares? I’d buy ‘em by the truckle.
@MooooonRiver_@noprobsju Having processed this, I think we’ve definitely squeezy-cheesed every last crumb out of this. Cheese strings has finished me. So if you want any more fromage me then… hard cheese!
@MooooonRiver_@noprobsju Edam there’s some punny buggers on here. I Swiss I’d thought of them, even if some are a bit cheesy, they’re still very Fenni. So Leicester it up and see if I Philly get the Brie(f). It’s no Goude, I can’t stink of any more. If you can then for Gorwydd’s sake Cheddarn Caerphilly.