for some reason Tuesday night seemed like twice-baked cheese soufflé night
so I had that with salad and some tomato salsa.

alright?
( Vipros. clever got me this far, then tricky got me in, Tue 17 Apr 2012, 20:39, 2 replies, latest was 12 years ago)

alright there
how are you these days? Too much of a life to be on here, that's what i hear
( Citizen Cavy Admires your passion for conformity, Tue 17 Apr 2012, 20:41, Reply)

new job which is actually interesting and busy
so no time for during the day. Was rarely on here in the evenings before anyway!

I'm grand though. Life is good.
( Vipros. clever got me this far, then tricky got me in, Tue 17 Apr 2012, 20:42, Reply)

Bloody hell, it's you
how're you?
(berk, Tue 17 Apr 2012, 20:42, Reply)

see above :-)
how are you?
( Vipros. clever got me this far, then tricky got me in, Tue 17 Apr 2012, 20:42, Reply)

New job, new flat
otherwise same old. I miss your contributions to food threads!
(berk, Tue 17 Apr 2012, 20:49, Reply)

change is as good as a rest!
glad to know that I was good for something. I've been doing some good cooking recently, had some freaking awesome bbq lamb a little while back. A whole boned shoulder marinated in stuff and cooked delicious crispness. Mmmm.
( Vipros. clever got me this far, then tricky got me in, Tue 17 Apr 2012, 20:51, Reply)

I have never barbequed lamb
in fact I've never barbequed anything more interesting than ribs, really.
(berk, Tue 17 Apr 2012, 20:54, Reply)

big bits of meat work well on a barbecue
if you can open them out flat so much the better.

we did a whole chicken on that barbecue as well, albeit a small one and spatchcocked
( Vipros. clever got me this far, then tricky got me in, Tue 17 Apr 2012, 20:56, Reply)