SatansMaggotyCumFart

Where’s the ham?

Where’s the peas?

No these look like fistulina hepatica or Beefsteak Fungus but it’s not a fistula.

I think this looks fantastic I make a halibut with mango salsa often in the summer and I think I’ll try it with peach salsa next.

This is different from a fistula.

Nice wiener.

Bro did you just call me a pussy?

I bet you that cat will be fucking pissed as it’s floating around in space during the universe’s heat death.

There’s a bug in there.

Even if you don’t feel a bite you should make sure you’re up to date on your rabies after.

What now?

I’ve never wanted to fuck a robot more then 2B.

But thicker pork chops, dry them and salt them on an uncovered plate in the fridge over night.

Seven centimeters?

That’s almost three inches which is completely unrealistic expectations.

Looks like you’re offering me an egg in these trying times.

Edit: Nice pussies bro.

How deep do you plant the eggs?

Now we just need a slingshot.

Reuters is more of a satire site than The Onion these days.

I’m adding that one to my spank bank.

Anyone got that picture of Elsa with three eyes and giant knockers?

It’s heavy sour cream, sliced and spiced boiled potatoes, mozzarella, cheddar and onions.

After cooking I put on the green onions and bacon.

Pizza Dough (two ten inch)

6g active dry yeast 20g sugar 252g water 360g all purpose flour 8g salt 25g extra virgin olive oil

-Activate the yeast with the sugar and water. -Added remaining ingredients to bowl of mixer. -Once frothy, add in the yeast mixture. -Mixed with dough hook on low speed until everything pulled away from the sides of the bowl.

-Cover and bulk ferment at room temp for an hour.

-24 hr cold ferment.

-Bring to room temp before stretching.