Here's some r-slurred cockatoos wearing blue eye shadow. It's 33C (91.4F) here so they're sheltering in the shade of the tree. Better they're there than pooping on my car.
Here's some ducks:
Because of the cost living in Australia, I took one home:
But on the other hand, its good not knowing who other posters are in real life, and Itd be weird to learn that you are a 55 year old frumpy female schoolteacher, for example
is this how women feel when they talk to scrotes??? but its whatever
Im saying youd be hiding in the bush and using some binos to spy on us enjoying our bbq because curiosity would get the better of you and Ive ruined my shitty joke its so over and thats the tea, sis
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Do you brine your chicken before roasting?
I thought it was just a silly Yank thing, but it makes a difference.
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He bought that on special at Woolworths. Don't pretend the Tasmanian can cook
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rdrama bbq downunder wiould be the most r-slurred thing ever
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somehow that makes it quite tempting
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This but unironically
But on the other hand, its good not knowing who other posters are in real life, and Itd be weird to learn that you are a 55 year old frumpy female schoolteacher, for example
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um nah curiosity would get the better of you
^ u
^ aus dramatard meetup and its EVERYTHING
ok so e: queen text ruins this
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Lmao yep I literally cant understand your comment
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is this how women feel when they talk to scrotes??? but its whatever
Im saying youd be hiding in the bush and using some binos to spy on us enjoying our bbq because curiosity would get the better of you and Ive ruined my shitty joke its so over and thats the tea, sis
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I thought he was V*ctorixn.
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Even worse
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Naarm is the cultural capital of Australia m8
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Get back in the closest, narnian 2 head
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I live in *Kulin country
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Haha it's a Bachelor's Handbag from Coles. Lazy Saturday
I haven't roasted chicken
b4
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1. Dissolve 1/2 cup of kosher
salt in 2L boiling water, then chill to fridge temp.
2. Place chook in brine for 24 hours, beast-side down.
3. Remove from water and stuff with stuffing mix. Pat dry and brush skin w/olive oil.
4. Roast at 180° (fan forced), 30 minutes per 500g of chicken, +15 mins for stuffing.
5. Rest for 20 mins, then carve. Serve immediately.
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Saved. I'll give this a try in one of the coming weekends. TY!
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