If so, why bother trying to sneak into the US via Central America with the donkey shaggers? Why not just fly to Canada?
Even Canada wonât allow the terrorist types in, so they go via South America
More surveillance in Canada than Central America.
Only to protect the Libtards, SJWâs and transgenders against the despicable sane among the population who dare to use facts
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As it has been snowing here lately and itâs been pretty darn cold (I saw -6.5 deg in the car yesterday morning), I want to share with you some skiersâ food. 
This is the sort of thing you eat when you have been out hammering it all day in temperatures of down to -20. However, if youâre sat at your desk in the warm and burning bugger all, I take no responsibility for you getting fat. Itâs probably about 90% carbs. 
Tartiflette - the important ingredient here is Reblochon, a Savoie cheese, which melts really well and gets very stretchy. I like to put a few slices of Serrano ham on top and serve with a green salad.
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I wonder if columbian women are happy to sleep with a guy after he has admitted to converting to donkeys ?
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Ohhhh shit! Never thought of that! Ughhhh! 
Haha I thought of it but only because I have a friend who wanted to know, letâs call him say Nigel who used to know a beautiful Colombian woman 
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Looks like he may have a penchant for donkeys⌠
Hell with him, pass the taters! lol
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Brought to us courtesy of those two health fanatics and healthy chefs, The Hairy Bikers.
Theirs is the only cooking show I bother to watch on TV just because they keep it real 
Rob, the Hairy Bikers are not chefs by any stretch of the imagination, simply prodders of foods
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I canât watch the Hairy Bikers. I find them too off putting, itâs not hygienic! I only chose to paste the BBC link because I couldnât be bothered to explain it myself. I would choose to use Maris Piper potatoes and use a fair bit of butter in it, as well as more bacon i.e. richer!! Also in the Savoie region, they tend to chop potatoes for tartiflette rather than slice and perhaps add some thyme, which I do too. Other than that, itâs not bad.
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Yep you got that right Dev, thatâs a good description, âprodders of foodsâ
I definately cook more sophisticated meals here at home but they arenât pretentious like some of the TV chefs we see.
I donât eat their type of food I just find them amusing as they âprodâ their recipes
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I like to play in the kitchen too. I brew delicious dry apple wine every year and I love creating things to pair it with.
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Nice!
This is a fusion of confit of duck cooked with Chinese â â â â â â â in a red wine and juniper berry sauce, on a bed of dauphinoise potatoes - I think! Not entirely sure what I did as I make it up on the day. Then scones with jam and cream, served the Cornish way.
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The best meals donât really have a name, or a recipe. Looks amazing!
One of my favourite pastimes is to pick up whatever catches my eye in a French market then figure out what to do with it all.
lol get out of my head, thatâs what I do at the oriental market.