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BUTCHER 206

FREE BUTCHER206
Aug 22, 2003
12,316
109,201
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Seattle, WA
i walked that jug up to the conveyer belt where there was no store employee in attendance

and i ring the bell in an outrageous manner and accidentally drop it, then pick it up fast and play it cool like that didnt just happen. then some weird looking guy looked kinda like robert dyer came up and was like "oh, wine! is that wine? i havent had wine in awhile. is it good?"

"its extremely cheap and drinkable, i wouldnt say 'good'"

"hmm interesting. i might try some with a little sprite mixed in to tame it down"

"nah you dont gotta do that, it tastes like white grape juice and goes down like water"

"Ooh really? ill have to try this. last wine i drank was some sherry, well, i wouldn't call it wine per se but it definitely had too much bite for me"

>PER SE

>PER SE!?!

>WHAT IS GOING ON IN THIS LINE RIGHT NOW WHERE WAS THE FUCKING ATTENDANT WHY DID I HAVE TO EXPERIENCE THIS
 

BUTCHER 206

FREE BUTCHER206
Aug 22, 2003
12,316
109,201
113
Seattle, WA
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BUTCHER 206

i always fuck up hashbrowns cause i mess around with them too much and fucking stir them like ten too many times, being drunk will aid me in this endeavor ill forget about them then theyll be cooked better without my interference B @butcher 2k6
 

BUTCHER 206

FREE BUTCHER206
Aug 22, 2003
12,316
109,201
113
Seattle, WA
these potatoes developed a golden crust on the bottom because i left them alone, then i scraped them off this stainless steel pan and added chopped bacon and now the grease is releasing, and will crust up the rest of the potatoes

this is like a 45 minute process that cannot be rushed at approximately less than medium low heat

im like a fucking god of the culinary arts