That was sardine juice?

Well it sure wasn't JD and grongle sauce...

Sorry Shenerd, I thought it was aftershave

I finished that up last night, it went well with the cornflakes, at least I think that's what they were...

How many monkeys does it take to change a light bulb?





























None...The stupid human will do it

That's what Bubbles says but the towel boy disagrees. I'm still waiting for the Pope to weigh in on this one...

By the way your towel boy is running around without a towel

I know, I stole it and gave him a washcloth...

Good thing he can't tell the difference.

Who took my swonnicle flannel??????????

I'll never tell...

hi all

Hey baby

Hey Mike

(((((hbb))))

UK back in the house!

Now clean up your mess and eat your swonnicles before I have to beat something out of you.

slowly backs away from SheNerd

Ugh!!! Eating swonnicles is definitely not recommended.
That will cause severe swellings of the hoodles.

back for another round

TOMs MONDAY EVENING MENU.

This Will be the permanent Standard Monday Evening Menu.

A Selection of Starters and Light Choices


A Trio of Fishcakes, Smoked Mackerel with fennel, Salmon and
tarragon and a Thai fishcake with tartare and sweet chilli dipping sauces.

A whole baby Camenbert baked with thyme and drizzled with honey
and raspberry vinaigrette. Good for sharing.

A salad of Crayfish tails and Rocket leaves dressed with a marie rose sauce.

Sticky Chicken to nibble, marinated in garlic, chilli and ginger and roasted with hoi sin sauce and honey.

Smooth Chicken Liver Paté with some Taylor’s Late Vintage Port
and Red Onion and Cranberry Marmalade.

To-day’s Soup, please ask what soup is on the menu to-day.

A pastry Puff with Kidderton Ash Goat’s Cheese, green pesto, cream cheese and sun blush tomatoes.
A selection of Wild and Button Mushrooms sautéed with garlic in a cream and white wine sauce.


A Choice of Main Courses

A 10oz Sirloin Steak with Tobacco Onions.

Peppercorn and Brandy Sauce.

Mrs Binham’s Suffolk Blue Cheese Butter.

Fillet of Beef Stroganoff with wild mushrooms and finished with
brandy and cream, served with rice.

Lamb Shank in an Irish Style Broth, meat falling off the bone into a bowl of root vegetables and pearl barley cooked in lamb stock. Steamed and Roasted Crispy Duck cooked in honey and oyster sauce and served with a spicy plum and stem ginger sauce.

Pot Roasted Chicken cooked with garlic, white wine and parsley and finished with cream.

A big pastry puff with Kidderton Ash Goat’s Cheese, green pesto,
cream cheese and sun blush tomatoes.

Fillet of Salmon poached in a fresh herb butter with lemongrass.

Black Tiger Prawns stir fried with baby spinach and rocket in a
Thai Curry Sauce with rice.

Steak and Guinness Pie, chunks of rump beef slowly cooked with
root vegetables and ale.

Smoked Haddock and Leek Pie, fillets of haddock in a traditional
béchamel sauce with slow matured Davidstow Cheddar.

Slow Roasted Belly of Pork Pie with Newton’s Vale Cider, pork is
then simmered with bramleys and carrots.

Roast Artichoke and Red Pepper Lasagne with Mascarpone, Basil
and Mozzarella.

All are served with fresh vegetables and with the exception of pasta dishes and those served with rice are accompanied by a choice of baby potatoes, mash or chips.

Extra portions: Sauté Potatoes