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Boardroom menu

I have found what they were eating in the boardroom on Saturday while we were protesting outside. KM, RM and their eminent guests were tucking into the following food that was themed to match the current state of the club:

- Half-baked Belgian waffle
- Mushroom for improvement
- A load of turkeys (bought from Belgium every season)
- Chop for the manager (served every few months)
- We're toast
- Beetroot (well, we can't beat anyone else)
- Roland butter
- Lettuce (hope they see sense before it's too late)
- Pasta joke
- Ice cream (every time I see Fraeye)
- Water load of rubbish
- Crackers (but that's enough about RD, KM and RM).

I wish to point out that I am not Jim Davidson.





Comments

  • Given your user name, you are a bit obsessed with grub though mate... :smiley:
  • Humble pie, always left untouched
  • I have found what they were eating in the boardroom on Saturday while we were protesting outside. KM, RM and their eminent guests were tucking into the following food that was themed to match the current state of the club:

    - Half-baked Belgian waffle
    - Mushroom for improvement
    - A load of turkeys (bought from Belgium every season)
    - Chop for the manager (served every few months)
    - We're toast
    - Beetroot (well, we can't beat anyone else)
    - Roland-knows butter
    - Lettuce (hope they see sense before it's too late)
    - Pasta joke
    - Ice cream (every time I see Fraeye)
    - Water load of rubbish
    - Crackers (but that's enough about RD, KM and RM).

    I wish to point out that I am not Jim Davidson.


    Fixed it for you :)
  • Belgian Fraeyes?
  • Belgian Fraeyes?

    One is quite enough thank you.

    We don't need 14 of them!
  • Fraeyes with (I can't believe) mayonnaise
  • I can only imagine how long you spent cooking up this post idea.

    And then you still thought it was a good idea to go through with it.
  • I believe it's a three course prix fixe menu:

    - El Hadji Barley Soup

    - Simon Makienokwurst
    - Naby Sardines
    - Reza Clams
    - Ricardo Vaz Tempura
    - Chicken with Ahmed Kashi nuts

    - Frank Chocolate Moussa
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