Quote: Marc P @ January 28 2009, 3:51 PM GMT
My personal favourite on this one, of my own lame efforts I mean, was...
'I'm trading it up for a purple sprouting broccoli.'
Makes no sense mind.
I've always been amused by the word 'broccoli'.
Write gag/pun to this pic for Greeting Card No 20 Page 7
Quote: Griff @ January 28 2009, 2:57 PM GMTNo billwill that wouldn't make any difference to Nil's gag at all.
He could have written "A cauli? The pet shop owner told me it was a Labrador" or any other breed of dog and it would be exactly the same gag, a straightforward homophone pun on "cauli"/"collie". The choice of breed for the second dog doesn't matter as long as we get that it's a dog.
No, it's got to be a sausage dog, so that both dogs are food items. Adds a vege v meat option.
Are we analysing too much?
I just think its a case of the term (and breed) 'sausage dog' being funny.
It could be a little shittsu.
Not getting short listed with - 'Of course it won't bite you Brenda, it's very well strained!' has really knocked my caption confidence.
Quote: Nick Rivers @ January 28 2009, 4:03 PM GMTNot getting short listed with - 'Of course it won't bite you Brenda, it's very well strained!' has really knocked my caption confidence.
I thought that was very good too.
But then every time I send a selection of sketches anywhere the ones I like least are always the ones that do better.
Quote: Nick Rivers @ January 28 2009, 4:03 PM GMTNot getting short listed with - 'Of course it won't bite you Brenda, it's very well strained!' has really knocked my caption confidence.
I think the slight problem is Nick, you strain your greens but not your cauliflower.
Quote: Badge @ January 28 2009, 3:54 PM GMTNo, it's got to be a sausage dog, so that both dogs are food items. Adds a vege v meat option.
That's what I was going for.
Quote: Badge @ January 28 2009, 3:54 PM GMTAre we analysing too much?
Quote: Badge @ January 28 2009, 3:54 PM GMTNo, it's got to be a sausage dog, so that both dogs are food items. Adds a vege v meat option.
Are we analysing too much?
I concede for the meat & veg...
Quote: Dolly Dagger @ January 28 2009, 4:05 PM GMT
But then every time I send a selection of sketches anywhere the ones I like least are always the ones that do better.
Thanks Dolly. You'll always be the Caption Queen, in my eyes.
Quote: Marc P @ January 28 2009, 4:05 PM GMTI think the slight problem is Nick, you strain your greens but not your cauliflower.
What do you do with your cauliflowers then !? Steam them ?
Quote: Nick Rivers @ January 28 2009, 4:09 PM GMTThanks Dolly. You'll always be the Caption Queen, in my eyes.
Because I'm the only female to post them? 
Though I'm sure there's probably a few queens on here...
Quote: Nick Rivers @ January 28 2009, 4:09 PM GMTWhat do you do with your cauliflowers then !? Steam them ?
Trim the cauliflower boil in salted water for 10-15 minutes or until just tender.
Drain and place in a flameproof dish.
Add the milk, flour and butter to a saucepan.
Heat, stirring continuously until the sauce thickens, boils and is smooth.
Allow to simmer for a further 2 minutes.
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
Cook for further minute stirring well.
Pour the sauce over the cauliflower.
Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown.
Serve immediately.
Quote: Dolly Dagger @ January 28 2009, 4:10 PM GMTBecause I'm the only female to post them?
Ho ho. No you've defo got the knack (as opposed to knackers).
Quote: Marc P @ January 28 2009, 4:11 PM GMTDrain and place in a flameproof dish.
Drain, strain. It's all the same. Case closed.
Quote: Marc P @ January 28 2009, 4:11 PM GMT.
Add the milk, flour and butter to a saucepan.
Heat, stirring continuously until the sauce thickens, boils and is smooth.
That will surely go lumpy. Melt butter, stir in flour until a paste and then gradually add the milk and then no lumps.
Yeah well that's a given,
Are you sure you are a brunette????