But you’re a fuckwit…

The 6 volt battery I licked once would like words.

I would have to suggest this is likely not OP’s picture as that butter is clearly sage butter not fennel.

So will I, unless it’s a heap of crap that looks like the driver doesn’t care about their paint…

I would absolutely destroy that right now! Great work!

The Dream Machine.

Top notch.

My kids and some friends play it all the time and I appreciate that it’s a well made, great game. I’ve watched them play it many times and enjoyed the glee emanatingfrom the players, they really do have fun.

I just can’t become immersed in that particular 2D or isometric style game. Excluding the little nightmares series and DARQ.

Terraria really isn’t a game for me but I may have to buy it now anyway just so I can support this.

OOo, we having Hors d’Oeuvres over here!

“Hungry? Would you like some sausage? I have cheese sausage for you” (Never works but it’s funny)

“Got two minutes” (works more often than you’d think but it’s normally expected to only be 2-5 minutes)

“What are you up to tonight? Do you want to come over to my side of the bed?” *wink (after having a king size bed I will NEVER go back)

A community garden.

I am actively doing something rather than sitting around being a keyboard warrior netizen. Are you actively doing anything other than criticism of people taking proactive roles?

What are you doing about it rather than being a keyboard warrior netizen then?

Yes, actually I think that was me.

I make biochar, how much biochar have you made this week?

Guerilla gardening fruit trees.

How many trees did you plant this week? I planted around 10 so far.

Aussie here…

Not OP but…

Sweet and sour sauce basic base is 1:1:1 vinegar, sugar and ketchup.

I like to add extras like a little spice, chilli peppers, sesame seed and oil. Even caramelise the sugar first and use apple cider vinegar and thicken at the end with cornflour slurry if needed.

You can even take it the extra mile after the meat is battered and almost cooked toss it in a hot wok with raw onion then coat it in the sauce before the onion cooks through and immediately serve. Which gives it an amazing complexity and texture if the onion is cut coarse and still crunchy.