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Jeffrey the retarded Chef
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<blockquote data-quote="Joseph7195" data-source="post: 8330673" data-attributes="member: 633259"><p>As I respect your choice in Holiday food fare, Ham is a no. Gravy (A good gravy), enhances and lifts, then separates. It brings out the true roundness, voluptuousness of the supple, and choice meat. When spread, it should leave a shimmer that atones for the moistness of the jiggly, yet firm breast. You should feel as though you will be squirt with the hot juices as soon as you penetrate it, and then seal the gushing juices with your gravy.</p><p></p><p>Or you can poke a hot pig a<span style="color: black">ss</span>, whichever floats your boat.</p><p></p><p>//content.invisioncic.com/y282845/emoticons/suave.gif.858fc102f7646e678ee8af7e1fbc41d1.gif</p></blockquote><p></p>
[QUOTE="Joseph7195, post: 8330673, member: 633259"] As I respect your choice in Holiday food fare, Ham is a no. Gravy (A good gravy), enhances and lifts, then separates. It brings out the true roundness, voluptuousness of the supple, and choice meat. When spread, it should leave a shimmer that atones for the moistness of the jiggly, yet firm breast. You should feel as though you will be squirt with the hot juices as soon as you penetrate it, and then seal the gushing juices with your gravy. Or you can poke a hot pig a[COLOR=black]ss[/COLOR], whichever floats your boat. [IMG]//content.invisioncic.com/y282845/emoticons/suave.gif.858fc102f7646e678ee8af7e1fbc41d1.gif[/IMG] [/QUOTE]
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