protesr messge

[superwomen]

FROM my facebook page

ANY BODY THINKING OF DOING A PROTEST OUTSIDE THE AMEX,
NEED TO THINK AGAIN.
THERE'S MORE TO THIS THAN WE KNOW..AND THERE COULD BE LEGAL MATTERS.
PLEASE FOR THE LOVE OF THE CLUB
WAIT IT WILL SORT IT SELF OUT....
Like · · Share · 1221 · 9 minutes !!!

 

[dougdeep]

What?

 

[Frutos]

Was anyone thinking of doing a protest outside the Amex?

If so, to what effect?

 

[Worthingite]

I must stop taking drugs before logging on here......

 

[albionalex]

I must stop taking drugs before logging on here......

I better start.

 

[SuperBrighton]

 

[wehatepalace]

I thought it said prostrate massage !

 

[Butch Willykins]

Facebook really does sort out the Bells from the Ends doesn't it.

 

[Blackadder]

There are some strange posts on NSC these days.

Well, stranger than usual.

This is up there with "I aint going back to Worthing!!"

What does Tom Harris say?

 

[dougdeep]

Is it time for a cupcake recipe?

 

[portslade seagull]

I think some-one has been drinking

 

[Tim Over Whelmed]

It's not a "dirty" protest surely ....

 

[FalmerforAll!**]

Women + Football

 

[CorgiRegisteredFriend]

The end of a working week and a bank holiday on the horizon. Time for a drink or two.....

 

[Billy the Fish]

Wierdo

 

[ben andrews' girlfriend]

Is it time for a cupcake recipe?

?

Ready in: 50 minutes, plus cooling and setting
Makes: 12 cupcakes

Ingredients:
- 150g extra-fine dark Swiss chocolate, broken up
- 150g unsalted butter, softened
- 150g golden caster sugar
- 3 large free-range eggs
- 150g self-raising flour
- 75ml soured cream

For the topping:
- 40g dark chocolate
- 260g salted caramel sauce
- Anglesey sea salt flakes, to decorate

Method:

1. Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). Line a muffin tin with 12 paper muffin cases.

2. To make the cupcakes, gently melt the chocolate in a bowl, either over simmering water or in the microwave.

3. Beat together the butter and sugar until light and creamy. Add the eggs, one at a time, along with a spoonful of flour. Mix in the remaining flour, soured cream and melted chocolate, until combined.

4. Divide among the muffin cases and bake for 20-25 minutes, until risen and just firm to the touch. Remove from the tin and cool on a wire rack.

5. For the topping, melt the chocolate as before, then leave to cool for a couple of minutes. Spread a generous dollop of the salted caramel sauce over the top of each cupcake, then swirl with melted chocolate. Sprinkle with a little salt. Leave for 30 minutes for the chocolate to set.

 

[Mr Hankey]

it's not a "dirty" protest surely ....

howdyhoooooooooooooooo

 

[supaseagull]

 

[CorgiRegisteredFriend]

?

Ready in: 50 minutes, plus cooling and setting
Makes: 12 cupcakes

Ingredients:
- 150g extra-fine dark Swiss chocolate, broken up
- 150g unsalted butter, softened
- 150g golden caster sugar
- 3 large free-range eggs
- 150g self-raising flour
- 75ml soured cream

For the topping:
- 40g dark chocolate
- 260g salted caramel sauce
- Anglesey sea salt flakes, to decorate

Method:

1. Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). Line a muffin tin with 12 paper muffin cases.

2. To make the cupcakes, gently melt the chocolate in a bowl, either over simmering water or in the microwave.

3. Beat together the butter and sugar until light and creamy. Add the eggs, one at a time, along with a spoonful of flour. Mix in the remaining flour, soured cream and melted chocolate, until combined.

4. Divide among the muffin cases and bake for 20-25 minutes, until risen and just firm to the touch. Remove from the tin and cool on a wire rack.

5. For the topping, melt the chocolate as before, then leave to cool for a couple of minutes. Spread a generous dollop of the salted caramel sauce over the top of each cupcake, then swirl with melted chocolate. Sprinkle with a little salt. Leave for 30 minutes for the chocolate to set.

Just been to the co-op and they are out of salt flakes. Will Saxo suffice?

 

[Frutos]

My hovercraft is full of eels.