Wings Over Scotland questioned under caution by police on account of Lynsay Watson

[Gasp0deTheW0nderD0g]

No details yet. He says he will post about it at length tomorrow and it will be worth the wait. So this is just a placemarker for the moment.

Ok, I think i get it now 🤣🤣🤣

What i want to know is are there any men here and if so, say so. Biscuits matter for feminists

@NelsonsGhost They're only £1 here in Welsh Poundland 😲

No.

I would tell you, but then I would have to kill you.

Soz.

Celery as a stick is preferable to chopped though. Makes it easier to lob it into the bin in one go.

😂

Thank you!

Bounty's are dead to me since they stopped making the dark chocolate ones.

If you mourn the passing of dark Bounties, then you need to find a source of Cherry Ripes - like a dark Bounty but with a soupçon of cherry.

Still cursing dimwit Australian nephew that thought the huge bags Cherry Ripes in his suitcase were for him and guzzled the lot before his mum could rescue them.

Honestly it's really nice. Blitzed so it's not stringy and creamy with ground almonds. You have to use a proper head of celery that still has all its leaves some can be saved as a garnish along with some toasted almond flakes.
If that still doesn't tempt you then we can go to the Chinese chippy for a deep fried banana in batter instead.

Was it the news or the rogue apostrophe? Sorry either way.

What is the plural of Bounty? Is it Bountys or Bounties? They both look weird.

I do love a banana fritter.

Have you got a recipe?

I don't like cherries. 😥

Not at all, though my inner pedant says plural so Bounties, but brand name so Bountys.

The NOOOO was because I hadn't realised they had discontinued the red ones (dark chocolate). #sadtimes

Yeah, they are a pale imitation of a dark Bounty (and thin and flat, FFS).

These fellas show you how to make your own

I'm assuming you just use dark rather than milk. I'm not sure I could be arsed. Especially if you have to temper the chocolate.

I am quite happy to eat the odd bit of butter all by itself. Even better if it’s the sort with crystals of salt in it. Or black garlic butter. Or herb butter.

I just really like butter

yes, but wisely staying out of these deep feminist discussions - happy to get involved in the more trivial topics such as how many sexes fit in a toilet cubicle…

(p.s. anything tunnoch is nice)
(p.p.s. I too mourn the loss of the dark chocolate bounty…)

1 head of celery chopped - save the leaves
1 medium onion finely chopped
Olive or sunflower oil
3 tbsp ground almonds
Few flaked toasted almonds for garnish
Vegetable stock
1 tsp dill seeds (aka Soowa seeds in Asian supermarkets)

Saute chopped celery and onion until soft. Add crushed dill seed. Add pint or so of veg stock (Marigold Bouillon powder is good) and bring to boil. Stir in ground almonds and add more stock or water if it's too thick. Simmer for 20 minutes then blitz until smooth. Season with white pepper to taste and salt if needed. If you are lucky and have a lot of leaves then chop and stir them in, saving some for garnish. If not just save leaves for garnish and add flaked almonds. Sorry it's a bit vague but I don't really have a set recipe.
There are similar recipes online some of which use chicken stock and/or milk to make it richer.

Thank you! I’ll have a go next time I have celery to hand.

I am now craving dark chocolate bounties cause of you lot. I have found some recipes that don't include tempering chocolate as well as Google suggested alternatives. I think I will selflessly volunteer to try out some recipes and other dark choc coconut bars and report back

There aren't many things I can't stand eating but celery and dill are two of them (olives, marzipan and liquorice being the others) so it's a hell no from me.

YY to dill 🤮

Also sage 🤮

You could make your own - desiccated coconut, condensed milk, plain chocolate 😊