Thursday, August 23, 2007

Beware The Green Butter

This guy I know, he's usually pretty clean-living, at least that's what he tells me, sorted himself some of that green butter, made himself some cookies and settled down with a nice cup of tea and half a special cookie. Thought he'd have a nice relaxing evening watching TV in the stoned zone. But things didn't go according to plan. Maybe that butter had more of a kick to it than he was expecting. First off the TV was giving him visions and fits, next thing the phone rings just as he's slipping into a pretty paranoid state. Turns out the guy ringing him up is conducting a telephone interview for a job he's really keen on. He does his best but all through the conversation he's thinking,

This person has to be thinking that I'm the most insane, loony mentalist he's ever spoken to in his entire life.

Guess what? He still got the job.


Grannymar said...

The world need insane, loony mental folk to keep it turning.

Hageltoast said...

lol, good for him. I am in favour of mentalists

Anonymous said...

I promised you months ago a Breakfast Muffin recipe for healthy treats. Well here it is (sorry for the delay)

Makes 12

25g Pumpkin Seeds
25g Sunflower Seeds
225g Wholemeal Flour
2 tsp Baking Powder
1 tsp Mixed Spice
1 tbsp Poppy Seeds
250g Dried Fruit Mix
50ml Sunflour Oil
175ml Semi-Skimmed Milk
2 Large Eggs
100 Clear Honey
150g Fresh Blueberries

1. Preheat the oven to 200C/ Gas Mark 6. Line a muffin baking tray or bun tray with 12 paper muffin cases. Spread the pumpkin seeds and sunflower seeds on a baking tray, and put in the oven for 5 minutes intil they are lightly coloured.

2. Mix the flour, baking powder, mixed spice, poppy seeds, dried fruit, pumpkin and sunflower seeds in a large bowl.

3. Put the oil, milk, eggs and honey in another bowl and whisk until mixed. Pour into the dry ingredients and quickly stir with a large metal spoon - don't over stir or the muffins will be tough. Add the fressh blueberries amd mix in gentle.

4. Spoon into the muffin cases, bake for 25 minutes, then cool on a wire rack. They will keep in teh fridge for 2 or 3 days.

Per Muffin Calories 250/ Carbs 36g/ Fat 9g/ Saturated Fat 2g Added Sugar 7g

By the way - move the Paddington Bears