Re: Auld lang syne...mettalchikkJanuary 2 2004, 14:45:49 UTC
Oh man I'm sure that wasn't your intention! I know though. I've put Guinness in good champagne too (it's called a Velvet Hammer) cos it's tasty... but the champagne would have been better had it been left alone.
We had Perrier Jouet ourselves. For Dinsy's memory.
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And fry it up in a pan.
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I did toast all my old friends with a Kir Royal - a little 1996 Bollinger and cassis...
Though, I must say, it was almost a shame to adulterate that champagne.
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We had Perrier Jouet ourselves. For Dinsy's memory.
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