Oh war is here.

My dad spent so much time in bahawalpur. So have I. So fucking glad we weren’t there.

Although India has attempted some cross border attacks in Lahore too where I do live sooooo

Could get much much worse depending on how Pakistan respond. Meanwhile Pakistan is too unstable to predict.

India are the one who really want violence here. They are desperate for a war, if Pakistan reacts to this in an actually serious manner India will have to take it seriously too

Big shoehorn guy here

I specifically asked, Tammy

The humping ❤️

And I thought nothing could be cooler than a sax

A LOT. Almost always good. I’m shocked you’ve had an issue Infact that’s what I primarily use it for

Tf you mean fried banana?!?!?!

Your comment looks like a bot and I instinctively downvoted before reading

At this point in time the vampire community refuse to make any political statement. Meanwhile they find global warming rather concerning, what with the sun being stronger now. Evangelical blood is highly prized within the community.

Gorilla vs 100 men is the big one these days

One nickel … Two nickel …

Nope. Pakistan

Oh no. Did it fall on you?

Wait you can check who downvotes and upvotes stuff?? I remember db0 said smth similar long ago but he’s the admin.

Thank you.

Yeah. I think its illegal here too. (Laws dont really matter here, just do what you wanna honestly)

Yeah you can call em rescues, we obviously didnt make em participate since we got em (or any of their next generations), although did cook em up later.

I had fighting cocks. I meant not only were they bred for it they had experience. Still not as bad as people make chickens out to be.

Sure the cats didn’t fuck with em much.

I would like to state that the title of this post is observational humour and not racially motivated

Just gonna leave this recipe here for y’all:

Cauliflower Sauce with Garlic, Oil, and Chili Pepper For 4 to 6 servings

1 head cauliflower, about 1½ pounds ½ cup extra virgin olive oil 2 large garlic cloves, peeled and chopped 6 flat anchovy fillets (preferably the ones prepared at home), chopped very fine Chopped hot red chili pepper, to taste Salt 2 tablespoons chopped parsley 1 to 1½ pounds pasta

Recommended pasta Penne, the quill-shaped macaroni, in the ridged version, would be the most appealing choice.

1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4 to 5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25 to 30 minutes. Prod it with a fork to test for doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium sauté pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately. Ahead-of-time note You can prepare the sauce several hours in advance up to this point. Do not refrigerate it. Reheat it gently when the pasta is nearly ready to be drained and tossed.