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Following on from this week’s earth shattering news of a woman who found six double yolkers* in a single box of eggs, imagine our surprise and delight when we cracked open an egg this morning and found not just a double yolk, but a double yolk bearing the dual fizzogs of cheeky TV light entertainers [...]

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Was it only a week ago that the yumbloggers were sitting in 35ºC of Madrid heat on the terraza outside the Café Delic eating lunch and drinking chilled glasses of refreshing Mahou Classic? (Stop it, you’re beginning to sound like a middle class wanker – Ed) Ah yes, Blogger-D had a simple roll generously filled [...]

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Obviously the most productive thing you can do with an egg is lob it into the fat one-eyed face of <nazi cunt>Nick Griffin</nazi cunt>. However, if for some reason he isn’t goose-stepping through your neighbourhood you could do a lot worse than use it to make these delicious and comforting spaghetti fritters.

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A weekend with a sister who keeps 4 exceedingly pampered chickens (Dolores, Fifi, Jolene and Daphne) afforded us with a dozen beautiful, tasty, fresh very-free-range eggs, some of which are shown below. Special thanks to Daphne who laid the one in the middle.

Not bad handwriting for a chicken.

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The plan is at some stage to make our own Ricotta from the whey left over from Yumblog Amalgamated Dairy Industries yoghurt-making enterprise. However I suspect the quantities involved will be minute and certainly a lot smaller than our massive combined appetites.

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Despite a mouthful of fillings, I don’t really have a sweet tooth and so tend not to delve into the sugary world of desserts, afters and puds. However, we had a friend over for a boozy Sunday lunch and this Hugh Fearnley-Whittingstall-Clafoutis-Recipe had caught my eye in the Guardian the day before.

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Blogger-D was lucky enough to have a free work jolly to Le Café Anglais last Christmas and said the food was some of the best she’d ever tasted. Blogger-R unfortunately has yet to be offered such a generous perk and so has had to content himself with making this – Rowley Leigh’s ’signature’ dish of [...]

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Working until 7 on a Friday is never what I would class as fun. And when there’s a gig to go to then even less so – a gig with a 10pm curfew too. So I got to the pub at 7.30, inhaled two pints of Pilsner Urquell and then to the gig. The Only [...]

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