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Headstall's Paddock

CoTT 2 House of Cards


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9 minutes ago, clochette said:

Hey my Sexy Lumberjack! :glomp: what are you up to?

Hey, Tink! :hug:  Busy morning so far. Laundry is done and I'm soon off for my walk. It's sunny and 12C.

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The hell! There's a segment on the news about Texas... There are ranches selling exotic animals as livestock some to hunt for pleasure! I mean animals such as zebras, antelopes, wildebeest, sloth, emus, toucans, stingrays, lemurs... Some are even protected species! And those ranches have taxes advantages!🤬

Edited by clochette
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4 hours ago, clochette said:

What does black eyes have to do with spanking? :unsure: how do you spank Drew? ... wait I'm not sure I really wanna know...

As some wise person once said (probably)…

Don’t ask a question if you’re afraid of the answer.. 

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36 minutes ago, Page Scrawler said:

@clochette Hey, Tink.  :hug:

We had Tartiflette for dinner.  :D

Tartiflette5.JPG

Oh funny me too! I bet it was delicious? You can get reblochon in the US?

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42 minutes ago, Drew Espinosa said:

I never resort to violence, so stop blaming your actions on me. -_- 

You nuke people to say good morning. :rolleyes:

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23 minutes ago, clochette said:

Oh funny me too! I bet it was delicious? You can get reblochon in the US?

Unfortunately, no. Reblochon isn't allowed in the US, because the milk is unpasteurized. So, I used a blend of Taleggio and Gruyere.  :)

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7 minutes ago, Drew Espinosa said:

I'm holding off until this weekend, 'cause waiting an entire week between the penultimate episode and the last will be impossible for me. :lol:

I just finished the first episode. I thought about starting the second, but decided to space the episodes over a few days.  :)

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14 minutes ago, Drew Espinosa said:

I'm holding off until this weekend, 'cause waiting an entire week between the penultimate episode and the last will be impossible for me. :lol:

I'm actually doing the same thing.  I'll probably start watching around Friday. 

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8 hours ago, Page Scrawler said:

Unfortunately, no. Reblochon isn't allowed in the US, because the milk is unpasteurized. So, I used a blend of Taleggio and Gruyere.  :)

Shame... you definitely need to come to France one day, I'll make you a cheese itinerary ;)

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