Chefs need to stop leaving bones in fish like it is some fancy thing.
All it is is slack bullshit. It shows they are lazy.

Cream sacks, on the other hand, need lots of attention. They naturally
get holes in them about once a day, so you need shitelodes of tape
(taip?) in order to heal them.

Scotch Brand is making a fortune on cream sacks.

Cream cakes? Don't get me breggin STAHTED.

Penitentiary President,
Sam Jenkings

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