There's nothing confusing about him.  It just leaves you SIGHING because of how intolerably stupid/annoying he is.

I just wanted to make that point so I used him to do it, I have no intention of actually arguing with the dude.

You two should really just get a room

Millions of people were taught creationism and grew out of it. It doesn't matter. People who only care about soccer and beer will remain that way until they die.

There's nothing confusing about him.  It just leaves you SIGHING because of how intolerably stupid/annoying he is.

You never say anything that makes any sense

Man I'm so glad that I'm not the only one who thinks this.

I meant the Dwayne Dibley part, not the fashion parts.

Mice Wobley is kinda like Goku.

that guy is kinda like dwayne dibley

(I have an autograph of craig charles(lister) addressed to wayne wibley )

 

that is so awesome

seriously tho how do you say you're so fashionable when you look exactly like a character made to be specifically as unfashionable as humanly possible????  that was like the whole POINT of dwayne dibley

edit: apparently it's duane dibbley w/e guess that blog spelled it wrong

This is my entire post history for the past five months:

 
 
 
 

 

 

Replace soccer with a more popular ball game then

People of general should give this a go: http://www.gamingw.net/forums/index.php?topic=80672

there isn't any take that other sports

100% vegan and gluten free double layer chocolate cake with regular buttercream in the middle, chocolate frosting on the top with raspberries and blueberries around the edge, and dark chocolate shavings and sprinkles in the middle.

I'm experimenting with gluten free things because my aunt and my grandma are gluten free and I want to make them stuff for Xmas.

It's crooked but it looks tasty, post the recipe please

Yeah that actually looks and sounds good.

i love you, i'm vegan and suck at making anything tasty

I used to suck but since no one else in my family is vegan I have to cook my own meals 99% of the time so I got better.  I've recently got into baking.

Recipe

CHOCOLATE CAKE:
1 1/2 cups unbleached all-purpose flour (I used gluten free flour)
3/4 cups granulated sugar
1/2 tsp salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup canola oil
1 tablespoon white distilled vinegar
1 cup cold water

Preheat oven to 350F.  Lightly oil a bundt pan, 9-inch springform pan, or muffin tins.  Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined.  Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water.  Mix until just combined.  Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted into center comes out clean.  If making cupcakes, check for doneness after 14 minutes.  Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Cool completely before frosting.  You may also dust with sifted confectioners' sugar and top with fresh raspberries.

BUTTERCREAM FROSTING
1/2 cup non-hydrogenated, nondairy butter, at room temperature (Earth Balance ​)
2 cups confectioner's sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons nondairy milk, or more as needed
Food coloring (optional)

With an electric hand mixer, cream the butter until smooth.  With the mixer on low speed, add the confectioner's sugar, vanilla, milk, and food coloring (if using).  Once all the ingredients are relatively well combined, beat on high speed until the frosting is light and fluffy, 3 to 4 minutes.  Add 1 to 2 tablespoons more milk if it is too dry.  Cover with plastic wrap to prevent drying until ready to use.  Store in a covered container in the refrigerator for up to  weeks. Rewhip before using.

CHOCOLATE FROSTING
1/2 cup vegan butter
3 cups confectioners' sugar
1/3 unsweetened cocoa powder
1 teaspoon vanilla extract or 1/2 teaspoon mint extract
3 to 4 tablespoons water or nondairy milk, or more as needed

With an electric hand mixer, cream the butter until smooth.  With the mixer on low speed, add the confectioners' sugar, and cream for about 2 minutes.  Add the coca, vanilla, and milk, and turn the mixer to high speed once all the ingredients are relatively well combined.  Beat on high speed until the frosting is light and fluffy, about 3 minutes.  Add 1 to 2 tablespoons more milk if it's too dry.  Cover the icing iwth plastic wrap to prevent drying until ready to use.  Store it in a covered container in the refrigerator for up to2 weeks.  Rewhip before using.

right but when do i put in the eggs