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Oh What Foul times are these..In ARMS HERE...

ndicki said:
I roll mine up in clay and bake them in the embers of the fire. They make a delicious porky smell while cooking, and the flesh is deliciously tender and succulent. I catch them in the garden with rat-traps bailed with thimbles of Scotch whisky. Extremely effective.
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We roast ours over the white hot embers of a buffalo dung fire after first stuffing with sage and onion. Slow roast for about 4 hours turning the spit regularly whilst basting with a good red wine and Bisto granules. The gravy is out of this world but the dripping on a slice of wholemeal bread on a frosty morning is something else. Mmmmm!
 
I'm sort of partial to Gnome myself....

The trick is to bonk 'em on the head, wrap them in banana leaves, then hang them outside on the Lanai for a few days to tenderize.

When they're good and ripe, unwrap them, gut 'em, stuff them with rice and pineapple, slow roast them over hickory for about two days, then garnish 'em with a good mango salsa. Wonderful!

Of course, being porcelain they are a little tough, so be prepared.

Now, my recipe for Hobbit is......
 
Good shot....


Now you can go strap them to the hood of your truck....on in the Gnome's case, a Toyota Prius.
 
:jump:AGGGH...
We little people aren't impressed...:icon_lol:
We Hobbits (an army of one) will defend all Gnomes.

Sent the word out, Pixies are on the way, and all Gnomes are on Red alert..:tgun2:

Terrorist alert all the way up for Gnomes, Homeland security has been notified
Of the Threat level for Gromes..

Off to sharpen Sting...and have my "Mithril" shined up..:icon_lol:

Be warned your knee caps are open Game...:isadizzy:

On goes the Ring...:pop4:
 
ndicki said:
Oooh, Owen, have you got any fairies? I've always had this thing about fairies...
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Hmmm! Right. Say ner moa!
Now Hobbits. They can be tough little beggars and a bit "stringy" but very tasty. After gutting they need to be "jugged" until the maggots start dropping off. I like Hobbit thighs casseroled with fresh root vegetables in a white wine stock with a dash of balsamic vinegar and bay leaves. Slow cook for 3 1/2 hours and serve with a vintage merlot. Delicious!
 
I was only joking Hobbits.........Honest. I don't really eat Hobbits..................They do fly well though.........PULL!!!:rocket:
 
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