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By *hyme2020Woman 8 weeks ago
Glasgow Scotland |
I lick and suck the hard tip until I feel it melting in my mouth. Then I get my tongue deep in and move it around to reach the sides, licking every last bit of cream. Then I ram the rest right in my mouth.  |
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"I lick and suck the hard tip until I feel it melting in my mouth. Then I get my tongue deep in and move it around to reach the sides, licking every last bit of cream. Then I ram the rest right in my mouth. "
exactly how I do it love the soft sweet centre then devour the rest |
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"I don’t like cream egg… can I have crisps 
If they're beef, yes, I'm on my way 
Beef Monster Munch, sensations sweet chilli crisps 
If you're sharing, I've got a monster munch grab bag  
Show off "
I loved those Brannigan crisps. They stopped doing them  |
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"I don’t like cream egg… can I have crisps
If they're beef, yes, I'm on my way
Beef Monster Munch, sensations sweet chilli crisps
If you're sharing, I've got a monster munch grab bag
Show off
I loved those Brannigan crisps. They stopped doing them "
THEY stop lots of good things like spring onion crisps… I do like a giant wotsit mind you (no not a euphemism… or Manomasa Serrano Chilli & Yucatan Honey tortillas
|
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"I don’t like cream egg… can I have crisps
If they're beef, yes, I'm on my way
Beef Monster Munch, sensations sweet chilli crisps
If you're sharing, I've got a monster munch grab bag
Show off
I loved those Brannigan crisps. They stopped doing them
THEY stop lots of good things like spring onion crisps… I do like a giant wotsit mind you (no not a euphemism… or Manomasa Serrano Chilli & Yucatan Honey tortillas
"
Ah, spring onion crisps. No good for a tonguey snog afterwards though |
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Hmmmm on my own - I nibble or clearly bite off the top ensuring my tongue has access to consume the filling before I eat the outer casing....
With a partner, let's just say a different variant to eggs and "soldiers" |
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boak to a creme egg, too sickly. I did like the mint ones that were out years ago. And Cadburys choc the recipe has changed it is so GREASY in texture now, its milk solids they use now as well. Kraft have changed the recipe to reflect american tastes and also to save a few bob! |
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