WhippingBoy: You say beer-drinking pig. I say pre-marinated bacon.
oneodd1: 2.8 ha?
BostonFarker: oneodd1: 2.8 ha?hectarehec·tare [hek-tair] Show IPAnouna unit of surface, or land, measure equal to 100 ares, or 10,000 square meters: equivalent to 2.471 acres. Abbreviation: ha
oneodd1: BostonFarker: oneodd1: 2.8 ha?hectarehec·tare [hek-tair] Show IPAnouna unit of surface, or land, measure equal to 100 ares, or 10,000 square meters: equivalent to 2.471 acres. Abbreviation: haYeah I understand the abbreviation. I just can't fathom a "bar" on 7 acres.
Skyd1v: When I was but a wee lad growing up on the farm my dad had a friend who owned a bar. All of the dregs left in the glasses would get poured into a bar sink that drained into a 55 gallon drum. Come mid-October we usually had about 3 drums worth, or about 160+ gallons of 18-20 proof swill.All of that got dumped into the pig trough. Pigs absolutely *LOVE* getting their drink on. We would give them an hour or two until they all were really, really hammered, then Surprise! It's sausage making time!/the process goes a lot smoother if the pigs are too drunk to care
Babboonrash: Wondering if her husband ever barged into their bedroom while holding a duck under his arm?/obscure?
FirstNationalBastard: NORM!!![static.whatsontv.co.uk image 600x400]
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