WHO DOESN’T LOVE  a good feed?

Carveries, takeaways, BBQs – a feast is a feast.

However, there’s been a worrying increase in the number of recipes requiring you to throw in the odd dash of an alcoholic beverage as a ingredient.

This is ruining many a good dish and it must. End.

It’s hard enough to drink the stuff as it is

Eh, hello? Why else would mixer exist?

Pixabay Pixabay

So why are we just throwing it willy-nilly into our food?

We have to start drawing the line, starting with …

1. Sauces

Let’s get one thing straight – I like my wine cheap, bottled and away from my Sunday roast.

Let us preserve the sanctity of homemade gravy; of plain white sauce.

And get that cloying red wine sauce away from me, you monster.

2. Ice cream

There’s been several companies cropping up proposing new-fangled flavours of the cold ‘n’ creamy stuff, and I’m not here for it.

I don’t want my ice cream “spiked” with anything, unless it’s a flake. Ok? Ok.

Mercer's Mercer's

3. Bread

The king pin of carbohydrates needs to be left as it is – crusty and delicious (a bit like myself).

Seriously. I know Guinness is our national drink and what not but do we need ti shoved into a loaf and down our throats?

No. No we do not.

Guinness Guinness

4. Chocolates

Don’t be that person that gifts people horrible liqueur-filled chocolates. Everybody hates that person.

Trust me on this one.

5. Trifle

A Christmas classic in the Jones household. Many a Yuletide has been marred by the poisoned dessert over the years.

Flickr Flickr

Why ruin a perfectly good dessert to being with?!

(Same rules apply to Christmas cake).

Let this madness end and let it end now.

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