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?

Source: 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.

Source: 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.

Source: 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.

Source: 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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