His career has certainly died a death lately.

According to the February edition of Dead Doggies Digest, Harry was served on bed of Pilau rice, covered with a well-known branded Korma sauce.


When I die, I hope to be included in a wonderful Asperges Marinées à la Niçoise dish. For future reference, the recipe is as follows:

Ingredients
1 dead dog
2 medium onions, thinly sliced
5 garlic cloves, thinly sliced
zest of 1½ lemons, thinly sliced (peel with a potato peeler then shred)
7–8 tbsp very good olive oil
12 black peppercorns
150ml white wine
6 tbsp lemon juice
600ml water
1 tsp sea salt
36 fresh asparagus spears
1 sprig thyme
1 bayleaf
1 small handful flat-leaf parsley, chopped


Preparation | Method:
First fry the dead dog, onion, garlic and lemon zest in the olive oil (preferrably in a large heavy-bottomed pot). Fry on low heat and once the onions have softened add the peppercorns, wine, lemon juice, water, thyme, byleaf and salt. Simmer for 20 minutes then peel the asparagus and place in the simmering sauce. Add a little water to make-up for any volume lost during cooking, turn the heat down to a very low simmer, cover and allow to cook for 20 minutes.

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francine needn some attention
wilma givn that thank u smooch
ha no im not pinchin lois' tig ol bitties
betty wonderin how the marry she ended up here

So his career's actually doing better than Geri's then?

They star in fetish films together, as made in Denmark on farms...