Wednesday, 8 June 2011

So in conclusion... Grab yourself a packet of Nik Naks, and experiecnce, yourself, the cheesy goodness in every pack!!!


P.S this was all a con. xxx

INTERVIEW....

An interview with Dr Doll, Barbie doll, deals with an intimate counseling session between Dr and patient. Cheesy Peach trauma counseling is being administrated.


DR DOLL TACKLES CHEESY PEACH

chakalaka-peach

Different flavours. Simba caters for every peach...



Real Cheese, Fruit Chutney... Spicy Salsa and Sweet Chilli.... Ooooh a spicy peach ;)

HAPPYpeach

<3

alittlenerdinesstobackmeup

So, I figured i'd have to hit the books to back up my theory. So Nik Naks are packed with an original cheesy goodness, is your peach cheese flavored too?


Apparently its the msg content and artificial colorants that make a peach turn sour. But surely if they taste so good, then who wouldn't mind easting a cheesy peach?


Check out this sight... Snoek vs Nik Naks


http://mushypeasontoast.blogspot.com/2006/10/whats-that-smell.html

A very VERY sad peach

It's not nice to bite into a rotten peach. Peaches should be sweet and fresh. I wouldn't like to eat a rotten peach, would YOU?


tsk tsk tsk... To all you peach holders, please keep you're peach savory at all times.

A Good Peach


"Biting into a peach can be like jumping off a culinary cliff: The result can be a juicy burst of summer or a sad, mealy mess. Even when in season, locally grown peaches can be a game of fruit roulette.
That’s why Last Chance Foods sought expert advice for picking out the best, ripest, sweetest peaches—all before the summer peach season is over. And it turns out, even the experts disagree on what defines a truly ripe peach.
Chef Erica Wides, the creator and host of the radio show Why We Cook, says it’s all about color, feel, and smell. Look for a peach with an even yellow color, without any green, and one that yields slightly.
“Then you have to get your face right in there and breathe deeply through your nose, like smelling wine,” Wides says, noting that the fruit should be fragrant and, well, peachy."