marie/pims

New York has been their second home for a while now.Buying a place instead of staying at the hotel is better.I'm sure he is there more often than we think.They all have places there except maybe Will...(though #42 mentioned he was staying somewhere else when they were doing concerts in the NY area)

good neighbourhood:)

^mine too.The whole GA thing is weird.Mine says GA2 but I don't think there any seats if you look at the Rogers map.I'd prefer standing.And all the summer shows had standing GAs.weird stuff but we'll see

^true.but who would beat up Will?no one

Was Chris being annoying again??

yeah, who wants vouchers? :D:D

Great chapter!!!:( sad

that almost blinded me ;)

Are they they actually gonna put seats.Or is the pit standing?Cause standing would obviously be better

I hate radio.I don't wanna listen to it all day!:rolleyes:

I saw the video in the live section.His mind probably exploded for 2 seconds at the sight of a Southampton FCshirt.Such an hilarious face! :D

*faceslap* oh Chris.....don't say EVERYTHING that goes through your head

you and your set list :rolleyes::rolleyes: Have you have counted how many times you've written that on the board? ;)

Apparently he is having a laugh.He is the only one smiling.He is usually so concentrated.:D:D

nonexistant butt.hahaha.so true Oh Will just how I like him.Going crazy, breaking things.I hope he never hits anyone.They will not survive SOOOO brilliant.Will's smile was hilarious

that would be hilarious

Phil the Dog

She is so freaking cute."Dinner for four!" The chicken made me so hungry. Quick Roast Chicken & Potatoes By removing the back and thigh bones, which is a lot easier than it sounds, you cut your cooking time in half. Also, this is a flexible recipe — you can vary the herbs and substitute any hearty vegetable for the potatoes. SERVES: 4 TIME: 1 hour 1 3 to 4 pound chicken, washed and dried 1 lemon, cut in half 6 garlic cloves, peeled a few sprigs each fresh rosemary, sage and thyme coarse salt freshly ground black pepper about 1/3 cup extra virgin olive oil 1 1/2 dozen fingerling potatoes (or any small potato), peeled Preheat the oven to 450ºF (on convection if possible). Using a pair of sharp kitchen shears, remove and discard the backbone of the chicken (or save it for making stock). With a sharp pairing knife, remove the thigh bones — simply follow the bone and let your knife do the work for you. You can also ask your butcher to do this. Lay the chicken, breast side up, in a roasting tray and press down with your hands so that it flattens. Squeeze over the lemon, getting the juice on and around the entire chicken, and throw the lemon halves into the tray. Toss in the garlic cloves, being sure to tuck a few underneath the bird along with the fresh herbs. Liberally salt and pepper the chicken and drizzle over enough olive oil to coat — about 3 tablespoons. Meanwhile bring a saucepan of water to a boil and season with a few pinches of salt. Boil the potatoes for 8 minutes. Drain the potatoes, put them back in the pot with the lid on and shake vigorously to ‘fluff’ their exteriors. Put the potatoes in the tray with the chicken and drizzle with olive oil to coat (about another 3 tablespoons) and sprinkle with salt and pepper. Cover the tray with tinfoil, roast for 20 minutes, remove the tinfoil and baste with the juices that have collected on the bottom. Roast for an additional 20 minutes, uncovered, or until a thermometer inserted into the thigh registers at least 165ºF and the skin is browned. download a printable version Farmers Market Salad This salad is about using what’s fresh and grown near you. SERVES: 4 TIME: 20 minutes (make while your chicken is in the oven) 1 small head leafy, green lettuce, washed and dried and torn into bite-sized pieces 1/2 bunch watercress, stems discarded, leaves torn into bite-sized pieces 1/2 bunch arugula, stems discarded, leaves torn into bite-sized pieces 1 large purple spring onion, thinly sliced on the bias a small handful baby carrots, peeled and boiled for 1 1/2 minutes 1/2 cup shelled English peas 1/2 cup prepared fava beans (remove the whole beans from the large pods, blanch them and then peel the beans from their shells) a small handful radishes, cut into small wedges Dressing: 1 small shallot, peeled and thinly sliced 1 teaspoon Dijon mustard 1 1/2 teaspoons real Vermont maple syrup 2 teaspoons champagne vinegar 3 tablespoons extra virgin olive oil coarse salt freshly ground black pepper Combine all the lettuces together in a large serving bowl. Arrange the onion, carrots, peas, fava beans and radishes on top. In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper. Drizzle over the salad and serve. download a printable version download a printable version of all recipes Video by Mary Wigmore Music by John Gold

Dare him not to right any lists (even his hand) for a day...I think he would die.It would be like not asking him to speak or argue or so say "sorry" all the time

Brilliant pictures!!

^ COOL!Jonny sang????Miracle

OH yay!!!!

I love Will's mini Mohawk. I wonder if his son has a mini Mohawk :D Djembe old:

This one? You also can tell plaid shirts are in...:D And Chris is STILL wearing the same t-shirt

No, it's brilliant:smug: