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Forum Thread
Holiday joke for our Lounge Frogs
December 4, 2021 at
09:59 PM
What do you call a frog hanging from the ceiling? Mistletoad
About the OP
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A: Froghorn
A: Froghorn
https://www.youtube.com/watch?v=UdH6vAA
A: Froghorn
What a ribbeting story.....
A The frog replied, "Actually, time's fun when you're having flies!"
A The frog replied, "Actually, time's fun when you're having flies!"
Time flies like an arrow. Fruit flies like a banana.
A: Lily
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A: Hop in!
A The frog replied, "Actually, time's fun when you're having flies!"
A: Lily
A: Hop in!
Where are the Lounge Frogs? I am starting to Wart-y about them. They better Hop on over here!
*at least no one has asked if some "port" of yours is water tight
*at least no one has asked if some "port" of yours is water tight
Serves 4
Ingredients
• 24 frogs
• 3 tablespoons olive oil
• 1 onion, sliced
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 garlic clove
• 3 tomatoes, peeled and chopped
• 6 1/4 cups Meat or Chicken Stock
• 1 tablespoon chopped fresh flat-leaf parsley
• salt and pepper
• 4 country-style bread slices, toasted, to serve
Directions
Remove the frogs' legs and set aside.
Heat the oil in a pan, add the onion, carrot, celery and garlic and cook over low heat, stirring occasionally, for 10 minutes until lightly browned.
Add the frogs and mix well, then add the tomatoes and stock and season with salt and pepper.
Bring to a boil, then lower the heat and simmer until the frogs have almost disintegrated.
Transfer to a food processor and process to a puree.
Return the puree to the pan, add the frogs' legs and cook for a further 15 minutes.
Ladle into a soup tureen, sprinkle with the parsley and serve with toast.