-rep perverse sex pest

Be careful around this bloke and make sure you avoid physical interaction if possible.

I have filed numerous reports on him now for sitting in a bush next to my sons bus stop that he uses to come home from school.

He waits until the right time at around 3:30 and then when he anticipates children this man springs out of the bush barraging them with strange questions and and frightening tales of what he calls "The Cloud District".

After speaking with local authorities they have informed me that he has escaped from a local mental facility after his black tar heroin and ketamine fuelled delusions about the video game Skyrim have led him to assault and knockout 4 of his cell guards leading to a relentless escape.

If you ever see this ♥♥♥♥ in the flesh make sure you immediately sprint in the opposite direction and alarm the local police straight away before things get ugly.

mango!

Ingredients
500g skinless boneless chicken thighs
For the marinade
1 lemon, juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt
For the curry
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted
To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

STEP 1
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

STEP 2
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

STEP 3
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Wow