I was digging with a fork out of the kitchen drawer, sewing tictacs, I didn't know what the hell I was doing. After a bit I got bored and just starte… - Bill Bailey

What I'd like to do now - well, what I'd like to do now is grow my beard very long, weave it into my pubes and strum it like a harp.

(Quoting his three year old son on a James Blunt song) "Daddy, turn it off, it's spoiling my brain"

The national [Welsh] dish, cheese on toast, that's fantastic. "That's no bother". "We're having a big ambassadorial reception." "All right, I'll get the grill on shall I? You want a bit of chutney on it?" "No, don't go mad Rhodri, it's only Fiji." I think though that it has actually hampered Wales's cultural diversity, because if you think of the other national dishes, like Ireland - Irish stew, bubbling away for hours on end, during which time poems are written, plays are written, fine linen is crafted, the whimsy is spun; Scotland, you have haggis, many many days it takes to pulverise the eyes, lips and all the toes, every [part] of the animal, the hooves, the shirt, the trousers, the abbatoir worker's laundry, everything goes in there, and it's bubbling away for days on end under the ground in the lung of a small burrowing animal, during which time electric light is invented, penicillin, a fine legal structure, those little things you lick, press down and they ping back up, 'Oh, I forgot about them, oh yeah'; England, roast beef, roasting away for days on end, during which time poor, defenceless countries around the world are brought under the relentless yoke of imperial oppression; Wales, cheese on toast, "Right...oh, it's ready. Shit."
Ch. 9, 17:43