Gruppe Fluffy Bunny : Cute Kiwi Antifa Kick Bonehead Arse!

Hot on the heels* of the public exposure of The Pieman’s plan to “take over” New Zealand comes Gruppe Fluffy Bunny!

We are everywhere, we are your brothers and sisters, mothers and fathers, sons and daughters. We watch and wait. Our mission is to seek out fascists and to expose them for the scum that they are…

Among other things, the fluffy bunnies in question have exposed the activities and viewpoints of the (remarkably short-lived?) ‘Shore Orion Skins’ — a bonehead gang based in Albany and Mairangi Bay, North Shore, Auckland — as well as some other neo-Nazi wanker with the unfortunate pseudonym of ‘vintersword’. Given that Joe — the immigrant ‘leader’ of the SOS — is apparently still a teenager, and that ‘vintersword’ has supposedly only just left his teenage years behind him, I suppose there remains some hope that these boys may actually grow up and out of their juvenile phantasies of White supremacy. A quick look at the lives of the sad old men who surround them and to whom they look for political guidance may help in this regard.

*…that is, of my previous blog entry: Gruppe Fluffy Bunny has been online since May.

About @ndy

I live in Melbourne, Australia. I like anarchy. I don't like nazis. I enjoy eating pizza and drinking beer. I barrack for the greatest football team on Earth: Collingwood Magpies. The 2024 premiership's a cakewalk for the good old Collingwood.
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2 Responses to Gruppe Fluffy Bunny : Cute Kiwi Antifa Kick Bonehead Arse!

  1. @ndy says:

    Dear Nic,

    Thank you!

    Oh, and here’s that recipe for fruitcake you asked for:


    5ozs (155g) Butter or Margarine
    1 cup (250ml) Water
    1 cup (250g) Sugar
    1 packet Mixed Fruit (12ozs/375g)
    1 teaspoon Mixed Spice
    1 teaspoon Bicarb Soda
    2 (Free Range) Eggs
    1 cup (125g) Plain Flour
    1 ½ cups (155g) Self Raising Flour
    Few drops each Vanilla, Lemon and Almond essence

    Place in saucepan butter, sugar, water, mixed fruit, spice and soda. Bring to boil and simmer gently for 10 minutes. Cool. Lightly beat eggs and add with essences. Stir in flours. Bake in 8″ (20 cm) round tin in a moderately slow oven for approximately 1½ hours or until cooked when tested.



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