Intellectual in peace. And in that spirit, may I please ask you to maintain the faith with Pardew and not protest at the derby and put insurmountable pressure on MA to act by putting to the sword. Pardew's done a good job but due to the unique perception of Newcastle fans that they should have a huge say in how the club is run, it's a known and proven fact obvious to all that if the fans protest, MA will be forced in to action. This would be an error of judgement. Pardew took charge of a club that many people predicted would get relegated after the sacking of Chris Hughton and instead guided them to safety in the Premier League, and will, if given time do it again this season. Why does he now deserve to walk? He's done more, with a limited war chest, than any other manager would, or any of his most recent predecessors (Except Chris Hughton who a section of your fans drove out of Newcastle). I believe I have identified the problem with NUFC fans and it is that they are more than happy talking about 'how loyal they are' when the club is winning i.e. spending world record sums on players, competing for honours, or more recently coming back to draw 4-4 against Arsenal , but the second a bad spell is experienced, the fans feel that their unique 'passion' for their club (and incidentally how are they any more passionate than the fans who attend league two games week in week out?) entitles them to step in and force a change, even though the only managers currently in the league to have won multiple manager of the year awards are Ferguson, Wenger and Moyes, all of whom were given time to ride out bad patches and turn their clubs around. By my calculations if Pardew gets the push then you will have had seven managers in three years when you appoint the new one, and who is the new one going to be? Would you give a shot to a younger manager like Everton did with Moyes, or would you go for 'Premier League Experience' which means experience of failure i.e. Souness, Peter Reid, Gary Megson etc. What do any of these supremos have over Pardew? When you sacked Hughton, there was every chance that you could have been relegated if MA hadn't acted rationally and appointed Alan Pardew and allowing him to keep the players he kept. Both of them deserve some credit, not to now be humiliated by a public protest on Sky demanding that Pardew walks? Would you rather Kev Keegan return to your club with his delusions of grandeur? I would hope not because the huge loans that he would need being taken out in a desperate bid to satisfy the thirst for the sweet nectar of silverware of the NUFC fans , would mean the return of huge levels of unsustainable debt similar to the situation when he was last at the club which would eventually result in the club going bankrupt and doing a Leeds United.
Orb! Now this reminds me of the old 606 . Now in true style...here's a recipe: Stotty Cake Ingredients 2 lbs Strong plain flour 3 level tsp Salt 3 oz Margarine 1.5 oz Fresh Yeast OR 3 level tsp Dried Yeast 1 tsp Sugar ½ pint Tepid water ½ pint Milk Method: This makes 3 1/4 lbs of risen dough. The preparation time takes into account the time it takes for the dough to rise. 1. Mix the flour and salt together and rub in the margarine. 2. Mix the milk, yeast and sugar into the water, stirring until the yeast dissolves: If you use dry yeast mix the yeast, milk and sugar into the water and leave until the yeast has dissolved and frothing. 3. Make a little hole in the centre of the flour and add the water stirring with your hands working into a firm dough. 4. Knead well until the dough is smooth and shiny. If the dough is a little soft more flour may be added, kneading (up to 2 oz.) but it is difficult to add water if the dough is too firm so just sprinkle the extra flour if needed. 5. Turn dough out onto a floured board and knead until the dough is no longer sticky and is smooth and shiny. 6. Lightly grease a dish and place dough in it, cover with a teatowel and leave to rise in a warm place until it is twice the size, or you could put it in a large plastic bag. 7. When risen turn onto floured board and knead lightly to let out the air and to make the dough pliable again. 8. Cut the sizes of dough to the size of the flatties you want. 9. Put a hole in the middle of the flattie after rolling it out to the size and depth you want and with a fork make a few stabs, (not too many) 10. Place them on a baking sheet and put in oven near the top. Bake at 425 F or gas 220 C. for 12 to 15 minutes. It may take a little longer but don't leave in too long. Test with a fork - if they come out clean they're done.
To be honest , I prefer this sort of wumming than psycho's for example. Clearly time and effort has been put into this piece of wummery. I'm giving you an 8/10.
a change to the "lol newcastl are **** fat manager hahahaha" crap that you'd normally expect, but the fact he wasted his time to type it all out shows the obsession factor really
Why is noone giving him the traditional and time honoured reply of the old 606?! Howay man giz some recipes!!
With your limited intelligence, this one seemed most appropriate. BBQ Chicken Burgers Ingredients 4 skinless, boneless chicken breasts 4 rashers bacon (optional) 4 large burger buns , sliced in half lettuce , tomato and red onion, to serve FOR THE SAUCE AND MARINADE 4 tbsp tomato ketchup 4 tbsp brown sauce splash chilli sauce (optional) 2 tsp clear honey 2 garlic cloves , crushed Method Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to. Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn't burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.
