He's certainly no spring chicken, but 146 years old? Really???
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- Thread starter Forgot_My_Lines
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He might have seen Ipswich get one of their stars.
Two stories from today's BBC website which are the complete opposite of each other -
I found this one quite sad - http://www.bbc.co.uk/news/health-41820347, as I know a couple who had t endure the trauma of fertility treatment.
On the other hand I see Frankel's Stud fees are going up to a mere £175K a time - http://www.bbc.co.uk/sport/horse-racing/41823871 and his offspring can sell for anything between £500K and £1M!!!!
I found this one quite sad - http://www.bbc.co.uk/news/health-41820347, as I know a couple who had t endure the trauma of fertility treatment.
On the other hand I see Frankel's Stud fees are going up to a mere £175K a time - http://www.bbc.co.uk/sport/horse-racing/41823871 and his offspring can sell for anything between £500K and £1M!!!!
But the meaning of Christmas is for corperations like CC to grow fat on our ever increasing Xmas spend, terrible news!
Bah!
Bah!
Well, you learn something new every day!!!
I believe Father Christmas only became red and white because of CC!!!
I have just tried something I've never tried before and it was a resounding success, I put a boneless leg of pork in the slow cooker for six and a half hours then transferred it to the oven for the last half an hour of roasting the potatoes, rubbing more salt into the skin which burnt my fingers but the result was fantastic
I have kidney issues so any form of salt is bad for me but a decent piece of pork sans crackling (of which I believe salt is an integral part?) is not worth getting out of bed for
I have kidney issues so any form of salt is bad for me but a decent piece of pork sans crackling (of which I believe salt is an integral part?) is not worth getting out of bed for
The crackling was crispy on the outside and melting in the mouth on the inside, much better than any of my attempts in just the oven and the joint was from Lidl so ridiculously cheap!
I have the family round for lunch on New Year's Day and get a 2kg leg of pork (bone-IN), score the skin using a scalpel and rub in a mix of 2 parts salt and 1 of ground ginger, smear olive oil over teh skin and then rub the mix into it, ensuring that some of the mix gets through into the fat under the skin!!! [HASHTAG]#delicious[/HASHTAG]
Three quarters way up the joint, rub seasalt flakes into the skin then rub more in when transferring to the oven. Just plain water in the slow cooker.
I posted it on the 'beer & chips' thread earlier.
There'll be some long faces in the Long Stratton area!!
