Grabban

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DAPARKERSAFC said:
He's 29 so I doubt they'd get £10m and I'm not convinced any championship club will be spending that on a player in January.

The two clubs linked are Wolves and Fulham.

Wolves are getting promoted regardless so it would make little sense to spend big on a striker who they'd need to replace in the summer.

Fulham wouldn't have that money unless they sell Ryan Sessegnon who I dont think will move till the summer.

Just read Bournemouth may have a recall option on the loan which is a concern
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Of course they would, all day long imo, Daryl Murphy went for 4m aged 33, Grabben is entering the rear end of his prime and scoring for fun at this level. In the current climate he's worth 10m in this league all day long. Grabben is hot property in this league make no mistake, they'll be plenty of clubs trying to finance such a move.
 
Brian Storm said:
Of course they would, all day long imo, Daryl Murphy went for 4m aged 33, Grabben is entering the rear end of his prime and scoring for fun at this level. In the current climate he's worth 10m in this league all day long. Grabben is hot property in this league make no mistake, they'll be plenty of clubs trying to finance such a move.
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New agent will be looking for a pay day. The lad will as well.
 
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monty987 said:
Wolves will gan up if they sign him mind.
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Feeling abit chilly?? Heres a nice Soup recipe that will warm you up these cold Winter nights...

Ingredients
Method
  1. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for five minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks.

  2. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for five minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2-3 minutes, stirring regularly.

  3. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then.

  4. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for five minutes or until softened, stirring regularly.

  5. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraiche and a sprinkling of paprika.
 
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Safc83 said:
I might actually start using some of these recipes <laugh>
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You should do mate - they're nice. I'm just trying to get Monty to try something other than Alphabet Spaghetti on toast that his carer makes him daily with the word "Kunt" spelt across his plate.
 
Teessidemakem said:
Feeling abit chilly?? Heres a nice Soup recipe that will warm you up these cold Winter nights...

Ingredients
Method
  1. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for five minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks.

  2. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for five minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2-3 minutes, stirring regularly.

  3. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then.

  4. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for five minutes or until softened, stirring regularly.

  5. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraiche and a sprinkling of paprika.
Click to expand...

It's 29 degrees Centigrade FFS

Still going to try it tomorrow
 
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