djweeble

Bloody hell ! Look what the cat dragged in !! Welcome back, it's always worth coming back :Cool:

A Knights Tale Brilliant :Thumbs_Up1: We Will We Will Rock You :Thumbs_Up1:

Have a good one mister, I'm raising a glass or eight for you :Cool:

Now that is a nice little link, Cheers mister, I'll be making use of that :Thumbs_Up1:

I've been trying to clear the snow from my satellite dish, first with a Pole and then with a Spade. I still don't have a signal and the Pole reckons the Spade nicked the dish. :Surprise:

Stolen from Captain Ranty (search and ye shall find) :Winky:

Ha ! Welcome back, And a happy New Year to you too :Smiler:

This is hilarious, some people have too much time on their hands :Cool:

Here ya go squire, I've used this site a few times and always come up trumps. http://www.shiply.com/

Godt Nyttår fra Norge :Smiler:

Just got up to take a dump ! It's still snowing, Merry Chrimble everyone, I'm going back to bed for a few hours !

Trust me, this stuff is GOOD . . . . VERY GOOD 2 large onions, finely chopped 6 garlic cloves, crushed 1kg lean minced beef 400ml of Guinness 1 400g tin of red kidney beans 2 400g tins of chopped tomatoes 1 green pepper, roughly chopped 150g of tomato purée 4 red birds eye chillies, thinly sliced, WITH SEEDS 1 Ramiro pepper 1 teaspoon of ground cumin 1 teaspoon of ground coriander 1 crushed stick of cinnamon Good splash of Tabasco sauce 1 beef stock cube Salt and freshly ground black pepper 1 large bunch coriander leaves, roughly chopped Plain yoghurt, sour cream or crème fraiche Fry the onion and garlic with a little oil, in a large heavy frying-pan until softened. Turn up the heat and add the mince and a little more oil, cooking quickly until browned and breaking down any chunks with a wooden spoon. Pour in the Guinness and boil for 2-3 minutes. Transfer the mixture to a large pan or slow cooker and add the tomatoes, green pepper, tomato purée, ground coriander, birds eye chillies, cumin, cinnamon, and Tabasco sauce and crumble in the stock cube. Add salt and pepper to taste, bring to a simmer. Top and tail the Ramiro Pepper and add it whole to the mix, cover with a lid and cook over a very low heat ( around 70-80C ) for about 3 to 4 hours, or until the Ramiro has completely broken up, stirring occasionally until the mixture is thick. Drain the kidney beans and add them and the fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat. Top each portion of chilli con carnie with a dollop of plain yoghurt, sour cream or crème fraiche and serve with rice, or baked potatoes. DON'T FORGET, while it's cooking take regular trips outside for "a bit of fresh air", as it smells wonderful when you come back in the house :Cool: Keep any leftovers in the fridge, it gets even better with age. Enjoy :In-love: Credit has to go to my friend Melina for the basic recipe, I've just adapted it a bit to a slightly hotter taste than most Norwegians like. It's not a tongue burner by any means, more like a medium hot curry type spicy, but if you don't like it like that, reduce or increase the birds eye chillies to taste, BUT, leave in the seeds of the chillies.

Hey, there lass, how could we forget you :kissy:

30p And if you send me the 30p, I'll email you a map showing the nearest waste disposal site to your house :Fun:

Oooooohhhh myyyyyyyy Godddddddd Shut up woman for chrissakes, I have to get up at 5am :Fun:

F*%k me ! Look what the cat dragged in :Surprise: How ya doing mister ? Now all we need is KFF, and the old club is complete :Thumbs_Up1:

Remove the cartridges, and with an INK eraser, NOT a pencil eraser, give the electrical contacts a few rubs, then wipe them off with a cotton bud soaked in a mildish solvent (vodka is good for this !! ). Dab dry with some kitchen roll or bog roll, check there's no fibre strands left on the contacts from the bud or the roll, then refit. Might work, might not :Fun:

Hey ! look what the cat dragged in :Winky:

Here's a close up of those Merlins in flight, can you see the Spitfire ? most of you will never get to see this view, I was a lucky boy when I was in the Air Force :Smiler:

It was 34C in there yesterday, I didn't want to get out :Smiler:

:Cool: It's that time of year again, the leckie here has done it's annual summer trick and dropped through the floor in price :Thumbs_Up1: It's currently less than 1/2P a unit, the lowest it's been for years . . . :Cool: SO... ...The 3KW pool heater has been running full bore for 3 days now, it's cost me just over a quid to heat 6000 litres of water from 14C up to 28C, it would have been warmer, but I had to take a 12 hour break yesterday until I'd bought and replaced the burned out plug to it I might even be tempted to put the solar panels back up today, to see if I can get it over 35C before the weekend :Cool: Fun times with water . . .

They can stick the Oilympics up their collective arses !! Oh, and as I saw on a news site this morning . . . . the first asylum application has already gone in :Vault:

Good day to you sir, welcome back to the fold :Cool:

You're obviously not important enough :Fun: 10 and counting here !!

When I was on the Pembroke exchange I used Eclipse, they were brilliant, don't know if they still are it's been six years since.