Meenzer

thread . .. ... ....

I think the warehouses were mostly still just (ex-)warehouses when I was at Aston Uni, so I mainly associate Digbeth with ill-advised late-night curries at Manzils, the Custard Factory, and waiting in the cold and dark at the (pre-renovation) coach station - those were the days, take me back, kids these days don't know they're born etc. - to get to Stansted for a 6am Ryanair in the glory days of last-minute flights for under a fiver

I don't wish him dead, but I don't think there's anything wrong with saying I think the world would be better off without a bad person in it. Sorry if that offends your snowflake sensibilities

Don't get our hopes up like that

Farcelinotastic

And a similar distance away from Betws-y-Coed but in the other direction, you could make a decent little day trip out of Porthmadog, Portmeirion (which is gloriously odd) and Harlech Castle. CT is right though (it feels weird even writing those words), Betws itself and the immediate surrounding area are very nice in their own right. They must be, because my parents had their honeymoon there. Different times.

Also I assume you'll have the car with you, but if not, while obviously the trains are decent enough, this is worth knowing about: https://www.gwynedd.llyw.cymru/en/Residents/Parking-roads-and-travel/Travel-passes/1bws-Ticket.aspx

Day trip to Llandudno sounds good to me if the weather is with you. Have a walk up and around the Great Orme headland, which is really nice. The North Shore beach and promenade are full-on old-school seaside town (complete with pleasure pier), while the West Shore beach is more rustic and has a decent enough café. Then pop to Conwy while you're in the neighbourhood - an hour is enough to walk on the town walls a bit, mooch around the waterfront, look at the castle, and stock up on sweet and savoury stodge at the Popty Conwy Bakery (if you can get past the daft name).

SleazyJet do it from Newcastle. The environment is overrated anyway.

Wales is a good call generally I'd say. The Pembrokeshire coast is gorgeous (St Davids as Fish says, or Tenby as a more touristy base but one that should have plenty of holiday lets), or if you want somewhere easier to get to, there's some nice spots along the north coast (Anglesey is very nice, Llandudno is old-fashioned in a good way and a good jumping-off point for exploring the region), though there's some absolute tat around there too. I've heard horror stories about Devon and Cornwall ever since the Covid staycation boom, but I suppose it'll be all right in February as long as it's not half-term?

Smashing, thank you!

CT right now:

Yes please

When feeding the masses, I always make this from Ottolenghi which is spot on. I stir the rocket through rather than "dotting" it, mainly because I serve it in a bowl rather than "on a large platter" because I'm normal. Also this from Ottolenghi - the onion-frying is a bit of a faff but it's what makes it. Both are 💯💯💯, as the kids say, and (here's the real win) can both be made well ahead of time; the former is served at room temperature anyway and the latter is absolutely fine just lukewarm or even at room temperature, as the recipe says - would probably be fine being kept warm in one of your slow/rice cookers too. If you do want to try your hand at something Sri Lankan, this is a go-to chez Meenz - needs a bit of ingredient prep but then (as the video shows) you chuck them in one by one and it all comes together really quickly. Bulk it out with meat of your choice ( ) if preferred, but it'd be a good one for the veggies if not. I don't see why you couldn't make it in advance and then just reheat it when the time comes (a couple of minutes in a wok should be enough; microwave ought to be fine too but might make the parotta go soggy, I suppose?). Also from Ottolenghi (just buy his Jerusalem book, it's great ) , these are basically just posh meatballs, which means they can be made in advance and popped in the oven when you're ready. (Don't bother with the tahini sauce part, it's more faff than you need during the Merryneum.) In the past I've also made them with the pine nuts roughly crushed and the parsley chopped and stirred through the meatball mix itself, rather than sprinkled over the top - also works nicely and makes them a bit different to your average ball o' meat. I can get you some less shoddily scanned images if required.

It's all Greek to me.

We'll keep this thread for now, on the fairly safe assumption that Gloomy will not be staying on as thread-starter after Haaland's lunchtime bareback session with our back four on Saturday. That said, I hope to get the chance to hit "Delete".

It's been shifted to SJP! Next Tuesday (1st).

The idea of the Fish willingly walking away from a football-related argument is adorable.

When I said "centre parting" I didn't mean down the middle of the actual stadium

I'll let you have it. (The thread, not the sausage.)

👀

That'd be jinxing this one. We'll have to wait and see whether it's needed first.