Meenzer

Second-best result of the day. After Zambia last year and now this, I'm thinking of only betting on the ACN in future.

Amid all the justified criticism of our second-half performance, let us not lose sight of this point.

You tease, you said there'd be chorizo! I read the whole recipe and everything.

I assume "hard boy" is a reference to what he takes in the showers after the game.

Yep. Mind, for all wholemeal pasta is a bit of a slog, I really like the heavy texture of brown rice. And just have smaller portions. I know it sounds daft but the difference between having even 50 grams less pasta or rice with your meal quickly adds up over the course of a week or two.

There's definitely bread and "bread", but still, it seems like an easy enough thing to relinquish if calorie-counting since it's basically dead calories. My main insight into the French diet comes from sitting outside at a bar in Évian a couple of years ago and observing a businesswoman on the next table chain-smoking and feeding most of her "dinner" of cheese and charcuterie meat to her dog. So I think we can conclude that the key to losing weight is to start up on the fags and get yourself a puppy.

We were being managed by a certain ex-Liverpool boss by then

Smashing. Just got in from seeing Spamalot at the theatre, dahlings. Plenty of giggles and a star turn by Stephen Tompkinson, allowing me to scratch a Drop The Dead Donkey fanboy itch (or something). Plus lashings of Currywurst from Herman ze German beforehand.

You can't beat a lunch anecdote that includes the line "we had to join a pro-life march".

http://thoughtcatalog.com/2012/the-overthinking-persons-drinking-game-2/

http://www.youtube.com/watch?v=51-Jfh6ADH0

They do indeed call your concoctions "".

I served up some salmon yesterday with a side dish of roughly mashed potato, swede, carrot and savoy cabbage. It was likened to baby food and vomit almost as soon as it hit the table. The meal did not recover.

Aye, I'm considering giving them a try anyway, even the full salt ones - it's not as if they cost that much more really. Plus I suppose with the low-salt ones, there are some dishes where you're adding other salty ingredients and it doesn't matter as much if the stock is a bit blander, whereas something like a veggie soup it makes sense you'd really notice the difference.

Anyone know if this range is any cop? http://www.goodnessd...Cubes__66g.html The amount of salt in regular stock cubes is frightening, and these are loads better for you in that respect. But I'd be worried they'd have far less flavour in them as a result.

Love a bit of pearl barley, adds easy substance to so many dishes, especially wintertime grub. It's one of my killer ingredients along with the likes of green lentils.

Aaaand there we go. Not particularly pretty to look at, but a perfect winter warmer. Was still a bit thin as serving time approached, so I added a tin of adzuki beans near the end.