Meenzer

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.

6 minutes?!

Having a bit of a "let's cobble something together from what's in the freezer/cupboard" meal tonight, which is turning out to be a spiced chicken, borlotti bean and spinach stew. Not remotely aesthetically pleasing, but the smell as it's bubbling away - somewhere between a curry and a chilli - is pleasing enough.

Belta Surgery Thread (NSFW)

Worked for Pardew at Brighton...

And waste a perfectly good toastie? As if!