Christmas Tree

Local Chron and Sunday Sun Journo on twitter a few minuyes ago. Definitely doesnt sound good this.

After years of being a northerner he's repressed the memories sufficiently to maintain a healthy balance to life, and hear you are digging around. Oh by the Way, I can sense CT getting ideas about that shed. He's polishing "Mr Stabby" as we speak. Sheds are for pussys. If your going to do it properly you need a nice little converted chapel in the middle of nowhere. (Ive already made a reservation for you.)

Cheers for the gimp tip. Had a little go and it doesnt look as though it will be too hard to get the hang off. Some canny tutorials on you tube too.

Alex that was bloody gorgeous. As I was cooking it Im thinking, "bloody hell its only a tin of chopped toms with a bit of salt and pepper in it", but my god it was delicious. Would say I gave it just short of an hour. Chucked a little bit of cooked chicken at the end and just polished it off. Even more impressive was my six year old who hates anything half healthy and detests tomatos. She asked for a try and then proceeded to polish off a plate full!!! The wife and I just kept looking at each other as she tucked in. 4 bottles of Dolmio going cheap anyone?

Sorry if its being posted already. From twitterland

Alex, Mrs Tree is extremely impressed..... "Thats nice...Hmmmm.....Thats reeeeeeealy nice"! Bearing in mind this is a woman who normally just grunts.

Bubbling away nicely and used the potato smash and note the wooden spoon Not sure what im going to do with it like as the cupboards are pretyy bare

Well get the recipe posted then. Just do what Cath posted She just posted ingredients not a recipe and tbf, following Meezners reccommendation I would like to try the maestros Well, Meenzer's was the Spag Bol one. It's just in me head though but you're welcome to get the pm off him if he's still got it. Re: Tomato-based pasta sauce: all you do is fry finely chopped or crushed peeled garlic cloves in olive on a low heat (so they don't burn) until they're translucent rather than browned. The amount you use is all down to taste, but I like loads. The taste is stronger if you crush the garlic though. When they're done, chuck in tinned chopped tomotoes or passata. I like the former as you have a bit of 'chunkyness' to the sauce. Alternative is rustic style passata which is like a cross between the two. Add salt and pepper to taste, some tomato puree (not much) and a little bit of sugar. Then you just cook it on a low heat so it bubbles away. The longer you cook it the better. This is just a basic sauce but you can add fresh basil, dried/fresh oregano, chillies (to make arrabiata) or add mascarpone at the end for a creamy sauce. Whatever you fancy really. If the sauce gets a bit too thick you can add a little water. Dead easy. The longer you cook it the better it tastes imo as the tomatoes start to break down and you get a more intense flavour. Check the seasoning as you go and if you add a little bit at a time it tastes nicer than chucking it all in at the end. If it seems like a fanny on remember you can make a big batch and freeze some. Honestly, you'll never look at Dolmio in the same way again. Cheers for that Alex I'll give it a go. But I would need an approx ingredient qty for the ones in red. I appreciate its down to taste, but if you give me a starting quantity I'll change around down the line. Finally, when you say ideal cooking time for best taste.... are you talking 15 mins, 30, 60?? Fry finely chopped or crushed peeled garlic cloves in olive on a low heat 1 Tin Chopped Tomatoes Salt and Pepper to taste Tomato Puree Sugar Cooking Time? Approx Rough guide would be one can of tomatoes for every two people. Half a teaspoon of sugar per can of toms, one teaspoon of puree per can of toms and probably two garlic cloves per can of toms (I like more but see how that goes). Hope that makes sense. Hour on a low heat is more than enough. It'll be ok after 30 mins though but like I said, the longer the better (within reason obviously). And off we go....

Well get the recipe posted then. Just do what Cath posted She just posted ingredients not a recipe and tbf, following Meezners reccommendation I would like to try the maestros Well, Meenzer's was the Spag Bol one. It's just in me head though but you're welcome to get the pm off him if he's still got it. Re: Tomato-based pasta sauce: all you do is fry finely chopped or crushed peeled garlic cloves in olive on a low heat (so they don't burn) until they're translucent rather than browned. The amount you use is all down to taste, but I like loads. The taste is stronger if you crush the garlic though. When they're done, chuck in tinned chopped tomotoes or passata. I like the former as you have a bit of 'chunkyness' to the sauce. Alternative is rustic style passata which is like a cross between the two. Add salt and pepper to taste, some tomato puree (not much) and a little bit of sugar. Then you just cook it on a low heat so it bubbles away. The longer you cook it the better. This is just a basic sauce but you can add fresh basil, dried/fresh oregano, chillies (to make arrabiata) or add mascarpone at the end for a creamy sauce. Whatever you fancy really. If the sauce gets a bit too thick you can add a little water. Dead easy. The longer you cook it the better it tastes imo as the tomatoes start to break down and you get a more intense flavour. Check the seasoning as you go and if you add a little bit at a time it tastes nicer than chucking it all in at the end. If it seems like a fanny on remember you can make a big batch and freeze some. Honestly, you'll never look at Dolmio in the same way again. Cheers for that Alex I'll give it a go. But I would need an approx ingredient qty for the ones in red. I appreciate its down to taste, but if you give me a starting quantity I'll change around down the line. Finally, when you say ideal cooking time for best taste.... are you talking 15 mins, 30, 60?? Fry finely chopped or crushed peeled garlic cloves in olive on a low heat 1 Tin Chopped Tomatoes Salt and Pepper to taste Tomato Puree Sugar Cooking Time? Approx Rough guide would be one can of tomatoes for every two people. Half a teaspoon of sugar per can of toms, one teaspoon of puree per can of toms and probably two garlic cloves per can of toms (I like more but see how that goes). Hope that makes sense. Hour on a low heat is more than enough. It'll be ok after 30 mins though but like I said, the longer the better (within reason obviously). Good stuff. I'll give that a bash, even though Ive just had similar for lunch........and then deliver my verdict! Cheers.

Well get the recipe posted then. Just do what Cath posted She just posted ingredients not a recipe and tbf, following Meezners reccommendation I would like to try the maestros Well, Meenzer's was the Spag Bol one. It's just in me head though but you're welcome to get the pm off him if he's still got it. Re: Tomato-based pasta sauce: all you do is fry finely chopped or crushed peeled garlic cloves in olive on a low heat (so they don't burn) until they're translucent rather than browned. The amount you use is all down to taste, but I like loads. The taste is stronger if you crush the garlic though. When they're done, chuck in tinned chopped tomotoes or passata. I like the former as you have a bit of 'chunkyness' to the sauce. Alternative is rustic style passata which is like a cross between the two. Add salt and pepper to taste, some tomato puree (not much) and a little bit of sugar. Then you just cook it on a low heat so it bubbles away. The longer you cook it the better. This is just a basic sauce but you can add fresh basil, dried/fresh oregano, chillies (to make arrabiata) or add mascarpone at the end for a creamy sauce. Whatever you fancy really. If the sauce gets a bit too thick you can add a little water. Dead easy. The longer you cook it the better it tastes imo as the tomatoes start to break down and you get a more intense flavour. Check the seasoning as you go and if you add a little bit at a time it tastes nicer than chucking it all in at the end. If it seems like a fanny on remember you can make a big batch and freeze some. Honestly, you'll never look at Dolmio in the same way again. Cheers for that Alex I'll give it a go. But I would need an approx ingredient qty for the ones in red. I appreciate its down to taste, but if you give me a starting quantity I'll change around down the line. Finally, when you say ideal cooking time for best taste.... are you talking 15 mins, 30, 60?? Fry finely chopped or crushed peeled garlic cloves in olive on a low heat 1 Tin Chopped Tomatoes Salt and Pepper to taste Tomato Puree Sugar Cooking Time? Approx

pray tell

Theres not a hells chance that he would want a move and risk it going tits up again imo. Theres a very special togetherness with this squad that I think would make anyone who is doing well within it, think really long and hard before moving on.

Well get the recipe posted then. Just do what Cath posted She just posted ingredients not a recipe and tbf, following Meezners reccommendation I would like to try the maestros

My 21 year old daughter suffered with that for years and used to get it about 6 times a year, if not more. She Finally got them out last year.

Well get the recipe posted then.

Well played sir.

Jar of Dolmio / Boiled pasta / tin of chuna......Done

Enjoyed reading this today, hope you do too. Joey Barton's form has earned him a second chance with England

ditto

Ben Arfa Recovery Update --- Journal

Wouldnt get in my first 11 (all being fit) You've already said you know nothing about him man But Alex, I now know what Geraldo says, combined with his very public shitty past two years. Who would you take out of the team I posted to make way for Ireland????????? My exact point tbh, you're basing your opinion on someone else's opinion. Education I think they call it.

Yes Tomorrow.

You sure? You missed the word virtually? I was thinking of you when I added it in. Parky knows where I'm coming from with regards to all this ESP shite, ridicule it all you like, but I've done it since I was about 10 where cunts have went " " regularly, only time I it truly goes missing is when am deein me coupon, and lucky 15s on a Satder. I sense lies, I sense things that have happened, and I sense things that are going to happen. Lots of people have extra scensory abilities. I wanted to use this thread to get it out of yous, so on April 30th yous could go "fuck me he's a lot more than an egg McMuffin filler this kid", but as usual thread decends in to the standard pish. Some people must make threads sometimes and think why fuckin bother. What are you on about now? Where have I ridiculed your esp powers? You do confuse me at times with your posts. You haven't yet, but you will,.............you will :blush: :lol: Brilliant Mr Fist, simply brilliant.

You sure? You missed the word virtually? I was thinking of you when I added it in. Parky knows where I'm coming from with regards to all this ESP shite, ridicule it all you like, but I've done it since I was about 10 where cunts have went " " regularly, only time I it truly goes missing is when am deein me coupon, and lucky 15s on a Satder. I sense lies, I sense things that have happened, and I sense things that are going to happen. Lots of people have extra scensory abilities. I wanted to use this thread to get it out of yous, so on April 30th yous could go "fuck me he's a lot more than an egg McMuffin filler this kid", but as usual thread decends in to the standard pish. Some people must make threads sometimes and think why fuckin bother. What are you on about now? Where have I ridiculed your esp powers? You do confuse me at times with your posts. What ye on aboot, I wasn't specifically referring to you, I meant you plural. ok