Visitors can check out the Forum FAQ by clicking this link. You have to register before you can post: click the REGISTER link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. View our Forum Privacy Policy.
Want to receive the latest contracting news and advice straight to your inbox? Sign up to the ContractorUK newsletter here. Every sign up will also be entered into a draw to WIN £100 Amazon vouchers!
Wet and miserable here. Lashing rain since the early hours.
Sun's out.
So I'm in here doing the cleaning & cooking the next batch of spag bol for the freezer and tea this evening.
It's extra oniony and a hint of chili added to the jar of Dolmio tomatoey goodness.
I could have used one of the tins of tomatoes left by the late Strangelove Mater, but that's expecting a bit much really.
Defrosted the mince (which appears to date from sometime in 2016) in the microwave defrosting machine before frying the onions & then frying the mince until it went a convincing brown colour.
I should be doing some gardening, but somehow I just can't be arsed, so I washed the "kitchen" floor and the laundry room floor.
It's quite nice out there at the moment so I'm off for a stroll down the garden to inspect the state of the estate following the tumultuous events of the last couple of days.
Have I mentioned that the Sun's out?
Yes, the sun has got his hat on, hip hip hip hooray, the sun has got his hat on & he's coming out to play.
Thought that ep of Who was rather betterer than last week's.
Looks like last week's big bad is the season big bad from a reading of the runes.
Currently watching some septic nutjobs hand forging knives out of assorted bits of scrap, whilst waiting for the Oak Island nutjob programme to start at 21:00.
When I said "hand forging" I was a tad mistaken.
One of them has a "steam" hammer.
I think I'll watch the gun nutjobs on the Forces channel, it may be more interesting.
<hiatus>
And it's the Oak Island nutjobs doing their crazy thing.
Sunday dinner has been breast of lamb, cooked according to this recipe with minor variations (primarily browning the lamb for about twenty minutes with the oven turned up to 6 after the initial four hours on low), with the usual trimmings; and it was pretty nice
The red wine went to making gravy, rather than whatever he does.
Full now
It's still raining a little bit out there. Apparently it'll continue off and on through the night
Comment