test please delete

[DoctorStrangelove]

There's always 336699.

Just been extracting all the Bond films out of the piles.

Even got the original "Casino Royale" with that David Niven character.

And "Octopussy".

I was surprised at how little I recalled of "Thunderball" and having watched it I now see exactly why.

It's not very good.

Plus I remembered bits of "Never say never again" that weren't in "Thunderball" which made things even more confusing

I had intended to potch in the garden but since it can decide WTF it's doing weatherwise I've decided not to bother.

Plucking duplicate dvds out of the piles is much more satisfying than hoovering up leaves with the mower.

[NickFitz]

Walk briskly walked, green ring closed

It's a bit more pleasant walking in the afternoon than at night, weather permitting

More people around to avoid, mind. Wonder how much that will change from Thursday? TBH our so-called local lockdown had ceased to be much of a lockdown at all, with all the shops and so on open as usual; it was just a can't-go-round-your-mate's-or-granny's-house thing for the last two or three months, really. It'll be interesting to see what the traffic's like once people aren't supposed to go anywhere again, but I suspect it won't get back to the exceptionally peaceful levels of Lockdown I

[NickFitz]

There's always 336699.

Just been extracting all the Bond films out of the piles.

Even got the original "Casino Royale" with that David Niven character.

And "Octopussy".

I was surprised at how little I recalled of "Thunderball" and having watched it I now see exactly why.

It's not very good.

Plus I remembered bits of "Never say never again" that weren't in "Thunderball" which made things even more confusing

I had intended to potch in the garden but since it can decide WTF it's doing weatherwise I've decided not to bother.

Plucking duplicate dvds out of the piles is much more satisfying than hoovering up leaves with the mower.

When I did my Complete Bond rewatch, I found there were scenes from some of the early ones (up to the 1980s) which I remembered, but wouldn't have had a clue which film they were in. Some of them I'd only ever seen once though, either in the Granada cinema during the school holidays when they'd put on Bond double feature matinees to get the schoolboy pound (more likely pennies in those days), or on some long ago Bank Holiday Monday afternoon once they started appearing on TV.

[ladymuck]

Looks like a lovely sunny autumn afternoon outside.

[SueEllen]

Walk briskly walked, green ring closed

It's a bit more pleasant walking in the afternoon than at night, weather permitting

In GMT you should try and do outside exercise in the middle part of the day.

[NickFitz]

Looks like a lovely sunny autumn afternoon outside.

Same here now

[NickFitz]

One of the unsung advances in manufacturing technology in my lifetime is that the first and last biscuits in the packet always used to be broken, and now they hardly ever are

[ladymuck]

Last meeting done and I picked up way too many actions for my liking. Mostly process stuff.

HWMBO is cooking up something that smells delicious and now I'm feeling super hungry.

[NickFitz]

A bit of faffing about in the kitchen and dinner is on: chicken and onion casserole, being done on very low for a fairly long time to make sure it's really tender

[NickFitz]

Bit more tending of the casserole. The couple of carrots I'd perched on top of it have been blended, as I can't abide the texture, and mixed in with the sauce; and a layer of sliced potatoes has been spread on top - though at the moment it sinks just below the surface. After an hour or so that will have softened up considerably, at which time I shift the casserole a bit higher in the oven, bring the temperature up a fair bit (it's been around gas mark 1 so far), and leave the lid off. This will drive off water, thickening the sauce, and as the waterline drops, the fat rendered from the chicken thighs that floats on top will end up being absorbed into the potato slices, causing them gradually to become wonderfully crispy on their newly-exposed surfaces