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Right, that's my spag bol on to cook - well, the bol part anyway
Half an hour then check and adjust the spices... give it another hour after that and start the spag.
Having to rush it tonight - the very best results come from simmering it on a very low heat for at least three hours, and of course it's even better if you leave it to cool down for twenty four hours, then reheat
Right, that's my spag bol on to cook - well, the bol part anyway
Half an hour then check and adjust the spices... give it another hour after that and start the spag.
Having to rush it tonight - the very best results come from simmering it on a very low heat for at least three hours, and of course it's even better if you leave it to cool down for twenty four hours, then reheat
Thats how I like to make it too Chimp.....
Lasagne - also better the next day
Bazza gets caught
Socrates - "The only true wisdom is in knowing you know nothing."
Also watching a timeshifted programme with Alexei Sayle talking about Liverpool in the Sixties.
He's just got on to the Ford factory at Halewood - that was near where we lived when I was a kid, and quite a few of the kids-at-schools' dads worked there. (My dad used to get invited to stuff there in his capacity as a journalist on the Liverpool Daily Post.)
And that is where, in February 1989, my Super Monkey Car was built
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