Denton Rovers RLFC

Ditto, went for a week in 2003 to hook up with this lass that did some work for her company out of London from time to time that I bumped into, think I paid about £4 for wild boar and the double vodkas - didn't do singles from what I could figure, were about 50p or thereabouts (roughly 7 PLN to the £ at the time, now 5!) I remember coming back with a couple of bottles of some locally made vodka and a bottle of fruits of the forest variant I'd bought in the new Tesco that had been built in Katowice, it was deserted but had a pyramid of car tyres in the middle of the store, it was huuuge! I had a brilliant time and even went to church on Easter Sunday ?

This is yet another one of those falsehoods that gets perpetuated. Once again, you should NEVER pour boiling water - or just off boiling, on tea bags, this actually reduces the chances of the flavour coming out as you're scalding the tea. Boil the water then leave for a couple of minutes MINIMUM before pouring on the bag, 30 seconds in most people's kettles isn't going to reduce the temperature anywhere near enough. Squeezing the bag produces more tannin's which causes the tea to be bitter or stronger if you like and some people prefer it that way.

Peter McNamara died last week, only just read about it. https://www.atptour.com/en/news/peter-mcnamara-july-2019-obituary only 64! F@@K YOU CANCER!

First remember seeing Jones as one of the British intelligence in Firefox starring Clint Eastwood and then in Krull and Dune as I was into sci-fi fantasy as a young teen. Seems a life well lived.

Taken a few moments before mine from the opposite side

lazy wasteful domestic. doesn't know the difference between a tablespoon and what's not a tablespoon, doesn't put one of the important ingredients in the marinade (ginger, which he could have chopped and put in easily enough), states you can freeze the pepper then chucks it away, then he puts the spoon he used onto the chopping board instead of straight in the wash so as not to put any of that (very hot) pepper onto any ingredients that subsequently might be put on there. Uses dried herbs after he stated he likes to use fresh herbs. Then he went on to use dried/shop bought 'all purpose seasoning' which he doesn't say what it contains (more herbs/spices that he could have chopped/crushed fresh no doubt). Adds more mixed herbs and black pepper when he could have simply added that to the first batch he blended, that makes no sense to add same ingredients later to the same marinade. he then feels the need to add more sauce to it to add some flavour, thus masking the original flavours of the marinade and to make the sauce he uses bottled sauces with all their added rubbish in it that isn't made locally I've had better advice from the lady next door when I lived amongst a large West Indian community 25 years ago. If this guy is a 'chef' he wouldn't ever get a job in a proper kitchen IMO.

Bullucks, I remember when I had my camera stolen whilst I was in basic training, (basically had my locker broken into, probably by the ###### that were training us, never did get any of my early photos of me in my uniform. Here's one of my spring favourites from the front garden

No, that's down to something else entirely unrelated.

Yup, make the jocks look like they spend with gay abandon!

I got so annoyed at my family this weekend, they were adding up the bill for who was going to pay what for my birthday meal that I lost patience and grabbed the bill and paid it myself (It was an easy divide x by y = £25 virtually to the penny) I said just sort out the tip. So what happens, my mother goes up to the desk to ask for change for a tenner, between 3 of them they'd put £2 on the plate, bearing in mind I'd just paid for the meal they couldn't even part with a decent tip for what was a lovely meal and good service. I just grabbed the plate which probably had about £9 on it at that juncture and I stuck a tenner on it, ###### embarrassing, they are so bleedin' tight! My folks have a shed load in the bank/savings but they are the ###### tightest of tight *****! Aside from that I had a lovely weekend visiting fam but that really grated my cheese, bloody Northerners!

is he the one waving his arms trying to take off???

the Catalans try a few years ago was even better/even more unbelievable

1924 GB touring team

it's John McDonald the QLD coach

It took a bit of a search but the guy on the right is Chris Close who played right centre and scored a try in the inaugural SOO (which this pic is taken just before) and to his right (left in pic) is the QLD coach and ex Kangeroo John 'cracker' McDonald, former 440yd world record holder! He's only 36 in the pic hence the confusion thinking he might be a player, he packed up at the age of 27 apparently. http://www.nswrlra.com/index.php/news/item/483-first-state-of-origin-08jul1980

I was having a guess you were the ginger headed lad before reading further down.lol, What position, halves/fullback?

I believe that is the Hull KR No.11 Eric Palmer, a pacy second row forward. From what I've seen of the final (I'm a Hull fan but my schoolmate's dad is Flash Flanagan so passing interest) was outstanding, made a try saving tackle early in the second half and almost stopped Alan Briers (sp?) from scoring Widnes's first after his left centre and winger missed the tackle, was everywhere repulsing the Widnes team.

Andy Gregory getting involved with Kurt Sorensen ... I've just been looking back at my own photos, lots of good ones but this is one of my favourites, shows the elation and the heartbreak and the sportsmanship all in one.

No I didn't. Reread what I said, I'm clearly referring to the UK prog masterchef the 'professionals', the one that I state isn't very 'professional' hence my criticism and in agreement with the person I quoted. What I said isn't ambiguous, it's obvious what programme I'm referring to.

Kitchen Secrets started back in 2010, you must have missed the first 7.5 years ...

I came across the programme a few years back, watched a short segment and switched over, 'professionals' can only describe the fact they are employed/paid for what they are doing because from what little I did see they were lacking in some pretty basic skills/knowledge. The last cooking programme I watched was Raymond Blanc's 'kitchen Secrets'.but generally I wouldn't even't be bothered with most of the garbage that's been knocked out on TV over the years, it's insulting and cringeworthy.