mollag

Where else could I post this ?, it has started my Xmas off in the right vein.

Had a chat to Nicholi in the ex CR, Victoria St on Tuesday, he seems to be in supervisory role, he was taking builders around the premises, clipboards akimbo. short story, major renovations in the pipeline, expect some closures before it emerges in new form.

Page 3 and no fotees? what a gyp

Wot, no pics for the Lads?

I often await the Memsahib sitting in the Strand Mall and observe the folk in and out, what i see is very few peeps actually go into Flannels, of those that do, most leave empty handed [ hoisters excepted ] Is the whole Mall thing a tax dodge or a money "processing" thing ? because I cannot for the life of me see it as a genuine commercial venture.

Just a thought, this proposed Duke Street development sits just opposite to the newly acquired Villiers/town square development plot, is this the genesis of a new conspiracy thread?

P Hollywoods take on baps Scouse baps Ingredients: 500g strong white flour 7g salt 30g caster sugar 40g margarine 1 sachet quick acting yeast (7g) 320ml warm water Milk for glazing What you do: Preheat the oven to 220°C or gas mark 8. Grease or line the baking tray. Sift the flour and salt into the mixing bowl. 4. Rub in the margarine. Stir in the yeast. Make a well in the centre of the flour and add warm water. Work into a soft dough with your hand. Turn onto a lightly floured surface and knead for 5 – 10 minutes until smooth. Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size. Turn dough onto a lightly floured surface and knead. Divide the dough into 12 equal pieces. Pat and roll each piece into an oval shape and place on the baking tray. Brush bread rolls with a little milk and sprinkle with poppy or sesame seeds, if desired. Bake for 10 minutes, until the rolls sound hollow when tapped on the base. Place on the cooling rack.

Blend the apples, add pulp and juice to a large tub, do not fill over half, first fermentation will be quite hectic just with the natural occurring yeast, when it dies down, sieve and filter the juice out, into demijohns with air locks. It will brew out to a reasonable 3-4% without further sugar or yeast but if you require stronger add a little wine yeast and feed with sugar until you get where you want to be. When it starts to clear, siphon out to fresh demijohns untill the clarity suits. Have a skeet on t'internet there will be loadsa scrumpy recipes .

Which one ? As in ceased trading ?

Indeed, sailing down the coast to Douglas, things to spot, Rock hopper goats around Bulgan and those nice nude sunbathers at, Garwick. 1980's trawler as I recall.

They graze the fields the other side of the tram tracks from the road, lots of them hiding in plain sight, there are always some in sight when I pass.

Of course we have the old chestnut of the Bulgan farmer who got 3 months for shagging a goat, his best mate got 2 months for acting the goat, --- Eye, thangyew

Much like mutton, best in a curry IMHO. They have been there for 40 years plus, they commute using the tram lines, I have seen them as far down as Minorca, raiding gardens for munchies.

The Medical Centre is an unusual guest house. It has been a few years since I was in it, but as it hadnt been used much as accommodation, a surgery for a long time, it retained an awful lot of original artifacts and decorative features. The owner at the time was Ken Daley I think. It would have made a great heritage exhibit, a-la "The Grove" , an original Victorian Guest House that was a part of our lives for years, sadly, the time is gone, no tourists worth the name so no hope really.

My error, a similarity in name only.