thread FFS. Amazon seems to think I'd want...
...a 27 Disc DVD Box Set of Bergerac.
permalink Don't you?
...

I guess getting a second copy would be a waste
permalink *arf*
permalink That's the trouble with old TV series,
not only are they not in blu-ray but they'll be square too.

Edit: I bought a new 240GB SSD from Amazon Prime Now earlier, installed win10 pro without having to type in the key, but the scant amount of software I use back on and it's all working.
permalink Also..
24 discs of Howard's Way...
permalink Which I assume Al probably has
Lots of sailing in that.
permalink Never watched it
At all
permalink speaking of things we never asked for or wanted
I just saw a poster advertising this gig

https://www.youtube.co...
permalink was that commisioned by the daily mash?
..
permalink Fuck me.
That looks shite.
permalink Well someone's
got to flog the dead horse.

Someone gave me an album of this; it's fucking gash, just an orchestra playing along with a bloke playing records. Fucking shits all over the original tunes, most of which I adore.
permalink There's been a rash of this shite
The pink one was particularly awful. Think it's wildly popular though. Because people like terrible stuff.
permalink Punk
I meant punk
permalink Country 'n' Metal,
what's not to like?

https://www.youtube.co...

Fucking love that tune.
permalink I prefer country acid house
https://www.youtube.co...

but then again

https://www.youtube.co...
permalink Yeah,
gotta love Alabama 3, willfully weird as always. Can't find a link to my favourite A3 song, WOMBLE.

In Other News, I just invented this, it'll be going on the website soon:-

Octopus, Parsnip and Orange Stew
Serves 4
Takes about 45 minutes

This is one of Nik’s make-it-up-as-you-go-along recipes, evolving this way and that until it arrived at this delicious dish, fragrant and sweet, with a slightly Middle Eastern feel to it. The parsnip is done in two ways so you get the lovely creamy sweetness of the finely chopped (or indeed spiralised) parsnip, and the richer, slightly caramelly flavour of the chunks cooked in the oven, and the orange and parsley tying it all together with the octopus beautifully

If you can get your octopus ready cooked (we buy ours from Moxons on Lordship Lane in Dulwich, they weigh about a kilo, and come in lovely fragrant fishy jelly) so much the better. Otherwise, boil till cooked, then allow to cool in a little - about 200mls - of the cooking liquor

1 medium sized octopus (see above), cut into 1cm chunks
2 medium sized onions, finely chopped
2 medium sized parsnips, peeled, 1 finely diced or spiralised, the other cut into 2cm chunks
15g flat leafed parsley, leaves and stems separated and finely chopped
1 large orange, juiced, and a 5 x 1cm strip of zest saved
2 tspns paprika
1 tspn cayenne
10g butter
3 tbspns olive oil

• Set your oven to 220C
• Meanwhile, in a large wok or saucepan, heat the butter and 2 tablespoons of olive oil, and add the onions and parsley stalks. Cook till soft and add the finely diced or spiralised parsnip, the paprika and the orange zest. Turn the heat down and cook slowly
• Put the large chunks of parsnip on a baking tray, sprinkle with the remainder of the olive oil and the cayenne, and put into the oven. Set your timer for 15 mins
• Once the parsnip in the wok is starting to caramelise a little, add the octopus and whatever jelly or cooking liquor it comes with and the orange juice. Stir, turn the heat right down, put a lid on and allow to simmer very gently
• When your oven timer goes off, take out the parsnips, give them a good shake, turning them over, and put them back in for another 15 minutes
• After 15 minutes, when the parsnips are good and browning, take them out of the oven, and stir into the octopus and parsnip mixture in the pan along with the chopped parsley leaves. Take out the orange zest, and season to taste. Serve in bowls, with chunks of sourdough bread if you fancy
permalink There is no excuse for parsnips. None.
`
permalink I'm with you on this one.
....
permalink You can't help being wrong.
permalink I'm with you here
Love a good parsnip.
permalink Lovely stuff.
And a good combination of flavours going on there.

Have also now added:-

https://sites.google.c...

and

https://sites.google.c...
permalink absolutely
they're a bad vegetable
permalink http://c4mbodia.com/po...