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@NilePowerRanger I might cut my hair

The bottle-thrower at the 100m final is yours too. Time to paint another postbox!

Aye, that's one thing I've always liked about the place, there's a certain "baptism of fire" element insofar as you have to get attuned to the sense of humour and pisstaking that goes on, but it tends to be fairly self-policing - flounces usually happen long before anyone has to step in. I suppose that's one reason it does become such a big deal when ACTION FROM ABOVE is deemed to be necessary, it's precisely because it's such a rarity here compared with most other corners of the internet.

Hey, I saw him, ooh... *counts on fingers* ...eleven days ago. That's my care in the community hours done for at least a month or two, surely.

Charles Trevelyan, in a roundabout kind of way? Chin up!

Already going for drinks somewhere in town (probably the Tattershall Castle, knowing the people involved). Will holler if there's any scope for hooking up.

FMP

And this has taken you 25 pages to work out? I mean, I'm all for evidence-gathering, but...

They only tell you it's delivered the next day.

Women's pole vault is turning out to be quite random because of the wind in the stadium. Could be interesting. Or very, very underwhelming.

Hey baybeh

You know when you've been Magma'd!

They're not as fucking thick as Americans.

Tell you what, we've mentioned approaches to rice cooking for Indian food before, but every time I make this dead simple Madhur Jaffrey rice and lentils as a side dish there's tons left over (even using half the quantities) because it's so substantial - the flavours are lovely and subtle, and the meatiness of the lentils (I use green ones) means it's almost a meal in its own right. Or something to be nibbled at every time you pass the fridge. 120ml brown or green lentils 475ml basmati rice 3 tablespoons olive oil 2 x 5cm cinnamon sticks 8 cardamom pods 2 bay leaves ½ medium onion, peeled and cut into fine half-rings Salt (Madhur suggests 1½ teaspoons (!) but a generous grind from the grinder is more than enough) Soak the lentils in warm water for 3-5 hours. Drain. Put the rice in a bowl. Cover with cold water, and stir the rice gently. Pour out the dirty water. Do this 4 or 5 times. Now cover well with fresh water and leave to soak for 30 minutes (longer won't hurt). Drain and leave in a sieve set over a bowl to drain further. Pour the oil into a heavy-based medium pan that has a tight-fitting lid, and set over a medium heat. When hot, put in the cinnamon, cardamom and bay leaves. Stir for 10 seconds. Put in the onion. Stir and fry until it turns reddish-brown. Add the lentils, rice and salt. Reduce the heat to medium and sauté the rice very gently for 1 minute. Add 700ml water and bring to the boil. Cover tightly, reduce the heat to very, very low and cook gently for 25 minutes. Job done. Easy pickings, but the kind of thing that makes me think I could go veggie if I absolutely had to.

I shall forever think of Leazes thus:

Are South Korea playing today like?

"guardian.co.uk", "BBC Radio 4" and "BBC Radio 5 Live" are all in my top 25 most played artists on last.fm.

They're not even a real country anyway.

Shouldn't be too expensive

Alright kidda. Congrats on all of the above.

Like it. I humbly submit "a pocket protector of nerds".

Got to appreciate any rover that's meme-savvy enough to tweet "GALE CRATER I AM IN YOU!!!".

I've just realised - the "D' n C'" of the thread sub-heading is Daphne & Celeste, right? I find their work has matured greatly.