Park Life

Mancini.

The problem we have here and why there was a 1000 page thread on NO is that Pards plays percentage football with half an eye on prozone and the conjecture is that is the main reason Hatem will be frozen out. That is the nub of the discussion which is of course informed by the fact that we are doing well in the league.

He'll be hitting the Hellmans light tonight.

Freddy S was better than Mickey Ashley.

People who posted in THIS THREAD more than a handful of times need to be creched and no mistake.

That's pretty scary shit like. People need to try living in places like Germany where you pay through the nose for health insurance and they ask for the card when you take your child to the hospital before they even ask you what's wrong. Health outcomes are good though, Germany started all this social welfare thing with Bismarck and the German system retains the core principles set out in the 1860s. It was of course Bizmarck who later inspired Bevan when setting up our own system. I told you this was going to happen 4 years ago, did you listen? We're lashing out £450 a month nearly on healthcare here (on a family package). It's a lot of dough man. I can't see anybody in England putting up with that shit. I know we discussed this before and you've been fairly balanced about it with regard to finding a balance. I'm not an expert on it. Would be good for the thread if you laid out the best way forward. I'm oldskool and want to keep private finance and especially vultures from America as fukin far away from the NHS as possible.

This thread is well dodgy.

Well if we're going to look at it like that Hatem is only 2 years older and coming back from a career threatening injury.

That's pretty scary shit like. People need to try living in places like Germany where you pay through the nose for health insurance and they ask for the card when you take your child to the hospital before they even ask you what's wrong.

100 starts fuck me!

Still rue the day I turned the Foreign Office job down (the breeding ground for diplomats spies). I was too young and too dopey. To think I could be on some far away balcony, taking a sniffta and planning a coup or bugging a consulate.

Nah he's played there in France. Not consistently though, for the most part he was on the left for Marseilles and Lyon, (esp at lyon when he was supplying benzema and won the player of the year) Does he track back though!!!!!1111

Yep. I'd play that anyway. Mouthwatering prospect of hatem playing reverse balls and slide rule passes to the two destroyers.

Smiley's People. * One for you Alex.

Think Pards likes him cause when he DOES RUN UP THE PITCH he stretches the game and momentarily eases pressure. The fact that nothing comes of it is a bridge he doesn't want to cross right now. What would I do? I'd sell Guti and Obi and not play wingers. It's the DM's role to shunt from side to side and protect the fullbacks anyway and Tiote is easily more than capable. I don't think Pards will ever do that mind cause he likes the wingers to protect the full backs. Tbf Pards has done well enough this season wiht this approach.

Agree with all of that.

Part of the problem on TT is that we all know each other too well and the catchment is quite small. Unlike me most of you lot don't know how to vacilate between personality traits to keep it interesting you boring gimps.

Yeah having a look at that. It was the google tracking stuff that made me go all nuclear and shit. Thanks again for your help.

AAAAAAAAAAAAAAAAAAAANNNNNNNNTTTT!!!!!!!!

Every cunt who baits LM should be in there as well imo. And there are some pretty big fisherman on here like.

Cookies sorted. Cheers ant.

The page comes up and I go through the signing in protocol and then it just goes back to guest or whatever. Reloading FF is going to be a right pain as I've just got it how I like it. It might be cause I've blocked TRACKING COOKIES!!!!

Well, the recipe's in my head really but I always stick in some chipotles. These are dried, smoked chillies. You can get them at Mmm... Deli in the Grainger Market as well as some supermarkets. You can also get them online at places like South Devon Chilli farm. Basically, a bit like dried porcini mushrooms, you stick them in some hot water to soften them before removing the stalks and chopping them up. Keep the juice too and throw that in. Basically what it imparts is that smoky, barbecue sauce flavour, plus extra heat. I also add cumin, dried oregano, and ground coriander. I put fresh coriander in as well. You add the fresh coriander leaves near the end of cooking but you should chop the stalks up and add them too for flavour. The stalks need to be cooked a bit longer though. I also add fresh lime juice and a bit of tequila too. Another addition is cocoa powder but go easy on it (teaspoon or two). Also, the longer you cook it the better but the beans should only be cooked for the last 15 mins or so to stop them getting mushy. I also add soy instead of salt but that's a decent tip for for any stews, soups etc. If I think of owt else, I'll let you know That's how it should be done. Good stuff. I used diced chorizo in mine for good measure.