Time served climber available

[Johny Walker]

i think penfold is hiding under a rock by now:laugh1:

[penfold]

[yorkshire pudding]

Ah bugger!

I see about a dozen responses on here and think "wa-hey!, bit of interest" then see it's cause T'old penfold having a blond day.

Yup, these other fella's are sharp today, my name is indeed BRETT, BRETT BRETT BRETT.

I'll pm you my number later old bean.

Alternativley, if you see Malc,just ask him.

[penfold]

cheers brett. I just didn't read the last couple of lines of your mail thats all.

[Simon Rotheram]

Ah bugger!

I see about a dozen responses on here and think "wa-hey!, bit of interest" then see it's cause T'old penfold having a blond day.

Yup, these other fella's are sharp today, my name is indeed BRETT, BRETT BRETT BRETT.

I'll pm you my number later old bean.

Alternativley, if you see Malc,just ask him.

 

How can I get your number Bert?

 

I there anyone else that has it I could ask?

 

:lol:

[tommer9]

How can I get your number Bert?

 

I there anyone else that has it I could ask?

 

:lol:

 

The name's Brat BTW:001_tt2:

[yorkshire pudding]

After a wee google i got this.

Brett. Abbreviation for Brettanomyces, a strain of yeast that, when present in wine, causes it to smell metallic and taste a bit “off”; usually indicative of less-than-ideal sanitary conditions in a winery. Though professional wine-makers are the ones most likely to notice and correctly identify brett, the term is increasingly heard issuing forth from the mouths of sommeliers at industry tastings, often as they attempt to throw competitors and prosperous civilian interlopers off guard. Eiuww, I’m getting a little brett on this Cab.

 

Hope this helps the hard of thinking on here:biggrin:

[tommer9]

After a wee google i got this.

Brett. Abbreviation for Brettanomyces, a strain of yeast that, when present in wine, causes it to smell metallic and taste a bit “off”; usually indicative of less-than-ideal sanitary conditions in a winery. Though professional wine-makers are the ones most likely to notice and correctly identify brett, the term is increasingly heard issuing forth from the mouths of sommeliers at industry tastings, often as they attempt to throw competitors and prosperous civilian interlopers off guard. Eiuww, I’m getting a little brett on this Cab.

 

Hope this helps the hard of thinking on here:biggrin:

 

 

Thought this might help too:confused1:

(The Simpsons make their entrance at the company picnic.)

 

Smithers: Here you go, sir. (hands Mr. Burns a card with all the Simpsons' information and Mr. Burns reviews the information)

 

Mr. Burns: Ah! Oh, yes. Oh, and this must be your lovely wife... (looks at card) Marge. Oh, and look at, uh... (looks at card again) Little Lisa. Why, she's growing like a weed. And this must be, uh... (looks at card again) Brat.

 

Bart: Bart.

 

Homer: Don't correct the man, Brat.

 

[mistahbenn]

Haha classic Burns!

[yorkshire pudding]

You can call me Engelbert humpadink all day if you like, just gimmie some work!

Not you thought Tommer9, too far off cobber.Unless you throw in digs,evening meal and a beer allowance.