Lee Winger

bloody hell all these names i've got to write out and put in a hat, gonna make my poor little wristies hurt...

I once said to a women with several huge roadside beech , do you have your tees regularly inspected by an arborist? she wrinkled her nose up and said NO why would I want to do that, in a sarcastic tone! I shrugged my shoulders and wandered off into the sunset.............

P.I will cost more than the report most prob, before you undertake a pre-development report of your own you'd be advised to work under or with a consultant, who is experienced in this feild. What I would do if in your shoes is bring in a consultant and give him the job , but explain you want to learn, you will get valuable training , the consultant will get work, you could no doubt be mutualy benefitual to one another, in other words he might pass on tree work to you...

I agree, bloody pain in the arse, 80ft beech rigged down safely then 3 hours hoovering up and dusting like a housewife I don't think so! Stump grinding and taking away the chips, what a pain that is..

I have that set-up, alright for a few loads per day other than that ....

I agree with Ed

Not from the boyz on here they aren't !

Neither, its Cambridgeshire..............

Do you have proffesional indemnity insurance? I think your developer client is expecting a pre-development report

Nice truck mate, what size engine etc

I can think of a lot more important things to be worried about than natural crotch rigging..

Stay tuned.......................

its a combination of both gall [not harmfull] and scale [that can defoliate] well going on Deans pics

The A12, a very tranquil road to London, I like it best when at standstill as opposed to snail pace lol

yes Josh its still on all we need is to pick the venue..

Either that Ed or he Cameron isn't right wing enough, if so then i'd agree with Mani...

my point exactly

I agree with you both , but its the ''after thoughts'' the what if's that can scare you... Good job you weren't behind the wheel Dean imo, knowing this loony liberal society we live in, you'd be in the dock and charged with attempted murder or murder.........

society is to soft, thats the problem! like you Dean I act first think later, what if the scrotes had a knife or worse a hand gun!

Welcome to the forum, as for tips give it a serious thought before you jump into this game, apart from the credit crunch, this job is saturated with so called arborists,so work is tight! I get two cvs per week through my letter box from college leavers wanting work, and one a month from experienced tree workers.. Don't let me put you off though, just take what lecturers say with a pinch of salt, this game is hard and comes with very little reward for the amount of work put in..

add the basil right at the end of cooking

My cousin lived in Blackheath, you could have popped around his and got a jar for yourself, hes in MonkeyDs manor these days...

http://images.google.co.uk/images?um=1&hl=en&ie=UTF-8&q=passata&start=20&sa=N&ndsp=20

Ok here goes Basic tomato sauce, Napoli style.. Olive oil 5 table spoons [not extra virgin , we never cook with extra virgin, we only use virgin oil raw on top of soups or in salad dressings] 2 onions half bulb of garlic 2 bottles passata [bottled smooth or rough chopped tomatos buy the most expensive , never buy the ones with herbs and garlic in] Oregano thyme 2 glasses red wine chili flakes salt to taste pinch sugar 2 glasses red wine Soften the garlic and onion in the oil [finely chopped , very fine] do not burn! Add passata, herbs salt , suger, wine , chili , bring to boil , simmer gently for 2 hours good sauces are simmered for a long time, longer the better, stir often, never let the sauce catch/burn/stick to the bottom of the pan , add water if needed, the finnished sauce should have condesed to two thirds.. If you want a meat sauce add pork and beef mince at the same time as the onions and garlic, never confuse a meat sauce with Bolagnese ragu, which contains chicken livers, pork and beef and very little tomato only 1/2 table spoon of tomato puree and no herbs some even frown on garlic. Anyway back to my sauce, when cooked, either bottle or freeze, if there is to much. To this sauce you can add meatballs, fried italian fresh sausage [to which it would accompany polenta not pasta] In summer Italians would add a handfull of chopped basil to this sauce. You add mushrooms just quickly fried, or aubergines, courgettes, peppers or a combination again fried This sauce is good with polpo [octopus] or calimari[squid] Meat and veg sauces you can sprinkle parmesan cheese or pecorino [the most common cheese in Italy] but never put cheese on a sauce with seafood..

No mate no good, well not imo, well your nearly there ish