peds

Anything that adds that lovely clicking noise to your operation is a worthwhile investment in my opinion. We've just upgraded to a pair of Harken Clutch for our belay/haul masterpoint (mountain rescue team), the steady clickety ratcheting as you haul in is like music. Directional pulleys have their place. Definitely not worth getting upset over.

Lovely juxtaposition.

Front half would be cancelled too.

Funny, FUNNY stuff. You Jehovah fans are all cut from the same cloth.

Ah, you don't get to complain about religions of peace and tolerance if you think the Bible is a self-help book! Hahahaaaa

It'd just be nice if they could all grow up and kill each other over sensible things like oil, water, lebensraum, communism, that sort of thing.

She did! She did, she- he, he did, him, him him!

He's not the messiah, he's a very naughty boy.

To be fair, the Jews were there a long time before any Muslims or Christians, so they've got a pretty decent claim on the place. They fought long and hard to exterminate all of the other societies from the area, as anyone who has read their Bible will know.

Do you have any tarts to recommend?

Set up a webcam with livestream, post link here, leave them to it.

Well that's interesting: Glastonbury Thorn, Crataegus monogyna 'Biflora', Edible Shrubs and Trees WWW.PENNARDPLANTS.COM "It is distinguished by the fact that it flowers twice a year, the first time in winter and the second time in spring. According to legend, Joseph of Arimathea visited Glastonbury with the Holy Grail and thrust his staff into the ground at Wearyall Hill, from which grew the original Glastonbury thorn. The original tree has been propagated many times, and two trees survive in the grounds of the Church of St John at Glastonbury Abbey, from which flowers were sent to Queen Elizabeth II every Christmas. Cuttings have been taken from these and other trees to perpetuate the legend. "

Cultivars: Proportions, I honestly couldn't tell you, as for two gallons I used the honey washed out with boiling water from the bottom of my frame spinner, the jam pan I was using to hold it before bottling, the funnel, sieve, and wax cappings; plus a couple of jars for good measure. And there was probably about 1.6kg of berries in the buckthorn one, not sure what quantity of juice that yielded.

Mead, melomel, metheglin, whatever. I don't think it's an important distinction, personally. If a drink uses honey as the primary fermentable sugar, I'm calling it mead. It's like the Americans getting their pants in a bunch insisting that a grilled cheese be called a melt instead if there's anything more than cheese in it. It doesn't clarify anything significant. I've made mead thrice, once many years ago which was cheap shop-bought honey and black tea for tannin, which didn't age for long enough and tasted bland and doughy. Then in 2020 I made a batch of pure with my own bees' harvest, and a batch of the buckthorn. Three years later they are both delicious, but I intend to hold off as long as possible before opening the next bottles of either, because people say that aging mead for a good few years really does pay dividends. Unless I can be certain that the nectar used is from one main source, I think I would always do a fruit base from now on and just use the honey as the fuel for fermentation. But I'd love to do things like gorse mead, ivy mead, heather mead, etc., maybe even hopped with additional flowers as well as the single source honey. But it seems like a hell of a lot of faff, to be honest.

Everything okay at home mate? Been a while since you've updated us on the old slap-and-tickle schedule... hope you get through this dry spell without too much tennis elbow.

No, it's more pervasive than that, it's the standard go-to insult from the Angry Shouty Man Club after they realised that "woke" isn't the kind of slur they thought it was.

He's just so angry all the time.

I vote it be replanted with Carya ovata (shagbark), Hyptis capitata (knobweed), or Kegelia africana (the sausage tree).

Well it's mead, so it's not exactly bone dry for a start. Also, I find the tangy berries themselves amazingly palatable, in the same way as Haribo Tangfastic or something. The mead seen above is delicious, but needs about ten times as much berry juice in it to be a real wow. I forget what quantity of berries made each bottle of mead, but obviously harvesting them is a total bitch, and I probably tried to stretch them too far. Some home brews you make once and don't bother with again (watermelon wine? Ehh...), some you come back to time and time again (blackcurrant wine, hello!). I'll be making sea buckthorn mead again, 100%, and with much more berry juice. Edit: I should add, they were berries from a cultivar intended for decent fruit. Puckeringly sour, but soft and juicy, and not at all drying or astringent like a sloe. I cannot recall the name of the cultivar, but I can find out again if you want.

Worth doing, in my opinion. Very good "cure" for cold or flu, especially mulled with lemon and clove.

I am a thousand times more likely to make a pilgrimage to the spot than I ever was before if this turns out to be the case. I'd make up to an hour's detour to climb over the man's fences, purely out of spite.

Replant the felled sycamore with coconut palms and a 30m high geodesic dome. Offender has to tend to the trees, harvest the nuts when ripe, then be pelted with them.

It's a question, isn't it.