peds

Looks great, I'd eat it. Crust of bread to mop up the juice at the end, or a handful of salad leaves and a squeeze of lemon juice. Easy to accidentally add too much cooking water, what I like to do sometimes is add a ladle of pasta water to the sauce and boil hard to reduce. The starch in the cooking water helps to bind the sauce to the pasta itself. I spent a few years working in a pizza and pasta joint, the starchy water technique works best with water used from dozens of portions of pasta, but it's handy at home too.

Ahh I dunno, that sounds a bit too exciting to be honest. Loss of eyebrows, fine, but an actual hospital visit? Needs a different thread.

Absolutely, yeah. I have a tiny piece of gravel in my left elbow that moves around all the time, sometimes it's fine but other times I'll put elbows on the table and lean on it and it's like a little shard of broken glass sticking right up into the bone. Very whinge-worthy.

Thank you, but for God's sake will you people try and stay on topic for once. Have you ever stabbed the pad of your thumb trying to get a car key into a frozen lock? Have you ever caught a flap of skin in the zip of a wetsuit? Did you ever accidentally mix the wrong cleaning products in a bucket and nearly die in a poorly-ventilated bathroom? This place. Honestly.

...and then this much simpler one upstairs, didn't really need to do any 45° angles on it.

This sort of thing. Larch bevel boards, 12cm, coverage 10cm, 3.5m length. The architrave is just the boards cut in half lengthways to 6cm widths, or cut to 3-4cm width depending on what it needs to hide. The wall bows out towards the top left which needed a bit of jiggery pokery ripping to cover with the boards, but I think I got away with it. Hopefully I'll get a deck built before the summer. 27m² ish.

Were you sending technicolour dickpics around?

Yeah, absolutely. Give me a minute.

Didn't feel right adding this to dangb93's stumpgrinder thread, for reasons that will become obvious. But it's still a cautionary tale that maybe someone will benefit from? This thread can now serve as a dumping ground for injuries to which the standard reaction could be "Stop whinging, I've got a bigger hole than that in the end of my knob." So I was pressing a few lengths of architrave into place around this big sliding glass door we've got, where larch cladding meets anthracite-grey door frame. Held up with skinny screws on the larch side, and with No More Nails on the door frame. It's a long piece, and I accidentally smear some No More Nails at the end I'm not paying attention to. Fix it into place, down ladder, move ladder, splash some white spirit onto a fold of blue roll, up ladder, clean up the dabs, stuff the blue roll into my front left pocket (it's a windy day, I'll pop it in the bin when I head inside), grab drill and fix this end into place. Down ladder, move ladder, screw the other end. Carry on about my business. A few hours later I'm sat drinking tea at the breakfast bar, my left leg crossed over my right and pressing against the underside of the bar. Itchy thigh, scratch. Still itching. Ow. Feels like it's burning. Stand up, lower trousers, palm-sized red welt spreading over my skin as I remove the still-wet wodge of white spirit blue roll from my pocket. Whoops! Two weeks later, the burn has nearly gone and the skin almost finished peeling off. I'll not be doing that again. Whinjuries: not life threatening, no surgery or rehab needed, no cool scars to impress people with. Go.

Man, this is a weird thread.

I'd say the ones happy to wade across to the island aren't among the soft lot to be scared off by barbed wire. Have you tried a politely-worded sign?

Coppice at 3ft off the ground.

Orchards don't fare well when they are on fire. Big droughts planned for France too I think.

I mean, for a tenner, you've nothing to lose, have you. Bit late in the year though, especially for you over there on the continent. Give them a buzz cut after they're in the ground and cross your fingers?

Well, yeah.

Ah shite, sorry skip. I have no idea about the authenticity of this, but authenticity often stands in the way of a good meal anyway. For putanesca I put a pan on to boil for the pasta first and a frying pan or another saucepan second. While waiting for the water, the oil from the anchovies goes into the frying pan at medium-high heat, followed shortly after by a minced clove of garlic per person, plus one more for the pan. A minute later, a pinch of red pepper flakes and black pepper, and the anchovies themselves, which are crushed apart with the wooden spoon in the pan. This is all fried together with occasional agitation until the anchovies have essentially disappeared, and in the meantime, I have been pressing the stones from the olives, if necessary, and if not, I will start slicing up a couple of tomatoes, or a handful of cherry tomatoes. Once the anchovies are gone-ish, I add the olives, wait a minute, add some capers, wait another minute, add some chopped parsley and wait yet another minute, then finally add the tomatoes, which are crushed down and simmered for 60 seconds. I use fresh tomatoes instead of a tin because I don't think this is a pasta-in-sauce dish, it should instead be things-stuck-to-pasta. You could get the same effect by using just a third of a tin or so. By now the pasta is about three-quarters on the way to being done, so it gets drained and a mug full of the cooking water is retained (anyone with the counterspace available in their kitchen might like to use a ladle of the hot water to preheat the bowls they'll be eating from, which may or may not be necessary depending on the time of year and how warm your house is). The pasta is tossed into the sauce along with some of the reserved cooking water, stirred and simmered with more water as needed until the pasta is cooked, then a squirt of the good olive oil is tossed through at the last possible second, emulsifying the sauce and giving it a glossy sheen. A knob of butter does the same thing. Slop into your (hot?) bowls, add any finishes you want (parmesan or pecorino, chopped herbs or rocket, fresh chopped chilli or dry chilli flakes, garlic-toasted pangrattato, etc.). Sometimes I grate a bit of lemon zest into it somewhere along the line if there's one lying around on the counter.

Best focus on the job instead 👌

I heard that she got it into the shoebox using the lid, so she didn't touch it at all, so wouldn't have the chance to realise. But yeah, a bit dim all the same. At least she's dim and kindhearted instead of dim and psychopathic.

Nope. Edit to expand on this, the auld fella doesn't go walkabout, but if he gets a scent of a fox when he's out for his midnight piss, he'll take himself up the mountain to check it out. I don't worry about him doing this, because he has no interest in livestock, and it would be nice see a dotted line on a map just to see where he gets to. But he is he is stock safe, and it took a hell of a lot of work to get him that way. Hopefully the new guy will follow in his shoes, but I don't imagine he'll be off the lead when we are out and about for a long while yet. Anyway, starting him early.

Good enough for me. Nice one.

I've been looking at my options for this lately, it'd be a huge peace of mind. Is Tractive top of the list for you for any reason? In other news, 12.5 year old Baldric now has 8 week Oscar to train.

Yeah, they say that a scary amount of infrastructure in the US is held together with nothing but wishes, and that there's time bombs all over the country. I can't imagine driving a boat into them would help at all. Edit I think John Oliver did a decent episode on it a while back, it'll be on the Last Week Tonight youtube if you Google it.

Oops... m2-res_480p.mp4 Singapore-registered container ship hits bridge in Baltimore US, 20 confirmed missing from the bridge so far, car drivers and construction workers.

Sorry to hear this Conor. My condolences.

I'm not going to argue, having grown up next to Coventry. But it has improved a good bit the last couple of decades, it's not like it was in the 80s and 90s.