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Showing content with the highest reputation on 03/08/24 in Posts

  1. Headed north through beautiful countryside and villages
    7 points
  2. I see a Blackberry crumble coming on later
    6 points
  3. It was 39c on Tuesday so left it till Wednesday as it was cooler .....only 38c Left home heading to Rocamadour to start section 25 of the French TET
    5 points
  4. 5 points
  5. Woke up to a heavy mist , decamped fast and was riding before 8.00 , crazy 38c yesterday and 21c that morning but did climb to 29c actually comfortable riding
    5 points
  6. Got to Tulle and joined the TET section 4 , found a campsite with a bar
    5 points
  7. Destination Tulle , stopped for some grub on the way
    5 points
  8. 5 points
  9. You knew this was coming didn't you. Fancy cod n chips now.
    4 points
  10. Did you know that the Portuguese invented frying in batter? And then took it to Japan, who made a big thing of it. After a few centuries some twat came up with frying candy bars.
    4 points
  11. Managed to get through 106F temps today After making another run to the dump to empty my truck in the morning, I'll be tending to assembling my wife's new Etrike that just showed up today....
    4 points
  12. Superb Phil, those villages look so typical of your part of France. The trails are just fantastic although those steep climbs in that sort of heat must make you sweat a bit . I can't tell you how much I'm missing riding in France this year. Roll on 2025 .
    3 points
  13. then for desert, deep fried Mars Bar.
    3 points
  14. The Gorleston cliff top gala this weekend so hopefully get there in-between the normal showers https://clifftopfestival.info MotoGP and maybe a bit more sheds if I can be arsed, getting bored of it now. Mandis having her hair done this morn so I'm thinking of a walk.
    3 points
  15. No me neither, I would do it on my Donk aka DR650
    3 points
  16. 3 points
  17. Coming from a man so handsome only stainless steel mirrors can withstand his beauty
    3 points
  18. It's the only way.
    2 points
  19. Feel pretty fortunate to have seen him race Live @ Washougal back before he broke his back....he's like a few other top riders, knows only 1 speed....FAST 4ward!!
    2 points
  20. I just showed Ersilia , that's one of her favourites as well
    2 points
  21. Thrown in the deep end tonight but it turned out ok. Had a message in the week as there was a Lifeboat event on the quay. 200 years celebration. Anyway my group was asked to sing a few songs after the Vicar did her bit. We rocked up to a packed town quay, bit more of an event than just a few songs. Went well so all good in the end. After there was a band called Johnny and the Lips. Apparently Johnny was the wizened up old bass player who was in the Commitments from the film. Brilliant band all the same, brass section and all. Shame I had to come home to go to work. Working Sunday night as well but don’t have any other plans yet.
    2 points
  22. Hake fillets, marinated in mild and lemon and gently fried in egg and flour batter, with cold “russian” salad. My mum’s cooking, the sort of stuff I used to hate as a kid but now love.
    2 points
  23. Codfish with chickpeas, with plenty of coriander. Very much a southern Portuguese/Lisbon thing.
    2 points
  24. Very cool. Don’t think you would want to do that on a big bike, even with good tires, though?
    2 points
  25. Everything is better deep fried in batter.
    2 points
  26. Think.......I will be doing the same as the previous weekend, with a bit of Moto GP viewing thrown in.
    2 points
  27. you'll need more than a day .. you ugly fucker
    2 points
  28. I have a mate who follows Marillion all over Europe, he's probably seen them over 100 times.
    1 point
  29. Looks like some great areas to ride there Phil...
    1 point
  30. With that size of rack, you could have a topbox that would even make Pete jealous...
    1 point
  31. 1 point
  32. No reason. I just looked up on google what the English name for the Portuguese “pescada” is, and it came up as hake. I suppose codfish and cod are the same thing, but I always think of codfish for some reason. All the cod you see in my food or all over Portugal is preserved salted, like in Italy or Croacia. Bacalhau in Portuguese or Baccala in Italian. An entire fish, when you buy it whole looks like this, big ones being 3kg to 6kg like this:
    1 point
  33. He kicks ass! Amazing to see.
    1 point
  34. Try it deep fried in batter.
    1 point
  35. Doggie walking tomorrow , then some beers later . Probably not as many as Fred though
    1 point
  36. Some Wish You Were Here vibes?
    1 point
  37. Only thing i know i'll be doing this weekend is going to my mates 60th birthday party he was my best man when i got married. So probably have a lay in tomorrow get up and spend the rest of the day making myself pretty, then get pissed and spend Sunday recovering saying to myself never again.
    1 point
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