Bobba

Very much like something dreamt up by a European Commission staff member who, with nothing better to do, wishes to justify their existence.

Well, I’m up-to date with Notices of state pension increase an Notice of coding. My state pension increased by £9.30 p/wk = £483.60 p/annum. My coding notice shows my pension is in excess of personal allowance by £761 which will be added to my employment pension and taxed. At 20% tax that’s an extra £152 in tax. Fortunately my employment pension helps but for some, when added to the loss of heating allowance £200, means a potential income denied of £350 or £7 / wk. It really should be that the personal allowance is kept ahead of state pension. I believe that Rachel from accounts is being asked to consider this. But don’t hold your breath.

Correct. Grey haired moment Steve. Now deleted. Bob.

Double post. Deleted.

More than likely. That said, a Livigno Deli owner once took the time to explain the curing process adding that when times were hard in the mountains it was not unknown to cure donkeys and horses. Urban myth? No way of telling. But he was good company nonetheless.

No idea, sorry. Swiss packed. Was not enthusiastic. Wafer thin and slices stuck together. Until a Hip op some years back, after which they said no skiing, we skied regularly in Livigno, Italy. Bresaola there was local produce. You could even buy a chunk of it and slice it yourself with a pocket knife and just bread on a mountain stop. Aaaah, memories . I do miss my skiing.

Something different. Our son was working in Switzerland and brought the ingredients home for us to try.

Entry: Procul Harum - whiter shade of pale middle songs: I vow to thee my country - for my English roots & Cwm Rhondda for my Welsh roots Exit Stand by me - The Searchers I have stipulated that I do not want a wood effect laminated coffin with plastic brass effect handles - Yuk. I want a simple coffin made of wooden planks with rope handles

Bet he says that to all the girls 🤣🤣🤣

And why is it so complicated? Just had my notification “about the general increases in benefits”. Without showing the amounts £ it reads:- basic state pension + pre 97 additional state pension LESS contracted-out deduction + post 97 additional state pension + graduated retirement benefit + age addition (25p) = the amount each week is…….£££ Yours sincerely, Office Manager. surely it’s not rocket science to simplify and consolidate these 6 elements into one payment scheme and reduce IT systems software and staff Nos. Any PW members here in the DWP who can shed light on this complexity?

Good advice. I was tidying the man cave and found my old iPad. I couldn’t remember password to restore factory settings, but was concerned about binning it possibly with personal data on it. Fortunately Apple retail just up the road. Booked a session with an engineer who understood my concerns. He did the business and the took it for salvage. That was this morning. He said an announcement was due on new products today.

Surf and turf. Great combination.

A vote here for Barbury Castle Shooting Ground which I have visited a number of times. Over Xmas my 21 yr old grandson asked me to take him shooting before he went back to Uni. For a number of reasons I said No. (nothing to shoot, sitting in a field watching the grass grow, I’m not a skilled tutor etc). I said I would treat him to a 1 hr coaching session at Barbury. He was not disappointed and enjoyed the day immensley. The coach (Connor) was very professional in his briefing and coaching and took grandson successfully through the coaching stands. So much so that after burger and chips and a walk around their gun room we shot at another 50 clays each. And a rewarding grandads day for me.

Like the one in my photo, I make mine much as others have said, with the difference that first off I fry the chopped carcass with onion to get a bit more flavour, then add water and stock cube and simmer 30 mins. I do not add my vegetables during this stage to avoid overcooking and going pulpy. Lift out carcass then add chopped veg to the stock and cook. Meanwhile, when carcass cools flake off any meat and add to the veg. If after one serving you would like something different, when cool I blitz mine with a hand blender/mixer then sieve for a nice creamy veg soup.

Unaware of this manufacturer, out of idle curiosity I googled their website only to be told that my location did not allow me access. So I changed my VPN location to the USA and Bingo !! An interesting read.