lord_seagrave

You, Sir, Have PM And thanks for the replies, chaps. We don’t have a stick bender currently, so I reckon I might add that to the Christmas list… LS

Whenever I make gravy, or really any kind of sauce, I like to Smou, the various vegetables through a metal sieve. However, I have broken several of these over the last few years, because they are just not up to the task! Whenever I make gravy, or really any kind of sauce, I like to smoosh the various vegetables and gravy bits through a fine metal sieve. However, I have broken several of these over the last few years because they are just not up to the task! Does anybody have a recommendation for a high-quality sieve for this purpose? Happy to look at professional solutions. LS

As above, if there are any members in the Romney Marsh area, I’d very much appreciate a bit of help with some research (it has to do with some agricultural land). :good: LS

Bit late to the party on this one, but I use Suunto (used to be MovesCount). Ls

There’s a guy in Baldock, Herts. Happy to give you his number. LS

Anyone able to help me out with 8-12 paving slabs in the Bedford area? Happy to hand over a bit of folding money, but they certainly don’t need to be brand new. LS

That’s shocking news. My condolences to all those bereaved at his death. RIP Nick 🙏 LS

Lovely - thanks chaps, very much appreciate the input. Hadn’t considered “layering” with housecoal, but will now try. LS

Update - Iceland https://www.iceland.co.uk/p/iceland-luxury-6-all-butter-mince-pies these are great! Tight (not too short/crumbly) pastry and deep filled. These are really good LS

Apologies if it’s been done to death, but is there a general consensus as to the “best value” things to burn on an open fire? Accepting that most of the heat is disappearing up the chimney anyway, there’s no denying the charm of a real fire, but, whilst I tend towards real logs, in the dribs and drabs in which I buy them, they’re a bit pricy (£6.99 for a net, which seems to be mostly used up in 5 hours). Seemingly better for price are the composite heat tubes (£6 for six, and we used four in 4 hours this evening). However, they’re not so charming to look at, and not as hot as the embers of wood. If I buy in bulkier quantities, I might do better, I suppose, but where should I look for decent suppliers? Apologies, as usual, for noddy questions/stream of consciousness, but any and all suggestions appreciated (and happy to hear about reputable sources in Bedford-shire) LS

He’s right! The sloe gin mincemeat tarts are absolutely beautiful! LS

I got lured in and ordered gammon from them for Christmas year before last. I fell for the “slow-grown” “rare breed” schtick, but, when it arrived it has just a miserly a covering of fat as Aldi’s shrink-wrapped finest! I long for inch-thick, deeply-scored and clove-studded luxury, but Farmison ain’t it LS

I’m not a fisherman, but I do like corned beef. I’ll give it a try. LS

OK, perhaps a weird one, but I’ve got four or five false widows keeping themselves to themselves in various windows and crevices around the house. What can I (or indeed, should I) feed them through the winter? LS

Bit of a long shot, but, before I part with silly money for tickets to see Paramore at the O2 next April, does anyone have an “in” with the venue/sellers? Having a bit of a mid-life crisis and thought it might be fun… LS