In the pub
As you can see I brought some enchanted Malted Milk biscuits. Cthonic ate that one shortly after, and for the next 24 hours will have uncanny powers of cow arranging. Crab bloke had eaten too much ham to have a biscuit and will just have to arrange cows as best he can if need arises.
nicey,
Tue 15 Jan 2002, 17:06,
archived)
What a lovely biscuitwhat a lovely picture, what a lovely evening. It was lovely to finally meet you mr tea. i take it you got home alright?
( crab_bloke),
Tue 15 Jan 2002, 17:09,
archived)
Yes thanksI was madly scheming on the train on the way home, I think this year might be the year of 'Nicestock'.
Also the Wife asked lots of searching questions about everything when I got in, for which I mostly had inadequate answers.
Luckily I managed to stop going to the loo every ten minutes, I think the excessive tea abuse of the day finally wore off.
It was lovely to meet everybody dispite many of you forming an 8ft tall combined meta person
(Also the Wife asked lots of searching questions about everything when I got in, for which I mostly had inadequate answers.
Luckily I managed to stop going to the loo every ten minutes, I think the excessive tea abuse of the day finally wore off.
It was lovely to meet everybody dispite many of you forming an 8ft tall combined meta person
nicey,
Tue 15 Jan 2002, 17:20,
archived)
I like the sound of nicestocka bit like woodstock, but with more tea and biscuits and a more bee-themed approach, i take it. sorry about the meta-person, we're a bit like the borg in a less space alien conquest kind of way.
( crab_bloke),
Tue 15 Jan 2002, 17:33,
archived)
CertainlyI was thinking about some form of open air crustacean sculpture. Also there would be a campsite near the tomato patch and the firework bunker would be like the festival toilet.
We could play Giant Bee over and over on a hundred foot high video wall, and have a PA that can be heard in Hertfordshire.
(We could play Giant Bee over and over on a hundred foot high video wall, and have a PA that can be heard in Hertfordshire.
nicey,
Tue 15 Jan 2002, 17:42,
archived)
That sounds idealcertainly my kind of festival, though i would have thought that maybe denmark would be a better target for audio penetration than hertfordshire
( crab_bloke),
Tue 15 Jan 2002, 17:50,
archived)
South facingGarden means that Hertfordshire gets it. If we had a second stage in the front garden then the low countries in general would get it as well as parts of Norfolk, aswell as fat Ford Scorpio bloke across the road.
( nicey,
Tue 15 Jan 2002, 18:05,
archived)
Fat ford scorpio blokesounds like he needs a good dose of giant beeing. Failing that, I could always sing Chaz and Dave classics in his living room, I suppose.
( crab_bloke),
Tue 15 Jan 2002, 18:10,
archived)
Just tucking into my soupand it is every bit as good as i was hoping, if not more so. hoorah! Out of interest, the honey and mustard cured smoked ham has resulted in an exquisitely sweet soup, with a good meaty flavour. I avoided my usual thick vegetable and barley approach and went for a thinner soup that exploited the flavour of the stock more, and I think that was definitely a good idea. Hoorah for elaborately cured ham stock.
( crab_bloke),
Tue 15 Jan 2002, 17:31,
archived)
Ham frenzyYes I have a vivid mental picture of your soup. (Woo someone might type that phrase into a search engine one day and it will probably come straight here. That'll be nice for them) I must do a ham based project soon.
( nicey,
Tue 15 Jan 2002, 17:37,
archived)
I seeI now have a revised mental picture of your soup. Its extremely appitising none the less. I had to make do with a Big Mac on the train.
( nicey,
Tue 15 Jan 2002, 17:47,
archived)
Such a shamethe soup required a bit of a wait, but was definitaly worth it. You simply can't beat a decent home-made soup. I am firmly of the opinion that an elaborately cured ham is the best source of stock for soup- a joint with plenty of fat and bone being preferable to one composed solely of meat.
( crab_bloke),
Tue 15 Jan 2002, 17:53,
archived)
You've got to have a boneFor a really successful stock, its amaturish without one. Did you pop a Bayleaf in? If i'm making chicken/turkey stock I always bung in some fresh Tyme from the garden that rules, and maybe some celery leaves.
( nicey,
Tue 15 Jan 2002, 18:01,
archived)
FantasticI hardly ever use fresh herbs, which is a terrible shame. I do have access to rosemary, which is great when roasting lamb, but not so useful in the soup department. Amazing how powerful the smell from a few sprigs of freshly snipped rosemary in the oven can be.
( crab_bloke),
Tue 15 Jan 2002, 18:08,
archived)