The Retirement Thread

Page may contain affiliate links. Please see terms for details.

classic33

Leg End Member
Going out for a meal at 6.30. Can’t decide, but I think I fancy the smoked haddock and leek pie, although the venison is tempting too.


View attachment 592309
Shouldn't be allowed to ruin venison in that way.

Hope you enjoy whichever you get.
 

ColinJ

Puzzle game procrastinator!
Wouldn't have been much in focus in the second one.
I don't think that the man walking in would have thought of that! :whistle:

We once did a silly 36+ hour shift*** and one of my colleagues decided to amuse himself by sitting on the photocopier. He didn't break the machine, but several impressionable young minds were so badly harmed by the results that even 3 decades later they haven't fully recovered! xx(




*** Hint to management: It is a REALLY good way of introducing LOTS of bugs into rushed software!
 

classic33

Leg End Member
I don't think that the man walking in would have thought of that! :whistle:

We once did a silly 36+ hour shift*** and one of my colleagues decided to amuse himself by sitting on the photocopier. He didn't break the machine, but several impressionable young minds were so badly harmed by the results that even 3 decades later they haven't fully recovered! xx(




*** Hint to management: It is a REALLY good way of introducing LOTS of bugs into rushed software!
Is that what you're blaming?


The mess, from skin contact, is hard to clean off as well. Why do the always seem to think it'll clean itself?
 

classic33

Leg End Member
Actually, there WAS a recognisable imprint left on the glass; recognisable for WHAT it was, not WHO it was! :laugh:
Did you not bother checking?


Bum-Photocopies.jpg
 

oldwheels

Legendary Member
Location
Isle of Mull
I think I'd go for the Chicken Balmoral, I'm all in favour of trying local delicatses. When I was in Sydney last year I had a Kangaroo burger, very nice too.
I have a friend who orders whatever he finds difficult to cook at home.
I avoid scallops because they are usually dowsed in some kind of sauce which overpowers the delicate taste of the scallop. Fry lightly with a bit bacon is all that is needed.
I am biased as I used to dive for my own scallops and never had a shortage.
We once had a meal which consisted of a huge pile of what we call prawns but mostly called langoustine elsewhere. Plus of course lots of wine.
 
Top Bottom