I've never seen anything window cleaning even when using ladders apart form shocking an 18 year old male having a shit on the bog. I only know of one window cleaner who interrupted a couple who were bonking.
Unless you mount a camera on the pole...
Why is that people turn up on time for a plane or train departure but treat restaurant opening hours as flexible to suit their needs? I remember one very busy bank holiday in a Devon bar and restaurant I managed. The kitchen team had been working flat out that evening when a young metropolitan couple walked in a good half an hour after last orders. When I explained that sorry, they were too late they confidently stated they had been recommended by the owners of the B&B they were staying, that other customers were still being served and they had seen an empty table, so what was the problem?
Spot on Paul. It's entitlement isn't it. Airports can't put up with people turning up late because of financial and safety reasons. I've managed restaurants as well and chefs don't take kindly to legends in their own minds types strutting in after hours and expecting that a bit of name dropping ("We know the owners!") is going to intimidate me into pissing off all of my staff. Pubs don't put up with that either. That's a different deal and it's called paying for a function room.
I'd have it in a tin can if I had my way.
A wooden receptacle then?Rapist of Mother Gaia!
"7. Is Tin Sustainable?
No, tin is not sustainable.
Metal is not a renewable resource, which means there is a limited amount on Earth, and once it runs out, it cannot be replenished.
In fact, a large amount of tin on the planet is already mined and is being used.
Mining for metal is also unsustainable due to the pollution it causes."
https://citizensustainable.com/tin-eco-friendly/
maximus otter
I'm a big fan. I have quite a lot of stuff made from it.
Rapist of Mother Gaia!
"7. Is Tin Sustainable?
No, tin is not sustainable.
Metal is not a renewable resource, which means there is a limited amount on Earth, and once it runs out, it cannot be replenished.
In fact, a large amount of tin on the planet is already mined and is being used.
Mining for metal is also unsustainable due to the pollution it causes."
https://citizensustainable.com/tin-eco-friendly/
maximus otter
Well if salt is the only real issue, that can easily be rectified.Beyond Meat Promises Their New Fake Meat Will Suck Less
Facing declining U.S. sales and massive layoffs, fake-meat producer Beyond Meat has a radical idea for their fourth-generation Beyond Burger patties and Beyond Beef ground... stuff: they'll make it better-tasting and more nutritious.
“Health is one of the top drivers to the plant-based meat category, and we feel a deep responsibility to deliver on that expectation for the consumer,” CEO Ethan Brown told the Associated Press on Wednesday.
...a single four-ounce serving of the old Beyond Meat was a sodium bomb, containing 17% of your USDA sodium needs. Since I make my (real) burgers out of six-ounce 80/20 patties, one burger — no seasoning, no toppings, no bread, no fries — would represent more than a quarter of the amount of sodium I should eat in a day.
One of my burgers contains just 6% of my USDA allowance. That's before I season them, of course, but they don't take much. Come over sometime, I'll fire up some charcoal in the Weber.
There wasn't much fat savings in a Beyond Burger patty, either — 20 grams vs 23 for the real deal. Although to be fair, the unhealthier saturated fats were much lower.
At our local Safeway, a 16-oz package of 80/20 ground chuck is $4.89. The same amount of Beyond Burger runs $14.98. That's a poor substitute for price-sensitive shoppers — which, these days, is almost everybody.
https://pjmedia.com/vodkapundit/202...s-their-new-fake-meat-will-suck-less-n4926671
maximus otter
I'd much rather have a felafel instead.Beyond Meat Promises Their New Fake Meat Will Suck Less
Facing declining U.S. sales and massive layoffs, fake-meat producer Beyond Meat has a radical idea for their fourth-generation Beyond Burger patties and Beyond Beef ground... stuff: they'll make it better-tasting and more nutritious.
“Health is one of the top drivers to the plant-based meat category, and we feel a deep responsibility to deliver on that expectation for the consumer,” CEO Ethan Brown told the Associated Press on Wednesday.
...a single four-ounce serving of the old Beyond Meat was a sodium bomb, containing 17% of your USDA sodium needs. Since I make my (real) burgers out of six-ounce 80/20 patties, one burger — no seasoning, no toppings, no bread, no fries — would represent more than a quarter of the amount of sodium I should eat in a day.
One of my burgers contains just 6% of my USDA allowance. That's before I season them, of course, but they don't take much. Come over sometime, I'll fire up some charcoal in the Weber.
There wasn't much fat savings in a Beyond Burger patty, either — 20 grams vs 23 for the real deal. Although to be fair, the unhealthier saturated fats were much lower.
At our local Safeway, a 16-oz package of 80/20 ground chuck is $4.89. The same amount of Beyond Burger runs $14.98. That's a poor substitute for price-sensitive shoppers — which, these days, is almost everybody.
https://pjmedia.com/vodkapundit/202...s-their-new-fake-meat-will-suck-less-n4926671
maximus otter
Yes, but homemade though I trust? Shop bought (here at least) are just a 95% doughy blob).
Maybe countless years ago that was true. It certainly isn't now. What is pumped into cows/bulls/cattle while they're alive as well as after killing them for consumption is just as chemical laden as most other foods.
Yes definitely dried chickpeas for falafel, although I soak them for a good 24 hours.
And killed far more humanely.
To think, I broke out in a sweat at the postbox after nearly posting my phone instead a letter in there.
It wasn't that bad to be honest. The baby was in no danger, but it just struck me as funny how she was able to do it.To think, I broke out in a sweat at the postbox after nearly posting my phone instead a letter in there.
It certainly was dangerous. Not my baby though so
Is it?It certainly was dangerous. Not my baby though so
Scalding is a signifiant cause of child injury and mortality in Israel.
Indeed young Lady! I shall chill the Reisling..?I can be there in 48! will the aubergine hold out until then??????
Interesting Floyd, that shakshouka is how i do my chops - both forequarter and loin - without the eggs...and nice and slow.
