JonBrew
Landlord.
That is a criminally inefficient use of a BBQ! It would appear that roughly two thirds of the grill is being occupied by vegetables. Good god man....
My 2 youngest have had the first one as well and weren’t really in contact with the positive case for long but their work has to follow protocol. I agree if your negative you should be able to function normally ffs everyone is going to get it at some stageHi John she has had her first *** we are both double jabbed I just hope we are all ok she works in retail in the Trafford centre so is in contact with a lot of people, our son has to isolate he works at Halfords even though he tested negative it is a nightmare for firms having staff off who are negative because they live with someone who has it
Hopefully the end is in sight. My son tested positive in Liverpool. I think he got it out celebrating Italy winning the other night.Hi John she has had her first *** we are both double jabbed I just hope we are all ok she works in retail in the Trafford centre so is in contact with a lot of people, our son has to isolate he works at Halfords even though he tested negative it is a nightmare for firms having staff off who are negative because they live with someone who has it
I’m at the stage now that I think is there any point if someone tests positive that’s had a vaccine ? Honestly what is the point in getting it etc and still having to isolate. Better to not even get testedHopefully the end is in sight. My son tested positive in Liverpool. I think he got it out celebrating Italy winning the other night.
This reminds me I have an imperial stout in a keg in the shed. The kind of night it is I might have one but it tends to keep me awake due to the high sugar content lol
Catching the same here. Good to get some heat.Catching the last of the rays
View attachment 51003
Salt should be added to chips and eggs and nothing else. Unless of course it contains chips ie fish and .... sausage and ...... etcView attachment 51005
A glass of the lime zest cerveza- which was made with the Mexican lager yeast. I’m not completely convinced so far. It’s had 3 weeks of cold conditioning and the first couple of glasses out of the keg were a wee bit hazy and weren’t as crisp as I’d like. This glass though is much clearer and the lime is there more as a zest, I haven’t tried adding any salt yet - might just go and try it.
Anna
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