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Some randoms Inside of London. Including a shot of my leg after it got knackered by some twirp who didn't indicate back in February. I still have a big old dent there.

Some randoms outside of London.

This lot from my bedroom window. A different cat watches me each night. It's pretty weird...

This lot at my mums gaff near winchester.

the personals is just generic sponsorship - sadly no fucking hipsters are looking **at **any other fucking hipsters with a mind to engage in a fucking love connection

i hate employment, and I'm not afraid to admit it

glad you too are suffering

today is dragging on

but wahey, can leave the office now

What fucking right does anyone have to leave an office at 3:45? absolute bastard.

blonde girl with pink top, white frame, risers, purple rims - heading south on kingsland road yesterday evening after I viewed two potential new houses.
E8 or E5 baby. Finally a fakenger post code.

thread win

sensational. call me petty, but thank fuck for this feature.

meh. at least getting bikes and cycling into the main stream papers is easier now..

yeah - when a forumenger writes them!

http://www.guardian.co.uk/environment/ethicallivingblog/2009/jul/16/cycling-tribes-race

Shit hot content from the graniaud as per usual*

lynchmob?

Gorgeous powder blue frame on green lanes while I was riding one of my falling apart beaters and having to go about 3 miles an hour just in case I drove over a twig and the whole thing collapsed on me.

I couldn't look you in the eye..

bar-less ftw

blue wkd.

You say that, but you don't mean it.

My uncle has been commissioned by the Environment agency to observe all the Otter movements in England, I'll mention this spot to him.

Really? That's pretty cool. I did some filming of a mating pair on the river Towy for a few weeks last year and it was a bloody nightmare. So timid.

And their trackstands are shit.

Please hurry leather-man. I can't handle this veggie vs meatie shit much longer...

http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html

^ for you tart lovers.

these things are amazing. only recently discovered at a café outside my work in Fakenwell.
ridiculously tasty.

chickpeas = death for me.
and regular peas.
and lentils.

In fact most pulses - though strangely the protein that actually ruins me (it really does) is removed during the cooking process used for "Baked Beans" - so they're fine... score..

Recipes... Perhaps a little early in the year, I'd wait a couple of weeks until perhaps mid August until the vegetables are spot on for this purpose when this ratatouille is shit hot. The thing with ratatouille is that you need to be extra careful not to stew it in too much liquid otherwise the flavours merge into one instead of complimenting one another. If you've got the patience and the space then try cooking all the vegetables separately and only combine them at the end.

Ingredients (enough to make four starters)

olive oil
4 good sized cloves of garlic, chopped as finely as you can.
equal measures of four vegetables (I use four not the traditional five simply as there are only four hobs on most ovens so if I'm cooking them separately it makes sense..)
about 250g aubergine, cut into cubes
about 250g small courgettes, sliced about 1cm thick
about 250g really sweet cherry tomatoes, left whole
about 250g red and white onions, i slice mine into chunky wedges. (worth substituting with shallots sometimes)
a few basil leaves ripped up
good salt and freshly milled pepper

Put a small pan over a medium heat on each hob and cover the base of each with a splash of nice olive oil. Add a quarter of the diced garlic to each pan, and one of the four vegetables - do the aubergine first as it takes longest.
Cook the courgettes until just reaching tender, then whack up the heat a little to brown them lightly. the aubergine, when finished, should be completely soft and tender verging on creamy. tomatoes should be wrinkled and sweet but still just about holding their shape. And the onions should be soft, sweet and lightly caramelised. season them all towards the end of cooking and remove each pan from the heat using your own judgement. When all the vegetables are ready, toss them gently together in a large pan and heat through for a few minutes, then add the torn basil leaves and continue to toss and heat until the basil leaves start looking much darker and more moist.
serve hot or cold with a few slices of proper bruschetta

*you won't get that if you never seen Eddie Izzard, in which case, where have you been hiding??

marginally off-topic, but I saw Eddie Izzard when I was in a cab the other day running down Clerkenwell road in the rain whilst holding a miniature flag in his hand and wearing hot pants.
Just thought I'd mention it.

It does, it got codified by the OED about two months ago - look it up.

I'd buy it if only for a nice memento.
Though like another poster on Cohens link I've already printed and bound several of his techy pieces which have been sitting comfortably in my toolbox for some years.

ageist.

Thrilling. Really enjoyed that.