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England are always on the back foot, they won't win anything until they learn to keep possession and put the teams they're playing under some kind of pressure.

Fear of failure, gets them every time. At least they're getting to the later stages of competitions now, that didn't happen at all when I was a kid, they were woeful.

Wow, takes the corporate suit to a whole new level.

Medal ceremony is top lolz

And they beat four former world champions to do it!

The Kurse of Kane strikes again!

Best team won, no arguments.

Thank fuck they did!

He had to bang one in at some point, genius player.

Can't see Ingerlund winning unless they sneak a goal then park the bus. Spain's press is savage, they're not getting any time on the ball.

Spain hemming Ingerlund in, totally bossing it ATM.

If only there'd been a baby to hand.

I've gone most of today not realising this had happened. Wow, so close. Maddening.

Your dream one is a bit over my budget!

And mine!

The Zoom ones with the mics built in are great, used to use one at work all the time.

I'm in love with the Teenage Engineering TP-7, possibly the most beautiful gadget I've ever laid eyes on.

My blacked out 574s were great until the toe blew out, just one layer of suede, unlined, was very disappointed, very poor quality construction.

🎖️

Wow

I've had to fly through the middle east on my way to Europe since covid, I fucking hate it but flying through Asia is so much more expensive now. I don't feel good about this choice.

I can't watch. It's just too much.

Here it comes.

Copa del ray

💙

$17 per kg, so about £9 per kg. How does that compare to prices back home?

I'm always amazed when I watch Glen & Friends on YouTube how little he pays for animal protein in Canada.

Oxtail is $25 per kg these days, a couple of years ago it was pennies. Secondary cuts seem to cost more than primary cuts now! Tho' I do get ox liver for the dog for $4 per kg.

Sliced into 1cm thick steaks then dried then cut into bite sized pieces.

I'm gonna vacuum pack it and chuck it in the freezer tonight, should last forever.

OK, maybe ten days/two weeks. 🐷

@Aroogah Thanks!

Biltong turned out great. 2.5kgs topside, marinade was 150mls apple cider vinegar, a few tablespoons of Lea & Perrins, 50mgs sea salt, 2½tbsps coriander seed and 2½tsps pepper berries (I can't eat pepper anymore). Marinated for 24hrs, in the oven with a bowl of water and the door cracked open at 60°c for about 15hrs.

Finished weight was 1.25kgs. Works out at a third of the cost of buying (the cheapest own brand biltong) from the supermarket and being able to control the seasoning is great. Not too salty at all, great flavour. Will be doing again.

Inspired substitutions?

Phew, so relieved I got a D-Max.

I've had to play the company car/tax write off game in the last year. I always assumed you could claim the entire amount of your vehicle against your tax but no, the maximum is $65k. Some of these trucks are over $150k so they'll be paying most of that figure out of their own pocket, I don't know how they do it.