Hi Buzzer i hope them there beasts of yours do not put their feet in the load you dropped off, they are looking and thinking…what on earth is that human doing.still better than a plastic bag ehhh.
Evening Buzzer
The cattle certainly look content in all that grass, ours are still stuck inside awaiting a bloody T B test on the 6th of June and they look fed up alright.
Been a busy couple of days up ere spraying rushes and catching moles, back to work tomorrow for a 6.45 Leeds so it’s out of bed at the crack of dawn.
Cheers Wrighty.
Wrighty my TB test is February, I lied once saying I was on an extended holiday in Australia and they moved it and it stayed there, handy as all cattle in for winter then.
That marsh is under SSI so no sprays there, loads of buttercups as well wants sorting really then the rent money would exceed SSI payments, they have sent me an Email advertising a post as a farm manager for all Hampshire ground they own but you are dealing with loads of red tape and there is no one there with an ounce of common sense and im’e too old for all that but in a funny sort of way if it were part time id’e give it a go, cheers Buzzer.
morning Buzzer
Our problem is that there was an alleged reactor lower down the dale putting us inside a 2km zone, so it’s 6 monthly testing for us for the foreseeable future.
Testing in December isn’t a problem but June testing is a reet pain int arse, were having to buy extra straw and the silage is getting very low and the cows know they should be outside.
Oh the joys of farming in th EU roll on the 23rd.
Cheers Wrighty.
Think I will chew this as it’s better than the toys they got me. “Woody” has been a good boy and we have had no accidents indoors so far, Buzzer.
Buzzer are all E.E.C countries subject to the same T.B.rules and regs.
peggydeckboy:
Buzzer are all E.E.C countries subject to the same T.B.rules and regs.
PDB I don’t really know but think they all havetracking abilities via ear tags, with my horses they are micro chipped interesting point that perhaps Wrighty knows about that but I would have thought they have some sort of system in case of foot and mouth etc.
As Wrighty said the farm next to him had a reactor so he has been put on twice a year testing and that is a pain, Buzzer.
Dug a couple of roots of me anabel spuds this morning just to investigate what was there and this is the result, felt a bit of a murderer but when eating I wont feel so guilty here sitting next to a couple of pieces of rib eye steak just got to get some other veg to go with it, cant wait for dinner tonight Buzzer.
End result and this is what my dinner looked like tonight, Rib eye steak, my Anabel spuds out of the garden, English new carrots & frozen peas and by golly it tasted every bit as good as it looked, oh and locally grow strawberries for afters, good grub at its best Buzzer.
Bloody hell there is no chance for use ,that would feed a whole street,that steak looks good that is what old bully will look like ,by the way did you name him i must have missed it, by god those spuds look good, are they a waxy spud ,as the new so called Gersey royals are tasteless .
i still use Bartlets reds however i liked that new variety that was nutty,and miss shaped, and your own carrots ,were they out of a tub in the green house ,i buy carrots with the tops on only .must go my fish fingers are getting burned.with oven chips and asparagus,lashings of butter, ,living the high life here you know.Then lots of Gavisgon for the after afects BURP sorry.
DBP when we finished dinner there were six little spuds left, but not for long had not even gone cold could not resist. Also I buy carrots with the green on they have been from Spain but today they were English. The steak we bake in’t oven as I cant stand blood running out of it but some love it that way but not for me. We had a little break then had the strawbs, got to eat well if you can and fresh is best Buzzer.
PS. Jersey’ spuds aint the same now, think they stopped em using seaweed for fertilizer, no taste at all, Cornish are far better, then Pembroke
Yes i do like a good “feed” like yourself, as our Irish friends would say…however it is me who cooks it all, why? i worked out that if i do it ,i can have whatever i like no asking what is on tonight…also i can crack a can or two…
As for steak i can eat it medium but that is i…, i remember when i first starting using DOVER -Calais some times 3 trips a week [frozen veg]or chips… i did not know about "BLUE "Steak ,what some knobs,…it was raw,some of the men i worked with used to think they were anglo French and sit on the table eating their steaks blue like the other wine gobblers ,talking pigeon English /French. Yes fillet can be eaten rare and raw but not me…
Then later on they would be on strike blocking the roads ,not giving a dam about you ,that was my start of not having anything to do with them ,i would not go into any restaurants .
and i learned to cook. and put together all my food for 30odd years.sad or what…tonight[ beef meat balls] stroganoff and rice,followed by 2 more cans by then 2 more cans it is Saturday week ended in my front room…
PDB
Do you remember the Steak Hache , raw mince with a raw egg on top ,made the mistake once and only once , that and andulette are my worst meals.
kerbut:
PDBDo you remember the Steak Hache , raw mince with a raw egg on top ,made the mistake once and only once , that and andulette are my worst meals.
Only one meal could not eat in France and that was Tripe in the restaurant in St Jean Du Maurienne where you went round the corner by the car park with the fountain in, only the oldies will remember that place, the waitress tried to convince me but I just had more charcuterie and loads of fresh bread Buzzer.
kerbut:
PDBDo you remember the Steak Hache , raw mince with a raw egg on top ,made the mistake once and only once , that and andulette are my worst meals.
I think that’s steak Tartare PDB - steak Hache is little more than a burger, and definitely cooked. Personally, I used to enjoy the French food - as you travelled around the country the food changed area to area so to speak, good local produce preferred over mass produced crap - as you said the other day Buzzer, fresh is best. Seems to me, that these days most people are more concerned with what oil they put in their car than what food they put in themselves.
Anyway, a funny one I saw, was while loading yoghurt one day from the big Senoble factory at Jouy, myself and another driver went to the staff restaurant- which was as good as any works restaurant I’ve visited. I can’t remember what I had, but the other driver ordered something off the menu without knowing what it actually was - he thought it sounded good. After a short wait out came our meals. His looked like a giant slab of meat, covered in a mushroom sauce / gravy, which he tucked into without hesitation. Once the sauce was gone, he realised that the giant slab of meat was a cow’s tongue. I pointed out that probably the last thing the cow was doing before it was killed was licking it’s arse - strangely he wasn’t really hungry anymore.
On my last day in Iraq I had a meal with the local team in their favourite haunt. Yabsa (rancid goats meat flash fried on a bed of baked beans) and Asahi Japanese lager followed by glasses of Rhaki. Spent 75% of the flight home in the Khasi. Baghdad - Frankfurt - 7 hours.
In my time the worst I ever had was Lungfish. Honestly boys I would tuck into whatever came out of one of your cows arses than tackle that delicacy again. Breakfast in the Ukraine was pickled Dill followed by "Road-kill chicken " - flattened and boiled . No wonder they live on Vodka. Jim.
The story that tickled me most was about a chap who was parked in a restaurant truck park in France, now at this juncture we are not sure how many café calvados this fella had already had but he proceeded to tell the story round the dinner table of how he had a flat tyre and needed a company to fix it, so he like most of us when we first went abroad did not have a great command of the lingo so he got a piece pf paper and drew what he thought was his problem in picture form which consisted of one circle inside another with the middle on closer to the bottom in his mind explaining the flat tyre. The boss man said ok and gave him the thumbs up so he had a coffee and sat at a table and waited but to his amazement 15 minuets later out they came with a plate of two fried eggs and chips. Now we all had wine with our meal so we all chuckled at the time, weather there was any truth in this story or not we will never know but we laughed at the time of telling Buzzer.
OOHH i feel sick just thinking of steak tartar,and all them other gourmet delights,that is one reason i still do not under stand why hundreds of English men sat around a table with lots of French men and others all grabbing stale old bread ,and drinking the house local red ■■■■, and enjoying it ,then they brought you a plate of whatever uncooked ,with lots of sauce gravy,and they then ate it,to keep up appearances ,and thought it was good.
Evening Buzzer
Been a busy day up ere injecting gimmer lambs and blood testing the Swaledale tup lambs and cutting their horns, it was very hot working but we did get some much needed rain this teatime. More injecting gimmers tomorrow then reading the T B test’s on Thursday, and then we can finally turn the cattle out.!
Alice’s has been spending today and bought a new single rotor rake photo’s to follow, how’s the new bull doing has he bulled your cows yet I bet them calves are growing fast now.
Cheers Wrighty.
peggydeckboy:
OOHH i feel sick just thinking of steak tartar,and all them other gourmet delights,that is one reason i still do not under stand why hundreds of English men sat around a table with lots of French men and others all grabbing stale old bread ,and drinking the house local red ■■■■, and enjoying it ,then they brought you a plate of whatever uncooked ,with lots of sauce gravy,and they then ate it,to keep up appearances ,and thought it was good.
Hi PDB,
When we docked in the morning in Le Havre,most of us went over the road for a coffee at Chantelle’s,and discussed,not where we were going,but where we were going to eat that night,and didn’t matter if you were in a Maggie Deutz 232,or a Volvo F12 by the time you got down to the Macon area you’d only be about 20 minutes apart. I’ve got to say there were some cracking Routiers on the N6 and beyond,I don’t know where you stopped but I can’t remember having stale bread.red ■■■■,and raw food !! and never paid for parking !!. Are you sure you weren’t in Watford Gap,or some old caff in Littlehampton 
Regards
Richard