Shelton’s Love Gravy Posted January 22, 2015 Report Share Posted January 22, 2015 Unnecessarily ageist comment by the OP. So old fans are all pessimistic and, by implication, all young ones are optimistic? City fans of 50 years plus have paid their money for a very long time and endured seemingly endless crap. In 1982, I genuinely thought my team would cease to be. So, if it's all the same to you, I'd rather you didn't label me, I have heard more than enough twenty something moaners in the last 50 years. To answer the non stereotypical part of the OP, I think we just need to keep our self belief and nerve. If we don't go up, it won't be because we don't have good enough footballers I am 120 and am the happiest Larry in the whole of Christendom. Yippee! Link to comment Share on other sites More sharing options...
cidered abroad Posted January 23, 2015 Report Share Posted January 23, 2015 Well, assuming I get an average innings I'm currently bang in the middle. Maybe I have a year more of looking forwards and not backwards! Whatever your age, my father always taught me to look forward. Nostalgia and memories are great, but it is what is going to happen that makes life exciting. As for City, "Always Believe" that if we can mess up......... But not this season. We are going up as Champions! Link to comment Share on other sites More sharing options...
cidered abroad Posted January 23, 2015 Report Share Posted January 23, 2015 That sounds tasty. Do you have a recipe? Yes, I will post it tomorrow. Link to comment Share on other sites More sharing options...
Aaron-Bcfc Posted January 23, 2015 Report Share Posted January 23, 2015 The pessimists or old City supporters if you prefer are a little nervous that injuries ,loss of form ,plagues of locusts may ruin our promotion bid.Who or what do we need to see us over the line ? Ched Evans. I am of course joking... let's never get into that again! Link to comment Share on other sites More sharing options...
Major Isewater Posted January 23, 2015 Author Report Share Posted January 23, 2015 Unnecessarily ageist comment by the OP. So old fans are all pessimistic and, by implication, all young ones are optimistic? City fans of 50 years plus have paid their money for a very long time and endured seemingly endless crap. In 1982, I genuinely thought my team would cease to be. So, if it's all the same to you, I'd rather you didn't label me, I have heard more than enough twenty something moaners in the last 50 years. To answer the non stereotypical part of the OP, I think we just need to keep our self belief and nerve. If we don't go up, it won't be because we don't have good enough footballers I do not label "old" fans as pessimistic ,just that with our history we have more often flattered to deceive than deliver the dream. If anything i would say older fans are more optimistic because ,despite everything ,we still keep supporting and hoping. This season ,so far,,makes it all worthwhile.I personally think we'll go up and win the JPT . Link to comment Share on other sites More sharing options...
cidered abroad Posted January 23, 2015 Report Share Posted January 23, 2015 That sounds tasty. Do you have a recipe? Sorry chaps have not worked out how to do a PM, so a bit off topic. Lamb stew Moroccan serves 4 4 lamb shanks Salt/pepper 1 TSP olive oil for browning meat and for cooking onion etc. 2 red onions 2 small free hot chillies 1 TSP fennel seeds 2sticks cinnamon 1tsp Cumin seeds or ground 1tsp coriander seeds crushed 1tsp turmeric 50g sultanas 3 cloves garlic 3 carrots peeled chopped 3 fresh bay leaves 1 litre chicken or lamb stock 150g short grain rice Bunch of fresh mint - to garnish Lemon juice - garnish Brown meat and remove. Cook onions carrots chillis spices garlic sultanas and bay until onions soft. Add meat, pour over stock, cover and cook slowly for about two hours. Check taste and add seasoning if required. Ensure enough liquid and add rice, cook for another 30 mins. Add mint and lemon juice and serve. Lovely flavours, not too hot(chilli wise) and lamb falls off the bone. Enjoy it! Link to comment Share on other sites More sharing options...
oldstandrobin Posted January 23, 2015 Report Share Posted January 23, 2015 Sorry chaps have not worked out how to do a PM, so a bit off topic. Lamb stew Moroccan serves 4 4 lamb shanks Salt/pepper 1 TSP olive oil for browning meat and for cooking onion etc. 2 red onions 2 small free hot chillies 1 TSP fennel seeds 2sticks cinnamon 1tsp Cumin seeds or ground 1tsp coriander seeds crushed 1tsp turmeric 50g sultanas 3 cloves garlic 3 carrots peeled chopped 3 fresh bay leaves 1 litre chicken or lamb stock 150g short grain rice Bunch of fresh mint - to garnish Lemon juice - garnish Brown meat and remove. Cook onions carrots chillis spices garlic sultanas and bay until onions soft. Add meat, pour over stock, cover and cook slowly for about two hours. Check taste and add seasoning if required. Ensure enough liquid and add rice, cook for another 30 mins. Add mint and lemon juice and serve. Lovely flavours, not too hot(chilli wise) and lamb falls off the bone. Enjoy it! Sounds great.....will I need a basket at Aldi or a Trolley ?? :whistle: Link to comment Share on other sites More sharing options...
LondonBristolian Posted January 23, 2015 Report Share Posted January 23, 2015 Get the additional month of Matt Smith (and identify a further loan striker for when that finishes) and I reckon all we need is a stronger/more experienced back-up to Fielding. Link to comment Share on other sites More sharing options...
oldstandrobin Posted January 23, 2015 Report Share Posted January 23, 2015 Sorry chaps have not worked out how to do a PM, so a bit off topic. Lamb stew Moroccan serves 4 4 lamb shanks Salt/pepper 1 TSP olive oil for browning meat and for cooking onion etc. 2 red onions 2 small free hot chillies 1 TSP fennel seeds 2sticks cinnamon 1tsp Cumin seeds or ground 1tsp coriander seeds crushed 1tsp turmeric 50g sultanas 3 cloves garlic 3 carrots peeled chopped 3 fresh bay leaves 1 litre chicken or lamb stock 150g short grain rice Bunch of fresh mint - to garnish Lemon juice - garnish Brown meat and remove. Cook onions carrots chillis spices garlic sultanas and bay until onions soft. Add meat, pour over stock, cover and cook slowly for about two hours. Check taste and add seasoning if required. Ensure enough liquid and add rice, cook for another 30 mins. Add mint and lemon juice and serve. Lovely flavours, not too hot(chilli wise) and lamb falls off the bone. Enjoy it! if you're hard up and live in the country can you use hedgehogs instead of lamb ? :bonkers: Link to comment Share on other sites More sharing options...
Welcome To The Jungle Posted January 23, 2015 Report Share Posted January 23, 2015 Sorry chaps have not worked out how to do a PM, so a bit off topic. Lamb stew Moroccan serves 4 4 lamb shanks Salt/pepper 1 TSP olive oil for browning meat and for cooking onion etc. 2 red onions 2 small free hot chillies 1 TSP fennel seeds 2sticks cinnamon 1tsp Cumin seeds or ground 1tsp coriander seeds crushed 1tsp turmeric 50g sultanas 3 cloves garlic 3 carrots peeled chopped 3 fresh bay leaves 1 litre chicken or lamb stock 150g short grain rice Bunch of fresh mint - to garnish Lemon juice - garnish Brown meat and remove. Cook onions carrots chillis spices garlic sultanas and bay until onions soft. Add meat, pour over stock, cover and cook slowly for about two hours. Check taste and add seasoning if required. Ensure enough liquid and add rice, cook for another 30 mins. Add mint and lemon juice and serve. Lovely flavours, not too hot(chilli wise) and lamb falls off the bone. Enjoy it! One of my favourite posts ever on otib Link to comment Share on other sites More sharing options...
AshtonGreat Posted January 23, 2015 Report Share Posted January 23, 2015 Sorry chaps have not worked out how to do a PM, so a bit off topic. Lamb stew Moroccan serves 4 4 lamb shanks Salt/pepper 1 TSP olive oil for browning meat and for cooking onion etc. 2 red onions 2 small free hot chillies 1 TSP fennel seeds 2sticks cinnamon 1tsp Cumin seeds or ground 1tsp coriander seeds crushed 1tsp turmeric 50g sultanas 3 cloves garlic 3 carrots peeled chopped 3 fresh bay leaves 1 litre chicken or lamb stock 150g short grain rice Bunch of fresh mint - to garnish Lemon juice - garnish Brown meat and remove. Cook onions carrots chillis spices garlic sultanas and bay until onions soft. Add meat, pour over stock, cover and cook slowly for about two hours. Check taste and add seasoning if required. Ensure enough liquid and add rice, cook for another 30 mins. Add mint and lemon juice and serve. Lovely flavours, not too hot(chilli wise) and lamb falls off the bone. Enjoy it! 4 lamb shanks will never be enough for the whole squad Link to comment Share on other sites More sharing options...
Aizoon Posted January 23, 2015 Report Share Posted January 23, 2015 4 lamb shanks will never be enough for the whole squad Probably enough for the lamb, though... Link to comment Share on other sites More sharing options...
AshtonGreat Posted January 23, 2015 Report Share Posted January 23, 2015 Probably enough for the lamb, though... Haha good point Link to comment Share on other sites More sharing options...
Shelton’s Love Gravy Posted January 23, 2015 Report Share Posted January 23, 2015 Sorry chaps have not worked out how to do a PM, so a bit off topic. Lamb stew Moroccan serves 4 4 lamb shanks Salt/pepper 1 TSP olive oil for browning meat and for cooking onion etc. 2 red onions 2 small free hot chillies 1 TSP fennel seeds 2sticks cinnamon 1tsp Cumin seeds or ground 1tsp coriander seeds crushed 1tsp turmeric 50g sultanas 3 cloves garlic 3 carrots peeled chopped 3 fresh bay leaves 1 litre chicken or lamb stock 150g short grain rice Bunch of fresh mint - to garnish Lemon juice - garnish Brown meat and remove. Cook onions carrots chillis spices garlic sultanas and bay until onions soft. Add meat, pour over stock, cover and cook slowly for about two hours. Check taste and add seasoning if required. Ensure enough liquid and add rice, cook for another 30 mins. Add mint and lemon juice and serve. Lovely flavours, not too hot(chilli wise) and lamb falls off the bone. Enjoy it! Thank you Sir! Sounds delicious. You are a veritable gent! Link to comment Share on other sites More sharing options...
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