Waz a matter with you every sportsman/wimmin becomes more and more English as they become more successful......... Obviously they become British first and then through a process of Mediaziation they evolve into the epitome of Englishness. Drinking tea (little finger raised ) etc.
I got that from the English theory of evolution By JR HARTLEY
Hmmm... I don't have much of a chance then, being a bit on the crap side at sport except gymnastics... Could I be elevated to Englishness by doing a few bench presses and a leaping over a horse?
Heh Heh!! Excellent, I note that almost 20% have voted for Eck as king and everyone should be forced to speak Gaelic. When would you all like to book for "value for pints" lessons in the Mote Bar or Harris Inn in Tarbert?
Niko,
I like the word "mediaziation" but it got me thinking what Labour's intentions are in the event of a yes vote for independence. Would it be an independent Scottish Labour or would you stay as the North British branch and concentrate on trying to re-join the union? Would you consider it totally unfair that all your MPs would have to work for a living or that deserving cases like Martin, Foulkes and Reid would be deprived of their hard-earned expenses? Would you be putting Murphy up as President of the Scottish Republic? We need the answer to all these questions before voting in 2016. I've got lots more but this is getting more boring by the second!
If all this independence malarkey comes to fruition and Eck becomes King, as 20% of the people seem to want, I'm moving the the Isle of Mann and taking up Manx, as you can see from the above attempt.
But some good questions there. The unionist parties don't want independence so they are not planning for independence. Not one of them seems to have a single policy for their country... mad.
You can bet though that the Martian, ffoukes and Reid won't go without expenses. They'll become naturalised English rather that give up these good socialist aristocratic titles and their seat next to Mrs Thatcher and Seb Coe on the red benches.
I don't understand the second choice. What is the antecedent of "it"? Does "it" refer to the UK or Scotland? Is the population that is eating grass the population of the remaining UK, or the population of Scotland?
It = the UK there, Danny, as the last noun used before the pronoun. Scotland will, of course, be feasting, as usual, on porridge, bannocks, white pudding, skirley and haggis (and my mum's scones).
Although on high days and holidays we may have some cockaleekie kale
All of this will be washed down by Irn Bru! Our other national drink!
Mr Cameron and the royals will continue to enjoy pheasant, partridge, venison, goose and swan, caviare, truffles, vintage champagne, and cognac, as they do at present.
Thanks Tris. Trouble is, a lot of people don't seem to know that "last noun before the pronoun" rule. So it never hurts to check. ;-)
The Scottish food sounds good. I'm reminded of Dr. Johnson's dictionary which defined oats as a grain which is used in England to feed livestock, and in Scotland to feed the people. No Scotland lover he, apparently.
But oats are actually very tasty, and although haggis doesn't seem appealing from it's list of ingredients, it is actually delicious.
Try it!
This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water heart and lungs of one lamb 450g/1lb beef or lamb trimmings, fat and lean 2 onions, finely chopped 225g/8oz oatmeal 1 tbsp salt 1 tsp ground black pepper 1 tsp ground dried coriander 1 tsp mace 1 tsp nutmeg
water, enough to cook the haggis stock from lungs and trimmings
Preparation method Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
Hmmmm they may like a peasant or two for the table at the weekends, I suppose, John.
I always forget wee Jock, Lord McConnell of some wee farm somewhere. He probably shares a peasant with Kirsty Warped.
Michael Martin will like square sausage though... you can tell that there's a man that likes a good old fry up. He looks like a walking cholesterol bomb, as does his son, the Hon. Paul!
tris
ReplyDeleteWaz a matter with you every sportsman/wimmin becomes more and more English as they become more successful.........
Obviously they become British first and then through a process of Mediaziation they evolve into the epitome of Englishness.
Drinking tea (little finger raised ) etc.
I got that from the English theory of evolution By JR HARTLEY
LOL Niko.
ReplyDeleteIs that how one becomes English?
Hmmm... I don't have much of a chance then, being a bit on the crap side at sport except gymnastics... Could I be elevated to Englishness by doing a few bench presses and a leaping over a horse?
Nice to see the BBC have FINALLY come round to the idea that telling the TRUTH is the best policy. :lol:
ReplyDeleteHeh Heh!! Excellent, I note that almost 20% have voted for Eck as king and everyone should be forced to speak Gaelic. When would you all like to book for "value for pints" lessons in the Mote Bar or Harris Inn in Tarbert?
ReplyDeleteNiko,
I like the word "mediaziation" but it got me thinking what Labour's intentions are in the event of a yes vote for independence. Would it be an independent Scottish Labour or would you stay as the North British branch and concentrate on trying to re-join the union? Would you consider it totally unfair that all your MPs would have to work for a living or that deserving cases like Martin, Foulkes and Reid would be deprived of their hard-earned expenses? Would you be putting Murphy up as President of the Scottish Republic? We need the answer to all these questions before voting in 2016. I've got lots more but this is getting more boring by the second!
Moghrey mie, kys ta shiu.
ReplyDeleteIf all this independence malarkey comes to fruition and Eck becomes King, as 20% of the people seem to want, I'm moving the the Isle of Mann and taking up Manx, as you can see from the above attempt.
But some good questions there. The unionist parties don't want independence so they are not planning for independence. Not one of them seems to have a single policy for their country... mad.
You can bet though that the Martian, ffoukes and Reid won't go without expenses. They'll become naturalised English rather that give up these good socialist aristocratic titles and their seat next to Mrs Thatcher and Seb Coe on the red benches.
Lord, you're right...I'm starting to yawn...
Looks like it Arbroath... at long last the BBC without political correctness.
ReplyDeleteI don't understand the second choice. What is the antecedent of "it"? Does "it" refer to the UK or Scotland? Is the population that is eating grass the population of the remaining UK, or the population of Scotland?
ReplyDeleteIt = the UK there, Danny, as the last noun used before the pronoun. Scotland will, of course, be feasting, as usual, on porridge, bannocks, white pudding, skirley and haggis (and my mum's scones).
ReplyDeleteAlthough on high days and holidays we may have some cockaleekie kale
All of this will be washed down by Irn Bru! Our other national drink!
Mr Cameron and the royals will continue to enjoy pheasant, partridge, venison, goose and swan, caviare, truffles, vintage champagne, and cognac, as they do at present.
Did you mean pheasants or peasants? I'm sure milords Foulkes, Martin and Reid won't be short of a square sausage or two.
ReplyDeleteThanks Tris. Trouble is, a lot of people don't seem to know that "last noun before the pronoun" rule. So it never hurts to check. ;-)
ReplyDeleteThe Scottish food sounds good. I'm reminded of Dr. Johnson's dictionary which defined oats as a grain which is used in England to feed livestock, and in Scotland to feed the people. No Scotland lover he, apparently.
Oh Dr Johnson fair loathed the place.
ReplyDeleteBut oats are actually very tasty, and although haggis doesn't seem appealing from it's list of ingredients, it is actually delicious.
Try it!
This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Preparation method
Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
When cooked, strain off the stock and set the stock aside.
Mince the lungs, heart and trimmings.
Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
Hmmmm they may like a peasant or two for the table at the weekends, I suppose, John.
ReplyDeleteI always forget wee Jock, Lord McConnell of some wee farm somewhere. He probably shares a peasant with Kirsty Warped.
Michael Martin will like square sausage though... you can tell that there's a man that likes a good old fry up. He looks like a walking cholesterol bomb, as does his son, the Hon. Paul!
Tris,
ReplyDeleteMaybe I would have enjoyed my Haggis more if I hadn't heard quite so much about some of the ingredients. ;-)
Could I have a nice slab of broiled prime sirloin from some of your fine Aberdeen Angus beef instead?
Pffffffff....
ReplyDeleteWhat on earth is wrong with the ingredients Danny?
No grits? :)