JayJay

For whatever reason, it certainly was a good capture of her, Mint. Here's another for you. [url=https://postimg.cc/68XSrk8Q][img]https://i.postimg.cc/68XSrk8Q/Has-he-gone-yet.jpg[/img][/url]

[url=https://postimg.cc/PLgSv2tj][img]https://i.postimg.cc/PLgSv2tj/The-Queen-Has-he-gone-yet.jpg[/img][/url]

[quote user="woolybanana"]Japan V Russia is on now if you wanna look on BBC.[/quote] Actually ITV. [;-)] Depending on the matches you're interested in, there might be some early mornings, otherwise the times are good. Here you go... https://www.rugbyworldcup.com/matches ETA: Sorry, it'll be a c&p for the link.

Thankyou, Clair & Mr Clair! [kiss] I've tried it with iPlayer & Fox, that's with Windows & it works fine, I am a very happy bunny.  [:D]

I am so very sorry. Goodbye Coops. x My thoughts are with you, Mr Coops, do take care of yourself. x

I am stunned & saddened too. Thankyou very much for letting us know, that had to be extremely difficult for you to type.   My thoughts are with you both. xx

I'm so very sorry to read your news & that you have to go through it again. I hope you can both find more of the strength & courage that held you in good stead before & that Coops is soon back home giving you stick. [;-)] Best wishes & thoughts to you both.

That's great news, Pads, especially as you've waited sooooo long. [B] My advice to you.......as you still can't get them here, bring plenty of Peanut KitKats! [;-)]

...astard?? [Www]  

[blink] Crikey, is this really CF? [:-))] It was a shock to see it's changed & a right PITA to break in, but erm..........to go against the grain, it doesn't look too bad...[Www] & on the plus side, that bleddy annoying pop up box has gone. [:D]

Shame the other attachment didn't arrive, but pleased you managed to track down some casings, but they were a tad expensive if you only have a 2 metres odd. I paid less for 25-30m! I rinsed them through thoroughly when I got them home & then stored them in a large jar of brine in the fridge, (as they do not freeze) they will keep for a few weeks like that, but check them. When I wanted to use some, I cut a decent few metre length off, gave them a good rinse inside & out, then left them in fresh water whilst I got the other stuff sorted & ready. I've only made fresh pork bangers, but I was & still am planning on trying to smoke some & also make some merguez. Sorry, I can't help you with how long your sausage will be. [blink] And on that note....... [;-)]    

Best wishes, Coops. Great to read the positive results with your bloods & here's to more good news.  x

Two male passengers, at different times, attempted to make comments about my driving. I will add, that they were not drivers themselves. [:@] Both were treated the same, I pulled over, stopped & told them if they didn't like it, to get out & walk.......they shut up!! [6]

TBH, I just got the cases I could & went with them. As they're natural casings, I presume it will go by the animal. The pork casings did give the bigger size sausage, which was fine. So yes, if you want chipolata size or to make merguez, then definitely get the mutton cases.  

Hi Quillan, Ask for boyaux de mouton or boyaux de porc, you can sometimes find them in the supermarket, if not, your local butcher will let you have some. Be warned, you may end up with 30m of them! [:D]  I've made them & used boyaux de porc. This is the recipe I sort of worked to, give or take a bit more of the odd ingredient. [;-)] 800g pork shoulder, with at least 200g of that fat. 80g of homemade breadcrumbs 120ml cold water. (I soaked the crumbs in the water & then added them.) 20g of seasoning mix, made as follows.... Salt 60g White pepper 6g Ground black pepper 6g Nutmeg, ground ginger, powdered mace & mixed herbs 2g of each.   You can play around with the spices, depending on what you fancy. I also added some smoked bacon with the second batch I made, but you need to make a different batch of seasoning & drop the salt content. Good luck & have fun & believe me, you will have fun!! [:D] Edit: I forgot to say, leave them in the fridge overnight, to er 'bloom' before you do anything with them. Also, here's a link so you can read up & maybe find other recipes you fancy. http://forum.sausagemaking.org/index.php