Fanny tickler Chis 
Glasses? - yep old age creeping up.,
1st grass cut yesterday.
Today Mrs P_F sorted out the anti-parking plants while i got the frame up for the Raspberries
Finally not bloody freezing
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Can’t remember the last time I saw diesel cheaper than unleaded.
(For cheaper, read less hideously expensive.)
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It’s been cheaper than unleaded at the refinery for about a month now but most filling stations are maintaining the differential we’re used to.
Total rip-off
Karma just worked!
Mrs P_F’s BFF is on a fully paid work junket “Pilgrimage” to see The Pope, ie fully expensed piss up in Rome with her work mates.
Her Cat is sick.
So on Friday i had to go into town i Friday rush hour to collect it from Cat Hospital - 2 hours in traffic with wailibg Cat FFS who is then parked in our shower overnight.
Saturday up at silly O’clock take ot to the village Vet then collect it in the evening
This morming up at silly o’clock take it to Vet again.
Decide to go to “the Polish Lidl” in the village now rather than later.
And i walk in just as assistant starts putting local made THICK CUT ENGLISH STYLE SMOKED BACK BACON on the shelf!
Oh joy, i was down to my last pack in the freezer. Took the lot, 3 months worth at least.
Bless.
And got a still warm mini baguette so off for Breakfast!
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Pulled pork cooked on the kamado, with roasted vegetables and crackling (also cooked on the kamado), plus cous cous. Took a pic when the pork went in the kamado, then forgot all about taking pics (it doesn’t come naturally to me) until we’d eaten a fair bit of it.
Fucking yummy.
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Did exactly this on Saturday
Went for the turbo smoke - 300F - I have been caught out before when trying to go low and slow and its 9pm and the fucking thing is still not ready and your guests are calling deliveroo
Best tip I have is aim to be done 2-3 hours before serving - wrap in butcher paper and bung it in a cool box.
It stays hot plus you have bought yourself some wiggle room
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Stfu, Phil might read this. 
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BASTARD!
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Now you know how I feel when you post about all these fantastic beers and vodkas. Suck it up, nicotine slave 
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Sloping off early from the office for a cheeky pint while waiting for Mrs C_S to have another cheeky pint before meeting Young_Adult#2 up from Brighton for another pint (or2) before food somewhere around/in borough market. I fancy steak….
Cooked mine (1.5kg shoulder, skin removed and cooked later) for six hours - four at 130C, then wrapped it and upped the temperature to around 160C. Rested it for about 45 minutes. Prepared my own rub for it too - salt, pepper, paprika, mustard powder, soft brown sugar. And, needless to say, a nicely sized lump of oak went in with the charcoal.
But I know what you mean about timing - first time I tried pulled pork I ended up with very tender, but not pullable meat. Had the same experience with brisket first time too - tender, but not as tender as it should have been. Seems that cooking half the amount doesn’t need half the time - more like 75% or more.
On my way home from oop north I got a call from a mate telling me there had been a major burst main in Stoneham Lane, just up from where I live. They had been out of water since 1am.
I naturally went straight to The Bookshop for essentiaal supplies and then found that my Close wasn’t affected despite being less than 100yards away from where most of Southern Waters workforce are camped out. My mate and half of Swaythling still are without.
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For Rick.
It wasnt our water supply pipe.
We are fine
Looks great. Bet it tasted great too.
Nailing the Telegraph cryptic crossword in 30 minutes
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