retired_ms.jones55

Well, 3rd season under way.

Board: safe mid-table position
Fans: same
Me: promote at last, you bunch of feckers!

Finances - i wish it could be zero; actually hanging around minus half a million.

Thanks to some good scouting we've managed to get ourselves a decent striker (at last!). Having him scored 9 in 5 pre-season friendlies with D1/D3 teams seems very promising. One problem is that he's aussie U21 member (yup, his second nationality's English ), so maybe he'll be away often.

Anyway i hope we'll do better this year. We ought to!

retired_ms.jones55

[sarcasm ON]

Hey, why it's not that funny in this tread like in many others, even started by burnt heretics?

Why everybody's ignoring my brilliant posts?..

This what i asked, and the system replied -
"Not enoung poofiness. Feck off"

That what makes me sad. Real sad.

[sarcasm OFF]

retired_berrysale

Just re-reading that post now. Just because no-one's replied, doesn't mean it's not being read.

poof!

retired_sargent

Ah well, there is no mention of food or cooking in this thread. That is why I am not posting in it. Now if we got a nice recipe for Borscht or something that would be different

Oh and KUTGW.

retired_mrsjb

What LFCfan said. We're reading, sarcastic-bloke

retired_ms.jones55

Specially for Church:

Old borscht recipe:
- boulion or water - 1.5-2 liters
- beet: 3-4 pcs
- cabbage: 250 g
- carrot, parsley root, onion
- flour: 1 spoun
- suet or fat
- sugar and vinegar at your taste.

Process:
Cut the beet into straws, spatter with vinegar, heat with suet. Add some boulion and stew until it's soft. Fry onion with fat, add carrot and fry them together. Put chopped cabbage into boiling boulion, boil for 15 minutes, add stewed beed, fried roots and onion, species, conducted flour and boil till it's ready. Right before finish add some beet extract and chopped garlic (preferably with pig suet).

Enjoy!

Oh! Add some vodka if you'd like to!

retired_mrsjb

\o/ another thread reduced to recipes

retired_sargent

I can get most of those ingredients but where the hell am I going to get beet extract from. Parsley root is another problem, last time I pulled up a parsley plant there wasn't much root at all.

Also do I drizzle some sour cream in when serving or is this not correct?

retired_ms.jones55

Surely, sour cream is pretty important. How'd i forgot...

One more time - enjoy!

retired_ms.jones55

Schite. Posting food recipes never helped this thread to be more posty. Nevermind.

Well, back to the club things. Having played 16 games in the Conference and we are (actually for the first time ever in 3 years) in 1st (+1 from second). As i've been told, cups suck ass, so our first squad plays only in FA Cup, and that stupid Vans Trophy is being played by U19 members. Which has, however, took us to 1/4 finals after 2 penalty shootouts and a nice win over some Conference team.

Got some 'good' news that my main FC and DR would be out for 1 and 3 months respectively. Can't say i'm happy with that

Still -500K in budget and i wonder wether we'll become bankrupts or no. One good thing - have no losses in official matches this season yet

P.S. for Church
where could you get beet extract? I guess, in the shop. Well, it's pretty available here, but, anyway, you could do well without it. And what about parsley roots... sure they have roots. Some tasty parsley roots... don't know though how many parsley you should pick to get enough roots. We here probably just buy those roots.