Popular Post Ken Gargett Posted October 20, 2021 Popular Post Share Posted October 20, 2021 Romeo y Julieta Churchill – Chimay Blue Label Beer 2017 Still trapped down south of home but some days are better than others. Today, a parade of humpbacks passing by, leaping presumably for the sheer joy of it. Great to watch. On those all-too-rare occasions when I do drag myself outside for a cigar, I am often joined by either the local scrub turkeys or the magpies. Neither show any fear and will wander around or even, for the magpies, fly onto the table next to me. All very nice although the magpies do have a fearsome looking beak that could do a lot of damage if you got on the wrong side of one. As I was to witness. Upstairs looking down and I noticed a magpie in the bushes next door. Thought it might have trapped a small bird in there and was trying to get hold of it. Next thing, it pulls out a reasonable sized snake. Hard to tell what it was but I suspect either a green tree snake or a whip snake. The latter would presumably be poisonous to something the size of a magpie. Did not matter. The poor snake stood no chance. The magpie tore it to shreds. Chopped it up and flew off with pieces for the family, I assume. I shall be very careful when next the... continue to full article. 7 Link to comment Share on other sites More sharing options...
Popular Post Chas.Alpha Posted October 20, 2021 Popular Post Share Posted October 20, 2021 You must try the Trappist cheese from the abbey. I might know very little about cigars and the other (fine) things in life, but cheese is an area that I am considered a connoisseur. Rich and delicious, I believe it is the finest cheese I’ve ever had. Including my own... Blue label Chimay is the best of the lot. Red and the “Cinc” are good also. 5 Link to comment Share on other sites More sharing options...
JohnS Posted October 20, 2021 Share Posted October 20, 2021 Great stories on the funeral and background to Chimay beer. Thanks Ken! 👍 Link to comment Share on other sites More sharing options...
Ken Gargett Posted October 21, 2021 Author Share Posted October 21, 2021 ta guys. had completely forgotten i had done this - suspect it might have been the last in the line so might need to start doing a few more. love to try that cheese. Link to comment Share on other sites More sharing options...
Chas.Alpha Posted October 21, 2021 Share Posted October 21, 2021 27 minutes ago, Ken Gargett said: ta guys. had completely forgotten i had done this - suspect it might have been the last in the line so might need to start doing a few more. love to try that cheese. When the milk is “set” after the rennet, I like to use Gumby and Pokey as my standard. I’m usually half in the bag by this point... 🤪 1 Link to comment Share on other sites More sharing options...
LLC Posted October 21, 2021 Share Posted October 21, 2021 Great read. Thanks Ken. Link to comment Share on other sites More sharing options...
Ken Gargett Posted October 21, 2021 Author Share Posted October 21, 2021 3 minutes ago, Chas.Alpha said: When the milk is “set” after the rennet, I like to use Gumby and Pokey as my standard. I’m usually half in the bag by this point... 🤪 got into cheese making a few years ago - blessed be... etc - and made some crackers. even aged one for about 15 months. loved it. but have bounced around so much recently, no chance. hopefully in a year or so when settled. Link to comment Share on other sites More sharing options...
Edicion Posted October 21, 2021 Share Posted October 21, 2021 Great article and very entertaining story Link to comment Share on other sites More sharing options...
karp Posted October 21, 2021 Share Posted October 21, 2021 Good read and informative too. Need to find a Chimay sometime soon… Thanks for sharing! Link to comment Share on other sites More sharing options...
Ken Gargett Posted October 21, 2021 Author Share Posted October 21, 2021 thanks guys. much appreciated. will confess i ordered some more chimay this morning. 1 Link to comment Share on other sites More sharing options...
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