 boxes of cream crackers to go with the excess cheese we bought, nothing in the consumption department has changed just yet.
If I had my way, I would take down our decorations now, this minute, and I’d put them straight into the black bin, never to be displayed again. But in my world, we do not have less decorations than usual, we have more. We even have two trees, one of which sits miserably (in my opinion) on the side of the drive in the traditional January drizzle. I am told that we must wait until the 12th day of Christmas. Why? I don’t feel remotely “Christmasy” anymore.
My grandparents got this stuff pretty right. I don’t recall them decorating the back room where their entire lives were played out and back in the 1960s, the only cards you got were from immediate family and, perhaps, neighbours. As my granddad didn’t like anyone who lived next door, or even beyond next door, there were not many cards to display and soon they would be used as firelighters. I am afraid I have inherited at least part of his grumpiness, except the bit about not liking the neighbours. I sent a grand total of one card this year, making a modest donation to a favourite charity instead of sending many more. It has nothing to do with my atheism, or any particular dislike of the commercialisation of Christmas; it’s just that I honestly could not be bothered. This is not to say that I don’t love each and every one of you, more that I love each and every day of the year and not just on one of them.
With the New Year being exactly the same as the old one (as I predicted with chilling accuracy), I would just like to get back to complete normality.
Now it was lovely, perfect in fact, to spend the festive period with the ones I loved. It was great to exchange presents with the family and the memories will last forever, or next Christmas, whichever comes first. It’s just everything that follows. Happily, we do not have a turkey for Christmas otherwise we would have spent the last week devouring everything from turkey curry to turkey curry right through to turkey curry, but I am still working my way through mountains of walnuts and brazil nuts and we haven’t even got started on the port yet.
I spent the year losing a stone and I fear that I may well spend much of 2016 doing the same thing. That really gets to me. I really enjoy eating things that are fattening, especially things like cheese, which I studiously avoid in normal times, but having avoided them pretty well all year, I am racked with guilt at having caved in so abysmally for one week of the year. And I consumed most of these fattening foods not because I was hungry but because they were there. I am now at the stage where I think, “enough is enough” and I would merrily throw away everything else that I would not normally eat. I do not care that I would be accused of “wasting perfectly good food” because, after all, I was not the one who bought it in the first place.
From Monday, it’s back to thins, fruit and things containing as little sugar and fat as possible. Corned beef, haslet, cheese, olives, chocolate, nuts and all the massive calorie providers – it’s goodbye until next Christmas. Part of me will miss you all but I have just about had enough excess for now.
<filename>index.php
<?php header( 'Location: /default.html' ) ;?>TBH, there is no "must learn module", I recently started scripting Grafana dashboards, the most useful library to me is 'grafanalib', if you don't have interaction with Grafana at all, why learn it?

The first time I ever touched numpy and pandas was only after I needed to merge and edit some CSV files.

I don't see how the'requests' module would have help me with those CSV files.

anyway what im trying to say is:

1.have a mission (task/goal/etc..)

2.decide how to implement it

3.do whatever it takes to complete it.


Best of luck lad, and happy coding:)Roll up, roll up! The White Bear, Kennington is ready to put on a show. Situated beneath the award-winning White Bear Theatre, the pub has undergone a 19th century design overhaul guaranteed to transport you to the heyday of London’s Victorian pubs, with a menu of brilliant British classics and a creative craft beer selection.
Open since 1780, The White Bear certainly has plenty of dramatic stories to tell. Guy Fawkes, London’s most-loved rebel, stored his gunpowder here for the infamous, blowing-up of Parliament, while the jaw-dropping acts of the travelling circus at nearby Kennington Green distracted even the most law-abiding Victorian.
Pass the unassuming frontage and move backstage to a world evocative of this most-curious time, bedecked with dark wood floors and exposed brickwork. Pull up a stool at the island bar lined with your favourite liquors or watch the bartenders juggle cocktails from the hidden 10-seater snug.
Each dish on the seasonal menu gives a new meaning to what great British pub food should be, using the freshest locally sourced produce. Want to know what The White Bear’s really famous for? Ultimate indulgences of Beef Wellington served with black cabbage and chestnuts; steak and kidney suet pudding with colcannon; and roasted chicken and chips with a silky Béarnaise sauce will reveal the kitchen’s best-kept secrets.
For days when a sarnie just won’t cut the mustard, starters of bubble and squeak with Nutbourne tomato salsa; or ham hock terrine with crispy quail’s egg and piccalilli will kick things off on a high. Come the mains, enjoy a curious take on the classic scampi and chips in the form of perfectly roasted monkfish with Queenie scallop scampi, pea puree and buttery-soft steamed new potatoes; or go for that Old-London classic cockles and mussels, updated with a slice of artisan sourdough. Wrap things up with jam sponge pudding with clotted cream or apple and berry crumble, served with possibly the best custard this side of the river.
Make like a real Victorian with a good pint in hand from the likes of Camden Town Brewery, Founder’s, Hiver and Beavertown. There’s also a top-drawer list of whisk(e)y cocktails inspired by the Victorian’s love of worldly adventures, including Japanese Hibiki Whisky, New York Old Fashioned and The Scottish Play. An extensive wine selection groups its bottles based on style and flavour rather than region, so you’ll always find the perfect sip.
Thespians, hop habitués and foodie-fans unite! Whether you’re popping in for a pre-show pint or swapping secrets over an intimate dinner, The White Bear is sure to prove a show-stopper.
Live Green and Earn Points
Recyclebank
- A lot of nights when I was a kid we would have an omelet for dinner (frittata) made with onions, potato or spinach. Served hot on italian bread, it was soo good.
- Good to know about the baked beans. My Irish mother inlaw taught me to make beans on toast, a real tasty treat. She also taught me I didn't have to add meat to spaghetti sauce, and I truly don't miss it.
- Vegetables, beans, cheese, soy are great alternatives. The size of a deck of cards is the portion of meat one is supposed to eat with a meal.
- A group of friends meet once a month to share a (potluck) vegan meal. Originally, our group was only those who wanted to eat more vegan, but we also ended up inviting other friends who were not interested in being vegan. However, everyone loved the food. If you know foodies and good cooks, banding together to try cooking vegan is a fun challenge (to some) and encouragement to all, as well as being social.
- Hi everyone, does anyone have any recommendations for Vegan catfood - both the "wet" and "dry" varieties?
- (A little off topic of your question:)I tried some years ago to give my cat vegan food. (I don't think the brand is around anymore.) She ate the dry food without complaint but would not touch the wet. Cats are true carnivores so be very mindful if you're trying to feed it a vegan diet. I don't eat meat or fish, but do give it to my cats (one is 17 y.o.). I would suggest you could feed cats vegan dry food, like Wysong, but give them wet meat or fish food for optimum health. Dogs can eat vegan as they are omnivores like us.
- Cats are obligate carnivores. There must be some meat in their diet. Cats on truly vegan diets will get sick and die. Always check with your vet first.
- View MoreDr. Laura Pardue, a 1993 graduate from Life Chiropractic College in Marietta, GA (now Life University), established a family practice in Stamford in 1995, then in Norwalk in 2010. For her,