Before knocking anyone...
...for their performances on the pitch,
it's an idea to think first. Piers Morgan has blasted England
cricketers, for their lack of courage. He's been unsympathetic to
Jonathan Trott, who left the tour because of illness, and to Graeme
Swann, without considering the surgery he went through recently to
try and squeeze a few more overs from a tired body.
Even if you're not interested in
cricket, this is worth watching.
Here's Piers facing a Brett Lee over.
He's running in and bowling, but he's not properly fired up, not off
his full run-up, he's retired from cricket, and even at his fastest,
wasn't as quick as Mitchell Johnson's 92+ mph:
Morgan insists he loves and regularly
plays cricket. He hasn't learnt any of the humility the game
supposedly teachers its players, has he. He insisted that he
regularly faced guest bowlers equivalent to Brett Lee playing for the
opponents his side were facing, who were not going easy on him.
Ball by ball:
- Hit by ball while backing away to square leg. Not the bravest course of action.
- Dumped on his arse ducking a ball that was going miles over his head in any case.
- Hit by ball, backing away, again.
- Hit by ball, backing away, again again.
- Bowled, leg stump knocked over, exposed as he backed away.
- Hit by ball...etc.
Before giving it all the “my mum
could do better”, there's the need to consider just how good and
how dedicated and how brave these blokes are to be doing what they're
doing. Fair enough, Morgan put his money where his mouth is. But he
lost the lot.
Leftover curry
I hate wasting food, but enjoy using up
leftover wherever possible. I've tried various ways to make that
cliché turkey curry, but this year I stumbled on a way to make a
proper, hot curry sauce that, while it does not inflict pain, does
leave the tongue stinging and nose running.
Gently fry a large onion, as much
garlic and ginger as you think might be over the top, and then some,
and nine (I dropped one, so used ten) little green chillies (cut down
on these for less heat). Cook until everything's soft. As long as
nothing burns and goes bitter, there's nothing to go wrong, so long
and slow is the way to do it.
More leftovers: a large tomato from the
salad tray, chopped, goes in.
Then your favourite curry powder or
paste, whatever you prefer.
More leftovers: loads of that chicken
stock next. If it goes too runny, some broken up leftover roast spuds
or parsnips or carrots will bulk it back up. Too thick, more stock.
Leave it bubbling while you do other
stuff. Eventually, when you remember or start getting hungry, zizz it
with the hand blender thingy leaving a smooth curry sauce to bung the
leftover turkey or chicken into.
Use veggie stock for a spud or mixed
veg or (if you're intent on breaking the wind speed record) sprouts.
Improvise a sag paneer with leftover greens and stilton.
Make lots and stick it in the fridge
for laters.
That tenth chilli? May have been one
too many.
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