Sunday, 15 April 2007
Parked for the day of rest at Aire de L Ilsle Abeau France. At A43 just up the road from Lyon. Loaded with frozen food for English shops in Europe. Loaded in Preston area on Friday. Travelled over on the train Friday night, it was very slow Friday night all the talaban with no loads going into France to park for the weekend, you now!!!
Parked here late Saturday. In the morning the sun was right on my cab to hot for sleeping. Up for a wash and the first coffee, no bad. Not a lot to do did the house work for a bit then a little people watching at the service station. The thinks you see just amassing. The stressed the rushing and the people go through for a day out!!!
The usual Talaben here Poles, Czech, and Hungaranens. No British bar my self. The Talaban are all in there trailers cooking as they always do. This lot are out on the road for months on end. Cheep labour, thanks to the EU. Keeping you all in a falls sense of Happiness. When will we pay for this is the big question?
Sunday, 15 April 2007
Tuesday, 10 April 2007
Spanish Homes
SPANISH HOMES
Always wanted to live in Spain?
We have properties in Alicante/Muchamiel on the Costa Blanca and Costa Calida from Denia to Cartegena and some properties in Almeria to an international market.
We will guide you through every stage with advice and practical help from buying your property to moving in.
We will assist you with after sales, advise you on a mortgage (if required) and guide you through the legal aspects of buying a home in Spain. With a range of properties from front line to the sea, golf courses or inland and a price range to suit all levels of investment.
Interested?
Please ask for DENISE or Telephone 07903 266032
Always wanted to live in Spain?
We have properties in Alicante/Muchamiel on the Costa Blanca and Costa Calida from Denia to Cartegena and some properties in Almeria to an international market.
We will guide you through every stage with advice and practical help from buying your property to moving in.
We will assist you with after sales, advise you on a mortgage (if required) and guide you through the legal aspects of buying a home in Spain. With a range of properties from front line to the sea, golf courses or inland and a price range to suit all levels of investment.
Interested?
Please ask for DENISE or Telephone 07903 266032
Robotrucker food
Jamaican Jerk Chicken This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, "The Sugar Reef Carribean Cookbook," by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available). 1 tablespoon Ground allspice 1 tablespoon Dried thyme 1 1/2 teaspoons Cayenne pepper 1 1/2 teaspoons Freshly ground black pepper 1 1/2 teaspoons Ground sage 3/4 teaspoon Ground nutmeg 3/4 teaspoon Ground cinnamon 2 tablespoons Garlic powder or fresh 1 tablespoon Sugar 1/4 cup Olive oil 1/4 cup Soy sauce 3/4 cup White Vinegar 1/2 cup Orange juice 1 Lime juice 1 Scotch bonnet pepper (habanero) 3 Green onions -- finely chopped 1 cup Onion -- finely chopped 4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.Preheat an outdoor grill.Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.Preheat an outdoor grill.Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
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