Nice people thread part 3- Nice as pie

Davesnave

We were switched to 'paperless billing,' so I haven't a clue where ours is ATM. However, winter is compensated for by the Aga to some extent, and we get 'Young Person Relief' when DD2 is away at uni....;)

The barn is on a separate meter, and we only use a tiny bit of power in there, so that's become a kind of savings account.

John_Pierpoint

PasturesNew wrote: »

Lots of cheesemakers down my way. Lots. Lots I say. Everywhere.

Ah but can you get real Blue Vinney - the definitely unpasteurised (*) cheese that literally walks off the plate.

(*) pun intended.

http://en.wikipedia.org/wiki/Dorset_Blue_Vinney

Legend suggests that the cheese was originally blued by dunking old boots and mouldy harness in the milk. The milk itself is skimmed and therefore the fat content of this cheese is only 15 per cent. Traditionally, Blue Vinney was taken to London for sale by Dorset farmers because Londoners "were the only ones daft enough to buy it"! This cheese varies quite a lot in colour and can look different to our picture. Sometimes there are brown patches in addition to the blueing. It's what you get with a handmade artisan product but the taste is always good.

GDB2222

PasturesNew wrote: »

Oh, interview, I immediately spotted what they want - and flagged up "that's not me", thus saving myself any ridiculous driving around.

They wanted somebody that had experience of managing 3rd party (insert specialism) agencies; preferably somebody that can bring their own contacts/relationships with them, then to change current providers and move their £40million account across to the new crowd (that the post holder would be instrumental in choosing).

pfft. Yeah, right.

I've never worked with any 3rd party agencies, in any of the various specialisms within the industry. I've always just done it myself ... and the biggest PPC budget I've managed was about £12-15,000. Once.

That's a result, really. You've qualified the lead, and so have they.

PasturesNew

GDB2222 wrote: »

That's a result, really. You've qualified the lead, and so have they.

I did have to be quite forceful with him, pointing out 3-4x that it wasn't in his best interests as I clearly don't have the essential experience and would be significantly adding to their business risk at a vulnerable time in their company's growth. I swear he nearly cried. But I wasn't going to go all the way up there to come 2nd!

PasturesNew

John_Pierpoint wrote: »

Ah but can you get real Blue Vinney - the definitely unpasteurised (*) cheese that literally walks off the plate.

(*) pun intended.

http://en.wikipedia.org/wiki/Dorset_Blue_Vinney

Legend suggests that the cheese was originally blued by dunking old boots and mouldy harness in the milk. The milk itself is skimmed and therefore the fat content of this cheese is only 15 per cent. Traditionally, Blue Vinney was taken to London for sale by Dorset farmers because Londoners "were the only ones daft enough to buy it"! This cheese varies quite a lot in colour and can look different to our picture. Sometimes there are brown patches in addition to the blueing. It's what you get with a handmade artisan product but the taste is always good.

I've no idea what's here to be honest. I only ever eat mature cheddar, the cheapest I can find that's under £5/Kg. I don't like squidgy cheese, or pongy cheese, or mouldy cheese

michaels

Interviewer was probably not used to someone down-playing their experience and not claiming that having run a 15k integration project they were not ideally equipped to run a 15m one...

PasturesNew wrote: »

I did have to be quite forceful with him, pointing out 3-4x that it wasn't in his best interests as I clearly don't have the essential experience and would be significantly adding to their business risk at a vulnerable time in their company's growth. I swear he nearly cried. But I wasn't going to go all the way up there to come 2nd!

lostinrates

John_Pierpoint wrote: »

Ah but can you get real Blue Vinney - the definitely unpasteurised (*) cheese that literally walks off the plate.

(*) pun intended.

http://en.wikipedia.org/wiki/Dorset_Blue_Vinney

Legend suggests that the cheese was originally blued by dunking old boots and mouldy harness in the milk. The milk itself is skimmed and therefore the fat content of this cheese is only 15 per cent. Traditionally, Blue Vinney was taken to London for sale by Dorset farmers because Londoners "were the only ones daft enough to buy it"! This cheese varies quite a lot in colour and can look different to our picture. Sometimes there are brown patches in addition to the blueing. It's what you get with a handmade artisan product but the taste is always good.

dorset blue vinney is easily found round here, even more so where I used to live. That somerset/dorset area is excellent for cheese. There are a few good local cheese shows too.

lostinrates

Poor little dog-dog. Today when the dressing came off the leg underneath was yuck. Infected and gruesome and very, very sore. Vet (dog-dog's biggest fan) and I spent two hours cleaning it up and redressing with pads over the really sore bits. She's been doing so well and everything was going so swimmingly and this is now a huge and concerning set back. Problem is her skin is tissue thin and delicate than even the soft wrap is starting to be too abrasive. I'm not waiting the standard week to dress it again, but rather take her in later this week to have another look.

She's back on painkillers-I don't ewant to make her pain free, because she's trying to use the leg and we don't want that but the pain of the skin and infections must be very significant- and antibiotics. She had an antibiotic this morning with a blob of butter in it. She thinks, for the time being, she can cope with the big buttery pills.

LydiaJ

Oh poor dog-dog. Give her a big cuddle from me. I remember our dog having a bad leg - 38 stitches after an attack by another dog. He was very brave and very well behaved, but it was heart-rending.

Doozergirl

Poor dog-dog