Mattansell

That's the Mirror at fault - here's the link to the original tweeted image https://twitter.com/mrokanenas/status/455351148195893248

To be fair, The Mirror and in particular James Nursey have been right in top of things for the last few months.

Echo those thoughts. People might want to remember that Mcleish was looking at Karl Henry and Leon Best!

Lambert is on a rolling contract - less comp to pay out.

It's like you read my mind - perfect.

Problem with Hughes is he would be gone within 2 years. The bloke has absolutely no loyalty Ask Swansea fans about Martinez' loyalty. If he came to us and was moderately successful and was then approached by Valencia, he'd be off like a shot too. (To be fair he might not BUT he doesn't deserve a loyalty badge!)

True BUT they aren't the only two. In fact, there are numerous better candidates!

Nice analogy but at the same time i'm pretty sure that if you as an army were in a difficult situation you wouldn't remove your battle hardened, senior soldiers replace them with inexperienced rookies and then send them out disorganised. Again, fighting for each other is good but without tactics etc. a football match or a military battle will result in a lot of home casualties.

Check out football365 thread: http://tinyurl.com/5s67suc You're in for a surprise. Or not if you know what a typical blues following female looks like (that first picture was VERY flattering!)

I was only speaking generally but tbf Downing is in the 'fashion parade'.

They couldn't risk having promo shots with players who might leave (like Barry last year in the white kit). So when they selected shots from last year to edit the kits on they would leave out Milner, Young and Carew.

corn + rows

Be warned though the Indian curry recipe above takes 2 - 3 hours and really stinks your house out. This Thai recipe is REALLY quick (30-40 mins) and tastes completely authentic. Just one word of advice DO NOT sniff the fish sauce, it is disgusting but tastes ok and is used in Thai cooking like a soy sauce from Japanese. Thai Red Chicken Curry Ingredients * 1 small onion chopped finely * 1 stalk lemon grass * 1 tbsp vegetable oil * 4 tsp red Thai curry paste * 4 boneless and skinless chicken breasts, cut into bite-size pieces * 1 tbsp fish sauce * 1 tsp brown sugar * 4 freeze-dried kaffir lime leaves * 400ml can coconut milk * 20g pack fresh coriander * 4 cloves of garlic * Medium Aubergine Method 1. Peel onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre). Crush and chop garlic. Cut Aubergine into chunks. 2. Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add garlic and onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time. 3. Add chicken pieces and stir until they are coated. Add the fish sauce, sugar, kaffir lime leaves, aubergine, lemongrass and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged. 4. While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

For all the curry requests this was taken from a thread from a while back. It is the closest to a restaurant style curry i've ever tasted (outside of a restaurant!). Indian Chicken Curry Ingredients 2 medium onions sliced 5 cloves of garlic crushed 5 table spoons of olive oil 2 green chillies chopped (1 if heat problem!) 3 tomatoes chopped 500g Passata 2 tea spoons of salt 2lb chicken (breast) cut in small cubes 2 table spoons of curry powder 1 tea spoon of mixed masala Fresh corriander for garnish Method Put the olive oil in pot on a medium heat, add the sliced onions and crushed garlic. When the onions are a golden brown add on the chopped tomatoes, chopped green chillies, 2 tea spoons of salt and half a cup of water. Leave it on low heat for about 15 – 20 minutes. When the mixture looks very thick add in the curry powder and stir for about 10 minutes, add the small cubes of chicken. Leave on low heat until the water of the chicken dries up. Add 250g of passata. When the water has dried up add the garam masala and stir it for about 15 minutes. Add in the fresh corriander (finely chopped), half a cup of water and the other 250g of Passata and turn up the heat, when it reaches the boil turn the heat down and leave to simmer for about 15 minutes Please note when making the curry if at any stage the mixture is too dry and starts to burn, just add some water.

On the whole Browns / Villa thing: do you think you could devote a page in the programme to the Browns and vice-versa? Showing results, standings, key players etc. It's got to be worth a go - people might start to take an interest then.