Barnes to Bournemouth

Only 95.6 miles according to amazing Google Maps.

1. Head north on Glebe Rd toward The Crescent
138 ft
2. Turn left onto Church Rd/A3003
Continue to follow A3003
Go through 3 roundabouts

1.6 mi
3. Turn left onto Lower Richmond Rd/A316
Continue to follow A316
Go through 6 roundabouts

7.0 mi
4. Continue onto M3 (signs for M25)

56.7 mi
5. At junction 13, exit toward So'ton Docks/Bournemouth

2.8 mi
6. Merge onto M27

8.2 mi
7. Continue onto A31

11.4 mi
8. Take the A338 ramp to Bournemouth/Cristchurch/Bournemouth International Airport

0.2 mi
9. At the roundabout, take the 1st exit onto A338

7.6 mi
10. Take the exit toward Boscombe/A3049

453 ft
11. At the roundabout, take the 2nd exit onto King's Park Dr

0.1 mi
12. Turn left
Restricted usage road
Destination will be on the right

358 ft
Fitness First Stadium
Bournemouth
United Kingdom

so boring...just support OUR PLAYER and OUR TEAM please...

Couple of minutes of your life you'll never get back. Sorry, maybe i'm being generous. Hours.

Oh how sad some of our fans are

INGREDIENTS
200g / 7oz of cooked leftover chicken or fresh uncooked (see Cook's Notes above)
250g / 8½ oz dried tagliatelle
2 garlic cloves
1 small onion
5 rashers of unsmoked streaky bacon
250g / 8½ oz of flat or shiitake mushrooms
225ml / 7½ fl oz of chicken stock (see Cook's Notes above
200ml / 7 fl oz double cream
30g / 1oz parmesan cheese
2 level teaspoons of dried oregano
2 tablespoons of extra virgin oil
Salt and pepper to taste

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

DIFFICULTY LEVEL: Medium

SERVINGS: 4

RECIPE INSTRUCTIONS

STEP 1 PREPARATION
Slice the chicken into strips.
Peel and finely chop the onion.
Peel and crush the garlic.
Chop the bacon.
Slice the mushrooms.
See the picture on the right (click it to enlarge) for an image of the prepared ingredients.
STEP 2
Heat the oil in large frying pan over medium heat and fry the bacon and the chicken slices (see cook's notes above if using cooked chicken) for a few minutes until the chicken slices are sealed.
Add the mushroom, the onion and oregano and mix well together.
Cook for around eight minutes or until soft.
Add the garlic, chicken stock and simmer (barely boiling) for about ten minutes.
While the meat is cooking, put a pan with plenty of water on to boil. Add the tagliatelle and lightly boil for about ten minutes (see the instructions on the pack).

Grate the Parmesan cheese.

When the chicken stock has finished cooking lower the heat slightly and pour in the double cream. Stir it in well gently simmering for five minutes. Don't allow it to boil.

Taste the sauce and add salt and pepper to taste.


STEP 3
Drain the pasta in a colander and mix it into the chicken sauce.
Serve the chicken tagliatelle onto warmed plates and sprinkle with Parmesan cheese.

Accompany it with some garlic bread for a truly authentic Italian meal.

Chuckle

Barn Door Billy said:

Oh how sad some of our fans are

Click to expand...

You can hardly call him a "fan".

Look I'm as pis*ed off with Barnes as anyone but constantly slagging players off on NSC doesn't sit well. Gus needs to read him the riot act , fine him as much as possible, and tell him that if he does it again then he will have to leave.

7:18 said:

so boring...just support OUR PLAYER and OUR TEAM please...

Click to expand...

Exactly. Possibly the most stupid thread today.