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I live in Barcelona and would say it depends… a lot of bikes are absolute workhorses and look a bit sketchy.

On the other hand, there’s a lot of young biker crews who have the latest sports/super/naked bikes that are just exceptionally well looked after and always look brand new.

I’d say if it looks in good condition here, that normally means it is. Very few people wash their cars/bikes because of the hosepipe ban. Those that do are usually the ones that really care.

Edit: check motos.net or Mundi Moto for a huge range of bikes - the latter being a single company network of dealers.

Some of Otto. Now 5 years old. 4 years since we got him from the shelter and veeeery gradually more and more chilled.

He’s the best!

Smashed it!

This is insane!

Has a petition been covered in the last 13 pages?

We have the Horl. It’s not quite impossible to mess up, but with a bit of care and attention produces amazing results.

If you want something super sharp, get their finer additional stones and the strop.

Occasional strop and use of fine stone is good for weekly maintenance. You can deal with chips maybe every 3-4 months using the coarser stones, albeit still much more quickly than using whetstones.

Dopesick

Hi. DM incoming.

It absolutely won’t be a problem. As you say, they can’t just take your money. Happens even more regularly with TransferWise.

Of course it may take some time to return and with little to no comms, as they’re not particularly incentivised to do so.

Question:

I'd like to do a foraging course in/v-close to London on 12th December with my partner on her birthday.

Any recommendations? Everything I can see seems to be on a weekend and this will be a Thursday....

Size?

Use existing phone in constant Shazam mode?

Had this. Tried everything.

Then did up the rear QR verrrrry tightly.

Now no noise. Might work?

Nice work!

Purely out of interest (I work in ecomm), did this result in an order uptick?

We’ve used https://bramptonaccounting.co.uk/ for 7 years now.

They’ve been awesome and well priced.

I think they’d pick up one-off things like this no issue.

Barcelona! I live here and it’s wonderful at this time of year - cooler, less busy, alive.

Beaut

Els Vinyerons

Link?

Yea, you definitely don't want to be walking home after that! Last time we got a taxi home which wasn't too pricey at all.

Yep! Casa Bonay's hotel bar behind it is a cool vibe Thursday onwards with DJs playing some decent tunes from about 9pm each night.

Yes, some great spots there and plenty of companies organising decent day trips.

My wine day trips of choice from the city would be:

• This beautiful farmhouse in the national park behind Barcelona. A short car trip, hilly cycle or 3hr hike from the centre: https://maps.app.goo.gl/2yNanUsKM7Dyghn18

• The smallest cava producer in Spain’s cava hub - the village of Sant Sadurni. We’ve taken loads of people for a tour and tasting. It’s family run and the owners couldn’t be friendlier: https://maps.app.goo.gl/76UhyG8RGnZVTfw56 - it’s accessible by train with lots of bars and restaurants in the village for lunch too.

• Further afield, the wine region of Priorat is incredible but warrants at least a couple of nights stay.

I live here and have explored many (too many?) food spots.

Suggestions listed above are pretty decent. Though arguably some have fallen to the tourist watering down. Some might be closed in August.

El Xampanyet is fun but gets very rammed!

Here’s my list of good places and bars we’ve tried and loved:
https://maps.app.goo.gl/WTRgVrqSdFMNSpQk7?g_st=i

And here’s one of food related shops:
https://maps.app.goo.gl/oAVysMvmxN2jUQpYA?g_st=i

Feel free to send a message for anything more specific!

Just wrote this down for someone, so thought I would share here. My go to Mexican hot sauce recipe.

For a decent bowl's/couple of bottles worth:

• 2 ripe and delicious tomatoes, quartered
  
• 1 bulb garlic, peeled and lightly smashed
  
• 1 red onion, quartered, or bunch of spring onions, lightly smashed
  
• Mix of red chillies sliced lengthways - I normally try and go with 10 big mild ones and then a load of hotter ones depending on how hot you want it to be. 4 scotch bonnets will make it hot, 8 will make it v hot!
  
• 2 limes sliced in half
  
• Get this all in a tray and cover liberally with olive or rapeseed oil
  
• Season heavily with salt and pepper, add ground coriander, sprinkle of brown sugar
  
• Get this all under a hot grill and get a decent char on everything, turning regularly for even charring. Ideally, do this over a charcoal bbq for smoky flavour
  
• Soak a couple of dried chipotles or ancho chillies if you have them in hot water in a small bowl for 10 mins as the grill does its thing
  
• Once everything is charred, chuck it in a blender with the soaked chillies, fresh coriander, red wine vinegar and blend until very very smooth. Add more oil and water if it's too thick to blend smoothly. We'll worry about the final consistency later.
  
• Once blended, add to a pan and cook down on very low heat until darkened and glossy - probably about 1 hour.
  
• If it's too thick, add splashes of water as it cooks.
  
• If it's too chunky, blend again after cooking.
  
• Taste it for salt, acid. Should be smoky first, then tangy then HOT!
  

King Alfred’s Way?

Wow.

I’d take this otherwise.