Member Info for THETHINICE

Price holding up better than I anticipated.

Theres allways going to be a correction to the sp when its gone up around 50% over a couple of days with or without placing news, as its just not realistic. This will come good or at least better than where we are.

Did it feel a joke yesterday afternoon.

Marvellous news, time to add more.

Reckon we will see 1.85 at some point today unfortunately due to placing but then upwards till the next surge that will surpass 3p early next week. Just hold on, go enjoy the weather you know theres more scope for this going north.

He tweeted this to yesterday evening. lenigastweet: Looks to me like it’s strap yourself to the @UKOG rocket for a while after they just announced YA gone and institutional money done and now de-risked as they head in to managing a very important time in the Weald Basin’s oil and gas history. Just IMHO. But DYOR! Still looks good to me in the longer, yes will probablly dip abit but end of the week starting picking up again

Nice realistic rise, fine with this and happy to hold, hasn't gone straight up like an indian rope trick ready to collapse.

....good problem for a change.

Getting in for the rise in the morning. Close 0.0162

..lets face it, regardless of anything now, this will be piled into....and go north on pure hope. It's human nature.

..an a £800 profit in the space of 15 minutes.

Please no. It is Tartiflette, made with potatoes, reblochon cheese, lardons and onions. A real french classic.

....but it is a nice..potatoes and a cheesey flakes.

METHOD 01.Drop the sliced potatoes into a large pan of boiling water, cook for 3 minutes, then drain and spread out on kitchen paper. Allow to steam dry until cool enough to handle. 02.Set a large frying pan over a medium-high heat and fry the bacon lardons, tossing, until crisp. Remove and drain on kitchen paper, leaving the fat in the pan. Add the butter and turn the heat down to low. Add the onions and cook, stirring occasionally, for 10 minutes or until softened and light golden, then add the garlic and cook for 2 minutes. Kill the heat and stir in the lardons. 03.Heat the oven to 170°C/fan150°C/ gas 3. Arrange a generous layer of potatoes in a 2 litre gratin dish. Scatter over some of the bacon and onion mixture, then lay some cheese slices over the top. Pour over some of the cream and wine, season well with black pepper and a little salt, then repeat the layers until everything is used up. Don’t worry if the mixture isn’t completely even on each layer, but you should end up with a top layer of potatoes covered with cream. Sprinkle with a little sea salt. 04.Cook the tartiflette for 1 hour 20-30 minutes until golden and crisp on top with the cream bubbling through. Remove from the oven and leave for 10 minutes before serving. Serve with charcuterie, pickles and a sharp dressed salad.

You can go wrong and it can and has gone very wrong with desire. This share has gone bigtime wrong. Some huge losses here a couple of years back . Still hurts.