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So... I did it today. And everything went remarkably well up to point. The point being when I tried to get smart about it. One recipe from an American source suggested making up the pea flour and bacon goo and pressing it into tealight cups to make 'pucks', then wrapping those in greaseproof...

It was only after I'd been here for a while that I actually remembered what the initial impetus was, a free gift with Bullet comic, a little document titled "Survival The Fireball Way", I could remember getting books from the library, heading up the hill & glen near our house with early versions...

The OTC medication Buscopan (hyoscine butylbromide) definitely helped me with a stone. But... I can't make recommendations.

During the week I got a "suggested post" from Facebook which seemed to detail someone customising and fitting a kit pouch to the sheath of a MOD D-Type "survival knife". I managed to close it just as it opened and haven't been able to search my way back on to it. I don't suppose anyone knows...

Sorry for the daftness of this, but someone posted to FB last weekend on a UK Bushcraft/Prepper/Surplus group with pics of a small MOLLE pouch attached to the sheath of an MOD survival knife, I'd really like to find the post if anyone can help?

As far as commercial providers go it come down to the payment side, they make your bank liable for ensuring you cannot purchase VPN/Proxy provision without positive ID. What we're looking at effectively, is an internet loicnce. Which will make the 'Mericans laugh.

What did you use for 'blanco'? Please don't tell me you used a puck of actual KG3!

If it is, I acquired it very quickly!

The Seikos are now changing hands for absolutely silly money. As someone else pointed out the difference in the 'civvy' and the issue Pulsar is a couple of hundred quid. Supply and demand.

Oh, good thinking 99!

I'm sorry if I harp on about France too much, but in Normandy there are shops that sell nothing but tinned fish, particularly sardines and I am slowly working my way through the variations on offer. Sometimes good, sometimes not so. Only had one I couldn't finish, very fennel-y, like eating a...

I have developed an unfortunate 'thing' for half decent caviar with the trimmings (egg, mixed onions, sour cream). I cannot afford it really, but on special occasions... If it was a ton a kilo I'd be eating it instead of crisps whenever I fancied a nibble. Lots of different variations on...

Yup, but then they can drop coals, it's an issue in some places. There's one in my shed, I just don't get on well with them, horses for courses.

Since I stopped going to the pub two or three nights a week, I've spent a great many evenings cooking weird, wonderful and occasionally exotic meals. The one thing I have a real problem with is desserts, I'm not really fond of them. I do however love custard. I've made custards from every continent!

Niiice. Comes very close to what I call Captain's Curry, which is my go-to when left to cook for myself for more than a day, but mine is rather less refined, coming very close to chucking every thing into a pot with a lid and... Umm, no that's it in the way of method actually.

I've always had trouble getting them to draw if used as is.

Lord no! All lovely puds. Especially with a big dollop of home made jam in the middle.

One thing that I remember about my prep school dinners, that had no influence on me at the time whatsoever because I didn't have the wit to wonder, was that the menu often included "roast meat". The variety was never stated.

Oh yes, we had rice, tapioca, sago & semolina in school (and at granny's)

Boiled vegetables. Not cabbage specifically, even when there was cabbage. The only time it changed was on a day with chips. This was 1970s/80s Northern Ireland, the food was meat & two veg.