The pics will follow john, just don't laugh if I b****r them up.
Phil.

Hi Siddie, I'm so glad you talked about the Aussies and their Aussie Aussie Aussie chant because I know that is a recent thing (last 20 yrs) and I knew that as a kid we would shout in the playground "Oggie Oggie Oggie" I don't remember why LOL, I guess it would have been during a football match or something. But it is good to hear that I'm not the only one that felt the Aussie fans had ripped off that chant. I think they started to use it at the Sydney Games in 2000 - Maybe it was a Cornish man who lives here now that started it off.
Bernice

I remember in the 70's Max Boyce using Oggie oggie oggie in his shows and he was a huge welsh rugby union supporter. The chant was also common with the scouts and guides as well as in naval circles. Can imagine those cornish wives shouting it to their children to summon them for dinner!!

At the risk of turning this forum into a cookery page and as you shared your receipe John here is one in return if you like pizzas you will love this but it is my secret so dont tell anyone. Its so simple but I bet you cant eat just one piece of it. Its nice hot or cold

SHEILA’S SECRET

8 oz Self Raising flour
2 large Eggs
2oz Butter
Pinch of Salt

Rub the butter into the flour, mix in the eggs
Roll out on a floured board and line a straight sided deep flan dish with the pastry.
You can use 1 large or two 7”x1” dishes

FILLING

1 tsp Oil
½ oz butter
1 Onion
1½ tins tomatoes
1 or 2 Bay Leaves
2 tsp Marjoram
Salt & Pepper
½ lb Mature Cheese
¼ Danish Salami
4oz Button Mushrooms
½ to 1 Green Pepper
Cloves of Garlic (depending on taste)

Heat the oil and butter in a frying pan.
Chop onions and Garlic and fry but don’t brown
Pour the juice off the tomatoes and get rid (bloody Mary if you like)
Add tommies to pan with the Marjoram, Bay leaf, sliced Green Pepper
Salt and Pepper and cook for 10 mins
Add sliced Mushrooms and cook for a further 2 mins
Cool
Lay the Salami slices on the base of the pastry
Pour in the filling, throw away Bay Leaves
Grate the cheese on the top
Bung in the oven
Gas 5 Middle shelf
Cook for ½ hour

Serve with a mixed salad and a good bottle of Fleurie

NigelWaring wrote:
I think we must forget things. I remember many people in my age group who knew everything when they were teenagers but they don't now.

Evidently Mark Twain thought along the same lines Nigel ! Here are a couple of quotes:-

When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much the old man had learned in seven years.

I was young and foolish then; now I am old and foolisher.

As you've all probably noticed there are no pics of my pasties. I don't wish to talk about it, but, I will try again, when I can get some suet. I tried six shops and in two I had to explain what it was, only to be told.no.
Phil

Oh heck Phil - no suet! I know the feeling, I had probs in the past too. Maybe some kind soul will send you a packet of Atora from home. Will customs allow it in over there?

Nigel's comment reminded me of something my Dad says about age etc. "The older we get the better we were." I like that lol.
Bernice