A
Anonymous
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ZermattV said:Anything planned for october to close the season ?
A run round the new Aberdeen by-pass.

ZermattV said:Anything planned for october to close the season ?

Dear Stephen
Thank you for your e-mail.
I would love to get a few snaps of the cars for our twitter page. We really enjoyed having you all....and your cars!
I want one...!
Kind regards
Jackie
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Jackie Thomson
Visitor Centre Manager
Ardbeg
01496 302244
Haud on, we're just back from 2011's big Scottish meet and you're already talking about 2012?!! Although yeah, to be fair I do have a route and destination in mind alreadyNosa said:think a11y is planning next years "overnight" meet next year but don't think we are doing any of the Islands, I think it is taking a 2 night Great roads format, I am waiting with baited breath for his thread to start, Malc is planning a Decent one day event for next year as well.
a11y said:

Oakandacorns said:Definitely!! I was allowed to be co-driver along the long straight (and undulating) road outside Ardberg Distillery to the Ritz campsite though. I must say, my Z4 has been given alot of attention this week, and it was lovely to drive him when I got home. You know when I got home, I tried applying the rules of the long weekend in Islay, however, the roads here are not quite as quiet / in beautiful sweeping surroundings![]()
still waiting for the custard test photo Jo of your "alleged" Z4 :lol:RichardG said:I have it on good authority from a French chef that Creme Anglaise and custard are not the same thing, anyone know the exact difference.
From Wikipedia, the free encyclopedia
This article focuses on egg-thickened custards. For versions based on "custard powder" and their derivatives, see Bird's Custard.
"egg custard" redirects here. For the egg custard tart, see egg custard tart.
For other uses, see Custard (disambiguation).
Dessert custard.
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream used to fill éclairs. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savoury foods. Sometimes flour, corn starch, or gelatin is added. Nowadays, you may get custard in a variety of flavours, e.g. strawberry or maybe chocolate.
And real custard not a cardboard cutoutNosa said:Oakandacorns said:Definitely!! I was allowed to be co-driver along the long straight (and undulating) road outside Ardberg Distillery to the Ritz campsite though. I must say, my Z4 has been given alot of attention this week, and it was lovely to drive him when I got home. You know when I got home, I tried applying the rules of the long weekend in Islay, however, the roads here are not quite as quiet / in beautiful sweeping surroundings![]()
still waiting for the custard test photo Jo of your "alleged" Z4 :lol:

glewpot said:Update! Still not got the beast back yet boo hoo, have been informed though that it should be early next wk, so will be able to post a pic or two as proof that I'm a like minded z4 owner & not just a groupie.
Would like to keep in contact with you guys so inform me which part if this wonderful site you frequent obviously I only use the m part! Boy & their toys ha ha. Big shout to Frank & Frank my new French brothers your the best with nosa close behind!

Oakandacorns said:On the way to the campsite on Friday. After head honcho got us lost![]()
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Nosa said:Nice pics Jo, Loving the custard Pics, I bet your neighbours were all thinking WTF??![]()