SeanBM 35 | 5,797 16 Jan 2009 / #31If someone will tell me how to load a picsYou have to open start/accessories/paint.Open file with the photo in it with paint and then go to image/resize and resize it to 25% and then just add as an attached file when you are writting on here.
dtaylor 9 | 823 16 Jan 2009 / #32Sorry mate, it had to be done....i hope ur not keeping the clothes i lent u under house arrest :D:D:Dwhat happens when you pissed and theres a bath
SeanBM 35 | 5,797 16 Jan 2009 / #33Ha ha ha ha,The cold water still didn't sober him up ha ha ha;0Nice one dtaylor
OP Cardno85 31 | 973 17 Jan 2009 / #34Hahahaha! Awesome chat mate!I have your clothes all laundered. Just need to find a time to drop them off. Some taxi driver stole my phone and is holding it at 70pln ransom so I will have it back tomorrow (short 70pln) and will give you a text. If I don't manage then I will drop them in Nic Nowego in a nice bag for you to pick up next time you are in for a pint.Christ on a bike though...I have lost a load of weight since coming here...didn't even notice until I saw that picture!
Seanus 15 | 19,672 17 Jan 2009 / #35Which reminds me, I need to step back into the gym. I lost weight too but it has sneaked back on after a demonic pizza. Friggin things was huge.Cardno, what do you make of the pizza situation here? In Scotland and Japan, there is far greater variation in price between the sizes. The difference here is negligible. That's why I invariably plump for the big ****-off pizza. The Poles know that pizzas cost little to make, they make profits anyway. Us Scots just play on the fact that it's big, thus hike up the prices.
OP Cardno85 31 | 973 17 Jan 2009 / #36I am yet to have a good pizza here. But I was spoiled in Inveraray working and living with a pizza chef in an Italian restaurant. Freshly made dough, fresh imported ingredients and a guy that's been making pizzas in Italy for 5 years and doesn't speak english. Pizza's just aren't gonna be the same.
