Jim White
Columnist at The Telegraph
Columnist at Telegraph. Occasional Fighting Talker. Also, with @philmcnulty, author of Red On Red, fully updated and out in paperback on 17 August
Articles
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1 week ago |
telegraph.co.uk | Jim White
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1 week ago |
sports.yahoo.com | Jim White
One by one the old traditions of watching football are being eroded. The FA Cup third round is now stretched out almost as long as Liz Truss was in Downing Street, while in the top flight 3pm Saturday kick-offs are a vanishing rarity and the FA Cup final is no longer the concluding action of the summer. And now a full programme of Boxing Day fixtures, a central part of the football-watching calendar for generations, has been consigned to the history books.
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2 weeks ago |
ca.sports.yahoo.com | Jim White
In a world charged with uncertainty and precariousness, at least there is one thing we in Britain can rely on: our summer of sport. Crammed into the next couple of months will be some of the finest sporting endeavours available; an eight-week procession of delight, a glorious heritage of constancy. And something to cheer up even the most despondent. Let’s start with the thing we really do do better than anywhere else.
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2 weeks ago |
telegraph.co.uk | Jim White
By Jim White The weatherYes, it rains occasionally in the summer in Britain. Which enables sports enthusiasts, even as they zip up their kagouls and complain about the bloke in front's umbrella obscuring their view, to utter the words that soundtrack every July and August in Britain: "Such a shame about the weather." Frankly, it is not the sort of language you would hear in Australia.
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2 weeks ago |
yahoo.com | Jim White
This Herb-Crusted Pork Tenderloin Deserves a Spot in Your Weekly Dinner Rotation originally appeared on Men's Fitness. Who doesn't love pork tenderloin? This herb-crusted version takes things up a notch with a marinade and herb rub that takes the flavor up a notch. The secret to getting that perfect texture starts with a quick marinade of lemon juice, olive oil, and garlic. This helps tenderize the pork and lays the foundation for fresh flavor that pairs perfectly with the rich herb crust.
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