Can we really go down with Kelly?

[Brainy]

Yes, it's another Kelly thread.

I've just joined the Kelly out club. He was brilliant towards the end of last season but this year has been unacceptable. Did you really think we could achieve promotion? Did you really think we could be relegated?

I see no reason why Mandaric must act - I can't see us going down. There are plenty of teams below us who are just as poor, but that doesn't go to say they're already down. If Kelly goes - fine, I won't complain.

[AyewJoking]

I doubt Kelly is the man to get us promoted even when backed my financial muscle. To be fair I think he will keep us up but only because there are still more jokers than us in this league.

[THEBIGJOHNSTEADER;]

I doubt Kelly is the man to get us promoted even when backed my financial muscle. To be fair I think he will keep us up but only because there are still more jokers than us in this league.

Getting out of this league requires grinding of results, to do this you occasionally need change the shape of your team. I don't recall RK doing this at all, all we see is 'like for like' substitutions. So no, Kelly won't get us promoted, he more likely to get us relegated

[AyewJoking]

Getting out of this league requires grinding of results, to do this you occasionally need change the shape of your team. I don't recall RK doing this at all, all we see is 'like for like' substitutions. So no, Kelly won't get us promoted, he more likely to get us relegated

thank you for agreeing with what I posted.

[Thracian]

Yes, it's another Kelly thread.

I've just joined the Kelly out club. He was brilliant towards the end of last season but this year has been unacceptable. Did you really think we could achieve promotion? Did you really think we could be relegated?

I see no reason why Mandaric must act - I can't see us going down. There are plenty of teams below us who are just as poor, but that doesn't go to say they're already down. If Kelly goes - fine, I won't complain.

Kelly did a valuable and workmanlike job for us but has never been remotely brilliant. And once we had achieved safety his team selections often showed a complete lack of forward planning.

Mandaric should act to start the process of rebuilding now rather than leave it until the summer. I'm sick of Leicester being steps behind other clubs when it comes to signing people, the worthiness of their pre-season fixture programme, their pre-season fitness levels and the condition at the start of the season of certain players.

I would like Leicester to be out ahead come August - both with their signings and with their team preparation.

[Daggers]

I'm not sure the world is ready for another Kelly-thread with the same phrases being trotted out over and over...

...so I'll just add this, a lovely recipe for American Fudge Cake

This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream.

FOR THE CAKE

* 125 g (4 oz) butter

* 225 g (8 oz) dark soft brown sugar

* 2 eggs

* 142 ml (¼ pint) soured cream

* 175 g (6 oz) plain flour

* 5 ml (1 tsp) baking powder

* 2.5 ml (½ tsp) bicarbonate of soda

* 50 g (2 oz) Cadbury Bournville cocoa

FOR THE FILLING

* 40 ml (2 Tbs) Cadbury Bournville cocoa

* 125 g (4 oz) butter

* 150 g (5 oz) icing sugar, sieved

* Vanilla essence

FOR THE FROSTING

* 200 g bar of Cadbury Bournville chocolate

* 40 ml (2 Tbs) Cadbury Bournville cocoa

* 142 ml (¼ pint) double cream

* Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

[The Reverend]

I'm not sure the world is ready for another Kelly-thread with the same phrases being trotted out over and over...

...so I'll just add this, a lovely recipe for American Fudge Cake

This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream.

FOR THE CAKE

* 125 g (4 oz) butter

* 225 g (8 oz) dark soft brown sugar

* 2 eggs

* 142 ml (¼ pint) soured cream

* 175 g (6 oz) plain flour

* 5 ml (1 tsp) baking powder

* 2.5 ml (½ tsp) bicarbonate of soda

* 50 g (2 oz) Cadbury Bournville cocoa

FOR THE FILLING

* 40 ml (2 Tbs) Cadbury Bournville cocoa

* 125 g (4 oz) butter

* 150 g (5 oz) icing sugar, sieved

* Vanilla essence

FOR THE FROSTING

* 200 g bar of Cadbury Bournville chocolate

* 40 ml (2 Tbs) Cadbury Bournville cocoa

* 142 ml (¼ pint) double cream

* Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

Ok..........

Moving on, Kelly aint up to it.

As someone said earlier, hes more likely to take us down than up.

[blue blood]

I'm not sure the world is ready for another Kelly-thread with the same phrases being trotted out over and over...

...so I'll just add this, a lovely recipe for American Fudge Cake

This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream.

FOR THE CAKE

* 125 g (4 oz) butter

* 225 g (8 oz) dark soft brown sugar

* 2 eggs

* 142 ml (¼ pint) soured cream

* 175 g (6 oz) plain flour

* 5 ml (1 tsp) baking powder

* 2.5 ml (½ tsp) bicarbonate of soda

* 50 g (2 oz) Cadbury Bournville cocoa

FOR THE FILLING

* 40 ml (2 Tbs) Cadbury Bournville cocoa

* 125 g (4 oz) butter

* 150 g (5 oz) icing sugar, sieved

* Vanilla essence

FOR THE FROSTING

* 200 g bar of Cadbury Bournville chocolate

* 40 ml (2 Tbs) Cadbury Bournville cocoa

* 142 ml (¼ pint) double cream

* Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

and for a very funny alternative substitute the butter for Cannabutter!!!

[Daggers]

and for a very funny alternative substitute the butter for Cannabutter!!!

Fannybatter makes for an even more ribald option

[blue blood]

Fannybatter makes for an even more ribald option

can be a bit salty sometmes tho

[Daggers]

can be a bit salty sometmes tho

I'll ask Kelly when he goes down...and see the finess in which I pull everything back round to the topic in hand

[lcfc_jme]

I've posted in many of these threads as of late, and my answer is always going to be the same. Kelly is useless. We can go down with him in charge. Kelly Out. Safe.

[Milky]

I've posted in many of these threads as of late, and my answer is always going to be the same. Kelly is useless. We can go down with him in charge. Kelly Out. Safe.

make your mind up

[lcfc_jme]

make your mind up

Ok then. We can go down with Kelly in charge. We're not safe. And relegation is a possibility with him at the helm. Thanks.