Weekly Flylady Thread 30th June 2008

boddy

Got up about 4 and feel better for having a sleep.

Put my tea in the Remoska then put the washing in. Now baking hobnobs after seeing vanilla mention them. The only trouble with hobnobs is how to stop eating them. :rotfl: The family love them.

lil_me thanks. I am keeping the date in mind and it will come round soon enough. I am one of the lucky ones getting my pension then before it changes. Plus because I have Mental Health Officer status my pension doubled after 20 years. When I finish I will have 35 years service in.

chas97michelle Hope you feel better soon.

Off to check the hobnobs and time for a cuppa.

soappie

Boddy - I have to ask - and you can call me nosey and tell me to go away if you like - will your pension be enough for you to live on? What do you plan to do with your retirement years? I don't think I could ever just 'stay at home and retire'. I'd have to do SOMETHING - even if it's voluntary work.

lizzie_dripping

Well what a wash out this week turned out to be. My list that I was going to attack on Thursday/Friday didn't get done at all. Having said that I had plumbers in on Thursday moving the boiler, electrician in Friday and sports day. We had a power cut yesterday from 1pm until about 8.30pm :mad: and spent most of today at a football tournament. Am going to wash the pots from dinner and try and get the kids bathed and settled for the Doctor Who repeat at 7.30pm as they missed it yesterday. I can't have been the only person in the area asking the electricity company to get the power back on before it started yesterday. :rolleyes:

Will wait for next weeks list now and get back into the swing of things. Hope that you ahve all had nice weekends.

pigpen

NEW FRED
YOU THREAD
EWE TREAD
KNEW PHREAD

cha97michelle

Just to finish off the week, while i am drinking my lemsip before bed.

I've done some shopping. I got myself a veg rack for the pantry for a tenner, so my veg is now hopefully more accessible and less likely to go mouldy, and the broken old storage box they were in is now in the bin.

We then went to the party and had a lovely time catching up with our rellies, and since we have come home, we have:

• done a white kiddies load, after stain soaking a load of it
• washed my hair
• cooked dinner - used up a sachet of bbq powder i bought to try
• assembled veg rack - put all veg on, and threw old one out
• put towels in TD
• put compost in outside bin
• 5 minGC
• washed up todays pots
• bought a £600 sofa bed online to go in DSs new room for when the outlaws visit - having it delivered on 2nd August, so that is my target for sorting out that room now
• bought a wedding pressie for DHs friend

There is loads more i should have done this weekend, but do i look bovvered? Tomorrow is after all another day, and at least i have done something;) even if it is mainly spending money It was in the sale though, and we knew we were going to buy it.

Valli

poohbear59 wrote: »

Yes please I would love to try it, thanks.

It's in 'old money' but here goes
You need
2 and a half pounds of rhubarb
2 and a half pounds of sugar (ordinary granulated)
2 - 3 heaped tsp of ground ginger
Juice of 1 lemon (or 2 - 3 tbsp from a Jif lemon or similar - Lidl do a good sized one)

Wash and slice rhubarb (you don't need to peel it it makes the jam pink)
Put in jam pan with the lemon and ginger and cook slowly. The rhubarb will soften and you geta thick pulp.
The recipe says cook until tender - but I cook until all rhubarb has pulped.

Add sugar, bring to boil and boil briskly for ten minutes.

Test and pot!

Incidentally I NEVER put wax discs on my jam, I just use washed and oven sterilised jars. This is quite a thick jam and I usually pot into wide mouthed jars (eg Bonne Maman - they get reused):T

Once you've made one batch you will know whether you'd prefer more or less ginger the next time!

prettypennies

Valli wrote: »

It's in 'old money' but here goes
You need
2 and a half pounds of rhubarb
2 and a half pounds of sugar (ordinary granulated)
2 - 3 heaped tsp of ground ginger
Juice of 1 lemon (or 2 - 3 tbsp from a Jif lemon or similar - Lidl do a good sized one)

Wash and slice rhubarb (you don't need to peel it it makes the jam pink)
Put in jam pan with the lemon and ginger and cook slowly. The rhubarb will soften and you geta thick pulp.
The recipe says cook until tender - but I cook until all rhubarb has pulped.

Add sugar, bring to boil and boil briskly for ten minutes.

Test and pot!

Incidentally I NEVER put wax discs on my jam, I just use washed and oven sterilised jars. This is quite a thick jam and I usually pot into wide mouthed jars (eg Bonne Maman - they get reused):T

Once you've made one batch you will know whether you'd prefer more or less ginger the next time!

This sounds yummy, how many bonne maman jars will this fill (I have lots of empty jars as DS1 adores the strawberry one!)

I am looking for something to give the twin's teachers and my collegues at the end of term so I was thinking of making some for then.

Valli

prettypennies wrote: »

This sounds yummy, how many bonne maman jars will this fill (I have lots of empty jars as DS1 adores the strawberry one!)

I am looking for something to give the twin's teachers and my collegues at the end of term so I was thinking of making some for then.

Ooh sorry - I've been 'Jammin' for so long now I forget the basic stuff (and I always use granulated sugar too hence I forgot that bit)

Basically a good rule of thumb is add the weight of fruit and sugar to get a jam weight (jellies eg bramble jelly are a bit different - mine is scrummy) so this should make approx 5lb jam which is about 5 or 6 jars - they do vary in size. I usually end up with slightly less. If you're short of time you can jam in 2 stages day 1 cook the fruit, day 2 add the sugar and jam it!