It is tough NOW. So how are we coping

[Deleted User]

I have just found this site/forum, I haven`t had a proper browse yet but it looks very os and interesting enough to put in my favs
http://www.downsizer.net/About_Us/Info/About_Us/

[Deleted User]

the sausage making page is good as is the 10 wild foods in feb

http://www.downsizer.net/Projects/Processing_food/Sausage_Making/

*moggins*

kittie, downsizer is indeed wonderful. I think I've been a member there almost as long as here.

Some wonderful people always ready with help and advice.

elizabunny

kittie wrote: »

the sausage making page is good as is the 10 wild foods in feb

http://www.downsizer.net/Projects/Processing_food/Sausage_Making/

Thanks for this kittie, I bought a small mincer with a sausage attachment last week, so this page will be very useful

anguk

I was listening to the radio this morning and they were talking about something that made me think of this thread. They were saying that more and more people are now using credit cards to pay for their food and bills and getting into deeper debt because of the rising costs.

It made me think that those of us who were already being frugal have just tightened our belts a little, perhaps changed our shopping habits a little and are managing to cope. Yet those who have always just thrown what they want into their trolleys are now struggling so are sticking it onto their credit cards. I wonder if they're doing that because they refuse to make any changes and want to carry on as they always have or if they're doing that because they've got no idea how to make savings or cut back?

[Deleted User]

they`ve got half a pig on the forum for £60. i wish I had a big freezer

[Deleted User]

elizabunny, I am going to make sausages again only I`ll have to downscale the recipe. My last sausage was about 6 feet long as I had no idea how to make the links

[Deleted User]

I`ve joined. Nice site

elizabunny

kittie wrote: »

elizabunny, I am going to make sausages again only I`ll have to downscale the recipe. My last sausage was about 6 feet long as I had no idea how to make the links

:rotfl: :rotfl: Oh dear kittie, I think mine will be similar, I still have to get the casings and it all looks incredibly fiddly and technical -I suppose I could always say I was intending to make Catherine Wheels that's if I can even get the sausagement into the skins in the first place without splitting everything.

*moggins*

It's all a matter of practice, I remember the first time I made bacon, it turned out to be a complete disaster and I wasted a £16 piece of meat!