I've got loads of questions/queries/problems!

JanCee

southernscouser wrote: »

Hi Jan. Long time no see. How are ya?

Really? I never knew that!

Hi SS, I am good thanks. I mostly hang around in the "apocalypse now" boards(otherwise known as the House Prices, Buying and trying to Sell boards)but I am going to have to move, it is just too depressing.

I have been meaning to say congratulations to you for ages for your sig figures. I am not stalking you I promise but I am looking forward to seeing you become debt free. I suspect MSE might go into meltdown on that day!

southernscouser

Can anyone help me with window cleaning tips? I've heard you can use vinegar and newspaper, but I'm not sure which type? Should I use a tabloid or a broadsheet?





I've only got balsamic vinegar, can I use that or fairy liquid? :undecided

Kelinik

Hiya SS! *waves*

You want the real cheapo table vinegar for cleaning, tis only something like 10p for a huge bottle. Balsamic vinegar is lush, don't go wasting it lol!!

Beyond that I dunno cos I'm bad and buy supermarket own brand glass cleaner for my windows and mirrors.

southernscouser

If I cook a load of roasted vegetables (in the oven now) can I freeze the leftovers?

If so, or not, what's the best way to reheat them? Microwave? :undecided

jinky67

I dont see why not hun

on both counts

LouBlue

southernscouser wrote: »

If I cook a load of roasted vegetables (in the oven now)

I like to drizzle some balsamic vinegar over roasted vegetables whilst they are cooking, yum.

southernscouser

OK, I'm doing fish and was a bit surprised to find skin on it. :rotfl:

I take it you don't eat the skin? :undecided

aycor

it depends on your preference I do, love crispy skin but can spoil look of a dish. I sometimes save the skin and make stock with it.

jinky67

southernscouser wrote: »

OK, I'm doing fish and was a bit surprised to find skin on it. :rotfl:

I take it you don't eat the skin? :undecided

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

well i wouldnt;)

Cullumpster

newlywed wrote: »

I prefer to use passata (sieved tomatoes) - less lumps and always seems to be more flavour, more like a jar type sauce. But a bit more expensive (still nowhere near Dolmio prices though). The kids like it with lots of basil in and a smidge of garlic. You can also buy passata with basil and garlic already added

Get yourself to lidls for youre passata 29p a carton:D

i just fry my mince with garlic and onions and then add the passata with a good glug or worchester sauce and oregano - bit of agrlic bread mmm lovely - also found that actually crumbling some cheese into the sauce as it's cooking makes it taste lush a £3 pack of mince lasts me for 2 meals so 1 spag bol 1 shepards pie, passata 29p and herbs from the cupboard so £1.79 will give 2 EXTREMELY large portions if not 3, 2 for me and hubby and one for the freezer