Weezl's phase 1- recipe testing and frugalisation- come one, come all!

FrankieM

Both of those sound good to me and much more like the kind of meal we are used to.

Also, is there a recipe for your jam sponge somewhere? Thought I could do it for pudding on Sunday after the roast.

weezl74

slowlyfading wrote: »

I'm more of a lurker in this thread, but this sounds yum!

hello! Thank you for delurking

We aren't too scary a bunch.

I promise I won't make you eat raw eggshells :o:o:o

weezl74

FrankieM wrote: »

Both of those sound good to me and much more like the kind of meal we are used to.

Also, is there a recipe for your jam sponge somewhere? Thought I could do it for pudding on Sunday after the roast.

I'll dig it out in exact quantities, but SR flour, buttery stuff, jam and somewhere to steam it are the main constituents. Have you got a SC or will the chook be in it?

slowlyfading

weezl74 wrote: »

hello! Thank you for delurking

We aren't too scary a bunch.

I promise I won't make you eat raw eggshells :o:o:o

Yeah, most of your recipes (and other people's) sound fab, but raw eggshells may be going a step too far...! :eek:

queen_of_string

I think a tomatoey oniony chilli relish would be nom and you could add the bean juice for extra shiny body to it too, orrrrrr, you could drain the toms and add that juice to the bean juice and then use that combo for something else entirely.

Also another one wondering about lard and if its cheaper. I think not having buttery fats around might be the way to go, as if it's there, people will want/eat it.

SusanC_2

weezl74 wrote: »

I promise I won't make you eat raw eggshells :o:o:o

Speaking of the eggshells, I was looking at some yesterday after cracking some eggs and I wondered about the ink on them. Is the ink safe for human consumption? Obviously one could remove the bit with the writing on but that makes if more faffy.

ETA: Just done a bit of googling and it seems like it's just food colouring.

SusanC_2

queen_of_string wrote: »

Also another one wondering about lard and if its cheaper. I think not having buttery fats around might be the way to go, as if it's there, people will want/eat it.

I find lard works/tastes better than butter for some baking. Better for greasing the tins too.

queen_of_string

me again :-)

I have been thinking about the Prochaska Diclemente circle of change. It's a change model which is often used in the motivational interviewing of addicts.

Not very relevant so far.

However, below is a link, a very wordy link, but on page 6 it talks about the percentages of people in the different stages of being ready to change.

Their feeling is that about 20% of people interviewed were preparing to change ( smokers in this case, across 6 studies).

I am wondering if this is also true of people who have massive debt which is killing them?

I think it's an interesting way of looking at what proportion of people with toxic debt might be reachable by this type of plan. Some one on here will be able to turn 20% into a figure .


It also provides some pointers to aspects of the plan perhaps not yet mentioned eg support to change, maintenance planning and support in relapse ( eg buying a take away ).


My turn to be a bit geeky

http://www.courseweb.uottawa.ca/epi6181/images/TTM_review.pdf

FrankieM

weezl I thought I would roast in the oven and then put the rest of the bird in the slow cooker to get the meat off for the pie and then have the stock for soup, so the slow cooker will be free...a recipe would be really helpful, thanks

skaps

Have been reading this thread for a while now and have tried to work out who Bob and Shirley are and think they are a made up couple but i could be wrong? Help