Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

weezl74

SusanC wrote: »

It was eight years ago I did it (one of the things I did while unemployed along with starting ot learn Greek and starting to make a still unfinished patchwork) but I'll see if I can find the coding I did.


You're welcome to e-mail me a copy and I'll see what I can do. You should be able to find my e-mail address on Facebook.

thank you

Hope you're not wishing you didn't pop on now!

Sian_the_Green

I often come up bananas when I come on here...

But I think if people are happy to hand over their tasks at points then it would be good to use people's skills. But would people be sad to do that? I know I have really liked it when I have seen some of my wording in a recipe you have put on the site and maybe people like that sense of "ooh, I did that". Just a thought...

Julimk

I’ve put the timings from shanks’ post on to the spreadsheet, but this only goes down to bread, on the original recipe list. I know that some of the new vegan recipes have now been tested, so if anyone has I would appreciate it if you could post the prep/cook times so these can be added.

Thanks!

SusanC_2

weezl74 wrote: »

Hope you're not wishing you didn't pop on now!

Yes but only because the person who was cleaning their teeth at the time decided to clean the sink and this apparently involves washing all tooth cleaning items in the nappy bucket.

weezl74

Sian_the_Green wrote: »

I often come up bananas when I come on here...

But I think if people are happy to hand over their tasks at points then it would be good to use people's skills. But would people be sad to do that? I know I have really liked it when I have seen some of my wording in a recipe you have put on the site and maybe people like that sense of "ooh, I did that". Just a thought...

Ah! I may have misunderstood sian, but I thought Allegra was asking for an editor?

I certainly wouldn't want to take someone's work away from them!

You spotted your wording in the tartetatin then?!

weezl74

SusanC wrote: »

Yes but only because the person who was cleaning their teeth at the time decided to clean the sink and this apparently involves washing all tooth cleaning items in the nappy bucket.

well I know DH is sleep deprived but that takes the biscuit

artybear

weezl74 wrote: »

arty, I've changed the top heading that was 'recipes by diet' is it any better?

re prices for all dishes, some are a little bit absurd to include, like 0.3 of a penny for a spoon of mayo, so I've left them out. Also we were a bit worried about somone ranking the recipes by cost and then only eating the very cheapest things, just marmalade on bread and spanish omelette, without getting all their nutrients...

The wording makes much more sense now thank you:)

Oh I see about the costings, hmmm...it just looks like it is waiting to be updated thats all.

Did you see my shopping list total? Would you like me to post the whole list?

xxxx

artybear

SusanC wrote: »

It was eight years ago I did it (one of the things I did while unemployed along with starting ot learn Greek and starting to make a still unfinished patchwork) but I'll see if I can find the coding I did.

Wowie Susan you are a woman of many talents:)

weezl74

yes please arty

Brokebuthappy_3

weezl74 wrote: »

the lovely smlsave has asked if we have any tips for not having massively gunky hands after making the bread. I think it's such a good question that I think I'll add our tips to the recipe page, and also ask you all what our tips ARE about very sticky dough hands !

Wow I missed a few days on here and things really move along quickly!

When making bread I always try and make sure my hands are cold (not to hard for me as they normally are anyway!) But also keep dipping them in flour....it stops the dough sticking to them.

Another little trick I've learnt that may help with the onion tart. Rather than mixing the flour and stock together (I always end up with a lumpy mess!) add the flour in with the onions in the frying pan. It will coat the onions then when you add the stock it thickens without the lumps.