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

artybear

weezl74 wrote: »

OK business only chat now I promise:

I have a batch that kitty makes once a week, she uses the same bag of bread flour, lobs in different thigs at a few different stages and ends up with 3 loaves of oaty enriched bread, 4 calzone pizzas and a sweet spicy carrot loaf.

How can I index that from the recipes list? Does it all sit as one recipe? how do people feel about it?

It's quite hard to seperate it out into 3 recipes because of the method...

xxx

Maybe you could index it under something like 'bread base recipes' (I sure you will think of a jazzy title) Then on the recipe page have the 'core' method then with the different bits you can add to make it into different things.

I cant do much tonight, but will dip in and out. Have to give my dissertation proposal presentation tomorrow and its currently not even written:eek::eek::eek::eek:

Im so nervous about it that I keep doing other things but now I quite tired so using pocket coffee's to give me boost:D

weezl74

Allegra wrote: »

Weezl, I can dig out my little ledger of garden produce I kept last year if you want ? As it was my first time of growing anything other than herbs, I weighed all the stuff I grew and worked out how much it would have cost me at current prices in the supermarket, then took off the costs (seeds, feed, etc.) to see how much growing my own saved me.

I must say, though, herbs were by far the best value, as was foraged stuff (blackberries, herries, chestnuts). From what I can recall off the top of my head, my conclusion was that if the only reason for groing your own was to save money, then you'd best stick to herbs, chillies and salad leaves, with perhaps a couple of runner bean plants, a courgette plant and a couple of cucumber plants thrown in if you have the space. The rest, for me (small garden) just about broke even.

yes please! But no worries on the time front

weezl74

artybear wrote: »

Maybe you could index it under something like 'bread base recipes' (I sure you will think of a jazzy title) Then on the recipe page have the 'core' method then with the different bits you can add to make it into different things.

I cant do much tonight, but will dip in and out. Have to give my dissertation proposal presentation tomorrow and its currently not even written:eek::eek::eek::eek:

Im so nervous about it that I keep doing other things but now I quite tired so using pocket coffee's to give me boost:D

arty break it into 100 word mini chunks and give yourself weeny treats when they're done?

I'll have a cuppa at 100, 5 mins on MSE at 200, check facebook at 300...

Allegra

weezl74 wrote: »

OK business only chat now I promise:

I have a batch that kitty makes once a week, she uses the same bag of bread flour, lobs in different thigs at a few different stages and ends up with 3 loaves of oaty enriched bread, 4 calzone pizzas and a sweet spicy carrot loaf.

How can I index that from the recipes list? Does it all sit as one recipe? how do people feel about it?

It's got to be a single recipe, Weezl. I wouldn't worry about unusual presentation - you are, after all, teaching people how to fish. They - and you - will just have to make a little leap of faith on occasion.

I'd go for simple does it - just title it something like

Oaty Bread - Calzone Pizzas - Sweet 'N' Spicy Carrot Loaf

Then a line explaining why all three together

Then the method and recipes flowing together but slightly separated out as the method allows by bold headings. IYSWIM.

artybear

weezl74 wrote: »

arty break it into 100 word mini chunks and give yourself weeny treats when they're done?

I'll have a cuppa at 100, 5 mins on MSE at 200, check facebook at 300...

Well its not as bad as i thought-just cautiously opened the word document I have been adding to over the last week and have 1,262 words (not sure how:eek:) so just have to make it sound professional and like I know anything about 18th century art in Wales (which i dont...yet :rotfl:)

I will update you all later (not that you care but It gives me a goal)

xxxxxxxxxxxxx

tiamai_d

I'd put it under a heading of 'batch cooking'.

Dunno if the chicken would stretch, can't even try now because Chris demanded a chicken leg for dinner (he's not been eating this week so it's 'pander to his demands' time). Left overs would suit it better, for chicken and rice you don't need much chicken anyway.

r.a.i.n.b.o.w

oh lordy! The forum's all changed!! I'm all confoooozed now...

Anyway...I've never poached a chicken before and can't see any instructions on the site - could someone let me know what I'm supposed to be doing please? Thanks!

r.a.i.n.b.o.w

hornetgirl wrote: »

I really think at some point we should encourage Shirley, Kitty and the other one (Barbara?) to do some simple growing. It was so nice today to be able to just pick fresh leaves rather than cooking a vegetable.

I've always said/thought this. It's not difficult, and shouldn't be. I live in a small flat on 22nd floor of a south london tower block, and I currently have growing (from seed): 2 types of cherry tomatoes (chosen specifically for their total plant height), salad leaves, spinach and purple carrots. Total cost: £5 - and that's with 100s more seeds left to trade, or grow next year, or grow and sell as small plants...

Allegra

Put in a pan, cover with water , bring to boil, turn heat down and simmer for 1-1.5 hrs. Or if you have a slow cooker, cover with water, turn on and forget all about it And when I say "cover", to the 3/4 mark is fine, it does not need to be completely submerged.

When cooked, fish the chicken out and DO NOT THROW AWAY THE WATER - that's the basis for the stock you'll make by adding in the picked-over carcass, any herbs and veg trimmings you have floating about, and a couple of cupfuls of vinegar to get the calcium from them bones

weezl74

tiamai_d wrote: »

Just poaching it like I would for stock. I quartered the bird (legs off, breasts removed) and will first bring cold water and the bird to the boil, then drain that water and add freshly boiled water. Then simmer for about 2 hours? With some onion quarters? That ok?

rainbow, Tia gives her method for poaching above, but you are right I need to add that to the site!

Shanks can you put that on our nag list?