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

artybear

Good lord you lot are mad!!!!:rotfl: (And really love lists:p)

And whats wrong with spending monies on shoes, shoes and more shoes?:cool:

I'm actually going into a small melt down:( so its very funny to read your ideas for the dough names:D

shanks77

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...


Shanks did anyone get back to us about the photoshop task?



No nothing yet.

Could you post the recipes seperately but have them linked so that no matter which one they clicked on it took them to the same recipe? Then if Kitty only wanted to do one of them she could either do the maths (shes a bit brighter than Shirl isnt she) and do a small amount or do the full amount and just make the one thing but add extra carrot or something?
Or could you call the initial batch the basic recipe then give people choices by saying something like
"Take one piece of basic loaf and add x carrots, y spices and put into container rest for 30 mins and bake for 1hr"
By the way i have no idea what on earth that would make just a suggestion:rotfl:

Oops replied to this without reading through the rest of the posts and realise Arty had idea before me sorry Arty

Lesley_Gaye

tiamai_d wrote: »

I remembered why I don't make chicken stock... I end up making chicken noodle soup because it always smells so damn yummy

Can the budget stretch to keeping back some stock and some chicken pickings and a handful of pasta for some chicken soup? (add some flour and milk for a creamy soup) Actually, never mind the pasta, chuck in some rice for chicken and rice soup (the rice thickens it a bit too) since there is already rice being used. (remember and bash up the chicken bones to get flavour to the MAX)

(I'm in a loud mood today)

I've never done the bashing the chicken bones thing,will def do that next time.

And I agree, chicken stock in the making smells YUMMY

SusanC_2

Lesley_Gaye wrote: »

And I agree, chicken stock in the making smells YUMMY

My OH complains that the smell disturbs him in the night.

Lesley_Gaye

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...

I'll just post some other things I'm working on tonight as incentive to me and if anyone likes to keep updated, tonight I'm going to code up the sweetcorn fritters, bread, carrot loaf and rice pudding for the vegan planner and then code the kitlist.

Shanks did anyone get back to us about the photoshop task?

Aless, did your rusty HTML strtch to tables?

What other writing/jobs might folk like to volunteer for?

xxx

carrot loaf sounds interesting, you are so creative in thinking up yummy meals from a set of ingredients

I don't have Photoshop, but I do have Serif Photoplus that edits digital pics in what I imagine is much the same way. Could you use a Photoplus pic? I can export in jpg, tiff etc (can't remember what you wanted doing with the pics now)

shanks77

Weezl/Boss
Calzone looks lovely BUT can you change wording again so it say 4x12in/30cm not 4 12 picky i know but thats what im employed for. Also you havent said how long to cook them for you have just left Kitty with 4 cornish pasty type things on a tray :rotfl:

Lesley_Gaye

chillies are very productive and pretty easy to grow, and freeze so you can have them permanently. Coriander - that freezes (for cooking) as well.

Rhubarb. Couldn't be much easier if you have the room. Just bung it in, chuck manure on it in the winter, don't pick the life out of it and you'll have a forest in no time. Great for crumbles, compote, ice cream, as the base of a bakewell tart etc etc

did weezl say chives?

raspberries if you have the room, cost a fortune to buy and you should get a significant amount from half a dozen canes

you get MILLIONS of runner beans from 20 plants, we eat them ad nauseum. I don't preserve any as I think home frozen ones are disgusting and I haven't found any other method I like. So I give away kilos and kilos of them over the season, along with rhubarb as my contribution to the friendship thingy

rocket grows pretty easily and even survived the last atrocious winter and is now sprouting everywhere

I just lurve growing stuff for the table

shanks77

Allegra wrote: »

It's doughable ? You can dough it ? Just dough it ? Dough it to me one more time ? Yabba-dabba-dough ?

Weezl, time for a sing-song to drown out the d(ough)in.....

Allegra dont encourage her please she said she wouldnt sing any more and you come along and just feed her the lines Its an addiction We shouldnt encourage her she's my boss and i have to listen to her all day :rotfl:

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

weezl74 wrote: »

does everyone agree that the only things we're not recommending freezing is the spanish omelette and the pasta dishes?

Why can't we freeze the omlette? I make a crustless quiche (with cheese, eggs and veggies) and that freezes fine - only difference is you bake it rather than fry...

Just wondering

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

SusanC wrote: »

Obvioulsy I haven't made these particular pasta dishes but I've found that with pasta dishes as long as I add some water when reheating and stir it every so often rather than doing it on one long blast they are fine.

I don't microwave - a slow (10 mins?) reheat on the hob is usually fine for any pasta dishes that have been chilled WITH sauce (italian tomato, chicken stock, etc). You end up with something NOT al dente, but certainly not tasteless mush.