So long and thanks for all the fish recipes

Edinburghlass_2

poet123 wrote: »

Because several other posts have requested it, and from OS regulars too, who have said as it is not moneysaving that is the correct place. Check out the posts requesting this course of action.

There are many threads on OS that are not moneysaving and have their place here, same as a lot of the chat threads on the pure money boards.

If you wish all non moneysaving threads across the boards shifted to DT then start a thread about it on Forum Policy and Rules. If you or anyone else want the thread shifted then email abuse.

Psykicpup

jinky67 wrote: »

Do you want some rhubarb or not? cos if you do, stop stirring:p:p

I agree, I have noticed that if you stir rhubard tooo much whilst it is cooking you just get a stringy mess not those lovely juicy chunks mmmmm (opps just dribbled down my front hehe) I would love some Rhubarb Jinky if there is any left - mmmm rhubarb rhubarb rhubarb :A

iamana1ias

ceridwen wrote: »

Cinnamon is supposed to be all sorts of good for you - cant remember why as per usual - just recall thinking "Better throw cinnamon into everything possible then.....". I LIKE cinnamon and ginger and mixed spice and NUTMEG:p

It regulates blood sugar.

frosty

westcoastscot wrote: »

Hi ceridwen, can't do links without Penny , but have it written down
Spendaholics Apricot Cake
4 oz SR flour
2 oz sunflower marg (we use vegan)
3 oz brown sugar (2 oz for cake, 1 oz for sprinkling)
1/2 tsp almond essence
5 tbsp milk
14 oz can apricots, drained, or fresh ones of course
1 tbsp flaked almonds

Make up cake as usual, creaming marg/2 oz of sugar, add flour, milk and almond essence. Put in 7" square tin. Place apricots on top and sprinkle with remaining sugar and flaked almonds. Bake

It's really lovely!! the almonds sink slightly and go all gooey!! really almondy and moreish

I imagine it would be lovely with lightly poached rhubarb - shall give it a go tomorrow I think

WCS

At last I can put to good use the 12 bottles of Almond Essence I purchased from Approved Food because they were cheap.

Mummyroo

I am a long term lurker and occasional poster on this board and read the threads on this board yesterday that relate to this upset. I felt uncomfortable and sad to see how this usually friendly and supportive board had taken a very unpleasant turn for the worse. I am therefore not surprised at all to see this post from Penny today, I would have been amazed if she hadn't taken the frankly relentless onslaught of criticism personally. I felt sad, very sad.
Thank you Penny and all the board guides on every board for your hard work doing what is a thankless task.
For those who are still defending their role in the threads yesterday I understand that you felt strongly about the points you were making but it is very difficult to express yourself in the written form and to the impartial observer (me) yesterday many of the posts were unpleasantly personal in nature. I doubt this was your intention, but was alas (in my honest opinion) the result.

jinky67

westcoastscot wrote: »

Hi ceridwen, can't do links without Penny , but have it written down
Spendaholics Apricot Cake
4 oz SR flour
2 oz sunflower marg (we use vegan)
3 oz brown sugar (2 oz for cake, 1 oz for sprinkling)
1/2 tsp almond essence
5 tbsp milk
14 oz can apricots, drained, or fresh ones of course
1 tbsp flaked almonds

Make up cake as usual, creaming marg/2 oz of sugar, add flour, milk and almond essence. Put in 7" square tin. Place apricots on top and sprinkle with remaining sugar and flaked almonds. Bake

It's really lovely!! the almonds sink slightly and go all gooey!! really almondy and moreish

I imagine it would be lovely with lightly poached rhubarb - shall give it a go tomorrow I think

WCS

Thank you, have saved it:D

poet123 wrote: »

So, to sum up, no, argument is not my intent, fairness, honesty, and proper debate, without bias is.;)

:rotfl::rotfl::rotfl:get back to your usual haunting place:p

poet123

Edinburghlass wrote: »

There are many threads on OS that are not moneysaving and have their place here, same as a lot of the chat threads on the pure money boards.

If you wish all non moneysaving threads across the boards shifted to DT then start a thread about it on Forum Policy and Rules. If you or anyone else want the thread shifted then email abuse.

OK, I am fine with it remaining here, the location is immaterial to me.

I was simply falling into line with what other posters had stated, which was that if the thread was not defintitely moneysaving related it should (if it had become a discussion,) be moved, Again, this demonstrate the fluidity of the rules re thread location, but, as ever, I am happy to go along with wherever you deem it suitable to reside.:D

ceridwen

frosty wrote: »

At last I can put to good use the 12 bottles of Almond Essence I purchased from Approved Food because they were cheap.

Well - if they were to last out till blackberry season - then maybe you could put a drop of almond essence in with that too?

I would also think of adding it to anything with raspberries in as well. I avoid sugar as far as possible personally - but I'm thinking that for those who dont - then something like meringue cases with a bit of whipped-up cream/some raspberries/drop of almond essence/few flaked almonds on top

jinky67

iamana1ias wrote: »

It regulates blood sugar.

Horrible wicked stuff:mad::mad:

totally ruined a carrot cake I bought the other day

Yes I bought, not made:o:rotfl:

iamana1ias

jinky67 wrote: »

Horrible wicked stuff:mad::mad:

I :heartpuls it