really old style living?

ChocClare

seasalt wrote: »

Thanks ChocClare. Should have looked it up properly before I posted! It's what my mother and grandmother used.

Hope you don't think I was being snippy or trying to correct you - I just love the name!

ceridwen

BTW all - Wot - nobody spotted it yet! This is O.S. Thread of the Week on Martins weekly email

NualaBuala

Hurray! :j Now you really are famous Mardatha!

katholicos

This must be really OS...i am sitting at my laptop reading the OS Board while sewing a pair of my Bridget Jones type knickers. There were days when i wore sexy undies but now it's comfort that matters to me. I used to let it all hang out (it was all pert and pretty in those days of old) but now i spend my time trying to keep it all held up and held in...now it's the saggy, baggy days!

annie123

ceridwen wrote: »

BTW all - Wot - nobody spotted it yet! This is O.S. Thread of the Week on Martins weekly email

Thanks for that, I never read it all:o

Mardatha your now famous
think of all those new readers who will have visions of a Scottish balaclava clad knitter looking in the field for multicoloured sheep whilst muttering "I hate kale":rotfl:

Reevsey

Raz and ChocClare thanks a million. This forum is ace, I can feel myself becoming an addict! Agree the name sounds so quaint and jolly mumsey - will trawl Amazon for a copy. The list of what to preserve when is great - there's stuff on it i've never even heard of - new challenge to find them clearly...i'm gonna be busy! Have started with sloe vodka - well takes the pain away from working hard to do all the other stuff as i'm clearly hopeless behind the rest of you.

BigMummaF

OK..jumping in with both feet here cuz I've not started from the beginning.. IYSWIM
BUT! I saw a recipe on an Auzzie cooking programme for a cake suitable for diabetics AND can be made with things that can be stored for aaaaaaggggggeeeess :j
Soak 1 kg dried fruit overnight in 2 cups any type of fruit juice. Then stir in 2 cups of Self Raising flour put it in a cake tin & bake on 125deg for 1 1/2 - 2 hours. It works with Gluten Free flour too. I've not tried it but am going to; they had some lovely stir-fry sauces t'other day too :drool:

If you get a chance & have satellite tv, look for a programme that has two words in the title--(a number between 3 & 5) Ingredients

ginnyknit

Am definately going to try that recipe for my Mum, she misses cake:o I have seen that programme its quite good isn't it?

seasalt_2

What's thread of the week then ceridwen? Must look it up. And not offended at all Choc Clare. Glad to be put right!

My OS "disaster of the day" is that I was straining cooked apple cores and rather pippy brambles (not to make jelly when I know you're not meant to - just a puree) and put what was left in the sieve into a rather old jelly bag - thought this was a real brainwave - duh - and wrung it out to extract the last few drops only the bag gave at the seam and spattered purple pulp all across the kitchen with considerable force! Oh well, fortunately I still have one or two muslin nappies in the back of the kitchen drawer!

OS exercise for the day was helping to unload 8 rolls of rylock (60kg each!), ditto barbed wire (but not such big rolls) and stacking about 200 fence stobs as OH was not here when they were delivered. Neither was the tractor! Have got jelly arms now!

ceridwen

Thread of the Week - as in this case Old Style Thread of the Week - is THE one MSE Martin deems most worthy of special mention in the weekly email he sends out to anyone requiring it (errr.....QUITE a few people then....).

He puts a direct link to the thread concerned and it tends to draw in lots of other MSE posters who hadnt been following that thread...

Just think of it as summat equivalent to a Gold Star:D