really old style living?

witchwoopiggy

brilliant even i should be able to manage that , thank you

RAS

mardatha wrote: »

http://www.cometosilver.com/socks/SockClass_Start.htm

i was just going to say "maratha could help with that" and...

Wow

OK I need to work out what is knit and purl but....?

mardatha

Its a very handy foolproof sock pattern and comes in 3 kinds of wool and 3 kinds of socks. I use it all the time.

RAS

I did not understand what she meant by those types of wool?

I am used to double knit, aran etc?

ChocClare

RAS wrote: »

I did not understand what she meant by those types of wool?

I am used to double knit, aran etc?

Fingering is 4-ply; sport is dk and worsted is aran. As far as I remember!

Hippeechiq

NualaBuala wrote: »

Hippeechiq, casting my mind back, the slight carbonation and chilling were what made it less bitter. So when it sits and becomes flat and warm it tastes bitter and yuk. Bad news for a slow drinker like me. But in cooking that wouldn't be an issue. Or maybe a tiny bit of sugar might help counter it. I think what it adds in flavour is a grainy, malty bitter flavour anyway.

Ah right - looks like I'm gonna have to drink the rest of the bottle that doesn't go in the casserole then - bleurgh

I might give a sweet stout a go to up my iron levels a bit, and hope it's not as awful as Guinness - thanks for that suggestion mardatha.

I did know that all those contain iron CupofChai but it's nice of you to post it up, all the same Interesting about the iron content of Guinness not being as high as it used to be too, but I'm still gonna have to drink the 2/3rds of the bottle that's not going into the casserole, cos I wont sling it.

If the casserole is a success, I will make a double batch next time and then only have a 1/3rd of it left to drink.....shame we aren't neighbours mardatha

I eat predominantly chicken, and a little pork. I can't afford steak - although I love it - but I do need to introduce a bit more red meat into my diet. Absolutely love liver, OH doesn't though, so I need to give him something else if I start having liver......mmmmmm, liver and onions :drool:

I know Spinach is very rich in iron, and to be honest, I've never tried it as I think it looks disgusting. I'm forcing myself to eat dried apricots, which are disgusting but rich in iron. I also eat lots of beans and pulses, brown rice and wholemeal bread and a bran based cereal most mornings, and my favourite veg after asparagus - which I also can't afford - is broccoli, so it's not like I don't try.

Found out the other day that sprouts are high in iron too - I never knew that! I love sprouts too.......liver and onions and sprouts - now there's a combination :rotfl:

CupOfChai

mardatha wrote: »

Ok well you lot can eat yur greens and liver. I'll volunteer (bravely) to drink all that unwanted iron-less Guinness. :A

Oi you! Sling some into a Beef & Guinness pie gravy for the rest of us!

There's a thought Hippeechiq, can you stand to make a load of Guinness gravy or some such to use up the rest while you're doing the casserole? I'm sure that will freeze as well as the casserole (as it's about the same stuff really, just casserole's with bits in ), and then you can make pies at a later date, serve over chips, add beef for easier casserole etc.

Spinach, I think the trick is that you barely cook it if at all, if you want it cooked let it only just wilt. Takes literally seconds. Like all veg and especially the green stuff, it is nice enough when cooked right but tastes of evil when overdone!

I've often wondered what I'd do with the "rest of the bottle"s that can happen in this way. Never come across it so far as the only booze recipes I've done, I have either drunk the rest, or in one case it takes the entire bottle of red wine anyway!

Patchwork_Quilt

Mardatha that sock tutorial is awesome. I cannot imagine being able to do that. Next time I have a free week (ha ha) I might try it.

Hippeechiq

CupOfChai wrote: »

There's a thought Hippeechiq, can you stand to make a load of Guinness gravy or some such to use up the rest while you're doing the casserole? I'm sure that will freeze as well as the casserole (as it's about the same stuff really, just casserole's with bits in ), and then you can make pies at a later date, serve over chips, add beef for easier casserole etc.

Thats a brilliant idea! :T

CupOfChai wrote: »

I've often wondered what I'd do with the "rest of the bottle"s that can happen in this way. Never come across it so far as the only booze recipes I've done, I have either drunk the rest, or in one case it takes the entire bottle of red wine anyway!

Oh come now.......no recipe is worth an entire bottle of red....the thought is enough to make me weep. When I can afford wine, I usually freeze 60-150ml of it for the various recipes I cook that call for it. Depending on what I'm short of, I try to keep 3 mini pots of white and 3 mini pots of red in the freezer at all times - and that makes me weep!

I'm a bit emotional when it comes to sharing my beloved wine with a recipe

mardatha

Like all veg and especially the green stuff, it is nice enough when cooked right but tastes of evil when overdone!
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WRONGGG !!! It tastes evil ALWAYS ! :eek::eek::eek: