really old style living?

westcoastscot

Thanks for the replies, Mardartha the price of butter is dreadful - I only have it for my toast - I bake with vegan stuff and we put that in cooking and sandwiches etc - its still a price and rising weekly.

Haribo yes the boys have bread with everything - we use at least two loaves a day, some bought (it holds up better for one-handed sandwich eating) some home-made which fills you up more - he seems to finish every meal with half a loaf of bread and gravy

Toast and pate is a good idea for a calorie rich starter, and hadn't thought about cold pasta for lunches - thanks for that, would make a change from sandwiches.

WCS

mardatha

When my kids were wee I used thick chunky HM soups, big pots of rice pud, and wodges of pastry to fill everybody up. And yes, plenty crumbles/sponges and custard.

westcoastscot

Yes that sounds like us now - I think i'm just going to have to find a little extra for the grocery budget

mardatha

I'm not a great deal of help, because its just the two of us now and that's what I'm used to catering for. I can mind for a year I threw out tons of food after the youngest son moved out, took me a while to get used to no big eaters in the house !

ginnyknit

WCS could your fisherman take soups for his lunch or do you already do that. Nothing pads out a butty like a big mug of soup!

I have been whizzing all my leftover veg up and adding it to thicken my mince dishes as well as lentils so basically now 500 gms of mince does a huge pot of tater hash or spag bol. As I usually do them in the sc the veg melts down well so no one knows theres less meat - well OH that is

Butter is dearer than beef now isnt it? :mad: I cannot be without my butter though we do use it sparingly. I use marg for pastry but the hard block , I use it for cakes too after I have left it out to warm, doesnt seem to be a problem - I have gone off soft marg as there seems to be too much junk in it.

mardatha

My kitchen isnt warm enough Ginny, I think thats why I go through so much butter - because I serve it in solid chunks on bread LOL!

ginnyknit

Sliced butter anyone? :rotfl:

MandM90

HariboJunkie wrote: »

I often make toast and pate for a starter on a Sunday if I think the joint is a bit small. Even tinned mackeral blended with cream cheese and a little lemon juice and black pepper makes good pate and might fill your boys up a bit.

I might try that, thank you Plus mackerel is v. high calorie so good for some energy.

westcoastscot

Ginny I keep suggesting that - if he would take a food flask it would really open up his options, but he says they don't actually stop so he needs 'one-handed' food . I try not to think about too much - he comes home stinking so lord knows what goes into his mouth along with his sandwiches!!!! Think I might just pack him some and see if it goes?

squeaky

He doesn't have to use a soup dish and a spoon... ask him if he's ever heard of cup-a-soup?