Flylady Challenge - Take 3

Littlebean_2

Hi, I've been lurking for a while but I thought I would quickly say hello. I have 2 boys - 17 months old and 6 months old so you can guess at the state of my house most days. I found Flylady a month or so back and have been doing babysteps ever since. Not sure if it has made a difference to how the house looks but the routines certainly help me to feel organised. I can usually manage the shiny sink and getting dressed business and it's amazing how just little things help make me feel better. Once I've got the boys fed and dressed I can quickly put something together for dinner and do a load of laundry and then at least I know that if the rest of the day goes pear-shaped I've accomplished something. At the minute we are struggling with the twin demons of teething and the clocks going back. Whoever invented daylight saving didn't have a determined 17 month old with a rigid bodyclock on their hands LOL!

lynzpower

welcome little bean :Wave:

Sounds like you have a lot on there

wendym

Hi Littlebean.

There's 12 months between my 2 girls (now grown-up and left home) so I know what your days are like.

But although it's frantic now, I think I would have found it more difficult to be dealing with the 'standard' age gap. My older daughter didn't remember life without the baby, so I never had to deal with sibling rivalry (at least not at this age!)

But although I cooked everything from scratch, sewed all their clothes etc, I don't think I would have managed Flyladying.

Good luck with horrid teething. Isn't it a stupid system?

PONDSAVER_2

Mondays mission is Zone 5 for two days this week. Take time today to put out any major hotspots in your living room. Put out those fires before they really start to flare up!

TNG

lynzpower wrote:

wheres tng???????? anyone seen him - I hope he isnt worn out from all this flying

Carli, do you tihnk the monthly chat scared him off :eek:

HIYA FLYBABES!!!!!!!!

:hello: :hello: :hello: :hello: :hello: :hello:

No, it wasn't discussions about 'yer monthlies'........

Truth is, I have just regained my eyesight, having been temporarily blinded for the last few days being *d*a*z*z*l*e*d* by the glare from Lynzpower's surfaces . Lynz - issue sunglasses to the poor prospectives, won't you?;)


Truth part II is that the wheels came off on Friday. Mrs Fly pulled a sickie and I just did some general flying, followed by a trip out on Friday afternoon. Weekend was back to normal, though we did good deeds on Sunday as we were having guests.

Waiting to see if my 14.50 BM arrives (thanks Lynz!!), though that's for another thread.......:)

Punky wrote:

Hope you stick with us and in no time you'll be old time Flyers like .... TNG and the rest!

It's the way you tell 'em Punky. 'Old time' indeed. I'm still wet behind the ears, lady!;)

Anyhoo, today I are'll be mostly........

DW
WM
TD
(The holy trinity of Flylady:D)
IPH while football's on (normally don't bother, but it's Boro tonight:))
Dinner
Defrosted a duck!!!! so will have to make... err... something. Think I'll spice it tonight and make crispy duck with the guys tomorrow. Anyone know where there is a chinese supermarket in the west end...? Edit : D'OH!!!!! Chinatown, maybe....?

BIG welcome to the newbies and the lurkers. Hope you get as motivated as this lot get me

Aaaaaannnnnnd FLAP, 2, 3, 4, FLAP, 2, 3, 4..........

-FlyBoy-

lynzpower

welcome back TNG

It just aint the same without you round these parts :cool:

If you do the duck crispy style - you might want to get it out of the window now ( if you are at home) or get mrs fly to do it. otherwise, youll be attacking it with the hiardryer, which isnt pretty. I am pretty experienced in the crispy duck/pancakes/plum sauce department - although DRAT OH has cholestrol probs so we are not allowed it any more

TNG- you wont believe the breadmaker, you just will not believe it . Ive just had beans on toast and it was a triumph. Even my beloved who does think Im a bit of a sad case with my OSing and cooking and OCD cleaning was ( adult suggestive comment deleted) really impressed with the process.

Is it wrong to make bread for the sake of it

TNG

lynzpower wrote:

welcome back TNG

It just aint the same without you round these parts :cool:

If you do the duck crispy style - you might want to get it out of the window now ( if you are at home) or get mrs fly to do it. otherwise, youll be attacking it with the hiardryer, which isnt pretty. I am pretty experienced in the crispy duck/pancakes/plum sauce department - although DRAT OH has cholestrol probs so we are not allowed it any more

TNG- you wont believe the breadmaker, you just will not believe it . Ive just had beans on toast and it was a triumph. Even my beloved who does think Im a bit of a sad case with my OSing and cooking and OCD cleaning was ( adult suggestive comment deleted) really impressed with the process.
Is it wrong to make bread for the sake of it

Thanks, lady!!

That whooollle paragraph re: the duck went right over my head. Window hairdryer . You haven't hit the red stripe early, have you?

Both Me and Mrs Fly are at work. The duck is in the fridge, the hairdryer's in the bedroom. Now, as you have the experience, tell me what you're on about:D

As for the bread - licking my lips already. Had a bit of bother with the LX website, but I think it went through in the end, we'll have to wait and see.

Bread for bread's sake - absolutley NOTHING wrong with it, girlie!!;)

-FlyBoy-

lynzpower

That whooollle paragraph re: the duck went right over my head. Window hairdryer . You haven't hit the red stripe early, have you?

Both Me and Mrs Fly are at work. The duck is in the fridge, the hairdryer's in the bedroom. Now, as you have the experience, tell me what you're on about

Ok the top & bottom of crispy duck is that its crispy due to the fat content, and what you dont want is a greasy mass, you need a lot of the fat drained out of the bird. Now Ive never done a whole one only ever done legs, but the same principles remain.

What you need to do ( its a filthy job but someones gotta do it) is drain as much of the fat out of the flesh as possible. Get some clean tea towels and also a new kitchen roll.

First up youll probably need to take the sharpest pointiest knive youve got and literally stab it all over, loads of times a la Psycho. then get your hand into the cavity ( thats the bum bit ) and slowly peel the skin back wherever possible. Again this is going to be tricky with a whole bird, but perfectly possible.

ONce you have peeled the skin back, stick the bird in a colander and pour loads of boiling water from the kettle over it. Then put the duck on a tray . Leave it for 10 mins, youll come back and see fat literally seeping out of all the holes that you have stabbed. wipe as much off as and when you see it with t towels/ k roll

Noozan told me to hang the bird legs on string out of the kitchen window, so the air dries out the fat. im never organised enough for this, but thats why they are all hung up in chinatown :idea: which I never reaolly twigged.

If you dont have time for hanging it, then what you can do is get a hairdryer and on the hottest setting blast the duck all over, again more fat will come out.

Once you are satisfied theres no more fat to come- or you are sufficiently bored of this process, ( it does take ages with the hairdryer) you can glaze 7 then roast & keep glazin'

use tesco finest plum sauce BTW, dont buy the sharwoods one its really foul. You might get a more authentic one up chinatown mind you

TNG

lynzpower wrote:

Ok the top & bottom of crispy duck is that its crispy due to the fat content, and what you dont want is a greasy mass, you need a lot of the fat drained out of the bird. Now Ive never done a whole one only ever done legs, but the same principles remain.

What you need to do ( its a filthy job but someones gotta do it) is drain as much of the fat out of the flesh as possible. Get some clean tea towels and also a new kitchen roll.

First up youll probably need to take the sharpest pointiest knive youve got and literally stab it all over, loads of times a la Psycho. then get your hand into the cavity ( thats the bum bit ) and slowly peel the skin back wherever possible. Again this is going to be tricky with a whole bird, but perfectly possible.

ONce you have peeled the skin back, stick the bird in a colander and pour loads of boiling water from the kettle over it. Then put the duck on a tray . Leave it for 10 mins, youll come back and see fat literally seeping out of all the holes that you have stabbed. wipe as much off as and when you see it with t towels/ k roll

Noozan told me to hang the bird legs on string out of the kitchen window, so the air dries out the fat. im never organised enough for this, but thats why they are all hung up in chinatown :idea: which I never reaolly twigged.

If you dont have time for hanging it, then what you can do is get a hairdryer and on the hottest setting blast the duck all over, again more fat will come out.

Once you are satisfied theres no more fat to come- or you are sufficiently bored of this process, ( it does take ages with the hairdryer) you can glaze 7 then roast & keep glazin'

use tesco finest plum sauce BTW, dont buy the sharwoods one its really foul. You might get a more authentic one up chinatown mind you

:eek: :eek: :eek: :eek: :eek: :eek:

TV Times cookery!! (I never knew there was so much in it!)

Jamie's recipe just says salt it and five-spice it and roast it........ but I bow to your greater wisdom;):D

Ok - with you on most of it except the hand up the 'cavity' bit. Is that just to get a grip on it a la Keith Harris? then peel the skin with the other hand?

lynzpower

Oh well if Jamie does it that way, listen to him. What do I know Im only an amateur

No you need to put the hand in the cavity to get hold of the ends of the fatty skin.

the other thing to say is that make sure you have the windows open if you are glazing, it does get pretty smoky in the house in my extensive experience :rolleyes: