Welcome to Jo's Diner!

penelopedee_2

Keep strong Jo x

Haven't managed brekkie this morning but we will be have roast pork for tea.

Have a good Sunday all.

maman

jo1972 wrote: »

Morning all, sorry been so AWOL of late

It has been noted, but we understand;)

Glad you're getting some help jo and any money you have to spend will be worth it. I'd be sure that any of his favourite going out clothes always slip back into the washing basket.

Duck with roasties and veggies here later. It's a lazy meal for me as we buy tins of duck confit in France so only needs heating through when roasties are almost ready. Mmmmm!

P.S. Good to see you Pip, we'll all be pleased when your writing up's done.

Marru

maman wrote: »

I made a huge pot of lentil and vegetable soup yesterday too marru, with the same idea about lunches. I just can't seem to get it quite right. Some I made a couple of weeks ago, I added ginger and it was a bit yuk:( This time I followed a recipe and used bay, paprika and cayenne but it tastes a bit sweet. I think it may be the stock. My favourite is with HM stock from gammon. How do you do yours?

Chicken curry here tonight, with pilau rice and chips. Was yummy!

This is the recipe I am using. It is from a book called 125 best Vegetarian Slow Cooker recipes by Judith Finlayson

1 cup green or brown lentils
1 tbsp vegetable oil
2 onions, chopped
2 stalks celery, peeled and chopped
2 large carrots, peeled and chopped
1 clove garlic, minced
1 tsp cumin seeds
1 tsp grated lemon zest
1 potato, peeled and grated
6 cups vegetable stock (I use stock cubes)
8 oz fresh spinach leaves, washed and coarsley chopped or 1 package (10 oz) frozen spinachk, thawed
2 tbsp freshly squeezed lemon juice

1. In a colander, rinse lentils in cold running water
2. In a skillet, heat oil over medium heat. Add onions, celery an dcarrots and cook, stirring until vegetables are softened, about 5 minutes. Add garlic, cumin seeds and lemon zest and cook, stirring for 1 minute. Transfer mixture to slow cooker stoneware. Add reserved lentils, potato and stock.
2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender. Add spinach and lemon juice. Cover and cook on High for 20 minutes, until spinach is cooked and mixture is hot and bubbling.

maman

Thanks for that marru. I'll try your recipe next time. I love soup for lunch at this time of the year. I had some of mine today and added extra seasoning and it did seem a bit better. I use red lentils (the only ones I don't soak first ) or sometimes split peas. I think it must be the saltiness of the ham stock I was missing.

jo1972

Half a ham sarnie for brekkie, 2 poached eggs on 2 toast for lunch and costco cake for afternoon tea

jo1972

Told him I want a divorce last night :eek:

He didn't take it too well :undecided

yellowmonkey

jo1972 wrote: »

Told him I want a divorce last night :eek:

He didn't take it too well :undecided

I Dont expect he did Jo but this is about so much more than HIS feelings

Take care

XX

maman

yellowmonkey wrote: »

I Dont expect he did Jo but this is about so much more than HIS feelings

Take care

XX

Totally agree YM. This is about your life too jo, we only get one chance.

penelopedee_2

Jo, totally agree with the others. Its a bit tough if he doesn't like it, its you that matters

Pippilongstocking

(()) jo

I hope you're OK