Memorygirls - The Matrix Reloaded

Double_Trouble

Thanks for the positive vibes so far he finally has a bed but they did say they are very busy so I am not entirely sure he will get the op today so keep the vibes going please

DTxx

clairewop

Dt what hospital are you at now??

Firewalker

crickett1234 wrote: »

HELP PLEASE!

I need some assistance in seeing a positive spin on something please.
For me as a CIPFA accountant, well, I need to write a bloody book in comparison. Whilst i have made a start on it... due to life and other associated evils, I have not managed to finish it or get it ready to be submitted. I feel like a complete failure, not to say bloody nervous, that I am the only accountant in the team not to be fully qualified with letters after my name.

Argh!!!

Hi Crickett, I am afraid that in this post I'll live up to my reputation (I thought it is un-deserved but...) for pushing people forward. I am not going to help you put a positive spin on it - because it is going to be exactly that; a spin. What I'll say is: get on and do finish your qualifications.

I agree that letters after your name might not make you better - but this is what people in organisations look at (particualrly with promotions and new jobs). So, pragmatically you need the letters. Instead of feeling inadequate now make sure that you feel better in the future - and we all know you can do it.

Not having time is an alibi - it usually means that this has not been made a priority.

Keep focused and you will get there in good time.

Firewalker

susan946

Crickett - I can't say any more than has been said. You know where you want to be and you know how to get there and you know you have all the support we can give you. I do agree that comparing yourself with others isn't helpful. There will always be people with more than you and with less than you. Experience often counts for more than qualifications and you have your own unique experience profile. On the other hand other people sometimes judge us by our qualifications so I can understand why it is important to you to be able to write appropriate letters after your name.

Go for it girl!!!! Get Christmas and the new year over and then I'm sure we shall start a new 50 or 100 day challenge. At least you'll be ahead of the game and have some of your goals already worked out!!!

50 day challenge Well I haven't achieved very much at all towards the goals I set for myself. It seems the universe had different ideas about which challenges I should meet so I shan't see this non-achievement as failure but just look at what I have been able to do!!!

Sue

Double_Trouble

clairewop wrote: »

Dt what hospital are you at now??

He is at Llandough which is a massive building site at the moment and parking is a nightmare just going now to see if I can park although he is not back on the ward yet but if I leave it any later visiting will have started and I won't get a space

DTxx

Memory_Girl

Made it back in one piece -despite DS1 keeping DS1 high as a kite singing the "Singing Kettle Song" about - em!!! 300 times in 10 miles:rotfl:

Dd our last bits of shopping, slipper socks the most important, collected bits n bobs from my Mum and even got a decent Maths book for DS1. Now if I could find a decent book of spelling strategies I'd be over the moon.

Its only -2 c just now but for some reason feels colder - think I got chilled with all the in and out of the car action Nothing that a nice pot of tea won't solve I am sure.

Just having a quick cuppa then I am off to the kitchen to put a Clootie Dumpling on. First I need to give you a couple of caveats

1. Do not read this recipe if you are prone to gaining weight - just reading it is guaranteed a 2lb weight gain.:rotfl:

2. On no accounts should Claire attempt to make this. It is a really stiff mix and needs someone big and butch to stir - so get one of the lads to mix this one if you attempt it Claire otherwise you will do yourself a serious!!!!

3. This is seriously addictive, so don't EVER tell your nearest and dearest how easy it is to make or they will nag you to whip one up far too often. I can get away with cooking this maybe 3x per year and so minimise the whole weight gain issue My Dad gets one for his birthday (if he's a good boy) then there are two at Xmas. Cut into 4 and wrapped as hamper gifts.


Its basically a boiled fruit cakey thing, but beautifully moist and not claggy like a Christmas cake. Don't do Xmas cake as we are not fans of marzipan.

It is not elegant however - it comes out a giant pouffe shape. A steamy, fragrant and cuddly warm mound (Just like Cloote the dog of Clootiesmum fame) but cut into lovely fingers and popped onto a pretty plate it is the first thing to dissappear from a High Tea Table.

A Cloot by the way is Doric (Scot's language from NE) - it means cloth and refers to the cloth the pudding is boiled in.

So now the Health and Safety Warning and the History Lesson is over - here's the recipe.

CLOOTIE DUMPLNG

In a huge bowl mix together the following

12oz SR Flour
6 oz Suet
3oz Sugar
2 tbsp treacle
2 tsp mixed spice
1 tsp cinnamon
2 cups raisins
2 cups currants

Mix to a stiff stiff cake mix consistency with a mixture of water and full fat milk. Make sure the fruit is well disributed.

Lay your cloot on your draining board (mine is a cotton pillowcase cut down one long and the short side to make a big square). Boil your kettle and then scald the whole of the cloth letting the water drain away. Whilst it is still steaming sprinkle with flour fairly thickly (this will form the "Crust" around the pudding)

Tip the pudding mix into the middle of the cloth and tie the top with string (don't use blue string - remember Bridget Jones:rotfl:) Leave enough room for the pudding to expand by about 25%.

Bring a large pot a quarter full of water to the boil (I use the base of my pressure cooker). Put the pudding into the water and return to the boil making sure there is enough boiling water to cover.

Simmer briskly for 3 hours (topping up with water as needed).

Remove from the pan and leave to sit on your draining board for 10 minutes before snipping the string and easing off the cloot.

It will be steaming quite freely at the moment - so set aside until it has cooled a little. You need it to form a dry crust - so if after 30 minutes its still a bit damp pop it into a low oven for 30 minutes to dry it out.

Its best to leave this to cool down completely before cutting into slices and fingers as required - although its nice reheated with

...........icecream

......... custard

.......... a shot of Drambuie and a splodge of softly whipped cream

............. or strangely enough a crisp apple and a slice of strong cheddar


................ told you it isn't for the calorie conscious, but in my defence one half a dumpling does our family right through Xmas and New Year as a "wee piece" when visitors come around.


I'm thinking that maybe I need to have a "New Year Fairy" in January and come up with some healthy recipes instead :rotfl::rotfl:

Happy simmering

Memorygirl

clairewop

Memory_Girl wrote: »

Made it back in one piece -despite DS1 keeping DS1 high as a kite singing the "Singing Kettle Song" about - em!!! 300 times in 10 miles:rotfl:

Dd our last bits of shopping, slipper socks the most important, collected bits n bobs from my Mum and even got a decent Maths book for DS1. Now if I could find a decent book of spelling strategies I'd be over the moon.

Its only -2 c just now but for some reason feels colder - think I got chilled with all the in and out of the car action Nothing that a nice pot of tea won't solve I am sure.

Just having a quick cuppa then I am off to the kitchen to put a Clootie Dumpling on. First I need to give you a couple of caveats

1. Do not read this recipe if you are prone to gaining weight - just reading it is guaranteed a 2lb weight gain.:rotfl:

2. On no accounts should Claire attempt to make this. It is a really stiff mix and needs someone big and butch to stir - so get one of the lads to mix this one if you attempt it Claire otherwise you will do yourself a serious!!!!

3. This is seriously addictive, so don't EVER tell your nearest and dearest how easy it is to make or they will nag you to whip one up far too often. I can get away with cooking this maybe 3x per year and so minimise the whole weight gain issue My Dad gets one for his birthday (if he's a good boy) then there are two at Xmas. Cut into 4 and wrapped as hamper gifts.


Its basically a boiled fruit cakey thing, but beautifully moist and not claggy like a Christmas cake. Don't do Xmas cake as we are not fans of marzipan.

It is not elegant however - it comes out a giant pouffe shape. A steamy, fragrant and cuddly warm mound (Just like Cloote the dog of Clootiesmum fame) but cut into lovely fingers and popped onto a pretty plate it is the first thing to dissappear from a High Tea Table.

A Cloot by the way is Doric (Scot's language from NE) - it means cloth and refers to the cloth the pudding is boiled in.

So now the Health and Safety Warning and the History Lesson is over - here's the recipe.

CLOOTIE DUMPLNG

In a huge bowl mix together the following

12oz SR Flour
6 oz Suet
3oz Sugar
2 tbsp treacle
2 tsp mixed spice
1 tsp cinnamon
2 cups raisins
2 cups currants

Mix to a stiff stiff cake mix consistency with a mixture of water and full fat milk. Make sure the fruit is well disributed.

Lay your cloot on your draining board (mine is a cotton pillowcase cut down one long and the short side to make a big square). Boil your kettle and then scald the whole of the cloth letting the water drain away. Whilst it is still steaming sprinkle with flour fairly thickly (this will form the "Crust" around the pudding)

Tip the pudding mix into the middle of the cloth and tie the top with string (don't use blue string - remember Bridget Jones:rotfl:) Leave enough room for the pudding to expand by about 25%.

Bring a large pot a quarter full of water to the boil (I use the base of my pressure cooker). Put the pudding into the water and return to the boil making sure there is enough boiling water to cover.

Simmer briskly for 3 hours (topping up with water as needed).

Remove from the pan and leave to sit on your draining board for 10 minutes before snipping the string and easing off the cloot.

It will be steaming quite freely at the moment - so set aside until it has cooled a little. You need it to form a dry crust - so if after 30 minutes its still a bit damp pop it into a low oven for 30 minutes to dry it out.

Its best to leave this to cool down completely before cutting into slices and fingers as required - although its nice reheated with

...........icecream

......... custard

.......... a shot of Drambuie and a splodge of softly whipped cream

............. or strangely enough a crisp apple and a slice of strong cheddar


................ told you it isn't for the calorie conscious, but in my defence one half a dumpling does our family right through Xmas and New Year as a "wee piece" when visitors come around.


I'm thinking that maybe I need to have a "New Year Fairy" in January and come up with some healthy recipes instead :rotfl::rotfl:

Happy simmering

Memorygirl

Thanks for the health warning, I think I will give this one a miss lol

Tescodealqueen

MG I will avoid this but the boys will love it. Is the treacle black treacle, as some of us refer to golden syrup as treacle and the colour and taste would be different.
Thanks

Memory_Girl

Tescodealqueen wrote: »

MG I will avoid this but the boys will love it. Is the treacle black treacle, as some of us refer to golden syrup as treacle and the colour and taste would be different.
Thanks

Definitely the rich black stuff - gives it a caramelly colour too

MG

Firewalker

Ummm...What is a cloot? Let start with simple things - later I'll ask what half of the ingredients are...Oh, cooking is hard.

Firewalker