As The Workhouse Approaches....How To Do Everything To Avoid It, the Old Style Way

mardatha

"and I have decided that our grandmothers' were right. Most of the things they told us were as good as any professional advice and often better. "

B&W bunny, I agree totally. They tend now to wrap everything up fancy and it just takes away from the real solid good advice hidden inside. I've got my nose buried in Nella Last again and am so enjoying it. I think a lot of the problem today is because we don't move enough... people used to do more physical work and children used to play outside. Nobody ever slumped in front of a telly for 5 hours a night like they do now.
I stick to really plain food, mainly because I hate bloody cooking but also because with ME you dont move much and so don't burn it off. Porridge (Scots way) for breakfast, HM soups dinnertime, and one big cooked meal at teatime. Then he will have a cheese sadwich for supper. And that's it. No snacks no rubbish, no readymade. Although when I get the food in I get a couple bags of sweeties and that's it for the week..

scottishminnie

LittleBrownFrog wrote: »

I make a cheesy sandwich spread with grated cheese, chopped onion (red for preference, any will do though), grated carrot, chives and a mix of mayo and plain yoghurt - I find the yoghurt makes it less claggy.

(I also do much the same with mushed beans (kidney & haricot at the moment, but whatever I happen to be cooking) in place of the cheese & sometimes some fine-chopped red pepper)

Thanks for all the tips on the cheese spread. I did add a small amount of grated carrot last night and it didn't seem quite so claggy this morning. I like the idea of adding some bacon and I think I may add some chopped bacon bits to good old egg mayonnaise later in the week.

I'm always on the lookout for new ideas for sandwich fillings. I've been making them for more than 20 years now for hubby's lunch and although he has never once complained I do think he must get bored of my 7 or 8 staples which I rotate.

Tonight's dinner will be interesting. I "found" a pack of mini M&S sausage rolls at the back of my freezer last night so have defrosted them. They aren't really dinner food but need to be used up so I'll have to be inventive with them!

mardatha

Could I say to the posters who are hurt because of family snootyness etc - why are you here? On this earth, in this life? Is it to please other people and be a sheep ? No. So dont! LOL! be yourself, have your life, enjoy it. You're here and the world will just have to deal with it

silvermaid

BRAVO Mardatha I agree - live your life to the full and do as you would be done by.

Dee5565

Thank you everyone for your replies, also thank you Mardatha for what you said.
I have decided that I have enough in my life at the moment with my OH being unwell.
So I am going to enjoy while I can and have some OS fun along the way.
Mardatha I tryed your bread recipe and it came out great.
Also all your ideas for spreads for sandwiches.
Right off to make curtains for the kitchen,got some lovely fabric given to me by a neighbour that she had left over.
Be back later.

Dee

smileyt_2

mardatha wrote: »

" Although when I get the food in I get a couple bags of sweeties and that's it for the week..

Mardatha I think you are lying. Surely that should be a couple of SACKS of sweeties? :rotfl::rotfl::rotfl:

freudianslip

redlady :eek: not the best prep for your exam. Hope you get a good mix of Q's you can attempt confidently. Good luck (you might be in there now!)

Myself? I have till 2.30pm then 3 hours of hard slog. I just hope it's all in there. Very nervous, haven't had an exam since 1996

Thank you for explaining where ignore is and I fully take on board about editing a post above when forgetting to type something.

Oldstyle? I can't actually think about anything oldstyle other than I have a bacon joint in the slow cooker, having that egg and chips for dinner and then broth tomorrow.

Very jittery just now but staying online to read because other wise i'll get back into my notes and what I don't know now I'll never know.

Hope the thread is ok for later today. The vibe isn't good but I understand exactly what everybody's concerns are, I can see both sides but because we just never know exactly who is behind the screen it's best to say nuffin' I think.

Lovely ladies and gents i'll chat to you all later

anguk

LittleBrownFrog wrote: »

I make a cheesy sandwich spread with grated cheese, chopped onion (red for preference, any will do though), grated carrot, chives and a mix of mayo and plain yoghurt - I find the yoghurt makes it less claggy.

(I also do much the same with mushed beans (kidney & haricot at the moment, but whatever I happen to be cooking) in place of the cheese & sometimes some fine-chopped red pepper)

Do you think it would work just using all yoghurt and no mayo in sandwich fillers? I can't stand mayo or salad cream, one bonus is it means I'm never tempted to buy ready made sandwiches as they're all slathered in the stuff.

I make sandwich fillers for DD & OH but if I could do them with just yoghurt I can eat them too.

Charis

HariboJunkie wrote: »

z
Not wanting to fall out about it but just wanted to air my opinion as everyone else was airing theirs.

As far as I can see only two posters have mentioned it. To be fair, it's probably very confusing for the new folk to have to plough through thirty six posts by the same poster on one day. Me? I use the ignore button, but newbies would maybe not know where to find it.

Maybe it would be worth pointing out to ALL posters that there is an edit function on your posts so rather than make lots of posts in a row you can edit your post to add more thoughts. I'm often surprised how many long standing posters make new posts when they could edit the one above.

How many people go back and read posts they have already read to see if they have been edited? I know I don't. I think this thread moves too fast for that to work. If you use the 'first unread' function you'd miss them all.

mardatha

Smiley I do not lie.
I just never said wot size of bags .

:rotfl::rotfl: