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

ifonlyitwaseasier

annie123 wrote: »

If anyone's too hot indoors, open the loft hatch.
Makes a big difference here.

i would but it's right over my bed and as i and "bugs" don't get on it's staying shut,
nothing will cool my room as we have the hot water tank int he corner in a cupboard, actually had the fan on for a while last night

westlothianlass wrote: »

Just need to rant/scream:eek:
bl**dy rats have found another way into the rabbit hutch and are nicking it's food again, big bloomin rabbit isn't bothering it's buckie but it's costing me a fortune. Okay breath and stick kettle on i think.

Mid post just had to rescue toast from grill as it was burning, i blame you lot as the talk of worcester sauce made me yearn for cheese on toast:D
Right im away to munch and mull over the next attack on the beasts with the long tails x

hmmmmm cheese on toast, i might have that even tho it's proper sweltering down here


ok so update - not gonna be coming home, will need professional care, not sure still what it was that happened, they are quite old (yes older than you mar ) so tbh i'm impressed they've managed so long

Allegra

mardatha wrote: »

Could anybody please post any tips for making cheap food taste special ? Like French cooking, or sauces, or how to add those wee extra finishing touches to jazz up plain basic (aka cheap lol) foods please ?

Herbs, herbs, and more herbs. I've yet to meet a foodstuff that is not improved beyond recognition by liberal addition of a fresh herb, picked out of the garden seconds before adding to the dish.

And you know the best thing about them ? Even if you only have a windowsill, after an initial small outlay, they are FREE forever more :j Can't get better than that.....

VJsmum

Talking of making frozen fruit into jam - isn't it too wet? Delia says that fruit should be as dry as poss but anything i take out of the freezer is very soggy so surely any pectin is well diluted?

mardatha

Ok thanks re "reducing", I understand it now .
Re herbs, I just threw out two pots of triffid-like basil because I didnt know what the hell to do with it. I can grow anything indoors, got green fingers, but not so much outside as the poor soil in the garden takes too much work and/or money . I would grow more culinary herbs if I knew what I wanted them for LOL!
Still grey and cool here but ok for gardening, not too muggy. I seem to have a very sore chest and cough so am not doing anything much.

mardatha

VJsmum I make jam with frozen fruit and its fine. I add lemon juice to set it.

kidcat

westlothianlass wrote: »

Just need to rant/scream:eek:
bl**dy rats have found another way into the rabbit hutch and are nicking it's food again, big bloomin rabbit isn't bothering it's buckie but it's costing me a fortune. Okay breath and stick kettle on i think.

Have you tried attaching chicken wire all around the outside of the cage, maybe overlapped to add security?? We had a rabbit that escaped everything and resorted to covering the whole cage with chicken wire, she couldnt get through that and was huffy for weeks!!

jackel

CC We used to keep bees - swarms can be very allarming but we were told the bees don't sting when swarming(didn't used to hang around to find out unless we had our ''space suits'' on) We have got a ripe tomato (Red Alert) we shall have it for tea cut in half. It' about as big as my thumb nail.

ChocClare

Hi jackel, yes, DH was assuring all of us they were friendly and no danger yesterday, I just didn't fancy getting them caught in my hair!

Parsonswife, how lovely to see you back, haven't seen you for AGES.

Mardatha, here's something fairly non-threatening for you to have a go at:

Fry some skinless chicken thighs in a little oil until well browned.

Sprinkle over some tarragon. If you haven't got tarragon, you could use sage. Or mixed herbs. You need a teaspoon of dried or a tablespoon of fresh, chopped.

Cook for a couple of minutes, then add a splash of vermouth. I use Noilly Prat, but you can use Martini or Sainsbury's Own or just white wine.

Add half a chicken stock cube or veg stock cube and a mugful of water. Bring to the boil, reduce the heat and simmer until the chicken is no longer pink inside.

Remove chicken onto a plate.

Return pan to the boil and boil hard, stirring the bottom of the pan from time to time to remove any bits, until the liquid is reduced to a thick, syrupy sauce. If it's watery, you haven't reduced it long enough.

Put the chicken thighs back in the pan and heat through with the sauce on a lowered heat.

If you've gone a bit mad and haven't got enough liquid, you can add a little wine or water or milk and cook a little longer. Milk will give you a "creamy" sort of sauce.

This will intensify all the flavours and you'll be pleased. I'm sure.

ETA: if chicken thighs are too expensive, fry off an onion and then add cooked chicken from a Sunday roast. Once it's cooked for a bit, sprinkle over a spoonful of flour, then your tarragon and splash of wine, and then some milk. Reduce until you've got a thick sauce - you can add cheese if you like. Stir in some cooked pasta, top with cheese and brown under the grill. Yum.

purpleheather2810

Chocclare, the tarragon chicken thingy sounds yummy. I must try it. With rice and green salad methinks!

katiegizmo

Madartha I add paprika to lots of food which makes it taste nice and smoky - I add a good pinch to beans or anything being cooked in oil and garlic to make a change from adding spicy chilli etc
it's is especially yummy sprinkled on top of cheese on lasagne, pasta bakes etc and looks amazing all crisp and brown