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

ceridwen

LARUMBELLE

I've had my share of problems with employers - so do feel for people experiencing them. Leastways - your doctor is very much "on your side" by the sound of it - so thats one blessing in this situation.

Do hope it resolves for you satisfactorily.

*******************

Reet must hie me hence to see how tonight's "concoction" for dinner will work out - ie carrot and courgette that needs using up that I've just been steaming. Plan is to put in casserole dish, throw in some sunflower seeds that need using up. Add some choppped up wet garlic stem and onion that I've sauted up. Top with some cheese sauce and then top with a load of breadcrumbs I've made from some oddments of bread I have, topped with few slivers of butter and baked in oven for a bit.

Nb: mustnt forget the flavourings - salt/pepper/smoked paprika at some point.

This here new (to me) way of cooking of thinking what to do with what I have makes me feel all "creative".:rotfl:

Cross fingers and hope it will taste good.

...and, on a different tack, one thing I seriously WONT be even trying is that "engineered meat" that is likely to be in supermarkets in a year or two's time. There was an article in todays newspapers saying that the Dutch (ie the nation that has got peeps inventing it) reckon it will be available in a years time. Its "meat" cultured from cells from animals and they are in the process of getting this invented to deal with the fact there won't be enough "proper meat" from animals to deal with the burgeoning world population soon. Shades of Soylent Green:eek:. Its already obvious that it will be nothing like "real meat" and one of the "selling points" that will be used to get us all to eat it is "Cruelty free - it doesnt involve killing/mistreating animals". Hmmm...my reply to that is "Silly b*****s - fancy trying to do the public relations thingie to get the thin end of the wedge to get this stuff onto the market by telling vegetarians that there is meat available that we can eat and not worry about it". They have NO idea have they?:rotfl::rotfl: They'd better try some other P.R. trickery to push that one out onto the supermarket shelves and get peeps to try it....as vegetarians are NOT going to be used as Trojan Horses to get this stuff accepted:D <where's a raised fist smilie when one wants it?:rotfl:>

mardatha

14 here too and really not nice. Cold nose outside feeding hens.

JIL

lizzyb1812 wrote: »

JIL

If the tomatoes already have several branches with tomatoes/flowers on they are probably getting to the stage where the growing tip - the shrivelled bit - would be taken off anyway to make the plant stop growing leaves and start bulking up the tomatoes. And it's true that if your mum did want to get the plant to grow bigger she could just leave a side shoot on to become a new main shoot.

Good of you to be watering them for her Hope she lets you have some of the toms!

thank you so much, i am watering them as a bit of a trade off, my parents have a caravan and like to go away for weeks on end to small caravan sites usually on farms etc, her neighbour used to water them for her but he has been poorly, so this year she decided that she perhaps would not use her green house. I know how much she enjoys her garden and it keeps her active so i volunteered to water them if i could grow a few aubergines and peppers in there (they seem to be ok in the heat)
I just take a small detour on my way home from work and water them, and i can also keep an eye on her house.
THANK YOU TO ALL who replied to me, i dont post much but have picked up some great tips on here so thanks also to everyone else. x

ceridwen

Found the article re the "engineered meat":

www.dailymail.co.uk/sciencetech/article-2008347/Test-tube-burger-coming-soon-Lab-grown-meat-needed-feed-world.html

Thats not the first article I've read about this - just the latest.

Now - heads off to finish dinner thinking "Wonder if I should give up quorn? Is that a "just one of those things" experiment in engineering food - or does it have the same agenda? If it does have a "feed the world" agenda - then I really should give up buying it on principle".

Does anyone know if quorn was invented on a "fake food - to help feed the world agenda" or no? I DO wonder - and if its a sorta Soylent Green type scenario - then I had better give up buying it I guess....

Reverbe

ceridwen.. umm being a big film fan I'd have to point out the ingredients of Soylent Green.. quorn is mushroom type protein.. luckily not the same...

HariboJunkie

Hmm. Re "test tube meat".... Given that no one, including the scientist behind it is keen to try the end product (which hasn't actually been produced yet), I'm not sure it's a sure thing that it will ever hit the shops. I think the article states that the product will only be ready to be made in a year so it's unlikely to hit the supermarkets for several years after that. I'll have a look to see if I can find a decent article about it from something other than the Daily Mail which I'm afraid I avoid reading at all costs.:o


Food is so much about marketing anyway so it is right to research products for ourselves. I'm horrified to see vietnamese river cobbler (or one of the many names it goes under) being flogged so widely because it is seen as sustainable. This appears to give it green credentials but I won't be eating something which doesn't have the backing of the WWF.

lizzyb1812

Oops - sorry Ceridwen - taken from Quorn website

The search begins

The story of Quorn begins back in the early 1960's. It was a time when nutritionists and health experts were concerned that the predicted growth in population would mean global food and protein shortages in the future.

Food scientists started a search to find new sources for food, which would help to meet the predicted increase in demand. All sorts of potential sources were investigated some more optimistic than others. The scientists who searched for a solution in saw dust had little more joy than those who thought coal would provide the protein source for the next generation.

jamanda

GreyQueen wrote: »

jamanda thanks for the input re the Sarpo Mira; I'm growing Kestrels too, they're my fave after much experimentation but next year I'm going to switch to a main crop as have been having such a trouble with frosts in May. Can you think of anything in the maincrop line which is a comparable tattie to Kestrel please?

I don't know so asked DH. He suggested planting Kestrels later than you normally do, and they should be OK. It is the time to maturity, so plant later and harvest a bit later (so he tells me)

We try to get ours in early-ish to get them out before the dreaded blight strikes.

ceridwen

HariboJunkie wrote: »

Hmm. Re "test tube meat".... Given that no one, including the scientist behind it is keen to try the end product (which hasn't actually been produced yet), I'm not sure it's a sure thing that it will ever hit the shops. I think the article states that the product will only be ready to be made in a year so it's unlikely to hit the supermarkets for several years after that. I'll have a look to see if I can find a decent article about it from something other than the Daily Mail which I'm afraid I avoid reading at all costs.:o


Food is so much about marketing anyway so it is right to research products for ourselves. I'm horrified to see vietnamese river cobbler (or one of the many names it goes under) being flogged so widely because it is seen as sustainable. This appears to give it green credentials but I won't be eating something which doesn't have the backing of the WWF.

Yep....I know...I know its the "Daily Wail" in some respects...but doesnae mean ter say they dont have their uses....

"Vietnamese river cobbler" ...hmmm...never heard of that one...but I HAVE read various things about "farmed" fish that have put me right off it...I think there was stuff about swimming round in their own excrement and/or a sea of chemicals offhand and from memory (ie without going off and checking sources on this) and that put me right off:eek:

Hmmm..if it doesnae have the backing of the WWF - then I have to admit that my very next thought is "Someone somewhere will be trying to 'buy' the WWF - so lets hope they are incorruptible and will carry on telling it like it is".

I would say, personally, from experience to date in a variety of contexts that its a question of "when" and not "if" this engineered meat hits the supermarkets. I certainly won't be trying it when it does...in fact I'm flippin' furious that my reading of this is that someone somewhere has decided to use vegetarians as a Trojan Horse to get this stuff onto the shelves and the only way my temper has calmed down a little bit from the implied insult there is to think "They got that one SO wrong then....". Forgawdsake - it comes with the territory that vegetarians think one heck of a sight MORE about what food we shove down our gullets forgawdsake IMHO:mad:. Errrr...rant over...

VJsmum

HariboJunkie wrote: »

Food is so much about marketing anyway so it is right to research products for ourselves. I'm horrified to see vietnamese river cobbler (or one of the many names it goes under) being flogged so widely because it is seen as sustainable. This appears to give it green credentials but I won't be eating something which doesn't have the backing of the WWF.

Really?:( I love VIetnamese River CObbler (or Basa - i never realised they were the same thing). Oh dear, something else off the list.