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

Rowan9

Softstuff, this is day 4 of your curry for me. Can't believe how much it made. I just keep it in the fridge and heat up then have it with rice and a salad. Thanks again - amazingly cheap! I used a 20p tin of chick peas from Morrisons and a 33p tin of tomatoes, and the other bits - potatoes, carrots and some cauli, well I had in anyway (as well as the spices) so this is going down as one of my most frugal meals ever. Thanks again! I look forward to trying the satay recipe once I've finished this.
Sunny day again and our forecast is good until Thurs. Yesterday was really a bit hot for me! I'll bet Mardatha's chickens have been taking to the shade.
WM on with a load of whites. Going to do a bit of tidying. Have had a real go at clearing stuff out again. Not much to clear as we moved just a year and a half ago. I find the Karen Kingston book Clear Your Clutter with Feng Shui really good - I read it every few years and have a massive clear out!
Bit of food shopping to do today as we only have apples left in the fruit bowl. Need some salady bits as well.

Elona - re Daz at lidl - is it as good as ordinary Daz? I know it's lime and mandarin or something and haven't bought it incase it makes my skin itchy. I like Daz for whites.
Ok have a good day folks. Thinking of those having a difficult time.
W

Softstuff

wmf wrote: »

Softstuff, this is day 4 of your curry for me. Can't believe how much it made. I just keep it in the fridge and heat up then have it with rice and a salad. Thanks again - amazingly cheap! I used a 20p tin of chick peas from Morrisons and a 33p tin of tomatoes, and the other bits - potatoes, carrots and some cauli, well I had in anyway (as well as the spices) so this is going down as one of my most frugal meals ever. Thanks again! I look forward to trying the satay recipe once I've finished this.

:rotfl: You must have a good strong constitution for 4 days of curry. Glad to hear it's been good for you.

Quite a lot of my meals are of a similar price, they have to be really . Hubby takes as much for his lunch as 2 normal people eat for dinner, so I keep main meals pretty frugal.

I have a fair few cheapies yet if you like the satay. Some turkish stews (again with chickpeas), a few egg based dishes....

Rowan9

Softstuff wrote: »

:rotfl: You must have a good strong constitution for 4 days of curry. Glad to hear it's been good for you.

Quite a lot of my meals are of a similar price, they have to be really . Hubby takes as much for his lunch as 2 normal people eat for dinner, so I keep main meals pretty frugal.

I have a fair few cheapies yet if you like the satay. Some turkish stews (again with chickpeas), a few egg based dishes....

Have to laugh as I usually have a weak stomach and catch any tummy related bugs going! Maybe this is building me up;). Yes, I'd be delighted for any more of these kinds of recipes. I love chick peas and have a big bag of dried as well as a stash of the recent 20p cans. I'll watch this thread eagerly in case you add any more .
W

ChocClare

GreyQueen wrote: »

During the flap over the crippled Japanese nuclear reactor's plume reaching the US, there was some panic-buying of iodised table salt in USA as people mistakenly believed that it would protect them from radiation injury. It wouldn't, but iodine tablets would protect your thryoid function in event of a nuclear leak and the Russians condemned the children of Chernobyl to a lot of suffering by failing in this basic duty.

Can anyone remember that some people used to keep iodine tablets at home more than 30 years ago, in case of nuclear war? Or have I always been mixing with oddballs? Errr, probably.

I was reading about that too (lots of the WTSHTF-type sites were going loony over it) but I also read that most people in Japan had natural defences against nuclear leaks in that they eat a diet high in fish, which means they have a much higher natural intake of iodine than we do in the West.

So, the moral of this story is...

I have long since given up looking too closely at what is in the food we eat. Far too scary! DH has some pink salt (which may be natural but has travelled MILES to get here) and we usually have Maldon, but I also have packets of Tesco's own cheapo cooking salt. Why do we need an anti-caking agent in it anyway? My mum used to put grains of rice in the salt cellar to stop salt clumping - surely we could do that again? I wondered why I didn't have the problems with salt she used to have...

Reverbe

|Ceridwen I tried Mr S value muesli and it wasnt v good so tried to at least use it up like porridge in a pan and didnt really work that way either.. unless you are a better whiz than me or have different tastes.. I found it v dry n minging both ways..

GreyQueen

ChocClare wrote: »

I was reading about that too (lots of the WTSHTF-type sites were going loony over it) but I also read that most people in Japan had natural defences against nuclear leaks in that they eat a diet high in fish, which means they have a much higher natural intake of iodine than we do in the West.

So, the moral of this story is...

I have long since given up looking too closely at what is in the food we eat. Far too scary! DH has some pink salt (which may be natural but has travelled MILES to get here) and we usually have Maldon, but I also have packets of Tesco's own cheapo cooking salt. Why do we need an anti-caking agent in it anyway? My mum used to put grains of rice in the salt cellar to stop salt clumping - surely we could do that again? I wondered why I didn't have the problems with salt she used to have...

You're absolutely right, and they also get a lot of good protective iodine from seaweed, which is a major component of the Japanese diet; I think they eat more of it than any other nation on earth.

I have a salt cellar which is a retro 1950s plastic number and I keep a few grains of rice in that. I hardly use salt at all, very rarely use it as a seasoning during cooking or afterwards at the table. I find not doing so makes me quite sensitive to its taste in other things such as butter or spreads. To me, salt seems a bit of a bully to the taste buds, walloping more subtle flavours aside. A friend of mine is a salt-addict and has a very strong familiar history of hypertension and early fatal strokes (as in the forties, which age is she is now) and I feel concerned that her high intake and stressful job, on top of her family susceptibility, may mean serious harm.

Still, she's a grown and highly-intelligent woman and if I feed her she'll have low salt and high other seasonings but the rest of the time, she'll have to take her chances. One elderly wife of my acquaintance banned salt from the house to protect her OH from his own worst instincts.

My sojourn to lottie land encompassed a quick nip into L!dl and I was astonished to see that whole cucumbers, which on Friday were reduced to 29p are now still reduced but to 49p. So, as I have two on the go, I am ahead by 40p......

Also astonishing is the manic price fluctations of a branded item; those 4-packs of Princes tuna steaks. In the past 4 days I have seen them at A$SA for £3 (on offer from £4.49), at Little Mr T for £6.99 :eek: and at L!dl for £5.49. Mum's Sainsbugs has them at £4.49.

These are not trifling flucations, ladies and gents, this is serious poundage. If you magnify such potential savings over the whole spectrum of your grocery shopping over a year, even buying identical items, the savings are considerable. Thus, I telephoned Mum from the canned fish aisle at A$DA and asked how many she wanted.......10 packs. They're partial to a bit of tuna but so are the cats so one tin turns to two each time.

Fluffy Cat achieves arrival in 6 seconds from piercing the can with the opener, from anywhere in the house or garden whereas her more languid and less greedy sister achieves the feat in a mere 10 seconds.:rotfl:

Seakay

Ceridwen, I can't remember, do you have any way of drying food? If so you can add fruit very cheaply to your already cheap museli. I have added dried foraged blackberries and sunflower seed kernals from the pet food shop (I checked, they are baking grade!) to mine.

Also I double checked on that site I referenced yesterday and they do a white salt with nothing added (curently out of stock but fingers crossed)
http://decorativeaggregates.com/rock_salt_and_winter_products/msgrs053/Pure+White+Rock+Salt.html

and a salt for paths etc not mixed with grit or sand
http://decorativeaggregates.com/rock_salt_and_winter_products/msgrs050/Rock+Salt.html
which does seem to be from Cheshire and I'm assuming has no anti caking agent as they emphasise the non addition thing, but haven't phoned to check that absolutely, and I see no reason not to use it for cooking if this can be checked.
I'm quite excited to find this as have always wanted to try out a 'baked in salt' recipe but have been unable to justify the expense of using sea salt.

[Deleted User]

Bunny, how long will the beans keep unopened?

And the cycle goes back to nitrates from intensive pig and poultry farming
http://www.telegraph.co.uk/news/worldnews/europe/france/8655329/Toxic-seaweed-on-French-coast-sparks-health-fears.html

Is anyone off to the French beaches this summer?

GQ you are like a TV detective

[Deleted User]

saxa produces from middlewich, also called British salt

lots of references GQ
http://en.wikipedia.org/wiki/Salt_in_Cheshire

pasted: Rock salt may also be used as a culinary salt. It is used both as a cooking and finishing salt and can also be used to cure food

short_bird

ChocClare wrote: »

I was reading about that too (lots of the WTSHTF-type sites were going loony over it)

How to waste a decent bit of time: google WTSHTF. And TEOTWAWKI.

Oddly enough, after last year's weather shenanigans, I thought it might be a Good Idea to be ahead on my meds just in case things went pearshaped. And it seems I was right...;)