It was getting tough in 2006 and the workhouse still threatens us in 2011

ifonlyitwaseasier

fyi peeps

Lakeland have a comp to win lots of lovely vouchers to spend, top prize being £2000

entry bit is on their main homepage

ceridwen

kittie wrote: »

interesting stuff on here but don`t look if you are rushing anywhere

Thanks.. Didnt realise they had a forum. Off for a good browse later.

At a first quick glance - theres a link-through on a post to a recipe to cook worms. Yuk!!!

Okays - who is going to be the first brave O.S.'er to try baked worms. Dont look at me folks - my excuse is I'm vegetarian:rotfl:. Now that would be an experiment too far for me even if I werent:cool:

GREYQUEEN - Have you tried looking up The Man in Seat 61 website re your travel arrangements?

www.seat61.com

lollyfin

Hi all I have spent ages reading your posts and got some really great tips n info, i downloaded the recipe thing and its brilliant ( i have never managed to organise stuff like that before) so thanks i am so excited with it.
I have a question i am hoping someone will be able to answer i have 2 big jars (never opened) of apple puree that i got from approved foods but forgot about the bb date is 26/01/11 i am leaning towards the they will be okay but just wanted to check with others incase i poison OH and the kids
Thanks in advance
Lollyfin

grandma247

Hello lollyfin If they look ok then they will be fine. Not much can go wrong with apple because of the acidity. Best before dates do not mean that something will automatically harm you if it is past that date. Just check for rust on the lid and make sure the seal is good.

[Deleted User]

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lollyfin

Thanks for that, I will check the lid for rust as the seal still seems to be good (the middle of the lid hasnt popped up). I dont usually worry too much about use by dates either but apple puree isnt something i have ever used before but am now planning on using it in puddings, cakes and pies yum! might have to end up buying some more
Lollyfin

CRANKY40

I have a lot of mint too (in a pot so it doesn't take over the garden) and hadn't really thought about it. I have just had a quick google search because the first thing that came into my head was mint jelly. It doesn't look too hard to make, but if anyone has a foolproof method and cares to share it then I'd be grateful. I also discovered that mint can be frozen. Why did I not ever think of that before?

I picked six cherry tomatoes this morning. Doesn't look like any more are even close to ready though. I am also making babies. Don't panic those of you who know me via FB. I'm knitting them - I made one for the house elf and now his friends want them too.

lizzyb1812

Mrs Chip thanks for the reminder about mint sauce and yoghurt - I use to make it as a dip all the time but had somehow forgotten it.

Sammy-Kaye - Holly looks such a happy bunny

After a dull start it has been sunny today. My leg hurt too much to do anything more than basic dog walking yesterday but today it is not as bad so I combined walking with foraging and have another load of blackberries. There are several elder trees with bunches of green/purple berries so they will be ready to turn into wine soon - that's the type of fermentation I like - 'fraid fermented veg do not appeal, although chutneys are definitely on the menu. I nearly threw the last lot of elderberry wine out because of a funny smell, but left it for a bit longer - well 3 months - tested it yesterday and it's matured nicely so I filtered and bottled it.

Getting a few tomatoes every day now - the delay in getting my new freezer means some will have to be dehydrated as I haven't got any space in the old freezer for them.

GQ - are you sure you are not living in a sit-com? Or writing one (hint)?

Mrs_Chip

chocClare - made your Chinese chicken this morning, stashed in the fridge for dinner tomorrow, the sauce tasted delicious, so looking forward to that. I made the chicken breasts stuffed with the leek and cheese for our evening meal tonight. Could not find my pine kernels so used flaked almonds instead, and took off the skin and wrapped the chicken in Black Forest Ham - it was the best version of stuff chicen breast I have come across, the stuffing kept the chicken lovely and moist. Thanks for posting the recipe!

Lizzyb1812 - It's lovely, isn't it? We eat an awful lot of Turkish inspired meals in the summer, so I make loads of the stuff - and it's good for you! What a bonus:j!.

stiltwalker

lizzyb1812 wrote: »

Getting a few tomatoes every day now - the delay in getting my new freezer means some will have to be dehydrated as I haven't got any space in the old freezer for them.

I dehydrate toms fom the whoopsie shelf and then rehydrate in a jar of olive oil with some dried herbs for a couple of days before I use them and they are yummy. I keep the same jar of oil going for several lots of toms too for extra MSingness. I've not bought sun dried toms since I got my dehydrator.