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

Gigervamp

Talking of accents, I think mine is a bit weird. I was always being told to "speak properly", but I was brought up in Sarf Lundun, so I have a bit of the local accent, but do pronounce my t's and h's.

My mum's originally from Essex but dropped the accent. We used to spend a lot of time visiting my cousins there and I found that after a while, I'd naturally pick up the Essex accent. I remember being very aware of it and worrying that they might think I was taking the pee.

Mrs_Chip

So, does anyone know at what size I should harvest them and some interesting things to do with them, please? All advice greatfully received.

Hi GreyQueen. You can take them at the size they are now and bake them for a nice lunch - slice the top off to make a lid, scoop out the seeds and put in a knob of butter and some salt and pepper. Put the lid back on and bake in the oven or microwave until soft. Eat like a big boiled egg!

Bigger they are great chopped, drizzled with oil and spices/herb and roasted, or made into soup. I lived on this soup after having all my bits out, with slices of brie on the top (and a hunk of HM wholemeal soda bread) - delicious but fatal, I put on so much weight!

Today I have resigned from my job after more than 35 years. I am feeling sad, happy and sick in turn, very strange. This should be the beginning of a new life for us, but boy is it scary! :eek::eek::eek:

GreyQueen

Mrs_Chip wrote: »

Hi GreyQueen. You can take them at the size they are now and bake them for a nice lunch - slice the top off to make a lid, scoop out the seeds and put in a knob of butter and some salt and pepper. Put the lid back on and bake in the oven or microwave until soft. Eat like a big boiled egg!

Bigger they are great chopped, drizzled with oil and spices/herb and roasted, or made into soup. I lived on this soup after having all my bits out, with slices of brie on the top (and a hunk of HM wholemeal soda bread) - delicious but fatal, I put on so much weight!

Today I have resigned from my job after more than 35 years. I am feeling sad, happy and sick in turn, very strange. This should be the beginning of a new life for us, but boy is it scary! :eek::eek::eek:

Oh, that's great, thank you. What temperature should I bake (gas oven) them at and for how long, do you think?

:beer: All the best with this next stage of your life, too.

mama67

CRANKY40 wrote: »

Thank you. That reads better than any I've found. I do like clear instructions. I also like the idea of using the apples for something else too. Mint will freeze, so I will freeze some and save it until I have enough peel etc.

I made rhubarb and ginger jam today. While I was showing ds what I was putting in the pan, the cat fell in the washing up bowl, which was full as we'd just washed up from cake making. We laughed so much at the soggy moggy that she left home for 30 minutes. The boy's first jam making lesson was memorable all right!

You only need the peel etc from approx 4 cooking apples to make a pint of juice. I will even sometimes add a tiny bit of boiling water to the juice if not quite enough.

the_cake

Today I have resigned from my job after more than 35 years. I am feeling sad, happy and sick in turn, very strange. This should be the beginning of a new life for us, but boy is it scary! :eek::eek::eek:[/QUOTE]
VERY best of luck with your new life; enjoy your OWN moments of success (and learn from the glitches!) - I have been self employed for ever and love it (even the anxious bits). All good wishes to you and yours, the cake.

cat_smith

GQ - up here the place names take a bit of getting used to. I decamped from Sarrf East London to a place just north of 'Milngavie' pronounced Mull guy!

Mrs_Chip

I usually micro it, as it was a regular lunch at work, but this recipe says gas mark 6/200c for 30-40 mins :-

http://www.bbcgoodfood.com/recipes/4892/whole-baked-squash-with-spiced-couscous

Different types of squash may take different times, so cook till done is good advice!

Still trying to get my head around what we are undertaking, my logical head says everything will be fine, but I have also got a very big worrying head (wouldn't it be good if we could just swap them like Worzel Gummidge!).:D:eek::D

GreyQueen

cat_smith wrote: »

GQ - up here the place names take a bit of getting used to. I decamped from Sarrf East London to a place just north of 'Milngavie' pronounced Mull guy!

They're odd in Scotland, aren't they? (grins and ducks the expected missiles from the Scottish OS contingent).

I mean, how the heck does Kircaldy end up pronounced as Kircoddie? I spent half a decade on the eastern side of Scotland and never fully acclimitised to the broader versions of the accent.

People were kind enough to repeat things in a closer-to-standard pronounciation when they realised I was a puir wee sassenach and didnae unnerstand.:rotfl:

Reverbe

Grey the ones that get me is Ireland... for example Diarmuid... is pronounced Dermot??? surely its die are mew id...

LannyLee

calleyw wrote: »

In a good mood looks like I managed to salvage three tops from the dreaded arm pit stains. One was really bad as it was white and stiff. With products I already had in the house.

So no need to get new tops or spend money on expensive cleaning products:jout on the line now. See what they are like in the morning.


Yours

Calley

Can you tell me how you did this as some of my OH shirts are terrible & no amount of washing shifts them.

Thanks