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

greent

Hardup_Hester wrote: »

Accents
I also speak with received pronunciation, but I love regional accents & sayings & frequently drop them in to conversations just to confuse people. I was born in Lincolnshire & have lived in, South London, Bristol, where I learned 'Krek waiter's peke Bristle' I also spent a lot of time in Salford & have a Geordie relative who's accent I love, I now live nr Reading. So any sentence of mine can easily include slang saying from any of the above places. The only accent I can keep up for any length of time is broad Bristolian as I used it to read the '!!!!!! King Smith' stories to my children.
On the garden front, I have tomatoes & runner beans coming out of my ears & the carrots, peas & onions are still cropping well. I have made rhubarb jam & plum jam & I keeping a close eye on the local black berries.
Hester

Noooooooo - it's Brissol/ Brizzol!! :rotfl::rotfl::rotfl: There's no 't' in the word! :D

Red_Doe

Originally Posted by Beccatje
So how do you pronounce Glennfiddich?..(it's my fav whiskey but I haven't a clue how you pronounce it).. lol!

Glen, as in Glen Campbell, fid as in fidelity, and ich as in loch but with an i. lots of English folks can`t seem to pronounce the `ch` sound..too guttural for you maybe.

Gigervamp

Red_Doe wrote: »

Glen, as in Glen Campbell, fid as in fidelity, and ich as in loch but with an i. lots of English folks can`t seem to pronounce the `ch` sound..too guttural for you maybe.

I've never had a problem with the ich sound, but maybe that's because I learnt German at a young age where ich is similar in pronounciation.

Changing the subject, it's really dark and grey here today. I think I'm going to have a read of the preparing for winter thread.

Softstuff

According to those I visit in England I now sound a bit Aussie, according to the Aussies I still sound like a true Northerner....

Hubby was always slightly concerned that when speaking to my very northern mother on the phone I seemed to lose rather a number of vowels and consonants that he's used to hearing in certain words.

I bought some chairs today on ebay. I took rather a risk and bid on them prior to having figured out how to get them here to home, and then spend quite some time worrying myself silly about it until I'd resolved that! It's actually 4 chairs and a table, but I haven't even seen a piccy of the table, I bought it based on the chairs alone. They're for outdoor furniture, and solid wood, so will need sanding and varnishing. They're very good quality chairs, and much better than we could have afforded new. With any luck the table will be good also and we'll be sorted with that for the next 10-15 years.

Dee5565

Softstuff,
Want to thank you we had the chickpea curry the other night and it was yummy.
Having the satay noodles tomorrow night.

Softstuff

Dee5565 wrote: »

Softstuff,
Want to thank you we had the chickpea curry the other night and it was yummy.
Having the satay noodles tomorrow night.

You're very welcome, still so glad and relieved it's worked well for others .

I had a play the other night with oyster sauce. It's probably no news to anyone into asian cookery, but it was quite something for me.

Stir fried veg with oyster sauce:

I used some thinly sliced carrot, zucchini (courgette), onion, mushroom and cabbage. Also good would be capsicum (bell peppers), broccoli, celery (hate that stuff myself), peas (normal or sugar snap) etc.

I first prepared a sauce: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 stock cube, 250ml boiling water.

I fried the veg in a little vegetable oil (a splash of sesame oil would be nice too), a bit of garlic and half a teaspoon of powdered ginger (fresh would be nice also). Then threw in the sauce, simmered a short time. Added in a teaspoon of cornflour premixed in a tbsp water. Et voila. I served it with minute noodles, but it would have been nice with rice.

It tasted like my local takeaway here so I was happy :rotfl:

greent

Afternoon all!

I haven't been posting much, but have - for once! - been managing to keep up with the thread on a daily basis ;-)

We have a good storecupboard of some things here for winter (also the possibility of DH being without work again come Sept/ Oct) - lots of tinned toms, chickpeas, beans etc, masses of rice & pasta & coffee & teabags for starters. Garden is just beginning to come into it's own (although we've been eating salad leaves & strawbs before now) - runner beans, courgettes, potatoes (lots and lots of potatoes!), tomatoes (none ripe yet, but lots of green ones at last!), onions, carrots - and my aubergine plant has some teeny tomato sized aubergines on - yeay!! I haven't put much effort into it when I should have - had a very bad 'down' patch in the spring and teh garden was jyet one more thing to do - so I didn't!

Have just made a huge stockpot of courgette & tomato soup to use up some of the courgette glut and that should do me for lunches this week and still have some for the freezer! My mum gave me a full carrier bag of cooking apples, so I've made a couple of crumbles, chopped and frozen a load and will make some pies this week too - and the next bag she gives me I'll use the cores & peel for the apple jelly from earlier - thanks for that recipe!

On the subject of recipes, thanks also to kittie for the wholegrain mustard one - I shall be doing that one later in the year towards the Xmas gifts

Frugalista

ifonlyitwaseasier wrote: »

you know the rules,

share the cobbled togetherness


PLEEEEAAAASSSEEEEEE!!!!

LOL!! I was afraid you would ask this . I have searched high and low for my recipe but cannot find it . However it was pretty straightforward so I hope the following one will do ....

Cinnamon Apple Butter
　
8 cups apples, peeled, cored and chopped
4 cups sugar (I use anything I have to hand - but muscavado is particularly nice)
½ pint apple juice or cider (I just use a value brand)
8 tsp cinnamon (sometimes I add more as we like it really strong - use half the amount if you only want a hint of cinnamon)
¼ tsp cloves
¼ tsp salt


Fill a slow cooker with all ingredients. (Mine is a big 6 litre one so I sometimes add more)
Cover and cook on HIGH for 1 hour.
Reduce heat, simmer, stirring occasionally for 12 hours or until thick and dark brown in colour. (I usually remove the lid for a few hours to help the liquid to evaporate until the consistancy it about right - but WARNING - it does spit , so put tea towels on the surrounding surfaces)
Fill small jars with the hot apple butter, leaving about ½ inch headspace at the top.
Makes approx 4 pints.

Sorry it's a bit vague - but it's one of those recipes where you can't really go wrong.

If anyone does make it - please come back and tell me how it goes.

Just remembered OH also likes it in a cream sponge cake or on scones instead of regular jam.

HTH

ETA: I usually give it a blitz with my stick blender to make it really smooth - but you don't have to.

mardatha

:j:j:j BACK ONLINE! :j:j:j WHOOHOOO! :j:j:j
Had to dump AOL and go over to Plusnet, and moved BT to Plusnet as well. They were going to spend the next 40 bloody years arguing over whose fault it was :mad: Been with AOL 9 years and now wonder why I bothered. But am back !! :T:T:T MISSED YOOO! :T:T:T

--And re Scots placenames, you've never lived until you have tried, as I did, to teach a Navajo penpal to pronounce Loch Oich :rotfl::rotfl:

jaxx46

Thanks Kittie for the cabbage idea, last three cabbages done like this with ys cream from the co-op & now in freezer. They can come out at a later date because quite frankly living with two males that have been eating cabbage in various guises for a week is becoming quite toxic iykwim
Am trying hard to keep up with the thread this time & would like to say thanks everyone that posts, especially recipes & garden advice. Choc Clares chinese chicken has become a firm fav, & I'm wanting to try Softstuff's chickpea curry but have only recently introduced chickpeas to the family & I don't think the men are ready for a completey veggie meal yet. This will be my mission for the rest of the year, one veggie meal a week eaten by everyone, not too much to ask surely?


ETA no thanks button