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

Reverbe

GreyQueen wrote: »

.......:rotfl:

. Reverbe, that tip about putting the price in pen on the top of the can is one I've been doing for a few months now, not to educate the OH (haven't got one) ful?

My mistake sorry. I must have got confused by the reference to someone eating all your food. like the HM chili, tuna etc.. could have sworn I read the term OH???

greent

Reverbe wrote: »

My mistake sorry. I must have got confused by the reference to someone eating all your food. like the HM chili, tuna etc.. could have sworn I read the term OH???

That was someone else - think it was hex2?. I think GQ was just observing that she was already doing your tip herself - but for different reasons

7_week_wonder

Just popping in to say I was at Mr M this morning and their value pasta is 17p a (500g) bag - which is the cheapest I can remember it for a while! I got 8 bags which can go towards the winter store cupboard.

kidcat

Taurus - not sure if you are reading but if you are, I hope you are feeling better and that the doctors can sort it quickly for you. As for whats happening at home, I know how that feels - I can only suggest if it really is bothering you (which it does me) then maybe start writing really specific lists - meal plans, how to guides etc.

Uniscots97

Reverbe wrote: »

I admire you for trying new things. thats why I had the calamari the other week.. getting old now and havent had so many things. Champagne for example

treat yourself, M&S and Morrisons both do mini bottles of champagne for not too bad a price . It works out as a standard glass and a half or 2 small glasses.

3v3

GreyQueen wrote: »

...
EDIT 3V3 I have an 18" tomato plant growing in my squash patch and I sure as heck didn't plant it. Never have grown outdoor tommies up there. Think it may have originated as a tomato seed which came out of the 2 y.o. compost from the bottom of the Dalek, from whence I took some compost to tuck under the transplanted squash in early June. One of my lottie neighbours had a fright wen he discovered a "cannabis" plant growing on his lottie which is right by the street. He yanked that out very quickly before the Plod came calling. He thinks it grew from hemp seed among the birdseed from his Dad's aviary (he brings the sweepings down to compost them). Ain't nature wonderful?

Well I discovered another tomato and potato plant on today's round - so yes I think nature is absolutely fabulous LOL @ cannabis plant, how amazing is that!!??? (Glad it has happened to me though ) Now, if nature would just sow a money tree in the garden ....

It's all quite humbling really, because I'm only just dipping my toe in the water for fruit and veg growing, now I'm wondering what all my worries were about when nature is quite happily doing her own thing and being generous enough to provide a little harvest all of her own!

Right, need to find a recipe for chilli jam.

Wishing everyone a good and joyful day

greent

I had a bit of a googling session about what I'd done, and any info I found seemed to say it would be ruined and a grainy mess. However, I decided to shove it in the fridge and see what it was like when it had re-chilled...

It certainly set like butter - and is actually fine to eat (I've eaten it on scones (made with the buttermilk of course!), on bread (with hm courgette and tomato soup for lunch) and used it when baking mega-ultimate-choc cookies - and all has been fine! I think that I'd basically reached the point of getting virtually all the buttermilk out when I threw it in the processor (I got just under 1/3 pint of b-milk from the pint of cream) - so the small amount I saw separate in there (much less than a teaspoonful) was probably almost the last - the amount mixed back in is tehrefore minimal and the butter isn't grainy at all. I've left it unsalted (I prefer it that way anyway) and I'd say it's more continental in taste (much more like the unsalted butter I've bought in France & Germany), Rather yum - so I'm quite pleased!

We're away from 14-21st of this month - I'm unsure what to do with my potatoes... I don't want to risk blight, but neither do I want to lift them all this week... If I chop the stems off will they be ok that way, can anyone tell me, please? The courgettes, beans, tomatoes, onions, salad, aubergines etc can all take their chances:rotfl: (although I'll strip leaves off the tom plants this week)

claudiac_2

Should I be stripping the leaves from my tomato plants? I am experimenting with two indoor and two outdoor plants, and all are really tall with quite a few green tomatoes on them, various sizes from tiny pea to big. I am just wondering how long it will be before they are red and ready to eat!
Thanks

oldtractor

KALEfor Mardatha and anyone else who is intrested. If you lay he leaves on a baking sheet and after tossing in a very little olive oil,then place in a low/moderate oven for a few mins [5 to 10 maybe longer depending on temperature, keep checking]they go crispy. they will shatter when handled into breadcrumb like bits. they are seriously delicious. a little powdered garlic can be added. they remain dark green. if they go brown they are over done,reduce oven temp and/or time. parsley is also good done this way. can be kept in a glass screw top jar or on the fridge for a few days. Excellent.

mardatha

KALEfor Mardatha
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I DONT WANT THE BLOODY STUFF ! TAKE IT AWAY!