LBM in 2003.. What have I been doing since??!

Igamogam

dangers wrote: »

I'm also looking forward to Broadchurch as it was good identifying the local bits in the first series and it should be the same again.

When is Broadchurch back? Same characters same place? Wonder if it will be as good............

We do 'spot the location' in Hinterland!

brizzledfw

EE..that is SO helpful and makes perfect sense. I will do both and let you know how I get on...

Slow cooking tomatoes..how delicious..reminds me of being a teenager and the house of a friend of Italian descent..the smell of tomatoes gently roasting..hmmm.

Igamogam..hello..how's you? I think it's soon. Autumn again I suggest from the schedulers point of view. Think it's the same locations..certainly the film crews were spotted in Clevedon again..I have my spies:)

brizzledfw

Apple juice is lush. The apples are Golden Delicious which is on the sour side, but we put in a few from our veg box, which were pink fleshed and sweeter and it's quite balanced it out. Lush. We did have to filter it again before it went into the glasses but very pleased with the results of an hour's picking, chopping and juicing.

Lovely lazy day today. At our friends' house who is doing amazing arty crafts, as usual, ( she is a wonderful artist), with my kids and I am on here after a wonderful HM breakfast..HM jam, HM bread..gorgeous. As ever when we are here I wonder whether we should just move to the country..;) but then I think of the taxiing my kids about and stop..but I can dream, I can dream

Downsizing is back on the back burner. No burning reason to move...we are more in control of our money than we have ever been and like our lodger etc. If the new job/FL role comes off I will be busy with that too. As I said on here before, also think that when OH is head deep in a new project he can't think about fundamental change and so do nothing becomes his default setting, (even more than usual! )

Hope everyone has a good weekend..

Brizzle

Igamogam

brizzledfw wrote: »

Igamogam..hello..how's you? I think it's soon. Autumn again I suggest from the schedulers point of view. Think it's the same locations..certainly the film crews were spotted in Clevedon again..I have my spies:)

And here is me thinking it was set in Dorset!

peaceandfreedom

Eager_Elephant wrote: »

At the moment I am roasting my glut of tomatoes with some garlic, pepper and oil (no onion as DH intolerant) when the oven is on anyway and then blending it up and storing in jars (heated in the oven) and then keeping them in the cupboard to be used over winter (or in our case we love it so much we are using it up almost immediately!!)

EE, when you roast your tomatoes, do you roast the whole thing or do you scoop out the seeds? Also when you say you are blending it up - do you mean you blend it into a sort of jam/liquid? Just trying to picture it as it sounds yummy.

I have a ton of green tomatoes on the 'big' tomato plants - i.e. the moneymakers and the 'fandango' tomatoes. The cherry toms have been ripening up beautifully all along.

brizzledfw

Aha..Igamogam, most of it is...but not all of it

brizzledfw

Ditto P&F..the Sungolds have been fine but the big tomatoes much slower to ripen. But am trying EEs suggestions when I get home

Eager_Elephant

peaceandfreedom wrote: »

EE, when you roast your tomatoes, do you roast the whole thing or do you scoop out the seeds? Also when you say you are blending it up - do you mean you blend it into a sort of jam/liquid? Just trying to picture it as it sounds yummy.

I have a ton of green tomatoes on the 'big' tomato plants - i.e. the moneymakers and the 'fandango' tomatoes. The cherry toms have been ripening up beautifully all along.

The only thing I do to prepare my tomatoes is to take the stalk off!!


I literally throw it all in a tin and hope for the best!!!


I blend it up into a puree - it reminds me a bit of pureeing food for babies. It is quite a thick sauce - when we have it with bolognese I add half a tin of normal tomatoes or just some of my own - the flavour is very intense.

peaceandfreedom

Eager_Elephant wrote: »

I blend it up into a puree - it reminds me a bit of pureeing food for babies. It is quite a thick sauce - when we have it with bolognese I add half a tin of normal tomatoes or just some of my own - the flavour is very intense.

Ah thanks. I made some oven-roasted tomatoes during the week and the instructions are to cut them in half horizonally and scoop out the seeds. Makes sense though because they are then slow-roasted for ages so the insides would be a bit of a mess.

Does seem to be a bit of a waste (though they are absolutely delicious), so I think I will try your idea as well.

dangers

Igamogam - mixed between Clevedon and West Bay. There was also one scene in the last series, where I am sure they were in Portishead as well. Some of the sea scenes had to be 'helped' along as the Bristol Channel isn't particularly blue!