make do and mend for tougher times

paidinchickens

Morning

OH thought he would surprise me by taking me to the cinema today, DSS surprised us both by telling us he was not a school today :rotfl:

PiC x

Uniscots97

D&DD, would it be cheeky to ask for the recipe to your caramel tart please?

Sunshine4

Byatt wrote: »

Sunshine, sorry you've been so poorly. Hope you feel much better soon. xx

Byatt, Thank you Just staying in bed so hopefully its gone soon.

Softstuff (((hugs))) Thinking of you.

kidcat

Have dropped car for MOT and am now waiting impatiently for results

VJSmum I think its partly about money but also I become attached to cars, always have, they are vital to my being able to cope, without the car I really wouldnt manage and I think that impacts too.

I have made a batch of jelly frogs ready for kids and was hoping to get some baking done, but OH has the bunny hopping all over the kitchen and I am not fond of baking with her underfoot.

My new bank account details arrived today, it comes with mobile insurance for four phones so its well worth it for me, and I am planning on keeping my other account with all the direct debits going out leaving this new one as my spending account, it should ensure I cant use money I shouldnt.

D&DD

Will post the recipe in a sec it's dead easy and the real mccoy from schooldays as my mum was a cook in the kitchens back when they used to do it all from scratch
*maybe thats why I can't do small portions and always cook for twenty* :rotfl:

D&DD

1 lb plain flour
pinch of salt
4 oz butter
4 oz lard
1 tblspoon icing sugar

Caramel filling
6 oz butter or marg (I use stork)
6 oz soft brown sugar
1 1/2 oz plain flour
2 fl oz milk

Rub butter and lard into flour until like breadcrumbs.Bind with approx 3 tblspns very cold water
Roll out and line a 7 inch tin,pr*ck and blind bake on 140c for approx 15 mins or until cooked.

To make filling melt marge gently in a bowl over a saucepan of hot water (I just chuck it in the saucepan..)add sugar and flour then milk.Cook for a few minutes til it thickens slightly then pour into pastry case.
Leave to cool and set [STRIKE]before devouring it in one night[/STRIKE]

the_cake

Hugs and warm thoughts to softstuff, so sorry you have had such a horrible time.
Love to all toughies at the end of a(nother) challenging week. xxxxx
Enjoy the weekend, and stay warm!

Mrs_Chip

Morning All

Many thanks for the birthday wishes, we had a nice quiet day (at my request) and just pootled up to town the the weekly market for some bits and spent the rest of the day reading cookery books

OH bought me the Gok chinese book, and Mr & Mrs OG got me a small pair of butter hands, a cheese cloth and a cheese-making book

OH cooked me dinner - grilled toms on toast, a favourite of mine, easy for him, and the toms were whoopsied.

I am got to attempt to show him how to cook a Thai red prawn curry from a Jamie book for tonight (could not face the stress of it in my birthday!)

Well done Mr P!

Glad you are safe home Softstuff, what a horrible time.

Byatt - I think the vent is only needed for a new install, if nothing is changing you don't need to bring it up to the latest standards, but check with the sweep! As long as there are sufficient draughts to move the air it should be safe.

Hope you had a lovely day Smiley!

Have a good day everyone!

The_Dragon

(((((Softstuff))))) I hope the bad times end soon (for all of us!)

mardatha

See Mrs C this is the kind of meal we need to eat more often chez Mard. Yesterday I got out a load of lamb mince (lamb because we dont like beef). I had such plans for this mince ...but infortunately as is often the case, they went to hell.
So what we were going to have was this amazing bottomless pot of fabulous tasty thick mince with loads of veg that would taste fantastic and last a week.
Wot we got was 4 wee round dark crispy burnt efforts (aka burgers) nicely textured with black spots (burnt onions). Oh and some yukky sewage em brocc on the side
:rotfl::rotfl::rotfl: