Preparedness for when

Butterfly_Brain

He goes once in the morning and twice at night, I am lucky if I go once a day :rotfl::rotfl::rotfl::rotfl:

ginnyknit

Peter can do no wrong in Mar's eyes and as he has been living in her shed since the last series she is used to his little foibles :rotfl:

Have noticed Mr T's advert is somewhat restrained and focuses on family, do you think they read our threads and took on board our comments

Off to make pie for tea then sew my self silly - it has to be done!

mardatha

Well Peter comes under preps. I might need some muscle when the RV is off in a snit!

Butterfly_Brain

I think that he would have a hands on approach to most things...........................hopefully :rotfl::rotfl::rotfl::rotfl:

Shropshirelass

Well, have just watched the Tudor Farm and really enjoyed it, even Peter's un-necessary details. Interesting to see the clothing all home produced and lack of zips, buttons etc. I was just thinking the hose must be lycra, when he said they were wool.


I've never heard of 'Alexanders' but looks like it could be tasty- Smyrnium olusatrum on Wikipaedia, cross between celery and parsley.


I usually enjoy some at least of the Christmas adverts, too, but feeling a bit manipulated this year I think. Looks like the important things for a lot of us are the old ones which last from year to year, individual traditions for each of us.


My Panasonic breadmaker has gone on the blink again, OH needs to replace a clip on the underside (for 3rd time), also it does not get warm any more, but as I only mix dough in it, that doesn't matter. I do second prove and bake myself so don't get the funny hole underneath. If he cant fix it this time I will give up and bake entirely by hand.

[Deleted User]

Alexanders grows wild all over this village and particularly along the coastal paths, you can eat most parts of it, the flowers come very early in the year and can be battered or eaten in a salad raw while they're still in bud, the young leaves can either be used raw or blanched and eaten as a hot veg. The stems can be peeled and then braised like asparagus and eaten with butter and the root can be boiled and eaten hot or cold with a dressing, knew a thing or three did those old Romans, Cheers Lyn xxx.

RAS

Added a few things

PasturesNew wrote: »

Well, the list either has to be huge as it's been thought about, or short as it's a forum and nobody reads long/proper posts.

I am assuming you also get bowls/baking trays and dishes..... and saucepans, frying pan.

So, my quick answer is:

Noodles, rice, oats, dried milk, pearl barley, maize and possibly wheat berries, dried peas, dried beans, lentils and split peas.
Jars: Jam, lemon curd, golden syrup, treacle, honey, pesto
Tinned: peas, baked beans, carrots, new potatoes, tomatoes, pineapple, tuna, chick peas, kidney beans. Rice pudding, any other sort of bean , sweetcorn, carnation milk, corned beef, other tinned meats ( a selection including chicken, stewed beef, hams, even hot dogs) tinned and tubed tomato puree, garlic and ginger.
Packets: Instant mash, stuffing mix, cup a soups, couscous, instant batter mix, other dried soups, custard powder, instant whip (chocolate)
Pastas: Mix of colours and shapes of dried pasta/lasagne sheets
Herbs, salt (industrial quantities)/pepper, tomato puree, spices, stock cubes
Flour, baking powder, suet, yeast, lard, butter or ghee
Pulses/dried fruits: various beans, sultanas, mixed fruit, cream of tartar, lots of vinegar, dried egg, bicarb of soda (extra as a cleaning product as well)
Drinks: coffee, sugar, teas and tisanes. Concentrated or plain juices.
Cereals: Weetabix, honey nut cornflakes
Nuts: salted peanuts, almonds, walnuts and
Sweeties: Oh yes , chocolate
Misc: Instant gravy, instant curry sauce, curry powder

Depending on the season I would add sacks of potatoes and root vegetables and crates top fruits chosen for storage (Like Bramley and Nancy Jackson)

A lot of those would make the first three months much nicer, whilst left overs could be pickled and bottled if possible.

katep23

MrsLurcherwalker wrote: »

Isn't it surprising the number of people (including me) who much prefer all the trimmings and veg for christmas lunch and don't really look forward to the big expensive lump of meat we all feel obliged to buy. Wouldn't it be liberating to just cook the things we liked in quantity with the money we've saved by not buying the BIG roast?

OH and I do this, one year we had calzone for christmas dinner

GreyQueen

pineapple wrote: »

Today in the launderette I encountered a very unhappy Australian.
He is on a 6 week stay here - at someone's house. As a favour they bundled up his laundry and took it to the launderette. It was only after it had been washed and dried that they discovered the remnants of his biometric passport..... :eek: If this wasn't bad enough. I was there when he returned on the off chance that his wallet had been found. No it hadn't been laundered as he had used it afterwards. His wallet contains his cards and just about every means of ID. Which is bad enough if it happens when you are on home turf.
I resolved again to keep a laminate copy of everything!

:eek: I was travelling in New Zealand a few years ago and came across a newspaper story about a traveller in his twenties who'd locked everything he owned (inc his wallet!) in his camper van (or possibly cimper vin) parked on a city street.

And whoosh, she was gone.................not good at any time, but particularly bad when you're in the opposite hemisphere from your family and friends.

I have been offline since coming in from w*rk and attending to the Domestic Arts, which have been sorely neglected in recent days. Hob is now spotless, self just out of the tub and stuff whirling in the washing machine..

My pinecones, picked up from wet ground on Sunday and spread on a newspaper under the radiator, have opened up nicely but I'll give them a few more days before I dunk them into melted wax to make them into Kelly Kettle fuel/ bonfire starters. If anyone asks, I shall tell them that I'm drying them out for a craft project.

Honestly, it's easier not to have people in than explain some of the stuff I'm up to.

Completely off-topic, but can anyone suggest a suitable seasoning regime for the HM popcorn I shall be popping tomoz? Ideally, one sweet and one savoury. TY in advance.

Shropshirelass

Thanks Lyn, I will be looking out for Alexanders, with a view to cultivation in the corners of my weed-friendly garden. Already have a few tame Dandelion plants, but need to be sure they have not been fertilised by local canine population before I serve them up.


GQ nothing beats plain butter and a minimal sprinkling of salt for popcorn IMHO.