Preparedness for when

GreyQueen

Guys, guys, I never said I killed BedsitBob, just that I buried him.

We gardeners are tough when riled, our muscles are toned for digging and we already have all the necessary tools for the job.

nuatha, can't rotate the bed 90 degrees, the room isn't wide enough for it to go the other way around. It's going to be an interesting gig x 100 flats as I'm hearing from neighbours that they're getting surveys and visits. Shoebox Towers is getting on a bit - 1970s block - and needing some money spent on it.

I really and truly feel sorry for the sparkies, the biggest rooms in each flat are just 9ft x 12 ft, it'll be a bu88ering job getting at the walls.

Been out and about allotmenteering after w*rk, have now done the precision handweeding of the leeks, carrots, parsley etc and the red onions. Lovely evening here, glad to be alive. Tomorrow, weather permitting, I shall be getting hold of big digging implements and showing an area infested with horsetail and bindweed the Fear of Me. Have been leaving it alone for a few weeks as it's destined for the runner beans, but we're getting towards the point of transplanting them out, so will need to be ready.

Life; it's one darned thing after another...........:rotfl:

ETA Frugalsod, no one can excuse the FB pie mountain by eccentricity alone, it'll have to be cannily hidden. People Might Talk, then they'll be on my step come the revolution, demanding Pies for All.

After all, remember the rallying cry of the French Revolution? Liberte, egalite, patisserie?

nuatha

GreyQueen wrote: »

Guys, guys, I never said I killed BedsitBob, just that I buried him.

So its true he's not dead, so does that make him undead?

We gardeners are tough when riled, our muscles are toned for digging and we already have all the necessary tools for the job.

nuatha, can't rotate the bed 90 degrees, the room isn't wide enough for it to go the other way around. It's going to be an interesting gig x 100 flats as I'm hearing from neighbours that they're getting surveys and visits. Shoebox Towers is getting on a bit - 1970s block - and needing some money spent on it.

Wrong plane - rotate through the plane that passes through the head and foot boards (in other words on one side)

I really and truly feel sorry for the sparkies, the biggest rooms in each flat are just 9ft x 12 ft, it'll be a bu88ering job getting at the walls.

And I guess a lot of those flats will be substantially more cluttered than yours.

After all, remember the rallying cry of the French Revolution? Liberte, egalite, patisserie?

I like it.

GreyQueen

I made it up on the spot, nuatha, pretty pleased with it, too. But if I rotated the bed onto its side, all my lovely tinned goods on their trolley-trays would be revealed to the ungodly. Plus I have a longbow under there and a carry-tube of arrows, and the ear-defenders hanging off the other side.........it's complicated.

Life ultimately comes down to logistics, doesn't it?:rotfl:

Have made 2 trips to the tip, each with 2 brimful Ikeya blue bags of noxious weeds, so am thinning the heap of carp on the allotment patio. Will be hosting a small soiree up there next month, weather permitting, so need to start getting this stuff away and my slabs titivated with a wash and brush-up.

Don't want the gang thinking I'm a sloven, do I?

Frugalsod

GreyQueen wrote: »

ETA Frugalsod, no one can excuse the FB pie mountain by eccentricity alone, it'll have to be cannily hidden. People Might Talk, then they'll be on my step come the revolution, demanding Pies for All.

After all, remember the rallying cry of the French Revolution? Liberte, egalite, patisserie?

Well hiding pie mountain is definitely should be the first option, then what cannot be hidden in plain sight should become the basis of installation art. Keep empty tins to make people think that the tins might not be all full.

Frugalsod

Bad news for those other trillionaires like myself.

http://www.theguardian.com/world/2015/jun/12/zimbabwe-offers-new-exchange-rate-1-for-35000000000000000-old-dollars

GreyQueen

Frugalsod wrote: »

Bad news for those other trillionaires like myself.

http://www.theguardian.com/world/2015/jun/12/zimbabwe-offers-new-exchange-rate-1-for-35000000000000000-old-dollars

I saw that yesterday. Shan't be bothering to trade in my 500 million dollar Zimbuck note then (retails as a collectable for about £2 here, about £7 in Lunnon Town, apparently). Those poor beggars would be better off eeeebaying them as curios.

Karmacat

GreyQueen wrote: »

Tomorrow, weather permitting, I shall be getting hold of big digging implements and showing an area infested with horsetail and bindweed the Fear of Me.

Fantastic :j

After all, remember the rallying cry of the French Revolution? Liberte, egalite, patisserie?

Also fantastic :j
Rhubarb and elderflower jam, anyone? Only 600g of rhubarb was ready, so not a lot made, and its just gone in the freezer in a tub, not actual jam made. Its lurvely.

A slight prepping issue tho. To last a long enough time, there has to be a fair old bit of sugar in there, yes? I put half the recommended amount in there (I knew it wouldn't be long term jam even at that stage) and its just right for me. Does anyone know of any tweaks I can do (with temperature, preserving methods, etc) to keep things long term but not with the amount of sugar thats in the recipes?

Frugalsod

GreyQueen wrote: »

I saw that yesterday. Shan't be bothering to trade in my 500 million dollar Zimbuck note then (retails as a collectable for about £2 here, about £7 in Lunnon Town, apparently). Those poor beggars would be better off eeeebaying them as curios.

I have three of the hundred trillion dollar versions and have them framed to remind me of my fabulous wealth. Wow now only worth £1.20p. How the mighty have fallen. :beer:

nuatha

Karmacat wrote: »

A slight prepping issue tho. To last a long enough time, there has to be a fair old bit of sugar in there, yes? I put half the recommended amount in there (I knew it wouldn't be long term jam even at that stage) and its just right for me. Does anyone know of any tweaks I can do (with temperature, preserving methods, etc) to keep things long term but not with the amount of sugar thats in the recipes?

With jams, sugar has two roles, one is set (insufficient sugar and the jam will never gel) the other is preservation (low sugar jams have a much lower shelf life).
I'm looking forward to a book by Marisa McClellan of the Food in Jars blog on low sugar preserving, but I suspect there are going to be no easy answers.
Sugar beet yields just over 10% of its weight as granulated sugar in industrial processing, I suspect home processing won't get close to half of that, but home processing would be viable.

If the issue is international trade, then the UK produces about half of the sugar consumed in the UK - though like most, if not all, agricultural businesses it is heavily dependent on petroleum.

I suspect the only long term preservation that would be feasible will be dehydration, I'm wondering if you can make a fruit butter from dried fruit and honey, I have made a butter cream icing from dried strawberries (blitzed to a fine powder) which would make a rich breakfast spread.

Frugalsod

nuatha wrote: »

I suspect the only long term preservation that would be feasible will be dehydration, I'm wondering if you can make a fruit butter from dried fruit and honey, I have made a butter cream icing from dried strawberries (blitzed to a fine powder) which would make a rich breakfast spread.

Pickling would be another option. Though dehydration has additional advantages in terms of weight reduction. If possible it would be best to use a solar dehydrator which would cost nothing to run.