Preparedness for when

mrs-moneypenny

Morning all, hope everyone is well.

Mary I've got the dairy book of family cookery, I've had it for years so not sure if there are other types. It has good basic recipes in and the mushroom soup recipie is my family must have starter for all celebratory meals. It's sorted into sections like main meals soups snacks baking etc.
HTH.

GQ im still paying the price for thinking that a few buttercups and a bit of clover in the front garden looked nice, it went absolutely rampant and the buttercups choked everything else. I dug as much as I could out two years ago and still keep finding little plants sneaking through amongst everything else. I dug about 20 out this morning and it's only a smallish triangle area of garden.

I've also been out in the back garden this morning and harvested some strawberries, potatoes, carrots and radish. And planted some more seeds.

pineapple

I have the Readers Digest Complete Guide to Cookery. I first bought it over 20 years ago in a Kampala bookstore as a present for some expat friends who put me up when I went over (they couldn't cook ).
My friend never put it down and I was so impressed with it, that years later back in the UK, I tracked down a 1995 reprint for myself (Amazon). It's not so much a recipe book as a comprehensive cooking bible/reference book - covering the preparation and cooking of all categories of food - including a chapter on preserving.

[Deleted User]

I don't know if it's strictly wartime food but I've got a nice gammon knuckle steaming away in the pressure cooker with carrot, onion, celery, peppercorns and bay leaves that I'll make a pie with for our lunch tomorrow and have enough left over to make a quiche for in the week and some potted ham for spreading. The stock it's cooked in will be made into a soup with whatever veg I have and some home grown haricot beans that I'll soak up and I also have in the double saucepan a dried skimmed milk rice pudding to which I've added a handful of raisins and a spoon of ground cinnamon. It's all the kind of food that would have been available on ration and using the 'points system' and the veg I'll be using for lunch tomorrow will be home grown new potatoes, courgettes and spring cabbage. It sounds good to me!

[Deleted User]

GreyQueen wrote: »

For those who may need to know, you can apparently eat slugs, in extremis, by swallowing them whole.

I thing I'd go with worms before slugs.

BTW, talking about eating insects, reminded me of this.

https://www.youtube.com/watch?v=tRwKXVjatf4

mrs-moneypenny

I'd fight the slugs for the lettuce but draw the line at eating them.

GQ Dh has twice now caught a wood pigeon pecking about in the grow bags my runner beans are growing in so I think we've found our culprit.

Margaret54

Mmmm Sounds lovely Lyn Still very very wet here so no grass cutting today. Ah well I am sure one day it will be dry????? Dh cooking tonight as he works night shift tonight and offered. We have had to turn off our combi boiler as it was making an awful noise when we turned it on this morning. Dh rang the emergency number for our local housing department, and someone will be out today at some point. They said the engineer will be working until 9.30 tonight. It was installed in 2012 and is checked once a year, so hopefully not a big job. Our peas are growing like mad and so are the potato leaves, and the beetroot seems to be doing well. The strawberries are still green although 2 are a little bit red. The sweet peas are so dainty and such a lovely scent I enjoy picking them often and putting them in a little tiny vase. Such small pleasures but mean a lot. I am sewing and knitting too Hope you all have a lovely weekend Margaret x

pineapple

mrs-moneypenny wrote: »

I'd fight the slugs for the lettuce but draw the line at eating them.

What's not to love?
http://bertc.com/subfive/recipes/slug_fritters.htm

mrs-moneypenny

LOL Pineapple, why oh why did I click on that recipie link. It's seriously eugh! However in the spirit of sharing and generosity I'm happy to send packages of slugs if anyone fancies trying it but hasn't got enough of their own. I have some really juicy ones here.

[Deleted User]

Do they have to be cooked really slowly, at a snail's pace?

[Deleted User]

Gosh this place has become a gourmets heaven positively GASTROPODNOMICAL!!!