OS Daily10/05/2007

AMIE399

Tinkerbelluk..... hugs to you, it must be awfull seeing that, x x x

catowen ooohh thanks, im going to take the lamb out of the freezer now to defrost in the fridge and i will do the garlic and wine tomorrow.. only trouble is ... what on earth shall i do with the rest of the wine !!!!!!!!!!! ? oooh i will just have to drink it !!!!!! sounds good to me, dd is going to her friends for tea so i can swig away all afternoon !!!!! lol !!! ill be good and save it till the evening., do you have to cook it in a roasting bag or foil or anything ?

cazziebo

(((Tinkerbell))) how awful for you. You'll always have the memories though. I hope the new people who buy it take good care of it.

Caz
x

cazziebo

AMIE399 wrote: »

Tinkerbelluk..... hugs to you, it must be awfull seeing that, x x x

catowen ooohh thanks, im going to take the lamb out of the freezer now to defrost in the fridge and i will do the garlic and wine tomorrow.. only trouble is ... what on earth shall i do with the rest of the wine !!!!!!!!!!! ? oooh i will just have to drink it !!!!!! sounds good to me, dd is going to her friends for tea so i can swig away all afternoon !!!!! lol !!! ill be good and save it till the evening., do you have to cook it in a roasting bag or foil or anything ?

Amie - no no - don't cook the wine! Just let it come up to room temperature....

:rotfl: :rotfl: :rotfl:

mioliere

Good afternoon, everyone – or it would be if it wasn’t raining! It’s that horrid drizzly rain which just trickles down the back of your neck and makes you feel cold - brrrrr!!
Anyway, DGD has eaten all my grapes – and gone home with some in a bag for later - and we had our Marmite and cheese sandwiches and yoghurt. I have just hoovered up all the ‘sparkles’ that were on the paintings she brought back from pre-school and cleared away the lunch things. Put the raspberry sponge in the SC – new recipe which I hope is successful because it’s cheap, quick to knock up and cooks itself once the SC is on! That’s the kind of cooking I like! :T :T
Will do a farm shop tomorrow because I’ve been really impressed by the last couple of visits. The prices and choices have been good and, because it’s all been so fresh, I haven’t had to throw anything out. You can never tell how long the ‘fresh’ produce has been hanging about in the supermarkets – I find I’m always throwing stuff out because it’s gone off too quickly.
ANNIESTAR – I’m glad DH is feeling a little better – perhaps you are turning a corner now. I do hope so. Re the posting – I always do what CRAZYCHIK suggested and write my post on Word first then, when you’re ready to post, you can just copy and paste it onto the thread. Keep saving it as you type and you won’t lose it. Works every time and saves the frustration of losing a post when you’ve spent ages typing it!
SPIDDY – I wonder if the passport office would let you send someone else to collect the passports? If so, is there anyone who would do it for you perhaps with a letter from you giving your authority?
AMIE – perhaps your mum needs some stronger antibiotics or, maybe, a longer course? I would have thought she would have started to feel better by now. Hope she gets better soon.
SAMSAM – good luck with the test results on Friday.
THE DREADED SATS – I’ve been reading all the posts about SATS and it occurred to me that my DGS7yo should be doing his by now but DS1 and DILto-be haven’t mentioned it, so I have asked his mum and he is but the school haven’t told the children! I think that has taken a lot of the pressure off – they have just been told they’re doing some ‘special’ work. DILto-be has just shown me DGD’s Record of Achievement (she’s FOUR years old!) that the pre-school have had to produce to move with her when she starts ‘big’ school in September. I was amazed at how much the pre-school teachers have had to do for each child – it was never like that when my DS35yo and DS25yo started school. You just went along to the local school and enrolled your child; they gave you a list of uniform requirements, etc. and the date the term started and that was it! No wonder teachers feel bogged down with all the paperwork – such a lot is expected of them besides teaching!:eek: :eek:
Well, I had better go now – eBay items ending within the hour so may need to get packaging! Will call in again later!

KathyXX:grouphug: :grouphug: :grouphug: :grouphug: :grouphug:

anniestar

Back again! catowen thank you for that, its lovely to hear you feeling brighter as well .You are sounding so much happier despite your sleeping problems.Have just managed to spill a full cup of coffee on my list of friends to reply to:o Will go back on and do it again. Regarding teaching there are two bad things that make it harder than it should be -HEADTEACHERS:mad: :eek: :mad: and the eye watering ammount of paperwork involved:eek: :eek: most of which has very little to do with the learning process or of any use to the children:mad: Aw well. Off to re do my list. Have fun everyone.

bobbadog

Afternoon everyone - sorry my OS-ing is getting more and more spasmodic... some days I don't get chance to come online much at work.

This morning I: cleaned kitchen floor, peeled potatoes to add to shepherds pie base, made packed lunches and tackled the soap dispenser of our washing machine (couldn't find a spare toothbrush as someone recommended, but used brillopad things gently and some cotton buds for the intricate bits!)

Tonight after work i'll: finish and cook shepherds pie, sort (hopefully dry) clothes and do some AQA. Need to pull the fridge out and clean behind it if OH is around.

Am tired just thinking about that fridge.

Have a lovely day everyone! x

dannahaz

hi Mioliere

Here's a link to HappyIdiotTalk's Piadine thread
http://forums.moneysavingexpert.com/showthread.html?t=319790&highlight=Piadine

With the sourdough: once you have your Starter (more on that in a mo), you just keep it in a tub in the fridge. Every five days or so (more often if you like), you get it out and halve it. One half gets fed with flkour and water, and goes back in the fridge; the other half gets fed and used to make bread or, if you don't want any bread, you don't feed it and put it in the bin.

You can use it to make a variety of breads. I use my breadmaker to do the dough part, and then finish by hand.

Styarting the sourdough is relatively easy, the hardest thing is being able to tell whether you've got it the right consistency. I think there was a whole thread on sourdough sometime back, I'll go and see if I can find it
. If not, I'll come back later and post more instructions.

Hazel xxx

anniestar

Right here I go(sorry for the additional posting I wasn't let edit the earlier one-must be me!) Yorkshire chick many many congratulations to you.jcr love to your little onetinkerbelle hugs & love to you.anniebooklover hugs to your DS & DD hope they both get better real soon. Exam season is difficult enough without feeling under the weather.(although I love the extra money it brings:j twink & kyle uber hugs as always.miollere will try re posting. I'm still quite rubbish with computing technology dannahaz thank you for all your support. It means such a lot ot me. Loads of hugs to your ginger boy all my boy cats are on our bed at the moment looking sweet and innocent:rotfl: crazychick hugs am thinking of you.Cazziebo LOADS of Y11's see the time between laeving school and exam time as sunbathing and sleeping top up time.Will try to post this and add rest as an edit. Here goes!Samsampotts glad you got to see your dr. Hope everything goes well for you.Patentgirl hugs and love to your DD & DS.rchddap Lilly sounds delightful.What a star.

dannahaz

Mioliere
I found the thread I was looking for, but there are just too many recipes hints and tips.

Here's what I did. It may seem a bit of a faff to start with, but you only have to go through creating a starter once - once you have it, you can keep it going indefinitely.

To start:
100g unbleached strong white flour
115ml tepid water

Put the flour and water into a small bowl, and mix it to a sticky paste. Cover the bowl with a damp tea towel and leave it on the kitchen worktop. Keep a check on the cloth, and redamp it as it dries out. It will take 2-4 days for the dough to form a skin and look bubbly. How fast this happens depends on the condiitions;the warmer your kitchen, the faster its likely to happen.

WHat you're looking for is paste which smells milky a slightly sour. If it stinks, or is mouldy, or has shown no signs of working at all after 4 days, chuck it out and start again.

For each refreshment
100g unbleached strong flour
tepid water
Now at this stage, it's still not ready to use. For it's very first refreshment, add 100g flour and enough tepids water to make it into a sticky paste. Work it well with a wooden spoon (or your hand), getting lots and lots of air into it. When you're done, cover it with a damp teatowel and leave it for 24 hours.

After 24 hours your starter should be looking very active. Divide it in two, and throw half away. Add another 100g flkour and more tepid water, as before. Cover and leave for 12 hours.

At this point, your starter is ready to use. Divide your bubblyu starter in half. DON'T THROW ANY AWAY. Add 100g flour and tepid water to one half, and then put it in a sealed container in the fridge. This is your ongoing starter. The other half, which you are going to use in breadmaking, also needs to be fed (100g flour + tepid water). Then leave it in a bowl, covered iwth a damp tea towel, for 6 hours (I leave mine overnight) to activate. Then use this in your recipe.

NOTE If you forget to feed your starter then you'll find a darkish brown liquid appears. Don't worry about this, just stir it in, then divide and feed as normal.

Pain de Campagne recipe
sourdough starter, make it slightly sloppy
120ml water
225g strong white flour
50g strong wholemeal flour
25g rye flour (if you don't have this, use extra wholemeal instead)
1.5 teasp salt
half teasp granulated sugar
half teasp yeast

Put the sourdough starter (the activated half) in your breadmixer pan. Pour on the water, then sprinkle on the flours to cover the water.
Put salt in one corner, sugar in another, make a small indent in the middle and put in the yeast. (Even in a Panny, put the ingredients in in this order)

Put it on your dough setting (Panny 2h 20m)
.
When the dough has finished tip it out onto a floured surface. Punch down gently, and shape into a ball. Put ona lightly oiled baking sheet, cover with clingfilm and put in a warm place (airing cupboard) to rise for 45 mins or so, until doubled in size. Preheat your oven to Gas 7 (220C 425F)

Take your risen dough, and dust the top with flour. Take a knife and make three slashes across the top in one direction, then three slashes at right angles to the others (so you get a kind of noughts and crosses board).

Pop in the oven for about 40 mins until golden. WHen cooked, turn out on a wire rack to cool.

This bread has a dense texture, and tastes FABULOUS toasted when its stale. We have trouble keeping it that long.

Crazychik

Good Afternoon All

Work went quite quickly,and I manged to book a few customers in.
Infact, I received a call, and I have a sneeky feeling, she might have been a mystery shopper.

I dont have a clue what to do for dinner later, with OH not finishing work until 7pm, it leaves it late for the kids to eat!

spiddy hope you get the passport sorted in time!
dannahaz hope the hair turns out lovely for you. I booked my appointment today for 1st June. I wanted it doing the wk before, but they was booked up! Just hope my roots hold up til then! I hope cat comes round soon! Bless him!
[BCongratulations Yorkshirechick[/B] thats excellent news!
mioliere hope ebay's gone well for you this time! Me too - I love old photo's. I have a gorgeous one on my nanna when she was 17, and of grandad when he was 20. Plus I have their wedding photo's.
catowen the lamb sounds lovely. I did something like that similar yrs ago when I cooked in the officer's mess. The meat literally melted in your mouth. Thanks csarina also for the tip for this method!
tinkerbelluk its a shame your not in a postion to buy your nan's house. Luck happens that the house Im in, belong to my grandparents for nearly 40yrs. It became empty at the time I needed housing from the council. Its weird coming back here, but I had a happy childhood with my grandparents, and Im so pleased to be here.

Right Im off to raid the fridge/freezer/cupboards now to see what I can rustle up.
Then Ive got ples of clean washing to sort out and put away.
Catch you later
Love Emma xxx