Nice people thread part 8 - worth the wait

PasturesNew

lostinrates wrote: »

I don't make them that size, I just don't eat them all.

I have a "zero waste" policy. If I can't eat it (all) I can't have it.... which is why I don't make a lot of stuff - or buy many things - because the waste potential is too great.

lostinrates

PasturesNew wrote: »

I've never had any hotel chocolate stuff.

prune d'agen - never heard of it.

I like hotel chocolate because there a lots of not sweet ones. My favourite are low sugar pralines. Not sweet, just nutty and chocolates.

Pruneaux d'agen are prunes from agen! The ones I love have been pitted then stuffed to fat fullness with a mixture of prune puree, or sometimes prune pur!e and Armagnac and a bit of ground almonds...but they are to me better than any chocolate.ate anywhere.

lostinrates

PasturesNew wrote: »

I have a "zero waste" policy. If I can't eat it (all) I can't have it.... which is why I don't make a lot of stuff - or buy many things - because the waste potential is too great.

You can eat the rest another day/s. that's what I do. I dislike throwing stuff away. I think its almost unethical. However, I also don't like treating myself like a dustbin. If I didn't have dogs and chickens I think the ducks in the nearest park would be happy.

PasturesNew

We had prunes, from tins, in the 60s/70s - served with custard usually ..... not very nice.

PasturesNew

lostinrates wrote: »

You can eat the rest another day/s. that's what I do.

It's still tricky making a small enough quantity for 2-3 days if you're only going to have 3 spoons of it..... so it wouldn't get made as it's "not worth it" - easier to open a 15p tin of creamed tice, eat half, lob in a spoon of jam and have that 2 days on the run.

lostinrates

PasturesNew wrote: »

It's still tricky making a small enough quantity for 2-3 days if you're only going to have 3 spoons of it..... so it wouldn't get made as it's "not worth it" - easier to open a 15p tin of creamed tice, eat half, lob in a spoon of jam and have that 2 days on the run.

See, I'd rather save the calories and go without than have a tin of rice. I'm not damning the rice, but if I take on 'extra to physical necessity' calories, with my specific problems, I need it to 'mean something' on a soul food level.

I don't have a particularly sweet tooth most of the time, but I do get a hotmail sweeter tooth and carb craving which I have learned is better to give in to an budget for. If eating three spoons of pudding for a few days gets me through I think its worth it, and going without something else to enable that.

( fwiw flapjacks aren't soul food for me at all, pineapple upside down cake might be, which is probably why have made it so rarely!)

neverdespairgirl

michaels wrote: »

Good Generals are able to push themselves beyond the limits of endurance of mere mortals.

Great Generals are able to accept that they too are mortal and therefore fallible and thus make sure that their organisations can function without them for a few hours.
.

"The graveyards of England are full of indespensible men"

I've only known my Dad really ill once. He had a bad cold, and was in the middle of a trial, so kept going.

Then he got a chest infection, and kept going on the trial.

The trial ended, and he got pneumonia.

lostinrates

neverdespairgirl wrote: »

"The graveyards of England are full of indespensible men"

I've only known my Dad really ill once. He had a bad cold, and was in the middle of a trial, so kept going.

Then he got a chest infection, and kept going on the trial.

The trial ended, and he got pneumonia.

But then think of the remote farmer with no cover , who takes time off and who's cows die as a result!

There is indispensability and not. On a. Bad day I feed and check 'em over. If that's all they get they won't die.

neverdespairgirl

PasturesNew wrote: »

I've got limited exposure to food. Mum tried, but wasn't a good cook - she covered the basics and we ate lots of potatoes to fill us up. Had school dinners (LOVED those and would often have seconds). In work I've had a couple of jobs that've had canteens (of a similar quality to school dinners).

I'm very lucky, my mother is a seriously, seriously good cook. Before she and my Dad married, she was a teacher, and she spent school holidays sometimes doing Cordon Bleu / Elizabeth David / cake-making courses. She cooks properly, every single night, and is very good indeed. She makes all the jam / marmalade / jelly / chutney / pickles ever consumed in my parents' house, and beer, wine, bread, cakes, etc. She wouldn't dream of having a cake or biscuit in the house she hadn't made herself.

Since my sister Eleanor was diagnosed as a Coeliac, she's expanded into gluten-free cooking as well.

She also made a lot of our clothes when we were children - my Granny made most of them, as she had been a dressmaker, but my mother knitted and did some stuff.

This was the treasure island cake she made last summer for Isaac's 7th birthday, complete with icing sharks and seaweed, an After Eights treasure chest, and lego men (which she said the cake purists would loathe, as you can't eat lego men. Isaac and his infant guests turned out not to be purists in this way).

neverdespairgirl

silvercar wrote: »

Tahini views everyone!

I hate tahini, but love homous. Tahini is made from ground sesame seeds and homous from ground chick peas. I even have homous with falafel, so really fried chickpeas with ground chickpeas.

Everyone has homous with falafel - in Israel they do, anyway.

And they are even called the same - so it's homous e homousim (humous and chickpeas in translation).