Living on next to nought - is that the key?

sunnyskies2

Hi again, will check that out Greying thanks.

Thought you may be interested in a new dish I tried today, an Asian colleague brought in a chickpea, cucumber and boiled egg salad which was dressed with lots of yoghurt and mayo - my first thoughts were mmm not sure about this but of course I gave it a try and was pleasantly surprised it was delicious, although rich, so would not suggest to large a portion. The closest I can find online is this
http://recipes.coles.com.au/recipes/2438/creamy-chickpea-cucumber-salad/

..it's a delight to me find new and unusual combinations

Sarah

Cheery_Daff

Welcome back :hello:

Always sad to hear about a disappointing cake experience! I find myself having more and more, and, of course, the more I pay for a cake the better I want it to be, meaning that the cheapest ones are often the best! Some folks go for appearance over flavour which in a cake is just WRONG. All wrong.

Greying_Pilgrim

I wonder if the new design for the forum - currently being trialled for visitors to the site (ie anyone not logged in to their username) - is intended to be rolled out for use when we are logged in too.........

The trial look is still operation. If you can spare a couple of minutes, please log out and then visit MSE forums - as a casual browser might - to see what you think........Leave comments at site feedback or send an e-mail to the forum team.

Thank you if you have already done so :D:D

sunnyskies - that sounds an interesting salad. And as I did yoghurt/mayonnaise for my waldorf 'style' salad the other week, I know that you are right when you say how lush it is. Is there any particular seasoning in the dish that your colleague made?

Cheery - bad cake is just pants eh?

Verbatim - lovely to *see* ya and Thank you

Pips - cheese fiends unite indeed!

TTFN,

Greying

beanielou

You can also 'test' under your own user name I think.
Happy Wednesday all.

EssexHebridean

New layout. :mad: Will definitely be leaving feedback and it won't be pretty!

Glad the holiday was ace and sorry I've not caught up here for a bit. Cheese sounds wonderful (we did something similar with buying *very* local bits on saturday evening over in the West Country. Pizza also looks delish - good work!

rtandon27

Greying_Pilgrim wrote: »

...rtandon - :wave: is there enough cheese talk for ya? ...

Pippilongstocking wrote: »

...Cheese fiends of the world unite I say...:D

:rotfl::rotfl::rotfl:

Oh you two do make me giggle!

Dare I admit to you that my dairy consumption has been rather limited since April?!? Only fresh cheeses, ricotta/marscapone/labneh and the like but nothing aged or fermented - boo - the OH got to finish off the posh stilton all on his own & currently has his very own block of mature cheddar to munch on at will!:D

rtandon27

Darn multi-quote didn't work!

Cheery_Daff wrote: »

...Always sad to hear about a disappointing cake experience! I find myself having more and more, and, of course, the more I pay for a cake the better I want it to be, meaning that the cheapest ones are often the best! Some folks go for appearance over flavour which in a cake is just WRONG. All wrong...

Agreed - poor quality cake is just the worst! There was a birthday in the office yesterday and the cake looked absolutely lush - what a disappointment - dry crumb, stale buttercream & chocolate decorations that had bloomed - EWWWWW! ( I know it was technically free, but a plain victoria sponge would have been better!)

EssexHebridean wrote: »

...New layout. :mad: Will definitely be leaving feedback and it won't be pretty!...

:eek::eek::eek: Changes! OMG! Not sure I can't bear to look!

Greying_Pilgrim

Good Evening :hello:

Beanie - Hiya, are you well?

EssexHebridean wrote: »

New layout. :mad: Will definitely be leaving feedback and it won't be pretty!

Absolutely concur EH - still if the overwhelming majority has left favourable comments :whistle: and MSE decide to press ahead......... I'm no luddite, and can see how the new style was *fresher*, but as someone pointed out, this is a text based forum and you need to be able to access/read it to participate fully - not a time to go for style over substance, rather to back substance over style at every opportunity. It was rather dispiriting to hear focus group members point out their views hadn't been listened to......

EssexHebridean wrote: »

Glad the holiday was ace and sorry I've not caught up here for a bit. Cheese sounds wonderful (we did something similar with buying *very* local bits on saturday evening over in the West Country. Pizza also looks delish - good work!

Nah, you've been playing *cheese* with the whizzo boys in blue ain't ya?? I can see that hanging out with the Old Man, Squabbling Bleeders, and Chiefies beats my company any day of the week.......:rotfl:

rtandon27 wrote: »

Dare I admit to you that my dairy consumption has been rather limited since April?!? Only fresh cheeses, ricotta/marscapone/labneh and the like but nothing aged or fermented - boo

:think: .......................... ? .............................


So, [STRIKE]HELLLLLOOOO WEMBLEY[/STRIKE]......Oooops, sorry, wrong script :rotfl:

Hello fellow MSE'rs. How are we all?

I can claim a NSD today :j I won't hit my target this month, but then it always was going to be difficult. Looking forward to really trying much harder in July

I have had to rejig the menu-planner. I think that we can just about limp to the end of the month without buying anything else, although I will admit that if the weather stays fine, then some tomatoes would be nice

Dinner this evening was something that was actually just right for the heat, as you actually eat it at room temperature, which is a bit incongruous for *soup* in the depths of winter, but in summer, Lebanese Gaspacho hits the spot. I served it with flat breads (JO's recipe, but I forgot the baking soda ) that had sesame seeds, black onion seeds, ajwain and parsley incorporated in the dough. It'll not win any beauty contests, but it is a very tasty dish. Picture here;



I sprinkled sumac and (dried) parsley on top with a slosh of olive oil. If you'd like the recipe, it is HERE the only change to the recipe I made, was to use cooked rice rather than breadcrumbs/oatmeal - but as us MSE'rs know, it's all good

Today I am grateful for these 3 things;

for recycling charities that keep useable things out of landfill - donated an old (ish), but useable bike today

that MSE has gone back to normal :j - whichever way you look at it

for bumping into a 'blue-stocking', octagenarian acquaintance - always feel energised after having a chat wif 'Dor'

Thank you so very much for popping by, reading and joining in. So appreciated. By me

See y'all later.

Greying

sunnyskies2

Hi there:)

sunnyskies - that sounds an interesting salad. And as I did yoghurt/mayonnaise for my waldorf 'style' salad the other week, I know that you are right when you say how lush it is. Is there any particular seasoning in the dish that your colleague made?

Afraid I won't be seeing her again for a while but I couldn't detect any obvious flavours apart from the freshness of the lemon wedges included in it.

The flatbreads look super savoury tasty I checked out your recipe for the soup and the ingredients certainly suggest a really flavoursome soup which can not be imparted visually - if you don't mind me saying - I was thinking could be made into a kind of dip too - have sister & co over for dinner at weekend so toying with possible 'themes'....

Ta ta for now:)

Sarah

rtandon27

Wow Greying those flatbreads look deeelish! Any chance of a linkie?