Living on next to nought - is that the key?

boredofbeingathome

Greying_Pilgrim wrote: »

For Pippi, Bob and anyone else who likes a good idea for 'neeps' - see HERE after about 2 minutes or so. If you can't access Utoob, it is; oatmeal, honey and the herb sweet savoury mixed in with mashed turnip. HTH

Greying

My favourite is when i stick a spoon of wholegrain mustard with it. Mash carrot and turnip, bit of butter, aforemention mustard-serve with sausage and mash..sometimes i put the mustard on sausages as well:drool:

I have also added it to curry:drool: Lovely:D

cocalls

aha so the term swede is actually short for Swedish turnip-I did not know that.


Glad you had a lovely day seems such a shame to give up NT membership as it gives you so much pleasure-probably a bit too late to ask for it for xmas now but could you ask for it for a combined birthday pressie or something? I went to an abbey owned by the NT a few weeks ago it was one of the best days id had in ages.

Greying_Pilgrim

Good Morning :hello:

Bob - lovely to *see* you. I've been pleasantly surprised how much the turnip (as in small, round, white) appears in middle eastern dishes - particularly pickled.

cocalls - you're still an early one! Hope it is by choice...... Yes, giving up the NT is a hard one - and you're right it has given us a great deal of pleasure . But if we do what we need to with the house in 2014, realistically, we're not going to have the time to make use of membership, so it's probably better we don't continue. That said, watch out 2015!

Today must be a NSD. I've still a chance of making 20 for December, but it is still something that I've not kept a beady eye on. 2014 will have to be the year of the NSD!

Dinner this evening is something of a quandary, as I still will have no aubergine and the next dish along is a new one - and I've not given time to think about how to make it - ie go through the recipe to check I have the ingredients/how it should turn out. Still I'll go and have a quick rummage now; through the list, through the freezer and through my brain :rotfl:

Right, best get up and at 'em. Have a great day.

Thank you for popping by, reading and commenting. I continue to appreciate it.

See y'all later.

Greying

Piquant_2

Hope today was spiffing greying. I'm looking forward to see what you manage to rustle up for dinner later. Always a treat to read.

Greying_Pilgrim

Good Evening :hello:

Ay up dear Piq. Ta muchly for dropping in. Indeed the day has been spiffing!

Well, first off I can claim a NSD :j TBH I kept my 'don't need anything' mindset, but to be really honest, in the two shops I whizzed through to get from a to b - there was nothing YS'd that said, 'buy me, buy me' anyway

We've just had sub-committee No. 5. Only 1 item on the agenda.... but at least I have scored brownie points from DP for my 'straw horse' planner. 'Just what I need to have in front of me' was the response Of course, this is still very much the beginning, but at least we can begin to talk about the work - even if it's only one room at a time or something. Feel like progress has been made tonight, even if no connecting walls were sledgehammered down, nor conservatory extensions added

Keeping every single budget on 'lock down' in 2014 is going to be so key. Mind you, that, (in my humble opinion) does not mean that we cannot have room for some fun and delight

I thought you might like to see what we had for dinner last night;



It was mixed beans with polenta. Real winter grub The recipe is based on one from the 'Two Greedy Italians' book, but I improvised with the choice of beans, didn't cook it in the oven and didn't use fontina cheese..... but apart from that........ :rotfl:

This evening we continued on the same thrifty vibe. This morning I dug a pot of mashed potato out of the freezer, threw the last of the AF aduki beans into some hot water to soak and hoped for the best... :rotfl: This evening I cooked the adukis in the PC and made them into 'Spicy Bean Soup' - I know that the original recipe was from the Good Food magazine (veggie I think) Christmas edition - but don't ask me the year And I'm pretty sure it is an Ainsley Harriot recipe. I normally use kidney beans, but the adukis work out cheaper. To accompany the soup, I made a batch of Potato farls, which I don't think I've attempted before. And I flavoured them with a pinch of turmeric (hence the yellow tinge) and a peck of Ajwain seed that we bought yesterday. The recipe was from The Breakfast Bible but me being me, I differed from the recipe, and added no egg or milk as I thought it would make the mix too soft. Am I glad I did, as it was soft enough as it was, and a little difficult to turn the farls over. But the taste..... brill and the ajwain made them right up my street - a lovely savouriness . Picture here;



Definitely a keeper of a recipe though. Can't wait try it with scrambled eggs, beans, sausage........... DP loved the 'scalloped' edges.... wish I could lay claim to that one. Anyone who has rolled out dough, pastry or farls will know that the edges have a mind of their own....

Today I have reason to be thankful for these 3 things;

encouraging friends - bumped in to one of ours today and felt miles better after the (albeit brief) encounter.

for a partner who is willing to pull in the same direction - something never to be underestimated nor taken for granted.

for the love and support flowing from MSE to kissjen- you have been uppermost in my thoughts today too dear gal, hope all went well.

Thank you so very much for popping in, reading and commenting on this thread. Your support continues to astound me, yet spurs me on. For that I am grateful and say 'Thank you'

See y'all later.

Greying

beanielou

Echoing your thoughts on KIssjenn.

LAM2011

wow a diary that has lots of food - yay :j

hi GP - have not read all 49 pages but skimmed first few and last few. Thats the problem when you leave the forum for a while - its hard to catch up. I am inspired by your recipes.

Munchin

Hi GP

Your potato farls (fadge) look great, when I was growing up my granny was blind and she used to make fadge & soda bread on the griddle and we used to sneakily eat them with tons of butter as she piled them up. We thought as she was blind she wouldn't know how many we were eating but although she was blind she wasn't stupid:rotfl:

Greying_Pilgrim

Good Morning :hello:

LAM2011 wrote: »

wow a diary that has lots of food - yay :j

LAM2011 - I'm not entirely sure I could write a diary without reference to food :D And the fact that it is helping me stay in budget is a fabulous bonus

LAM2011 wrote: »

hi GP - have not read all 49 pages but skimmed first few and last few. Thats the problem when you leave the forum for a while - its hard to catch up. I am inspired by your recipes.

Well, welcome, and don't worry about the intervening pages..... you've probably skimmed the pertinent ones :rotfl:Although the 'Buddha bowl' sketch was very funny And actually, you are back on DFW/DFD - that's the important bit eh?

Well, I'm going for a NSD today - aim to get into double figures at least! I haven't got to buy the TV listings mag today as the times4radio starts from Saturday.

Dinner this evening is going to be a new recipe. Relatively straightforward, but a good winter 'rib sticker' I think. Hopefully it will turn out ok and I'll get a pic - plus if it is any good, I'll look for a net-based recipe of it.

I'm sat here thinking how blessed I am to be able to 'talk' with you guys each day..... kissjen is still in my thoughts.

Have a great day one and all - I fully intend to.

Thanks for popping by, reading and commenting (:wave: beanie). I greatly appreciate it.

See y'all later,

Greying

Greying_Pilgrim

Munchin wrote: »

Hi GP

Your potato farls (fadge) look great, when I was growing up my granny was blind and she used to make fadge & soda bread on the griddle and we used to sneakily eat them with tons of butter as she piled them up. We thought as she was blind she wouldn't know how many we were eating but although she was blind she wasn't stupid:rotfl:

But I bet granny loved to feed you all, mine did - fab story, thanks Munchin - lovely to 'see' ya

Greying