The Comper's Inn part 42

wingobins

For walwin! (Enjoy! )

fire**fly

good morning all,

wet, windy & dark here also sheils/alfie :eek:
don't think we'll be seeing any sun today,
thanks for reminder about the clocks alfie :A
I do tend to forget sometimes nowdays if someone doesn't nudge for us
yes, thought about you when I found the email sheils & then saw others had had the same,
hope you can get the meal

got to get on as well :eek: some puzzles to finish off &
then play catch up again :eek:

have a great day all & CYL x

lomaxsylvia

Good morning all, nasty weather here too, I think its pretty general at the moment.

So glad TV is working again Wingo, not quite sure about all the astrological stuff at all but I suppose we can't rule these things out can we. Anyway its seems OK now. Glad as I think we need new tyres next week so could do without having to get TV as well.

Thanks for the info on the Novotel thing firefly. That's good news for you Sheils you will get your trip after all.

You won't be able to garden today Alfie, you will have to find something else to keep you busy.

Off out for a bit soon as can't stand being in the house all day when the weather is bad.

firefly - love tomato soup but unfortunately can't have tomato or peppers/onions etc as they make me really poorly. As does anything citrous so have to stick to the other vegies.

Hope you all have a lovely day with lots of wins.

SYL

lomaxsylvia

Hi Walwin, missed your post while I was typing, and fireflies too.

Never heard or seen a PARMO Wingo, but then I am from the Midlands originally so will ask Fred when he gets out of the shower as he's a Darlo man.

Wingo it must be difficult for you fitting your job around the children. My DD1 still has to go to Uni next week so its difficult for here too. DD2 and her partner have to split the holidays between them so they can be there for the GD unless we are going down. We are off down there at the back end of next week to help out a bit.

walwin

wingobins wrote: »

For walwin! (Enjoy! )

Thanks wingo :T

Can I save it for later please as it's a bit too much for breakfast

sheils6

Mattress was fine thanks walwin. Should have bought one ages ago - nice not to hear creaking or vanish down a hollow!

Thanks for showing us a parmo wingo . It looks nice - never heard of them either. Must try and get one when we next visit your area.

sheils6

Has everyone seen the hourly Tesco twitter comp to win a Hudl?

https://forums.moneysavingexpert.com/discussion/4801957


Postman just brought my kettle crisps and a bag of Jelly Beans along with Zoflora vouchers. Expect I will get keeping the vouchers!

I_luv_cats

'French Onion Soup' is a killer. Travelling back on Eurostar I was in agony, doubled-up in pain:eek: (maybe slow to digest)


AB- really not sure what NL additions to add to my portfolio.


Good news for some Novotel winners.


Parmo looks a bit greasy


Parmo
Parmo or Parmesan, a breaded cutlet dish originating in Middlesbrough, is popular in the north east of England, North Yorkshire and especially in the towns of Stockton-on-Tees, Darlington and Hartlepool. Wikipedia


Did love a spam or pineapple fritter but greasy too.:rotfl:

I_luv_cats

A fast-food fix in Teesside means only one thing – deep-fried breaded chicken slathered with b!chamel sauce and melted cheese.
Serves four
For the b!chamel sauce:
5 tbsp butter
4 tbsp all-purpose flour
1l (1¾ pints) milk
½ tsp freshly grated nutmeg
4 chicken fillets
1 egg
150g (5½oz) breadcrumbs
approx 1.5l (2¾ pints) vegetable oil, for frying
110g (4oz) cheddar cheese
In a medium saucepan, melt the butter over a low heat. Add the flour and stir continuously until smooth. Heat the milk in a separate pan until it is just about to boil. Gradually add this to the butter and flour mixture, whisking continuously until very smooth. Bring to a simmer, lower the heat and cook for 10 minutes, stirring constantly, then remove from heat. Season with 2 tsp salt and the nutmeg. Scrunch up a piece of greaseproof paper and soak in cold water. Smooth out the paper and place on the surface of the sauce, and keep it warm.

Pound the chicken fillets between two sheets of greaseproof paper until they are flat and thin. Beat the egg in a shallow bowl. Season the breadcrumbs and pour on to a large plate. Coat the fillets with the egg, then dip into the crumbs, covering them evenly. Heat the vegetable oil in a large saucepan or deep frying-pan to 160°C and deep-fry the chicken fillets until they have turned golden brown. Leave to drain on some kitchen paper.
To serve, pour the b!chamel sauce over the chicken fillets then sprinkle over the cheese. Place under a medium grill
until the cheese has melted.
---

ellemm

Morning all Dreadful day here too.
Supposed to be going to Christmas Craft Fair at SECC today with my cousin,(won tickets obviously) but back sore again so have to cancel-can't get her on phone been trying every 10 minutes since 10.00am. She lives about 20 minutes drive away and don't want her coming out for nothing.
We may be able to go Sunday if back is better