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  • MRSMCAWBER
    MRSMCAWBER Posts: 5,442 Forumite
    Well dont forget -

    you promised me any fingers that got chopped off.... im sure there will be a recipe on here somewhere that would use them up:rotfl:
    -6 -8 -3 -1.5 -2.5 -3 -1.5-3.5
  • Rikki
    Rikki Posts: 21,625 Forumite
    southernscouser wrote: »
    :)

    Next question. :o

    Will there be photographs? :cool:
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

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  • Rikki
    Rikki Posts: 21,625 Forumite
    MRSMCAWBER wrote: »
    Well dont forget -

    you promised me any fingers that got chopped off.... im sure there will be a recipe on here somewhere that would use them up:rotfl:

    Or a sewing thread on 'how to re-attach them' and cheapest place to buy plasters.
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

    ......................................................................TCNC member No: 00008
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  • southernscouser
    southernscouser Posts: 33,745 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker
    MRSMCAWBER wrote: »
    Well dont forget -

    you promised me any fingers that got chopped off.... im sure there will be a recipe on here somewhere that would use them up:rotfl:

    Maybe I could substitute them for the bacon! :think:
  • southernscouser
    southernscouser Posts: 33,745 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker
    Rikki wrote: »
    Will there be photographs? :cool:

    Of me cooking in a thong? Probably not. You have to subscribe to the website to see them. :)
  • Rikki
    Rikki Posts: 21,625 Forumite
    southernscouser wrote: »
    Of me cooking in a thong? Probably not. You have to subscribe to the website to see them. :)

    I'm not allowed on those sort of sites. :rotfl:

    pm them to me.;)
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

    ......................................................................TCNC member No: 00008
    NPFM 21
  • steph25
    steph25 Posts: 202 Forumite
    OoOoOoOoOo Im actually here to see one of these live broadcast blokey cookery sessions :j
    Im so excited :D

    Good luck SS hope it turns out as nice as the other one looked (insert dribble smiley that i cant find)



    Erm..i need the thong piccy website address for urrm...scientific purposes :cool:
    Recently moved to South Wales
    Love the Old Style Boards :D
    Major book worm & proud :cool:
    True Blood Fangirl #6 ;)
    Leslie Pearse Book Fan
  • wannasavemoney
    wannasavemoney Posts: 381 Forumite
    If you make a cheese sauce from scratch, then if you have got a whisk, you can bung the butter, milk, flour and any seasoning you want all into the pan at once and as it warms the milk, it melts the butter and you just whisk it to combine the ingredients and just before it thickens, add the grated cheese to melt it and all is good. With this method tho you need to keep on top of it whisking wise so that it doesn't stick. This is quicker than making it via the roux method with the butter and flour then milk scenario. Hope this is helpful.
    Proud to have dealt with my debts. Nerd number 288:j Debt free date Dec 07 :EasterBun
    Mortgage as at Dec 08 : £93,077.00
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  • southernscouser
    southernscouser Posts: 33,745 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker
    Well.......................

    I crammed it full of peppers and mushrooms! :D No bacon coz we didn't have any! :(

    Had a very peppery taste which wasn't unpleasant but I would of liked the 'beefy' side to shine through a bit more! :think:

    Didn't put any beef granules in ;) but I did use my 'cheese' granules. :)

    I'd give myself 10/10. And 8 out of 10 for the lasagne! :p
  • Rikki
    Rikki Posts: 21,625 Forumite
    Such a modest man SS. :D
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

    ......................................................................TCNC member No: 00008
    NPFM 21
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