Nice People Thread Number 10 -the official residence of Nice People

bugslet

See I pressed IMG and then I pasted on here and then I had to remove as I couldn't get the privacy settings. There's only about 8 photos there, none of which bother me if anyone else saw, but it gave my name and clues to passwords.

Back to the driver theory.

I can only ever work for myself, I just would never pass an interview. I make decisions and exercise judgement in the face of competing priorities every day, but in an interview stiuation I would waffle. Like PN, I tend to think you can see what I do, why do I need to waffle.

PasturesNew

lostinrates wrote: »

You could make gnocchi with your potatoes?

Never had them ... but that's potato dumplings boiled isn't it? No saucepans at present. I've a small one though, so I guess that'd be big enough.

lostinrates wrote: »

I love eggs because they are amazingly versatile. I used to make souffl!s A LOT, got out of the habit last year. Almost store cupboard soufllee is tuna, spring onion (that's the not store cupboard bit) and a bit of soy sauce. Could omit soy and use Worcester.

I've never had a souffle. I've never bought spring onions - had them as parents used to grow them. I'd have to buy soy and/or Worcester. They aren't in my cupboards, ever.

lostinrates wrote: »

Could make a cheese souflle, or cheese and onion one. Could, theoretically make a 'breakfast' souflle, with some bacon. And even some baked beans if you need to use them up, and some cheese. I never have done, and the idea doesn't appeal, but ......I'd have a go.

No bacon, don't like it.

But - wouldn't a souffle mean putting the whole oven on, for a pot the size of a ramekin (a pot that I don't own, by the way).

lostinrates wrote: »

Almost or totally store cupboard pasta dishes here are various tomato based ones..carbonara (pancetta or bacon in my freezer....sorry!). Tbh, scrappy leftovers get served up as various pasta sauces. Over Christmas I made some left over sausage meat and dried fruit or mince meat or something into a pasta sauce. (Cannot quite remember what). Garlic, olive oil and chilli flakes (aglio olio e peperoncino) is the classic Italian store cupboard pasta.

I don't have these things as leftovers in the first place. I generally don't generate leftovers. Cooking for one I know how much I can eat and what .... so when I cook it's to eat it all now, or to divide into a set number of portions and eat over 2-3 days.

Leftovers are what people get when they're cookng for more than one person without any idea how hungry the other one will be or if they'll fancy it at all.

purch

chewmylegoff wrote: »

They were all pretty generally unimpressive, using inappropriate language, not really establishing any rapport, generally a bit wet. I tend to try to ignore that sort of stuff and focus on skills but it is difficult to ignore a complete absence of gravitas. In any case when we started to dig there was also very little substance, a lot of rambling, one of them confused himself in the middle of sentences several times and they all gave terrible examples of things they had done to demonstrate their skills.



I was expecting them to all be polished .

It's probably just an age thing (yours)

My nephew got a 1st in Law from Bristol this year, and has just managed to find a good position. Personally I can't imagine him impressing anyone at an interview (even my 16yo son thinks he's a dope), but what do I know ? even my eldests fellow students at University seem like spotty kids to me rather than serious students..................Policemen look young to me too :eek:

bugslet

Doozergirl wrote: »

EVERYBODY loves Yorkshires. Don't they?
.

I'd make it law, but then I'm a Yorkshire lass - North Yorks not that poncey/softy South Yorks.;)

PasturesNew

bugslet wrote: »

See I pressed IMG and then I pasted on here and then I had to remove as I couldn't get the privacy settings. There's only about 8 photos there, none of which bother me if anyone else saw, but it gave my name and clues to passwords.

I never use the IMG code. Just the direct link.

I don't keep images in the root directory - they are all in an album.
You set the albums to be private, not the individual images.
So you'd need to create an album, select/move all the current images into that album, make that album private. Just a few clicks once you've found them the first time.

LydiaJ

PasturesNew wrote: »

No floor plan due to cost/hassle.

I bet for many houses they've got a set of stock images.... that one would need to be done from scratch.

Having said that, they could have drawn it on a bit of paper and photographed it ... but it's Cornwall... so they won't

The description seems very sparse too. Somebody hasn't really bothered to put much effort into the listing, it seems. How long has it been on RM? (PB isn't working for me ATM and since I'm not house hunting, tracking down the problem and fixing it isn't a priority.) That's either a negligent piece of work, or it's been done in a hurry with the intention of doing it properly in a day or two.

PasturesNew

Doozergirl wrote: »

EVERYBODY loves Yorkshires. Don't they?

If they don't then they're just weird ... and we don't wish to know them

Although it is possible that people have had a bad experience.

Years ago I had a boyfriend whose mother came from Yorkshire. I'd go there for Sunday lunch - and she'd get her Yorkshire out. It was one big one, almost black, flat as a pancake and still completely under 1/2" of fat/oil that had to be drained off into a jug before she could get to the Yorkshire to slice it up. Worst I've ever seen/had!!

Doozergirl

lemonjelly wrote: »

I know a few quakers, & just found them to be generally friendly people.

They scored a big plus for me by stopping tesco getting a licence for one of their stores in birmingham.:cool:

Ah, the petrol station in Bournville. Our friends live right by it, we have to walk to the Spar in Cotteridge when we've drunk all the Sunday lunch wine.

lostinrates

PasturesNew wrote: »

Never had them ... but that's potato dumplings boiled isn't it? No saucepans at present. I've a small one though, so I guess that'd be big enough.


I've never had a souffle. I've never bought spring onions - had them as parents used to grow them. I'd have to buy soy and/or Worcester. They aren't in my cupboards, ever.


No bacon, don't like it.

But - wouldn't a souffle mean putting the whole oven on, for a pot the size of a ramekin (a pot that I don't own, by the way).


I don't have these things as leftovers in the first place. I generally don't generate leftovers. Cooking for one I know how much I can eat and what .... so when I cook it's to eat it all now, or to divide into a set number of portions and eat over 2-3 days.

Leftovers are what people get when they're cookng for more than one person without any idea how hungry the other one will be or if they'll fancy it at all.

I make leftovers just me sometimes as a plan, like...when making soup/ gazpacho I'll often make enough to last me from mon to fri lunch time at least one meal a day so I can think that's dealt with( I used to basically live off gazpacho in summer weekdays) or cook a larger piece of fish/ meat than I need to use a bit of next day or day after in something else, like a pasta/ soufllee/ salad or what ever.

PasturesNew

LydiaJ wrote: »

The description seems very sparse too. Somebody hasn't really bothered to put much effort into the listing, it seems. How long has it been on RM? (PB isn't working for me ATM and since I'm not house hunting, tracking down the problem and fixing it isn't a priority.) That's either a negligent piece of work, or it's been done in a hurry with the intention of doing it properly in a day or two.

I think PB won't be any use - I am probably the first person with PB installed that loaded it, so it'll say "today"