Nice People Thread Number 11 - A Treasury of Nice People

neverdespairgirl

Spirit wrote: »

Then limped the car home, where I was more disappointed about my lack of a big watering tray than the damage. OH has called in, he was looking at me like a I needed care, and DD is treating me as sort of imbecile.

That sounds horrible, Spirit, please do look after yourself.

Better the car than you, and I hope DD's injuries mend soon, too.

LydiaJ wrote: »

Isaac is 8, isn't he? That's old enough to start teaching him "If you wake up early, you can get up and [play quietly/watch TV with sound low/look at books/etc] but you can't wake up Mummy and Abba until [insert appropriate time] unless you're ill or hurt or something."

I think that's a chat we ought to have. Actually, he rarely wakes that early, so it's not been too much of a problem. But also, probably, we've been too soft with him, you are quite right, he's big enough to play with his lego or something until a more civilised time of day.

lostinrates

LydiaJ wrote: »

I didn't find that bit horrible, actually. I said no, politely, and it didn't bother me. The horrible bit was when I heard afterwards that when we arrived at our destination she had complained to our hosts that I had come on to her and upset her. Mercifully they knew me well enough not to believe her, but it's not nice to have people making complaints about you that aren't even true.



Into the oven with cream? For how long at what temp? And with what other ingredients?

Garlic, salt, pepper.

How long at what temp? Well, my answer is depends what else I'm cooking at how big my dish is. Try 160 for an hour/ hour half according to bbc recipes.

lostinrates

neverdespairgirl wrote: »

I'd forgotten both of those - Mama makes them, too. Shall I mug her for some of her recipes for you?


? ?

I never say no to recipes. Even if its things I have recipes for or make already , reading other people's recipes is like making new friends.

lostinrates

LydiaJ wrote: »

I didn't find that bit horrible, actually. I said no, politely, and it didn't bother me. The horrible bit was when I heard afterwards that when we arrived at our destination she had complained to our hosts that I had come on to her and upset her. Mercifully they knew me well enough not to believe her, but it's not nice to have people making complaints about you that aren't even true.



Into the oven with cream? For how long at what temp? And with what other ingredients?

Lines drawn are personal things. I would be sp
It ting feathers over the lie and transgression in front of children, Like you, not about the pass from some one who didn't appeal....its always nice to be wanted!

But a line that renders people infancy able to be is commitment within which they are not available for such pass to be made.

lostinrates

Doozergirl wrote: »

Ok, well not strictly a traditional dauphinoise, but cream and garlic always. Today I put nutmeg and pecorino on top because I had some to use. The kids love cheese on it, I don't so much. I'd prefer anchovies, but they're a faff.

180 degrees for about an hour, but you test it like a cake with a knife to see if the resistance goes. I used Maris Piper potatoes today with the cream just covering it. I think they are supposed to be waxy, but this was soft and oozy. I made enough for leftovers, but it's all gone.

Edit: almost exactly like this. Simples.
http://www.bbc.co.uk/food/recipes/dauphinoisepotatoes_90205

Exactly, you cannot go wrong with your eyes, your nose and a knife. What you are serving it with has a temperature and that's usually impact full on what temperature I cook potatoes at. Meat is fussier, usually.

PasturesNew

LydiaJ wrote: »

Interesting! Do tell more!

Well, since I wrote that I've been googling, but suspect I'll never find it again. However, now it's out in the open, if I do find it at any future point I'll PM you a link.

I've even a 5% suspicion I saw it on MSE.... but I saw it, read it, dismissed it and then promptly forgot the point of the story, what sort of story and where I found it.

Sorry.....

PasturesNew

lostinrates wrote: »

What you are serving it with has a temperature and that's usually impact full on what temperature I cook potatoes at. Meat is fussier, usually.

That is the problem with a lot of foods - two different cooking temperatures to juggle. I struggle with pie/chips often as oven chips and pies need to be cooked at different temperatures, so you end up guessing a longer oven chip cooking time for the chips at the lower pie temp

PasturesNew

neverdespairgirl wrote: »

.... he's big enough to play with his lego or something until a more civilised time of day.

It's all academic now though ....

neverdespairgirl

PasturesNew wrote: »

It's all academic now though ....

Not for next time, it's not!

He was shattered this evening, after an early start, but not willing to admit it.

lostinrates

Tonight I have learned from a vile thread on Mse the phrase 'you don't know me from atom' exists.

But this
http://answerparty.com/question/answer/what-does-you-don-t-know-me-from-adam-mean

Is sending me to bed now chortling.