Nice People 13: Nice Save

Nikkster

PasturesNew wrote: »

I've seen some lovely coloured pastas in shops and interesting shapes - but I still walk out with the cheapo bags of regular stuff because it's all just pasta

The tricolore pasta is my favourite. If I don't get distracted by whatever is on the best offer, that's my first choice.

Nikkster

PasturesNew wrote: »

but I do know I like a very moist black forest gateau

Good call. That would be on the shortlist for 'Nikkster's favourite cake'.

So... I popped into town. Rather naughty as I was supposed to be chained to my desk

Picked up a free calender from WHS (courtesy of o2), and a replacement door knob set for the one where the spindle snapped whilst I was away. £5 from an old school ironmonger rather than the £10+ elsewhere. I expect that what I bought has been hanging up in that shop for at least a decade. Was just what I was looking for though!

PasturesNew

Nikkster wrote: »

The tricolore pasta is my favourite. If I don't get distracted by whatever is on the best offer, that's my first choice.

Some years ago I used to pick that, the spirals, to make a pasta salad with, just because it had several colours, so looked nicer on the plate. But then I started to only like the look of the orange one... then I saw some packets of red and black and other colours, but the price was offputting.... but I know they exist

lostinrates

This is your correspondent on location with an update on macaroni

vivatifosi

What's for supper tonight lir?

Nikkster

lostinrates wrote: »

This is your correspondent on location with an update on macaroni

Oh, the power of modern technology!

PasturesNew

lostinrates wrote: »

This is your correspondent on location with an update on macaroni

Well done
Was it on the bottom shelf?

vivatifosi wrote: »

What's for supper tonight lir?

I'd recommend chips. You buy pasta/macaroni to shove in the cupboard

lostinrates

vivatifosi wrote: »

What's for supper tonight lir?

Haddock with capers, lemon and beurre noisette and some saut! potatoes. Then passion fruit jelly. It was meant to be supper last night but I couldn't get back on my feet ( had a rest
Ly good star, then fir and I went out and I had a bit of a funny turn ... So there was Indian takeaway instead....where I fir and I had aubergine, and spinach and lentils and naan, and pink whistley stole all the poppadoms.



Tomorrow night is two recipes inspired by a new to me book on steamers. Steamed beetroot warm in a feta salad as a side dish next to steamed timbales of ricotta and spinach. I use my steamer routinely for vegetables but I have never steamed beetroot. There were some interesting recipes in there I was thinking...yeah...like the tastes but.....I'd want to finish it under a grill or in an oven....like a quill recipe...looked beautiful, but I was thinking about soggy poultry skin. And steamed ribs? I'm not a rib eater much anyway....I like the idea if the succulence , but...I dunno.

PasturesNew wrote: »

Well done
Was it on the bottom shelf?

)

No:o, it was sort of middlingish.. I just was rubbish at looking :o

lostinrates

Nikkster wrote: »

Oh, the power of modern technology!

I think its the first time its worked in there. Its annoying because I'm trundling through my shopping list and it keeps popping up the message of tesco wifi, but never actually works. Today I just happened to notice I was online and thought it was quite funny.

ivyleaf

michaels wrote: »

I agree - no idea why this is true - perhaps it needs a PHD study?

Perhaps it's like the way that different shapes of pasta taste different? e.g. spaghetti taste quite different from penne. (ETA Oops, zag already said similar!)

I spent ages earlier finely chopping celery, carrots and an onion as a base for pasta sauce. I'm not sure why, as I have a food processor.

It was quite restful, though

Hamish Condolences,I'm so sorry to hear of your loss. Horrid to lose a friend out of the blue