Nice People 13: Nice Save

silvercar

DS2 is bright and cheerful. Thanks for all the wishes.

I am reminded of life with babies.

DS2 requests a meal at 1am. Not unreasonable being he hardly ate before the op.

At 3am OH is plodding around the house.

At 5am he is plodding around again, this time muttering that some painkillers he wants to take are marked best before June 14.

At 6am he wants me to look at his foot. It is red and swollen around the "bunion joint" (though he has no bunion). Then he tells me he covered it in ibuprofen gel, so that explains the redness. Brave man, he used gel that was expiring in 2 weeks time!

He has gone to work in sandals! Socks and sandals are not a good look. In December.

I don't know if this is sympathy pain (wrong part of body though) or he has knocked it without realising.

PasturesNew

lostinrates wrote: »

Um, floor just heaved a little, nothing dramatic, but certainly no longer safe to walk on. But, hasn't really been safe for a while, we knew this and just pretended it was. We can no longer pretend.

Ah, when you said the floor went, I assumed you meant that old building materials had been removed from the site.

Generali

PasturesNew wrote: »

What I miss about an oven, pies, pizza etc is that lovely golden brown colour of browned pastry Brown/beige IS pretty to me - when it comes to food. Not to mention lashings of brown gravy!

Oven food is amazing because of the Maillard reaction, that's what makes the brown bits on pizza/roast beef/chicken skin.

If you can't use an oven (yet) you can get the same effect by frying at a high temperature in a frying pan or on a barbie (not the doll obvs!).

PasturesNew wrote: »

At first you read/listen, take it in. Then, by the time you're in your early 20s you realise that it doesn't matter what you do now because at some future point somebody WILL say that suet, fat, chocolate, chips, biscuits, takeaways, whatever is good for you

It reminds me of The Sleeper where Woody Allen awakes a few centuries from now and has to flee the paramilitary government forces. Of course he must smoke a cigarette first to enable him to undertake such strenuous exercise.

lostinrates

Generali wrote: »

Look a bit like that I guess. I've only had them in a pickle, not just on their own. There is so much of this place that I've not explored due to financial constraints.

I have collected my own bush tucker however. I was standing at the bus stop and I heard a heavy weight fall. Turned out it was a Banyan Pine cone falling from a banyan tree (thanks Google). Two fell in close succession.

The cone is about the size and weight of a watermelon, perhaps a little heavier. You dry it for a week or two and it opens up so you can gain access to the pine nuts. They taste like the lovechild of a chestnut and a pine nut, shaped like an almond but vastly bigger, about the size of half a lamb's kidney.

Just sounds delicious. You could make all kinds of things from that. Versions of castagnaccio, Mont Blanc, or savoury things like pasta with squash with that too. And amazing punchy spicy coatings or herby ones for them to have as ginormous nibbles.

Generali

silvercar wrote: »

DS2 is bright and cheerful. Thanks for all the wishes.

I am reminded of life with babies.

DS2 requests a meal at 1am. Not unreasonable being he hardly ate before the op.

At 3am OH is plodding around the house.

At 5am he is plodding around again, this time muttering that some painkillers he wants to take are marked best before June 14.

At 6am he wants me to look at his foot. It is red and swollen around the "bunion joint" (though he has no bunion). Then he tells me he covered it in ibuprofen gel, so that explains the redness. Brave man, he used gel that was expiring in 2 weeks time!

He has gone to work in sandals! Socks and sandals are not a good look. In December.

I don't know if this is sympathy pain (wrong part of body though) or he has knocked it without realising.

Over here we'd put it down to spider bite and pack him off to work. There's no point wasting a sickie on actually being sick!

PasturesNew

michaels wrote: »

We never add any salt to our cooking as I find there is quite enough in any processed foods

I dislike salt, so never added it to any foods I was cooking. But then "they" make you feel bad about that as all food on telly programmes and in dinner party TV programmes etc talk of tasteless/bland food and having to shove loads of seasoning in, and a bit more.

I saw the phrase in recipes "pinch of salt" and would have thought this was about 20 grains, until I saw the telly chefs and, for them, it seems to be about 1/2 a teaspoon (often repeated).

So that made me "worried" that if I ever cooked for others they'd find it tasteless.

I can taste the food I eat/cook, I LOVE, say, the taste of potatoes. If all this food is bland and if I'm a smoker (with lost taste) how come I can taste every food I eat OK, yet recipes/programmes/etc would have you believe food is bland and tasteless?

I now do add some salt, sometimes. e.g. making mash I'll sprinkle some onto the spuds, but not a lot. I get through one small plastic pot of salt every 2-3 years or more. I think the only time I add a tiny bit of salt is when making boiled rice or boiled spuds though. Not on anything else. Not even on tomatoes in sandwiches.

lostinrates

PasturesNew wrote: »

I'll admit to loving pie, but I do rein in my actual consumption. For every 200 pies I mention, I eat one. Same with chips, for every 100 bags of chips mentioned, I consume one.

Like me reading meals.

I 'read meals' often. I know it makes some starving but I find it really satisfying. It does help me plan ahead and think about what I want to cook too.

PasturesNew

Generali wrote: »

There's no point wasting a sickie on actually being sick!

That's like annual leave. No point wasting annual leave by picking the same dates as your boss.

Generali

PasturesNew wrote: »

You can't pan fry pastry.
Also, I have a fear of anything being on "full blast" - I can't turn taps on full blast, heating, or anything.... and whenever I hear the words "really hot pan" I recoil in horror. It's only my love of Yorkshire puddings that enables me to even think about getting the fat in the pan "smoking hot" - and I always wimp out so it's actually just hot (Yorkshires are still big/full though, so that's OK).

For food cooked in the oven, I can't overcook anything - most food is done "well done", but not overdone, for fears of anything being on too long, providing more opportunities for it to spontaneously combust.

The reaction starts at far lower temperatures than needed to make yorkies.

silvercar

Generali wrote: »

Over here we'd put it down to spider bite and pack him off to work. There's no point wasting a sickie on actually being sick!

Cannot possibly be. Insects have an unwritten rule that given a choice between me and OH they choose me.