Living richly; simply and debt-freely

liltdiddylilt · 18 February 2015 at 8:45PM

We do worry anyway you know

I think we are all having a similar issue at the moment. Everyone I speak to seems somewhere between confused and Zen about their current place in the world. Something you can't quite put your finger on, in the back shelf of your mind, just catching the odd glimpse of light. Maybe there is some kind of collective telepathy in MSE land? :money: Hypnotised by lovely Martin?

Upsidedown Bear hit the nail on the head with smiley today. Someone is definitely tugging strings in the background today.

Stay peaceful Greying. Hope you enjoy your dinner, and your ponderings.

x

Greying_Pilgrim · 18 February 2015 at 9:51PM

Sorry! I'm back already! :rotfl:

Lilty - it is indeed a sensation/feeling that I just can't quite describe/put my finger on where it's emanating from - you're quite right. I forgot to say, I feel like I'm on the edge of something - perhaps change, perhaps something new. I'm not fearing it, just have this sort of sense that I'm moving toward it. I know - I'm a batty auld loon!!! :rotfl:

Oh, and one fantastico thing that happened today was that I found...... £5 *roadkill* :j:j:j Just lying there - neat as a new pin on the path, with no-one, absolutely no-one in sight as to who may have dropped it. So, Dear Reader, I tucked it in my polly pocket and have put it in our *treats* tin for our little planned adventure, later in the year

Dinner this evening was a mixed bean curry from the Student cookbook. I wasn't going to write about it, because as I was cooking it, I wasn't overly taken with it, and didn't think - in the plethora of curry recipes that I already have, that it added anything to the stable. Depending on how much chilli you added, it was a bit of a hot bean stew. However, having already used the beans that I had, (turtle, cannellini and black-eyed), rather than those specified in the recipe (butter, red kidney and cannellini) I took matters into my own hands and added some chopped fresh (frozen) coriander at the end. It transformed the *stew* into a curry. And I think that I will now keep the recipe - it is as useful as the Ramja (red kidney bean curry) as a protein element to the vegetarian plate. If you'd like a go, the recipe is Mixed Bean Curry - just remember to add in chopped coriander at the end! Tell 'em Greying told ya to!

Picture here;

We have just been watching John Torode explore beef cookery in Argentina - what a brilliant programme! Really enjoyed watching it

And yes, I realise that is weird for a veggie to say - but what it comes down to is food ethics - seemingly the same the world over, as everyone is in pursuit of circumventing mother nature to speed up production with the intent of driving down costs....... My only grumble, about the whole programme was.... towards the end of the prog, he stopped at a truck stop on route 7, and marvelled that the owner/chef was making bread for the evening meals, even though it was already 6pm or whatever. The guy gave John a loaf of the bread - for free. John was so taken with it - and the guy, but he didn't say whether the bread was any good or not! Y'all will have to watch out for me making flatbreads directly on the coals of the woodburner now, and putting coals on top to cook the top of the bread - and lobbing fresh tommies in too - as they did that at the really high-end, 'destination' restaurant he visited at the end. Y'all know how I like to experiment with me cookery..... :rotfl: Oh, and on that theme, I have Kondoed a load of my kitchenalia. It survived the cut last time, but has gone this time. I've very relaxed about it, as I am beginning to focus on the type of cooking that I want to do much more of, and this stuff is not needed for that. I won't need much extra 'stuff' I just need to focus more on the types of things I want to get really good at making - bread being one of those things

I'm very pleased that the latest batch of yoghurt turned out well. Must update the total in my siggie. Only 3L of the *cheap* milk to use up now :j

Today I am grateful for these 3 things;

interesting food documentaries - AGAIN!

movement - even if I don't know where i'm headed

pennies from heaven...... or a holey pocket........

Thanks so much for popping in (but don't worry about me - please :A), reading and commenting. I greatly appreciate having this space to talk about such a plethora of *stuff*.

Right, I'm away to watch the programme on More4 about tiny house living. It is a new series, but I have a feeling I missed the first episode (there are 10 episodes, I think), but if I carry on Kondoing at this rate, we can move into a garden shed and take in lodgers....... :rotfl:

See y'all later.

Greying

Tilly_MFW_in_6_YRS · 18 February 2015 at 9:58PM

Greying, I watched the Torode programme as well and thought you'd love it

Really interesting and I loved watching the bread and the truckers stop food. Fab

Best wishes Tilly x

supersaver1000 · 18 February 2015 at 10:10PM

Flaming Norah GP! We had a virtually identical tea tonight - did you sneak in the kitchen while my back was turned? :rotfl:

Ta for the reassurance re. the pizza. I never thought of the comparison with the pizza places. Definitley lots cheaper and loads nicer too. :T:T

So sad that Lilty is having job probs. I had something similar last year, it's awful. I can only advise to record absolutely everything, protect yourself and prioritise those two things. If you have two years service you are protected, so do your job and you will be fine.

Sending hugs all round. Xx

Greying_Pilgrim · 19 February 2015 at 8:52AM

Good Morning :hello:

Tilly - I have been enjoying the whole chef series so far - Dave Myers, Tony Singh and now John Torode, and there is still Monica, Rachel and Rick to come

They really seem to have got the balance right with scenery, information, the chef's doing a little bit and seeing locals doing things. It's not yet descended into silliness - suspect we need to enjoy this series whilst it represents what the BBC are good at - series II will probably feature celebritees...............................ugh. :rotfl:

supersaver - of course I snuck in your kitchen! It's called re-cy-cling!

H3ck! You don't think I stand next to the stove and crank this stuff out from scratch every night do you?????:rotfl: And yes, I agree Lilty is going through the mill - wish there was a practical way to help, rather than simply sending a virtual hug

Thursday today - whaaa??? already??? Buddha bowl supreme

It will feature eggs, spinach and cous cous. Owt else is 'up fer grabs'

Right, time's tight, I best get a shuffling.

Ta everso for popping in, reading and commenting. I remain greatly appreciative.

See y'all later.

Greying

Tilly_MFW_in_6_YRS · 19 February 2015 at 9:39AM

Hi Greying, completely agree about the quality of the programme. They seem to have the mix right and the chefs know their stuff but so far, IMO, have seemed humbled by what they've seen.

Let's hope the quality continues.

As I've been lazing around for the last few weeks, I've *sadly* watched more TV. Hinterland, BBC Wales, has really struck a chord. The setting, acting and story lines have really captured me. Certainly the BBC commission some good quality drama.

Have a good day.

Tilly x