Living richly; simply and debt-freely

Cheery_Daff

Work just has a microwave...

Breadcrumbs under the grill sounds tasty though! :j There's actually plenty of it left, so I'll just suck it up (probably literally... :eek: :rotfl: ) tomorrow lunchtime and then might grill the rest in the evening Great suggestion, thank you! :j

Greying_Pilgrim

Good Morning :hello:

Mmmmm, may have to knock the *pondering* on the head. Not entirely sure I am coming up with any answers. Apart from the fact that in western 'civilised' culture, simplicity is a hard road to follow, and you're definitely going against the tide. We have a TV (and it's licensed ) but listen to the hassle anyone who's given up watching 'live' tv gets - from the licensing authority and colleagues.... we get similar for not having satellite TV...... It'll be a shame when the rugger goes to satellite coverage (inevitable I fear), but not the end of the world, and I won't be subscribing.

Have no clue what is for dinner tonight. The meal plan has veered all over the place (16th May? Done, dusted and EATEN! according to my chart :rotfl:) and my avocados have now all ripened at once :mad::rotfl::rotfl:

I've got a spiffing idea for a savoury flapjack - thanks to *our* Pippi and something that Ms Monroe has been talking about. Not sure if I can shoe-horn my experimenting in during this month, as the budget is shrinking However, worth a punt soonish I think

I need to try to find mushrooms for a dish before the weekend, or my intended risotto will be a little 'light' - although the other ingredient is red wine, perhaps I just forgo the rice and mushrooms all together??? :rotfl: (just joking!)

Right, best shift a tail feather and face the world.

Thanks for popping by, reading and joining in. Mucho, mucho appreciated.

Toodle pip for now. See y'all later.

Greying x

Seaotter

I've got an excellent recipe for savoury flapjack, makes a great offering for "bring and share" do's for all veggies, and in my case wheat intolerant veggies, although I did once have to rescue it from the cake section. Best eaten the day it's made.

6oz oats
2oz sunflower and pumpkin seeds
4oz grated cheese
1 small onion
1 small carrot, grated
3 oz melted marg/butter
1 beaten egg
2tbsp milk
1 tbsp tomato pur!e
Good pinch cayenne pepper and mustRd powder

Mix together, put in lined tin (mine is c9" square) gas 4 or 180C for 20 mins

in_need_of_direction

Normal service has been resumed, tail feathers are ashifting

rtandon27

in_need_of_direction wrote: »

Normal service has been resumed, tail feathers are ashifting

:rotfl: :rotfl: :rotfl:


Aye - it is good to have you back GP!

Ellidee

https://www.youtube.com/watch?v=qdbrIrFxas0

Igamogam

Seaotter wrote: »

I've got an excellent recipe for savoury flapjack, makes a great offering for "bring and share" do's for all veggies, and in my case wheat intolerant veggies, although I did once have to rescue it from the cake section. Best eaten the day it's made.

6oz oats
2oz sunflower and pumpkin seeds
4oz grated cheese
1 small onion
1 small carrot, grated
3 oz melted marg/butter
1 beaten egg
2tbsp milk
1 tbsp tomato pur!e
Good pinch cayenne pepper and mustRd powder

Mix together, put in lined tin (mine is c9" square) gas 4 or 180C for 20 mins

I am going to try these - thanks

Greying_Pilgrim

Good Evening :hello:

Yer leave yer thread for 1/2 a day and a party breaks out on it! Snacks, music, dancing.........:D

Seaotter - thanks for that recipe, those look good - like Igamogam I'll certainly give those a whizz I also love that you instinctively know that I am [STRIKE]old[/STRIKE] wise enough to know what oz's and gas mark 4 refer to....... :rotfl:

Ay up rtandon :wave:

Elidee - I lurves me a bit of the :cool:Blues Brothers :cool: - super cool! :cool::D:cool:

in_need_of_direction wrote: »

Normal service has been resumed, tail feathers are ashifting

INOD - you do make me laugh But, I also had to laugh out loud this morning. I don't expect anyone to believe this, it is one of those times when you need to walk around with one of those mini cameras (that cyclists wear to record themselves getting marmalized by careless drivers), in order to record what you've seen in order to show others. But I so thought of you lot this morning. I was walking along the crossway, listening to the birds and trying to identify a particularly noisy one (a goldfinch ) and as I turned back to carry on, a bird launched itself off a nearby roof. I think it was a jackdaw - we have plenty of them around. Well, what happened next, had to be seen to be believed. I kid you not, in mid flight - it..... shook a tail-feather!!!!! :rotfl: In fact, it did a whole body shimmy - absolutely HILARIOUS - whilst still in flight! I don't know if it was wet, or whether it had been preening itself and got a bit discombobulated, but it totally shook itself from it's head along it's body and literally *shook* it's tail feathers straight. Absolutely amazing - and I laughed out loud, because it was just so funny, so apt (given what I'd written not long before) and I just knew that if y'all had seen it, you would of loved it too!

I can't believe how late it is. We ate dinner late - I started it late, but have made 2 batches of bread dough, as well. I must amend my yoghurt figure too, got another litre successfully out of the flasks again this morning

Anyway, whilst we were eating dinner, we watched that documentary about the Yorkshire Michelin starred chef Frances Atkins - did anyone else see it? It was on More4 last night - 9pm I think. Very good programme - very interesting and about Frances, her food, the raw (local) ingredients and the beautiful scenery of Yorkshire. No *Journey*, no tears, no *jeopardy* (well, they hiked it a little when the Michelin guide was published, but nothing too silly, like on other shows that feature food). If you like good cooking, with good meat, fish and garden grown vegetables, then this will interest you. I think it was a one-off documentary, rather than a series. Oh, and she doesn't swear at her staff either - demands high standards, but doesn't seem to fly off the handle.

I managed to decide (eventually) what to have for dinner - I opted for what was actually on the planner for this evening, which was..... Gigantes Plaki Buddha Bowl This is a dish that is heavily influenced by Ms Monroe's recipe for Gigantes Plakiwhich was in her first book. In my version tonight (Matthew....) I teamed up the GP with some steamed millet, to which I added steamed butternut squash (cubed). I had diced half a red onion very tiny, and set this to marinate first in some red wine vinegar, olive oil, salt and pepper. When I added the BNS to the millet, I also added in the marinated onion and stirred it in with some basil (not fresh, unfortunately). I topped the millet/BNS mix with some steamed spinach; topped that with the gigantes plaki and then I drizzled my newly discovered cat nip, nectar of the gods, tahini and miso citrus dressing over the top, and scattered a mix of sesame and onion seeds on the top. Officianados will slap my wrists and say, 'where's the feta?'. I did consider adding it (I have a pack), but actually, with the protein in the millet, the beans, the sesame and the miso, I didn't think it needed it - so i'll save the cheese for another day Totally yumski and delish Pic here;



Today has been a 'funny auld day', which I'll need another post to tell you about properly. But I am grateful for these 3 things;

Interesting documentaries, about interesting people doing their craft to the best of their ability

Mother Nature - always makes me smile

:cool:Dan Ackroyd, :cool:John Belushi and :cool:Ray Charles - gone but not forgotten RIP :cool:

Thanks so much for popping in, reading, leaving me recipes, encouraging me to *shift-a-tail-feather* (do you give no thought to my poor auld hips??? :rotfl:) and for being all-round good eggs :cool:

See y'all later.

Greying :cool: x

moneyistooshorttomention

Just saw the phrase "steamed millet" and thought "Didn't realise you could cook it that way".

Instructions please??:)

I've done it a few times recently for myself - having discovered its another "quick" grain to cook, besides my usual couscous - but have been boiling it to cook it.

Greying_Pilgrim

Something of a misnomer, Steamed Millet is cooked using the same absorption method as for rice. I don't bother with oil and season after cooking. Works and yields fluffy millet though.

Greying