Elite 2015#1

Nannylala

Ladyshopper wrote: »

You'll have to stock up when you're feeling better nanny!

tweets wrote: »

Oh Nannylala hope you enjoy your meal it sounds nom nom

Weigh in (2 and half lbs on) Then got in the bath and mum rang so by time she hung up bath was cold so I had a shower instead. I told mum I got out of bath to answer phone. I would have said will ring you later but not mum.

Weather awful windy and raining heavily . Glad the rain washed the icy snow away :T:T

I will indeed ladyshopper as I usually have fishfingers in the freezer as love a Malted uncut bread fishfinger sandwich with tartare sauce
and side salad:)

tweets sorry about your bath going cold I have a sign in my Bathroom that says Pampering here and that is exactly what I did earlier with all my Bodyshop products Santa put in my stocking;)
a lovely long soak, hairwash,and must say I am feeling much better and enjoyed my food but confess to eating 5 sausages:eek:
finishing of with a cuppa feet up and watch Ben Hur a good old Epic film.Was that a loss or gain you had tweets

David.

Nerfy cheap digi thermometer for the kids
was on hukd but saying its an amazon referral link :eek:
http://www.amazon.co.uk/gp/product/B007CJR67C?ref_=cm_sw_r_awd_7PwPub05B0S2M

Savvybuyer

savvy_sal wrote: »

My sister bought these yesterday.No glitch just proper comparison.

2 x ASDA White Potatoes (2.5Kg) £3.00 £0.98

Wheres_My_Cashback wrote: »

See above

Precisely.

hornetgirl

Saversue wrote: »

Happy and Healthy New Year to you all.

If anyone is around that has made butter from cream please could you remind me how to do it?
Got large tubs of double cream for 2p each yesterday and thought I would give it a go. Went a bit daft and spent 72p on 36 :eek: tubs :rotfl:

I just put the cream into a jar with a tight fitting lid and shake it. First it will go all thick, like it's been whipped. Keep shaking and it will suddenly make a sort of slurping noise and the butter splits away from the liquid. I then rinse the butter in a sieve and pat it dry, which is meant to make it keep better. Doing 36 might make your arm ache a bit though :eek:

Nannylala

hornetgirl wrote: »

I just put the cream into a jar with a tight fitting lid and shake it. First it will go all thick, like it's been whipped. Keep shaking and it will suddenly make a sort of slurping noise and the butter splits away from the liquid. I then rinse the butter in a sieve and pat it dry, which is meant to make it keep better. Doing 36 might make your arm ache a bit though :eek:

Lala did this last year HG but we had so much Lurpak did not bother this year;)

bargainqueen8

emerald21 wrote: »

I wish these West Country pasty offers were for longer than a day. I mean if folk go out they buy the paper then have to come home and print the voucher then do without or have to go out again.

I hope to go to Shrewsbury tomorrow and they have one of these shops there but of course it's too late.

when i had a look at this it said it was to be used tomorrow.just looked again,it says add code today claim pasty tomorrow.

Wheres_My_Cashback

Savvybuyer wrote: »

This must be a store-specific reduction - seconds or a whoopsie (that wasn't a yellow sticker 'reduced' as such). Unless they know someone on the till that has them changing the cost to 75p.

Again, these are just lucky people that seem to get all these reductions that make me a little envious. Never any such luck in my stores!:rotfl::rotfl: Was the shop closing early? Was it an ex-Netto?

.

Think that maybe a little far fetched
Would a superstore, not ex netto, be closing early at 1103...I think not It's open until 6pm !

I'd say it's a store specific glitch

Picasso7

Butter. I whisk in my antique Kenwood Chef and drain the buttermilk as it appears so there isn't a mess everywhere. Works really well. Used to get white butter until once I was so exhausted I left it for ages before I made it. Cream was a bit dodgy then read that it's best for butter making when it's almost off. Also really important that it's at room temperature before you try to make it. If freezing, don't add salt.

Have found link: If you're using raw cream and want a more traditional taste, leave it to ripen in a cool place, where the temperature is about 8°C (46°F), for up to 48 hours.

http://www.theguardian.com/lifeandstyle/2010/feb/24/how-to-make-butter

midwinter

Afternoon everyone and happy new thread, and new year.

My M's had packs of 6 chicken walkers crisps reduced yesterday, down to 39p per pack, as short dated. (3/1/15)

Big huge container of them, so others might find?

If anyone does, just a hint to say buy in 2's, as it took a multibuy off at the till, so 12 packs for 42p

HILLBERN

You wouldn't get our supermarkets doing this.....http://www.metaspoon.com/supermarket-edeka-surprise-jingle/?fb=254gbd4599a0