Elite 11+ Part 75

braveheart60uk

fairclaire wrote: »

I've spoken to a friend last night that is giving London up and moving to Stirling in the autumn to go to uni :eek: I was quite shocked. She's been in London for years and still not managed to get on the property ladder. She has a fab job too but has had enough of chasing her tail.
She's going to re-align a little and give somewhere else a go.

be easier for me to visi her now

I spent my early years living between Stirling and Alloa
The ochils a great place to walk and so full of history!
I recommed a walk up Alva glen, waterfall and scenery fab.

elliemoo

I'll bid you all goodnight.

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

fairclaire

braveheart60uk wrote: »

I spent my early years living between Stirling and Alloa
The ochils a great place to walk and so full of history!
I recommed a walk up Alva glen, waterfall and scenery fab.

I went to Stirling uni too many moons ago. I lived in Falkirk whilst I was studying. It's a beautiful area. I went back there last year and did the wheel and saw the Kelpies. Had a fab time

braveheart60uk

David. wrote: »

:T:T for having a sense of humour shane about the ginge

A sense of humour is what we "sensible" (?) people share. That and respect with an open mind.

Thank you for the banter, it is ALWAYS a pleasure chatting to you. I hope others take all this as good humoured, as it is what we intend it to be.

PS ginge now greying and receding ( in ALL areas :eek:)

mhoc

fairclaire wrote: »

Lard :eek: I grew up in my early years being fed on everything cooked in lard _pale_ must confess it doesn't appeal to me at all now

oh them frying pans sat on the stove with lard still in waiting to be melted down again *shudder* :rotfl:

My mother used to cook chips in lard and afterwRds when it cooled down in sieved lard was poured into a tin to solidify and it was stored under the sink until it was chips day in a weeks time :mad:

I don't know why I am not dead.

As a young adult after I'd left home I always found Wednesdays a trial and then I realised that Wednesday was mince night at home - undrained mince probably fried in lard - every Wednesday I was gagging, all I could eat was the carrots picked out.

Then there was bacon and cabbage night, salted bacon joint, not soaked and cabbage both boiled for hours stinking the house out

It explains my food issues

vanilla_twist

Bananababe wrote: »

I felt his pain. Chippies very limited down south !!

X

A proper chippy down here does quarter chicken still. A mock chop sounds like a spam fritter to me. Of course we also have the much loved pineapple fritter and I have seen deep fried Mars bars on the menus.
Trouble is now lots of chippies now diversify and do burgers kebabs as well.
We do have some traditional ones here even a good range of fish although these sort of places don't deliver and shut at 10pm.

V x

braveheart60uk

fairclaire wrote: »

I went to Stirling uni too many moons ago. I lived in Falkirk whilst I was studying. It's a beautiful area. I went back there last year and did the wheel and saw the Kelpies. Had a fab time

Kelpies on my list to visit.
Would also recommend Shetland for wildlife, once stopped car on a causeway and watched a sea otter eat a fish on its back in the water from 5 foot away. It had no fear and was amazing.

fairclaire

mhoc wrote: »

My mother used to cook chips in lard and afterwRds when it cooled down in sieved lard was poured into a tin to solidify and it was stored under the sink until it was chips day in a weeks time :mad:

I don't know why I am not dead.

As a young adult after I'd left home I always found Wednesdays a trial and then I realised that Wednesday was mince night at home - undrained mince probably fried in lard - every Wednesday I was gagging, all I could eat was the carrots picked out.

Then there was bacon and cabbage night, salted bacon joint, not soaked and cabbage both boiled for hours stinking the house out

It explains my food issues

oh you and me both :rotfl::rotfl:

We had the lard stored in cans as well. Don't even get me started on mince _pale_. Mince was boiled to within an inch of its life and onions were considered an 'exotic food' so weren't even added. it was bland mince with bisto added at the end of cooking. Served with spuds

Bland

And people wonder why I never learned to cook :eek: :rotfl::rotfl:

elliemoo

fairclaire wrote: »

oh you and me both :rotfl::rotfl:

We had the lard stored in cans as well. Don't even get me started on mince _pale_. Mince was boiled to within an inch of its life and onions were considered an 'exotic food' so weren't even added. it was bland mince with bisto added at the end of cooking. Served with spuds

Bland

And people wonder why I never learned to cook :eek: :rotfl::rotfl:

I know I'm supposed to be going to bed but just had to comment on the subject of mince.

During the 1970s my father was unemployed and there were 5 kids and 2 adults and times were very hard. We were lucky to receive butter and tins of mince from the EU food mountains to help us through. If anything would put you off mince for life it was the tinned EU mince, but at the time we were very grateful.

Tinyshoes

On the night bus:eek:

Feeling old :rotfl: