Nice People Thread No. 15, a Cyber Summer

SingleSue

Doozergirl wrote: »

I picked my car up from right next to the border.

Test drove it from the dealer in Essex, into Suffolk, past a beautiful timbered pub by a river, a lovely church and back to Essex. In about 10 minutes.

For us to drive to the border, it takes about 25 mins. If we take the ferry, it takes minutes.

The border for us is half way across a body of water, about a mile from my parent's house. We can see Essex from the viewing point down at the docks, alongside lots of ships, cranes lorries etc :rotfl:

GDB2222

PasturesNew wrote: »

Bank Hol Mon.

Grey, raining.

Here, it's grey, not raining.

Always good to look on the bright side.

vivatifosi

Generali wrote: »

Bondi LOL. Did they move on the Irish backpackers before he started cooking? Bondi is renowned for British and Irish backpackers passing out on the beach at 3am and then waking up badly sunburned at midday.

The range of fruit in Sydney is still amazing to me.

He was making hummus on Bondi, I don't know why he didn't do it in Manly, much nicer. He said the key to making good hummus was to use tinned chickpeas and to warm them before draining and pureeing as it is less grainy. I was so fascinated by him heating up two unopened cans on the barbie that it could have been filmed in Grismby. The food looked gorgeous though. He fed the juniors from the surf school (you don't get many of those in Grimsby mind).

Generali

I guess Bondi is the one everyone's heard of. Still, glad the Little Nippers (junior Surf Life Savers) got a good feed.

It's Grimsby up North.

Took the kids to see Kung Fu Panda 3 at the weekend. Very funny. The local cinema has banned people from bringing in their own food. :rofl: At $20 (£10) for a small popcorn and coke they're having a laugh. We took a bag of grapes and some water bottles.

It's a beautiful sunset across the harbour this arvo.

GDB2222

vivatifosi wrote: »

He was making hummus on Bondi, I don't know why he didn't do it in Manly, much nicer. He said the key to making good hummus was to use tinned chickpeas and to warm them before draining and pureeing as it is less grainy. I was so fascinated by him heating up two unopened cans on the barbie that it could have been filmed in Grismby. The food looked gorgeous though. He fed the juniors from the surf school (you don't get many of those in Grimsby mind).

We make hummus at home, sometimes. And we buy from the shop, too. Shop-bought is less work.

I don't understand why people prefer "less grainy" hummus. The coarse texture is nicer IMHO.

SingleSue

Grey but not raining at the moment...absolutely glorious day yesterday which was good news for the classic cars on the seafront, the prom was absolutely full to capacity.

Ah, I spoke too soon, rain drops on the windows in the last few seconds.

silvercar

GDB2222 wrote: »

We make hummus at home, sometimes. And we buy from the shop, too. Shop-bought is less work.

I don't understand why people prefer "less grainy" hummus. The coarse texture is nicer IMHO.

I prefer less grainy. I guess it is like peanut butter, smooth or lumpy are both options.

Walking tour in London today, could end up just sitting in a pub in London if the rain starts.

oldandhappy

SingleSue wrote: »

Grey but not raining at the moment...absolutely glorious day yesterday which was good news for the classic cars on the seafront, the prom was absolutely full to capacity.

Ah, I spoke too soon, rain drops on the windows in the last few seconds.

Loved the days when they had the car racing along Bexhill Sea Front. the show of all the old cars with lots of stalls to look at as well...Health and Safety overtook ...such a shame.
sunny here now FOREVER as its May:D

Generali

The flavour of home made hummus is better imho.

vivatifosi

I want to hear everyone's hummus production methods now, and whether you use tinned chick peas. I haven't made it before and it struck me as pretty simple. Do you ever add any flavours?

Thanks in advance everyone.