Nice People Thread No. 15, a Cyber Summer

PasturesNew

GDB2222 wrote: »

If it's any consolation, I am delegated to use the stick blender in our house, and I find it awfully easy to make a mess. It's less trouble than using the liquidiser, because there's less to clean, but there's not a lot in it by the time I've cleaned the worktop, the wall, and me, as well as the stick blender.

Me doing it, the first time, and c0cking it up is "the learning curve".

You repeatedly getting it wrong ... is simply carelessness

michaels

PasturesNew wrote: »

My kitchen's like the unwelcoming black hole of Calcutta, best avoided when it's not daylight ... later on I plan to go and get an empty can and another storage pot and a measuring jug and actually measure out (with water) how much volume I've actually got ... looks can be deceiving.

Somehow I read this as you were intending on measuring the size of your kitchen by filling it with water then bailing it out whilst counting how many 1 litre scoopfuls it takes.....

PasturesNew

michaels wrote: »

.... measuring the size of your kitchen by filling it with water then bailing it out whilst counting how many 1 litre scoopfuls it takes.....

Yes... never underestimate the ability of somebody on the spectrum to find an urgency (and solution) to HAVING to "know" PRECISELY how many cubic litres one's kitchen is in size.

Pyxis

michaels wrote: »

Rub plastic that has taken on food colour with oil to clean it.#

I didn't know that!
I have a couple of plastic bowls that are stained........I'll try that oil trick. Thanks!

PasturesNew wrote: »

I am underwhelmed at having reached the end goal.

Soup thought of, made, awaited, completed. Blended, decanted, refrigerated.
Washing up complete.

So why do I feel completely underwhelmed that all I've got is a "very generous 2 portions", "an OK 3 portions", "a bit tight 4 portions" of soup.
I deserve more!

It's often disappointing how much volume is actually produced at the end of a process. The sum of the total is always a lot less than the perceived size of the starting parts

Rather than thinking of the volume, why not think of it as concentrated nutrtion/goodness! All those lovely vegetables in easy slip-down form?

PasturesNew wrote: »

My kitchen's like the unwelcoming black hole of Calcutta, best avoided when it's not daylight ... l

.

I think you said it was brown?

Here's a project for the coming year...........

Assuming the brown is the cupboard doors, and/or worktops, you could transform it with new doors/worktops of a lighter colour!

When I say 'new', I don't necessarily mean brand-new, although B&Q etc may well have cheap sale items.
No, what I mean is, if you register with Freegle/Freecycle, you often get people giving away kitchens when they are putting in new ones....nothing wrong with them except they want the latest thing instead.

If your cupboard carcasses are OK, just putting different doors on them, and/or different worktops would make a huge difference.

Something you could look out for on the lists of offers on Freegle-Freecycle? And very MSE!

bugslet

Without knowing the nature of PN's dilemma because it's been deleted, but reading round the edges......

I haven't givne or received a Christmas present for around ten years. I just said I'm not doing presents anymore and that was that. Unless death or injury is the likely result, I'd not care.

As for soup and stick blenders, I hate spending any time cooking/assembling food so much that I only make soup once in a blue moon. Or any form of cooked meal for that matter.

Pyxis

GDB2222 wrote: »

If it's any consolation, I am delegated to use the stick blender in our house, and I find it awfully easy to make a mess. It's less trouble than using the liquidiser, because there's less to clean, but there's not a lot in it by the time I've cleaned the worktop, the wall, and me, as well as the stick blender.

Ah! You're making the mistake of using a bowl that's too shallow!

And/or, like Pastures, starting the motor before the blades are fully submerged, and/or lifting the blades too high during whirring.

However, a deeper bowl should solve most of those problems.

chris_m

PasturesNew wrote: »

Yes... never underestimate the ability of somebody on the spectrum to find an urgency (and solution) to HAVING to "know" PRECISELY how many cubic litres one's kitchen is in size.

Especially as it's incorrect - surely everyone knows that kitchens should be measured in firkins?
:rotfl:

GDB2222

Pyxis wrote: »

Ah! You're making the mistake of using a bowl that's too shallow!

And/or, like Pastures, starting the motor before the blades are fully submerged, and/or lifting the blades too high during whirring.

However, a deeper bowl should solve most of those problems.

So far, I haven't got the soup on the ceiling.

bugslet

GDB2222 wrote: »

So far, I haven't got the soup on the ceiling.

2/10. Must try harder

GDB2222

PasturesNew wrote: »

Yes... never underestimate the ability of somebody on the spectrum to find an urgency (and solution) to HAVING to "know" PRECISELY how many cubic litres one's kitchen is in size.

How precisely? Net of contents, or gross?

Pedantically, I'm worrying about the term cubic litres. Did you mean cubic metres?