Cooking for one (Mark Two)

PasturesNew

55lbs is 25Kg.

That's 100 good sized meals in my book! That's spuds every other day for nearly 7 months ....

Good luck stopping those from sprouting!



People can tell you you can cook/freeze them.... that's a LOT of cooking and ... the food doesn't go away, it just lurks and mocks you every time you open the freezer.

mcculloch29

I fancied something stodgy and filling, so I made a bacon and onion roll with suet pastry, took literally five minutes to make it, and 45 minutes to cook it. I did it like a swiss roll but with chopped bacon and onion as the filling.
Rather than steam it as per your standard suet pud, I baked it, and it was still fine, the moist filling meant the pastry wasn't too dry at all.

Hollyharvey

Morning everyone,


I've just had a bowl of porridge with the last of a bag of mixed berries from the freezer. I'll probably have a Greek yoghurt with some honey mid morning as a snack. As I've had an early breakfast I will need something then.

Lunch will be the other half of the tin of tuna I opened yesterday.

Dinner will be another of the beef goulash portions I made and froze. I'm not sure what I'll have with it yet.

Today is mainly using things up, and freeing up freezer space.

[Deleted User]

I blame you lot, trifle thoughts kept flitting into my mind overnight but I am not going out to buy the necessary, I even thought, sponge fingers, knowing full well I would only need a few for a mini trifle, hence I would scoff the rest, I know I would. I like mine with red jelly, two or three cubes would have done it, been enough. Got to get these dangerous thoughts out of my head, I already have a tub of indulgent cream with brandy to top my mince pies

I am cooking a 6kg turkey today, taking sliced and prepped to dd tomorrow morning. It is defrosted but very cold, so it is out now and will get to room temperature in a few hours. 3.5 hours to cook that one in my big, seldom used, oven. In a roasting bag so I don`t get splashes and also breast down so it stays moist

Porridge with 4 dried apricots and a handful of frozen blackcurrants, cooked in the rice cooker so I don`t have to stand and stir. Lunch has to be stir fry, I have to use the last of the fermented tofu, fennel and sprouts, I need to eat sprouts every day while they are nice. Got a much nicer sweeter milder flavour than in the old days. I must taste the turkey for last meal, so will remove a tub ot ratatouille from the freezer

I felt a bit christmasy last night, twinkling t lights in a lantern and watched cracker on dvd, in great comfort with laptop on my knee and felt grateful to not be dashing around, getting things ready. I always used to say that for many people `christmas just happens`, no it flipping doesn`t, it always resulted in one bedraggled washed-out person in every household for whom charades was often the last straw

Hollyharvey

kittie wrote: »

I blame you lot, trifle thoughts kept flitting into my mind overnight but I am not going out to buy the necessary

I've been exactly the same :rotfl:. I have decided to make one for New Year . Like you I already have other indulgent things to eat .

[Deleted User]

that does it holly :rotfl: I am definitely going to make one for new year too. A medium sized one that lasts for a few days but I`ll have to finish the custrad and the sponge fingers, oh so I might as well make a big one as it would all go the same way anyway. Trifle is probably the best most favourite thing for me to eat over the mid winter break. I can justify it by using my frozen home grown delicious raspberries. I just need a jelly, real custard, cream and sponge fingers, oh and some toasted flaked almond. Its going to be a posh trifle

MrAPJI

Good Morning

Just popped in to wish you all a 'peaceful xmas'. It's a difficult time for many of us, but I'm sure we will each enjoy it in the best way we can

With ref to the spuds - guess it's a reflection of how I've been during the past few months - functioning, but not thinking. I've just loaded them into the car and they will be making their way to Suffolk very shortly

Best wishes to you all, and a special thank you for your friendship, support and advice

Andrew

PasturesNew

To make a trifle I've always got a tin of fruit in the cupboard, cubed jelly packs and instant custard in the cupboards and the all essential topping, dream topping.

I can nuke up a sponge, open the tin of fruit, use a few cubes to make a small jelly, make up a part-pack of instant custard and whip up just enough dream topping. As for "toppings" I'd usually do without as I don't tend to have stuff I could use to top it with, but, right now, it'd be a bit of grated chocolate.

I have majorly c0cked up .... I thought I had all my baccy/papers for my Xmas rollies.... just realised that while I'd stockpiled the baccy, I've just run out of papers and they're special ones you can't buy "just anywhere" so going to have to do a supermarket run! On Xmas Eve! OMG.... and, to make it worse, I can't just do that as I have to wait until they open ...! I might walk, it might turn out to be quicker... it's a mile there/back, but if they don't have any I'll have to get the car out and do a 15 mile round trip

PasturesNew

MrAPJI wrote: »

Good Morning

Just popped in to wish you all a 'peaceful xmas'. It's a difficult time for many of us, but I'm sure we will each enjoy it in the best way we can

With ref to the spuds - guess it's a reflection of how I've been during the past few months - functioning, but not thinking. I've just loaded them into the car and they will be making their way to Suffolk very shortly

Best wishes to you all, and a special thank you for your friendship, support and advice

Andrew

Have a safe journey! See you again when you've regained some of that weight loss

Need2bthrifty

Morning Folks

It was a pleasantly warm day yesterday and at last I got washing out and dried by lunchtime, its supposed to be similar today so I'm going to get some cleaning done, turkey in the slow cooker and head out for a good stretch of the legs.

I have some ratatouille leftover from yesterday so I'll have it with some pasta and feta cheese for lunch and get salmon fishcakes out of the freezer to have with green beans and cabbage for tea, maybe do a mustard or parsley sauce to go with it.

I'm at it as well now, thinking well I could use a bit of gingerbread, tinned mandarins, custard and greek yoghurt to make an alternative trifle :think: Mmmmmm