Elite 11+ shopping and chat thread part 2½

pippo

TrulyMadly wrote: »

You haven't got a cat have you pippo?

Diffusers make them ill:o

I fully intended starting my stash clean out today but failed miserably:o

I think I knew that, but it's ok no cat here.

Saversue

Good morning

There was a thick frost here at 6 am this morning, but clear and sunny now, good day for Giants.
I am also having a stash clear up, well moving anything suitable from bedrooms to loft as have had a ladder, new hatch, light and flooring installed.
The hope is i can get one of my two spare bedrooms, back to being a bedroom.

hornetgirl

Savvybuyer wrote: »

I am close to putting the heating on at home and it is not yet November:eek:. Has anyone already had to do so? Don't we usually start putting it on at the end of September? I am trying to cut the cost and haven't succumbed yet. But it is becoming cold - after the summer we had we could have a very cold winter:eek:. I hope not. It also went straight from winter (which lasted into what should have been spring) to summer - I want to see some autumn yet and not one that is freezing cold, is effectively an extended winter and then runs until next June.

We don't turn our heating off as such, we just leave the thermostat set at 19 and let it do its thing.

fuzzgun19

pandoraskids wrote: »

Our heating has gone on today

Husband has been putting it on regularly lately, it infuriates me!

pippo

Jeremiah_T_Stone wrote: »

Good morning shipmates on this cold and sunny morning :wave:



Sorry for delay in replying pippo :A just having time now for a quick skim back - Harriet is high maintenance

I always think the difference between a good dish and a very good dish is the use of FRESH herbs. So I used plenty of fresh bay leaves, fresh rosemary and fresh thyme.
Cut the Pork into billiard ball sized pieces and placed in slow cooker with aforementioned fresh herbs, plenty of freshly crushed garlic, salt and ground black pepper, and a pinch - just a pinch as I find it can become overpowering - of Chinese 5 spice.
I then added last Sunday's roast meat juices - just enough to nearly cover the pork. Stock would do instead.
Then I left it to slow cook for about 8 hours until I could see it starting to fall apart.
Strained the juices into a bowl and pulled apart the Pork into small strands.
Pressed the meat into ramekin dishes and pour a bit of the strained juice over.
Those that prefer a "fatty" rillettes add melted fat.
Then it's been left to cool in fridge.
Looking forward to trying this batch tonight with sourdough bread

Thanks JTS, I'll give that a go, sounds delicious.

mhoc

elainemn wrote: »

I would bake a batch of scones and use it in them.

Oo scones are a good idea for using up sour cream - Ive got chives growing as well. I could make them up and then freeze them , go nicely with home made soup.

pippo

fuzzgun19 wrote: »

Husband has been putting it on regularly lately, it infuriates me!

Same here :mad:

pippo

In the interests of frugalness we'll be having a turkey dinner today, tomorrow, Tuesday .....

I bought it for last Christmas and then we were invited out.

After that I think it will be sausage plait - to use up the sausagemeat from the same time.

After not spending anything at all this month so far I'm off to A's shortly as I have a couple of large APGs to use up and hopefully some nice whoopsies.

Jeremiah_T_Stone

I was just saying Harriet is high maintenance.

Sunday roast will be late today, as have had to give Harriet an impromptu bath - after she decided to go for a swim in the garden pond

michaels

Our house is 21 in the day and 17 at night, the heating will come on to maintain this if needed, the time of year makes no odds.

QC asked me what HooBoo was an anagram of, I got it eventually, 2x10p and 2 nice work for us today.