Cooking for one (Mark Three)

klew356

So last nights avoid going to the chippy because we were out and about with the horses turned into a quarter pounder with cheese meal (large) at 10.30 an hour from home! :rofl: Oops off to marks and sparks for some delights tonight

moneyistooshorttomention

Brambling wrote: »

Evening

Cooking using cups is ok until they tell you to use a stick of butter, which I know isn't a pack but can never remember how many grams.

That one used to really confuse me too - ie the stick of butter. It's a proportion of the "old size (ie 8 ounce)" packs of butter we had here before turning metric. Trying to recall whether it's 2 oz or 4 oz - think it's 2 oz???

I can say that because I'll cook in whichever measurements the recipe comes in - be it imperial, metric or cups.

*************

Re icecream freezing differently if it's non-diary fat in it it. Hadnt thought of that. Now the fat I was using was non-diary (being plant milk - rice milk in my case). What I found was that it froze very quickly imo and, when I got my second portion out to eat it, I found it also "unfroze" at a pretty fast rate too. That was just as well - as it had gone solid (ie nothing like the texture of ready made tub icecream).

Wasnt so sure about it at second tasting in fact - as it seemed to intensify the cocoa powder taste and it was too strong for me. Still - live and learn..

Plans for rest of day - I've found a walk out from my house that is attractive and that I won't do in windy weather (as the wind blows in too much onto that road). But it's that bit cooler in hot weather - ie as that road usually has a mild breeze at any time. I've been driven up the full length of it in a car - but not walked it yet - so maybe that will do for a plan for the day and then finish off the rest of that icecream...

bouicca21

A stick of butter is 2 oz. The Yanks are still metrically challenged.

At least that one is understandable, but sometimes it's a cup of butter. How the hell does one do that?

caronc

Good morning everyone,

I draw the line at using cups to measure anything that doesn't easily fit in one!


Looks as though it's heading towards being another lovely day. It's quite overcast so hopefully that will stop it getting too hot!
I had an errand to run this morning so thought I'd get it out of the way first thing before it got too hot and busy. Seemed as though half the locals had the same idea as I had to queue. :eek:


I had the usual toast for breakfast and lunch will be a salad sarnie I think. Gammon & pineapple tonight with veg & spuds.

Farway

caronc wrote: »

I'm partial to tabbouleh and fatoush, such lovely fresh tasting dishes:)

To paraphrase PN, I'm in a different world. Never heard of them, it could well be my loss but they sound like they would be made with things that are not on my food list. Maybe if some appeared in front of me I would try it, but I bet there is garlic lurking somewhere within(:(

Phew. scorcher today

No breakfast but into L's. Nothing YS to fancy but I needed milk, coffee & bread, plus the toms are still on offer.

Because I've been following a thread about corned beef I saw mentioned an exotic sarnie, corned beef & beetroot, splurged out & bought a jar to see if it is going to be a "keeper" in my sarnie repertoire

In the event lunch was already opened cream cheese, the new pickled beetroot & lettuce sandwich

Dinner is round up of left over quiche & salad including LO HM coleslaw. Just to hot to even think of cooking today

caronc

Good evening everyone,
Yes Farway, they tend to have lots of garlic but I'm sure it's not compulsory:D
It's been a smashing day here, though overcast for most of it. Beautiful clear sky now tho ugh so I suspect tomorrow's forecast of a "scorcher" is correct. As it wasn't too sunny I got quite a lot done outdoors and made a start on the front garden as well.

I had planned to cook the gammon joint first thing but it was still fairly frozen so I didn't put it on until after lunch. I switched the SC off an hour or so or go and it's looking & smelling good. I just need to [STRIKE]butcher[/STRIKE] slice neatly some pineapple to go with it. I usually just use tinned but have whole one lurking in the fruit bowl as they were on SO. I was going to have asparagus with it but I'm not convinced it goes very well with pineapple so I'll opt for a corn cob instead as I have a couple in the freezer. I cooked extra spuds last night so will have a fewof those as well.

Brambling

I tend to leave the garlic out if I'm taking it to eat at work I'm sure my colleagues appreciate it

Another hot one today, luckily there was done of the usual bickering over the air conditioning, we have suggested they don't sit us in teams but how hot or cold we feel, at any one time we can have someone sitting in a tee shirt and another in his coat and I'm happy to put a cardi on as long as it's not too stuffy as I then want to have a doze :rotfl:

Lunch was LO from yesterday without garlic . I made a salad nicoise for dinner, using asparagus instead of green beans, I cooked enough tuna, potatoes and egg to have for lunch tomorrow. I boiled 4 eggs as they were just passing the float test so 2 will need to be eaten by the weekend. I intended to bake but it got no further than a thought . Just finishing off a bottle of beer, I brought beer and chocolate for my neighbours birthday and couldn't fit the last bottle in the gift bag :rotfl: it was much appreciated on a warm night, and very unusual for me.

Money have you tried making ice cream with frozen fruit and yogurt (not sure if vegan yogurt will work) I use equal fruit to yoghurt by weight, blend, takes about 2 mins with my stick blender and eat straight away it doesn't freeze well as the yoghurt can form large ice crystals, but that could just be the fat free ones.

caronc

Yes too much garlic doesn't tend to go down that well with work mates. Mind you better than the LO cullen skink I took for lunch one day, nuked it and got called away leaving it to waft out of the tearoom and throughout most of the office.:o Colleagues were definitely divided on the love/loathe vibe :o. (I did still enjoy it though :rotfl::rotfl:)

Brambling

The senior manager in the office ate a lot of RM curries during the winter :eek: we have been known to shut his offfice door:rotfl:

Cullen skink that's smoked haddock soup isn't it

caronc

Brambling wrote: »

Cullen skink that's smoked haddock soup isn't it

It is indeed- 1/2lb each of smoked haddock & potatoes, an onion, a pint of milk, a knob of butter and salt & pepper. A sprinkle of parsley at the end if you have any, 'tis wonderful:D