Cooking for one (Mark Three)

caronc

PasturesNew wrote: »

I remember that song. Thank goodness somebody invented the Internet, eh.

Before I look it up ... my version was:

On top of spaghetti, all covered in cheese
I lost my poor meatball, when somebody sneezed.

It rolled off the table and onto the floor
And then my poor meatball rolled out of the door.

It rolled in the garden and under a bush
And then my poor meatball was nothing but mush.

Just googled it - there's more! I never knew more.

LOL that's as far as I got too - was trying to avoid looking it up but I know there are lots more verses:rotfl::rotfl::rotfl:


The pea fritters I remembered were made from LO "steeped peas" drained and squashed into to a tray then left to set before cutting into squares, battered and fried. You could see trays of them sitting in the fridge behind the fryers. If the chippy had sold lots of mushy peas the night before there were no fritters that night:(. You could buy a roll stuffed with a pea fritter & some chips + sauce for about 25p, with free "scraps" if you wanted them - it made a cheap dinner for a poor student;):D.("Scraps" are another thing unheard of here!)

Brambling

That the version I knew PN but I remember another line something like 'if you have spaghetti covered in cheese hold on to you meatball if somebody sneeze'

You are all really lucky you can't hear me singing it :eek::eek::rotfl: thanks for the childhood memory guys

Usual day at work today not helped by IT missing something out when we had our system update on Saturday :mad: the first we knew there was a problem was the emails from the Middle East offices saying they couldn't invoice, so nothing important missed then :eek:

I only just avoided the chocolate and biscuit aisles lunchtime :T. Lunch was salmon salad using LO from Saturday and Sunday dinner was a little more CBA just HM chips, eggs and beans.

I've just made a batch of soup for lunches, I'm trying the T*sco recipe for 'Nana's favourite soup' unusually for me I followed a recipe for soup :rotfl: I'm not sure but I think it needs something added, I'll see when I have a bowl tomorrow, it's not salt . Just need to decide whether to freeze the half tin of coconut milk or make rice pudding in my pressure cooker tomorrow :think:

caronc

Brambling wrote: »

'if you have spaghetti covered in cheese hold on to you meatball if somebody sneeze'

That's the last line as far as I remember:).
Hope your soup "developes" overnight:)

Brambling

caronc wrote: »

Hope your soup "developes" overnight:)

It's probably the cheese on toasted served with it in the recipe :rotfl: I'm Trying to avoid eating either

Hopefully once I've eaten more than a mouthful it will come to me

caronc

Some grated parmesan?
Lots of taste without too many calories

Brambling

caronc wrote: »

Some grated parmesan?
Lots of taste without too many calories

Great idea I stood looking at puff pasty lunchtime thinking why was I going to buy that so didn't, unfortunately it was for cheese pinwheels for my soup :rotfl:

moneyistooshorttomention

caronc wrote: »

LOL that's as far as I got too - was trying to avoid looking it up but I know there are lots more verses:rotfl::rotfl::rotfl:


The pea fritters I remembered were made from LO "steeped peas" drained and squashed into to a tray then left to set before cutting into squares, battered and fried. You could see trays of them sitting in the fridge behind the fryers. If the chippy had sold lots of mushy peas the night before there were no fritters that night:(. You could buy a roll stuffed with a pea fritter & some chips + sauce for about 25p, with free "scraps" if you wanted them - it made a cheap dinner for a poor student;):D.("Scraps" are another thing unheard of here!)

I remember "scraps" - from the days when my parents bought the occasional "fish and chips", ie scraps of batter left over in the oil.

Now I can't resist asking - do they really do deep-fried Mars Bars?

PasturesNew

Where I come from scraps were just called fritters.

Not sure why so many chip shops stopped giving them away .... they're brilliant

I see some chip shops do scoop them out and pop them to one side... and if I see that I ask for some.... just as they're about to wrap the chips so they don't even think about skimping on the portion of chips

Years go mum used to not have chips, but would have scallops. I remember a price of 3d each. They were just fat slices of potato, battered and fried. You don't see those these days either.

About 40 years ago I went to Sheffield and the chippy there sold fish cakes and rissoles.

Rissoles were what I'd call fishcakes: fishy goo in breadcrumbs.

Fishcakes were a 'sandwich' made from two slices of potato and a slice of fish in the middle - then the whole lot battered and deep fried. They were nice... only had it the once though.

caronc

moneyistooshorttomention wrote: »

Now I can't resist asking - do they really do deep-fried Mars Bars?

It has been known but only really as a novelty:)
Don't ask about deep fried pizza (surprisingly good but not pizza as we know it:rotfl:)

PasturesNew wrote: »

Where I come from scraps were just called fritters.

Not sure why so many chip shops stopped giving them away .... they're brilliant

I see some chip shops do scoop them out and pop them to one side... and if I see that I ask for some.... just as they're about to wrap the chips so they don't even think about skimping on the portion of chips

Years go mum used to not have chips, but would have scallops. I remember a price of 3d each. They were just fat slices of potato, battered and fried. You don't see those these days either.

About 40 years ago I went to Sheffield and the chippy there sold fish cakes and rissoles.

Rissoles were what I'd call fishcakes: fishy goo in breadcrumbs.

Fishcakes were a 'sandwich' made from two slices of potato and a slice of fish in the middle - then the whole lot battered and deep fried. They were nice... only had it the once though.

Isn't weird how food naming varies across the country! Round here what your Mum would have called a scallop is just called a fritter.
When I lived in York two slices of spud with fish in the middle was called a scallop, it sometimes appears round here as a "fish fritter" but it's not a standard offering. Fishcakes tend to be the usual fish/mash mix dipped in crumbs. My favourite is "dressed" haddock- skinned haddock dipped in lightly batter, then crumbed and fried:).


Good morning everyone,

It was lovely and sunny when I got up but rain is forecast for this afternoon and it's now clouding over. Blinking typical as I'm getting my hair cut this afternoon and a brolly and a rollator are an unmanageable combination. My hairdresser is not far but if it's pouring I might get a taxi;).
I had a bit of a rubbish night with my dizzyness playing up so I'm tired today. Apart from the hair cut I don't plan to do much.

While I was cooking my dinner I popped a tray of tomatoes in the oven to roast, I'll turn those into passatta at some point. I've a bagel defrosting for lunch to have filled with corned beef, tomato & pickle but I haven't decided what to have for dinner yet.

PasturesNew

Lunch is most likely to be two crumpets with a bit of chocolate spread on them

I've taken a piece of that breaded fish fillet from the freezer, it's in the fridge. So that'll be tea later, with the LO mash ... and the LO mushy peas to get rid of them.

I bet that fish would be nice if I cut them in half and served in those oven bottom muffins. It'd be more filling than, say, 3-4 fish fingers. 3-4 fish fingers would be abut 40p and half of a fillet of fish would be about 30p too... so probably a cheaper/better way to eat that stuff. I'll have to do the actual maths to check weights/prices. I bought these fish at half price, maybe I could just keep an eye out for half price ones in the future too .... £2.39 is full price for a pack of four.