Cooking for one (Mark Three)

AndyCF

caronc wrote: »

Has to be Kripsies or cornflakes for me for chocolate Andy, nothing else gives the proper crunch IMHO:).

As its got to wait a bit I'm slightly torn on it, I'll post in its topic/thread though as I do have a plan! Sort of.

PasturesNew wrote: »

But it's TIPPING it down. Looking at the weather it will get better, but won't be dry when I want/need it to be.

Usually the case re: weather

Farway wrote: »

It was chucking it down here this morning as I went off to L's, at least it saved me having to water the plants pots at my volunteer place.

I hear you about the weather, quick snap of what passes for Teletext these days, and its actually correct for once! :rotfl:

Farway wrote: »

L's came up trumps with YS hot dog rolls and just in time.

I brought a couple of tins of these for some reason the other day, mainly as a 'standby' thing really, that and the fact they were 45p perhaps influenced me a bit.

Nothing exciting 'food' to report today sorry. Random 'mini lunch' pic, minus gravy sadly:



Don't worry I won't start posting random food pics and spoil things, twas a one-off.

caronc

Good evening everyone

PasturesNew wrote: »

It's a difficult shout, I said "any day" to complete, expecting a Wed/Thu or Fri. It turned out to be a Monday.

I want to go round and vacuum/tidy/clean a little, which I can't do if stuff's being moved out and I then need to drop the key off and be 10 miles away to meet the van again.

I've also been let down in the past and wanted some "wriggle room". Some man/van people simply have a van breakdown and instead of instantly hiring a van and doing it, they just don't turn up.

So that meant Sunday.. but it'd cost more on a Sunday/fewer would be working. Ditto Saturday. Fridays they'd probably either be booked or charge a bit extra/be in a rush for the next one. So then I thought "Wed or Thu?" and for some reason decided if I did it Wednesday I've then got over four complete "empty house" days to finalise my position and tie up loose ends.

And so that's how it came about.

I have a room to see later today; en-suite in a nice area, available until 22 Dec, that isn't vacant until Monday though... but it is a nice/cheap 3 month stop gap if I like it, from where I can then plan my next address and evaluate how house hunting is going

It's actually a "trendy" B&B, not a private house as such. Hotel living. Vintage boutique. As a visitor/holidaymaker they charge £65-70/night for that room.
It's been on Four in a Bed on telly before.

That sounds sensible and avoids a last minute panic, hope the room works out ok
I've had a very quiet day, my balance is still pretty iffy so it will be an early night for me. Noise from next door wasn't too bad, certainly no more than I expected and didn't go on and on. It has rained on and off all day, it didn't stop the gardener guy popping by and sorting out my Kilmarnock willow, it no longer looks like "It" from the Addams Family and curbing the buddliea's world domination ambitions for another year. As always, he did a decent, tidy job and it cost less than I thought it would.:D
Bangers, mash & veg for dinner tonight. I cooked mash on Sunday so not much to do tonight. I have a few mushrooms needing used up so they can go in the pan with the bangers & onions. I'll nuke some green veg to go with it. A bit of bisto gravy and I'll be sorted.:)

Brambling

Hope the balance is better tomorrow Caronc

Today's lesson was eat before tai chi, in that quiet few minutes whilst people are standing there eyes closed relaxed my stomach started gurgling loudly :eek: :cool: I'll have to organise a snack to eat when I get home as I have just under a hour before going out and it's too early to eat dinner :think:

Dinner was a couple of boiled eggs and soldiers when I got in

Blue_Doggy

I’ve a big pot of tomato sauce cooking itself happily, ready to have with cauliflower and broccoli this evening. Later this afternoon I’ll mush it up with the stick blender and add some chopped black olives.
One portion to use today, the rest to be frozen in portions.

Breakfast was scrambled eggs with butter, and some cinnamon yogurt. And some Disappointment Tea - I had some unopened leaf tea kicking about at the back of the cupboard (only 2 years OOD ) which came to light during rearrangement. It’s not very strong, probably due to its age (I know that feeling:D,) but it’s “wet and warm” so will be used up. I’d hoped I might go back to using leaf tea, but even with my finest strainer there are always revolting “bits” in the bottom of the cup:(.

Wednesday2000

I just got tickets for Stereophonics for next year.:j

I'm making vegetable noodles (cheap ones this time from Sainsbug's!) with broccoli, sweetcorn and peas. I woke up very hungry today.:)

Farway

Another lie in, listening to wind & rain there was not much urgency in getting up just to look at rain

Thinking vegetarian is good idea this morning, prepping cold bl00dy steak for dinner. Done now, steak bashed & marinating in the fridge
Not yet sure what will accompany it, frozen chips for sure, rest unknown

Porridge breakfast with runny HM yoghurt:(
Lunch, couple of the YS rolls with cheese & chutney

Blue_Doggy wrote: »

And some Disappointment Tea - I had some unopened leaf tea kicking about at the back of the cupboard (only 2 years OOD ) which came to light during rearrangement. It’s not very strong, probably due to its age (I know that feeling:D,) but it’s “wet and warm” so will be used up. I’d hoped I might go back to using leaf tea, but even with my finest strainer there are always revolting “bits” in the bottom of the cup:(.

I use loose tea, but never worry about the odd bit in bottom of cup. But then as very old school bits were normal and we always left the bottom 1/2 inch or so in the cup
I do use "premium" tea though, so mainly large leaves and not dust

Blue_Doggy

Farway wrote: »

I use loose tea, but never worry about the odd bit in bottom of cup. But then as very old school bits were normal and we always left the bottom 1/2 inch or so in the cup
I do use "premium" tea though, so mainly large leaves and not dust

I know what you mean about “bits” being the norm (back in the Olden Days when I was a girl they certainly were!) but the sight of them, never mind the taste/feel when they got into my mouth if I misjudged how far down I’d drunk always used to revolt me. I’d thought that after many years of teabag use I’d have got over it, but sadly not.

This particular pack of tea is a “special blend for local water” from a rather expensive deli, and no separate leaves, all milled to a uniform size. I may try Big Leaf tea another time, but a decent cup of tea first thing is essential to making me human to start the day :rotfl:

Lunch was going to be salad, but it’s a bit cold and wet, so I’ll have fish fingers with peas and carrots, followed by plums (if they’ve ripened).
Must remember to get a portion of veg soup out of freezer for first course this evening.

[Deleted User]

Making b/nut squash curry for me and freezer

Farway

Dinner decision made, as well as the steak it's eggs & chips. May go rash & open a tin of beans just for some veggies:D

pakhsh.radin

Hello to all friends
In your Option For baking food
Do you think ceramic pot service is better or granite pot service?