2021 Fashion On The Ration Challenge

diminua

6 coupons on gloves. I actually wear those children's one size stretchable gloves, which aren't really all that warm on my small but still adult hands (size 3) but are much better than nothing - or gloves that are too big. Unfortunately they come in packs of 3 - so one pair for me (black and orange to match my coat) and 2 in blue and grey for the clothes bank. They've had an aran cardigan, two jackets and a wimbledon football scarf from me this year, so hopefully my discards are keeping someone warm . I still don't know why children's gloves come in packs of three though. Do they just assume children will lose 2 pairs? 

TwibbleDee

diminua said:

6 coupons on gloves. I actually wear those children's one size stretchable gloves, which aren't really all that warm on my small but still adult hands (size 3) but are much better than nothing - or gloves that are too big. Unfortunately they come in packs of 3 - so one pair for me (black and orange to match my coat) and 2 in blue and grey for the clothes bank. They've had an aran cardigan, two jackets and a wimbledon football scarf from me this year, so hopefully my discards are keeping someone warm . I still don't know why children's gloves come in packs of three though. Do they just assume children will lose 2 pairs? 

Do they just assume children will ONLY lose 2 pairs?  I used to buy about 6 pairs for each every winter, and by spring they never had any left!

Liverpool_Anne

@TwibbleDee, that pumpkin pie recipe looks scrummy but in my world it is a tart rather than a pie. For me a pie should have a pastry crust, once again the USA v UK language confusion I have never seen pumpkin in a tin but I must admit I haven't really looked and I would be very interested to know what pumpkin variety is used if you, or anyone else comes across this information
@PipneyJane, very interesting point about the former colonies wanting independence. Unfortunately Britain and a few other european countries have a long track record of exploiting other countries and thinking they are superior. I spent some of my early childhood in Zimbabwe before Mr Smith declared UDI, I remember being totally confused by the fact that some of my friends who I had played with before starting school were not allowed to go to the same school as me. Their school was next door to mine so I used to talk to them through the fence at break times. For a young child it was bewildering to say the least. We returned to the UK when I was 6. The racism we are still fighting today stems from this arrogance and I sometimes despair of ever making progress.
Take care everyone

TwibbleDee

@Liverpool_Anne

As I said, some people do it with a bottom pastry crust.  “Tart” tends to refer to a small and dainty pie when speaking of baked goods.  We’ll not go into other definitions.  To further mess with your mind…the “pumpkin” in most canned pumpkin is actually a type of squash closely related to butternut squash, not pumpkin! (https://www.epicurious.com/ingredients/what-is-in-canned-pumpkin-article).

“Pumpkin” pies are currently in the oven.  Sweet potatoes are boiling on the stove so I can cool, peel, slice, and layer them in a dish with butter & just a bit of brown sugar.  I’ll just pop them into the oven on Thursday.  There are people who make an abomination known as sweet potato pie - I’ve been fooled by it too many times in cafeterias.  Looks practically identical to pumpkin pie.

Taking pictures of the process - will try to put them together into a sensible format at some point.

Liverpool_Anne

@TwibbleDee, thank you for that information, especially as you are so busy getting ready for thanksgiving. I hope you have a great day, the food sounds wonderful , having read what is involved in cooking the squash from scratch I can see why you would use canned

PipneyJane

@TwibbleDee - thank you for sharing the links and recipes re pumpkin pie.  Evaporated milk is sold here, as is sweetened condensed milk, but it is much harder to find than it was in Australia, where I grew up.   

I have also seen cans of pumpkin puree for sale.  Admittedly, that was in Budgens - whatever happened to them? - at the top end of Tottenham Court Road in the 1990's. Generally, when I need pumpkin puree, I'll halve a butternut squash and bake it, skin side up, for an hour, then leave it to steam and cool.   I have an ancient jar of "pumpkin butter" from Williams Sonoma that is a pour-into-the-crust-and-bake pumpkin pie filling.  Really must get around to using it.  I also have several jars of "pumpkin spice mix".  Stocked up last time I was in Miami, visiting a friend.  I generally make Pumpkin Bread, not pie, and use the spices in that.  (Think of banana bread but made with pumpkin puree and spices.)  Excuse me while I restock the Village Hall cake tin with fresh Pumpkin Bread.

@Liverpool_Anne, I agree re racism.  Remember what happened in Ruanda in the 1990's?  That was the direct result of the Belgians playing the two tribes off against each other for decades in order to remain in control.  (Divide and rule.  Ditto the partition of India and the enmity between India and Pakistan.)  

I was horrified to discover that the trigger for Ebola crossing from apes to humans was actually the way the Belgian Army treated their African bearers during the First World War.  The bearers came from the Congo, while the campaign was somewhere else in Africa.  (Forgive me, but I don't remember where.)  While they were carrying food for the Belgians, there were no food supplies for them. They had to hunt and catch what they could, with minimal equipment.  Apes were a relatively easy pray.  The ape version of Ebola doesn't exist in the Congo and there are no records of the tribes eating apes prior to the Great War.

- Pip

Gem-gem

Hole x 3 started to appear at the seam on my yoga trousers. Whipped out the needle and thread and sewed them up. Fingers crossed it will have done the job and will last for a long time yet. 

One of my favourite clothes shops has 25% of everything this week. I have not succumbed yet. ( It is hard ). I keep telling myself I have clothes. 

Liverpool_Anne

@TwibbleDee, I am sorry I didn't make myself clear, a pie should have a pastry crust on top as well as the base. , anything without a pastry crust top is a tart at least it is in this part of the country . Even within the small area that is the UK things have different names so it's hardly surprising that by the time we travel over the ocean it is different

TwibbleDee

PipneyJane said:

@TwibbleDee - thank you for sharing the links and recipes re pumpkin pie.  Evaporated milk is sold here, as is sweetened condensed milk, but it is much harder to find than it was in Australia, where I grew up.   

I have also seen cans of pumpkin puree for sale.  Admittedly, that was in Budgens - whatever happened to them? - at the top end of Tottenham Court Road in the 1990's. Generally, when I need pumpkin puree, I'll halve a butternut squash and bake it, skin side up, for an hour, then leave it to steam and cool.   I have an ancient jar of "pumpkin butter" from Williams Sonoma that is a pour-into-the-crust-and-bake pumpkin pie filling.  Really must get around to using it.  I also have several jars of "pumpkin spice mix".  Stocked up last time I was in Miami, visiting a friend.  I generally make Pumpkin Bread, not pie, and use the spices in that.  (Think of banana bread but made with pumpkin puree and spices.)  Excuse me while I restock the Village Hall cake tin with fresh Pumpkin Bread.

I love pumpkin bread!  And pumpkin pie seasoning is easy to make - cinnamon, cloves, nutmeg, & allspice.

Liverpool_Anne said:

@TwibbleDee, I am sorry I didn't make myself clear, a pie should have a pastry crust on top as well as the base. , anything without a pastry crust top is a tart

Good to know the precise difference in the two.  I know what I normally think of as a tart generally doesn't have a top crust, but it's never occurred to me that would be the difference between a tart and a pie!

TwibbleDee

The giggles for today's preparations: I was saying this morning that I wasn't sure how I was going to get the turkey thawed out in time, as I only had about 2 hours to have it thawing in water in the sink this morning and had to go to work.  My husband, who occasionally has strokes of brilliance, reminded me that I work in a church with an industrial kitchen and huge sinks.  So, my turkey is hanging out in the kitchen sink at work.  Around lunch time, I'll fish it out, dry it, rub it all over with herbed butter, stick a few quartered onions in it, and put it in my roasting pan covered with foil in the fridge.  That way, I just have to come back after dinner tonight (we're going out for a birthday!), pick it up, and stick it in the fridge at home, ready to go into the oven in the morning.