Old Style Diary Archive - JUL 05

Queenie

:hello: Goooooooooood morning

My home smells absolutely DeeeeeLISH this morning.

Picking up a prescription at Sainsbury's I noticed some beef joints (reduced! ) Grabbed two, then hit the veg/salad/fruit reduced counter where the lad was reducing the reduced stuff even further (I'll post the full list in PMS later) where I bought 2 large cartons of organic mushrooms @ 25p each! :j :j :j Decided to put both joints in the slow cooker and cook them overnight. :drool: :drool: I'll take them out shortly, cool them, then freeze them down in meal portion sizes. (I'll report back later, how many meals it will make )
I've got a rosemary and onion loaf just abouts to "ping" in the bread machine too. :rotfl:

All the windows are open giving the house an airing :whistle: (no, it didn't occur to me that the smells of fresh bread/cooked beef will tantalise the neighbours )

Bought some more bicarb too as I need to make up another bottle of kitchen cleaner today.

Didn't make my skirt yesterday, life got in the way :rolleyes: - but, when dh decided to tidy up the loft, he relocated my stash of old magazines, among them I've found some more patterns which I prefer. So I'll be tracing off a couple of patterns today

Have a good today, no matter how you spend it :wave:

Queenie

For those who asked about Everyday Biscuits yesterday ....


Every Day Biscuits - Make and bake, or make and freeze, then bake

Yield: between 45 - 50
Gas 5/190C/ 375F

Metric Imperial
225g 1/2 lb butter, softened
100g 4oz caster sugar
225g 1/2lb SF Flour
5ml 1 tsp vanilla essence
To finish: sprinkle of icing sugar

Beat together the butter and sugar until light and fluffy, add vanilla and fold in the flour
Mix to a smooth dough
Turn the dough out onto a floured surface and knead for a minute or two. Roll into a sausage shape approx 5cm/ 2in in diameter, put in fridge to chill until firm.

To Freeze: Wrap in foil, pack in a freezer bag. Seal, label and freeze.
To Thaw and Serve: Thaw in the wrappings in the fridge for approx 30 mins, then cut into thin (ish) slices, place on greased baking sheets and bake in a preheated oven for 10mins.
Transfer to a wire rack and leave to cool. Sprinkle with icing sugar before serving.

Variations:
Chocolate: Sub 25g / 1oz cocoa powder for the vanilla.
Cherry: Add 50g / 2 oz glace cherries, finely chopped
Nut: Add 50g/2oz chopped almonds or walnuts.

Notes:
These take moments to prep. I make one batch and cut the 'sausage' in half before chilling. Once chilled to firm, one half is then put in the freezer.
The "dough" will keep in the fridge for a few days, so you can "slice" fresh biscuits as and when required.

margaret_3

Good morning Queenie.
Well, you have been busy.
Me? Quite a boring day by your standards!!!!! I'm off to work shortly and when I get home, I hope my new Russell Hobbs breadmaker will have arrived.
Margaret

Queenie

Oooooh, you're getting a bread maker!! :j :j You won't regret it, hope it arrives safely. Report back and let us know

Chipps

Squeaky: you can't have both - the custard will make the ice cream melt - really, some people........

Er... well.... I would prefer both, cos ice cream is always too cold for me

Chipps

Good morning!
Well, we're off to World War 2 this morning, (local education authority have organised some workshops for home ed kids), this afternoon I will be taking part in a church service our church does once a month in an old peoples' home in the next village. This evening I help at a children's club at church.
Somewhere in between all these things dinner is going to have to be sorted out. Not sure where.
Also I have a list of things to buy at B&Q including grout for the floor tiles in the conservatory. Suppose really I ought to get off of here and get started on the housework............

squeaky

Rage_in_Eden wrote:

oh good grief...... :doh: when i was a child i would have people who bought tinned custard pointed out to me in the co-op in a "poor love" sort of way. I first saw it being consumed c. 10 years ago - from the tin - by OH at his Mother's. Oh dear, I thought, we'll soon put a stop to that.......

I used to buy them

a) because I could

b) because I was too idle to make custard

c) because they are delicious

I make my own custard now but every few months I get craving for a treat

YUM

apprentice_tycoon

A recipe for Rage...for the next carrot cake

CREAM CHEESE ICING....

4 oz of very soft butter - not oily but very squidgy
4 oz full fat philadelphia
8 oz sifted icing sugar

Beat the soft butter and cream cheese together then beat in the icing sugar, it firms up nicely when chilled

you can top the cake with carrots made from marzipan with angelica leaves in the top, and then sprinkle chopped walnuts in the centre

foreverskint

Morning everyone,

Well after yesterdays bakeathon, I haven't got too much to do today. I made a cherry pie, a chocolate cake some everyday biccies, froze stuff, grated and crumbed stuff for the freezer and generally got lots of little kitchen jobs done such as cleaning out the pantry.
Your kitchen smells sound wonderful queenie, glad I'm not there, I would probably have eaten it all. have fun with the skirt.:wave:

Chipps, Glad you enjoy giving your time to help with the childrens groups, I couldn't be that brave.:rolleyes: :j

Right I had better get ready as I've just realised this morning that the doc had given be a rather large overdose of tablets by mistake so I had better go get it sorted. Lucky I noticed EH?

kscour

Hi Queenie
Thats a brilliant receipe - is it 10mins cooking time if they are freshly made & chilled rather than defrosted - I have a feeling it will be but I wanted to make sure.
Thanks
K.