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Spiggle wrote: »
Went back to work this morning while OH went to work and see the doctor. Long story short I flew back from work to pick him up and take him to the hospital where they confirmed DVT. So warfarin for six months and the pleasure of injecting him over the next week or so. All in all a pretty sh***y day. Sorry that was uncalled for.
Don't know how things will pan out over this week but I'll try and stay in touch.
greent wrote: »
couscous i know i should be able to use this but tbh i find it abit boring and tastless but refuse to bin it. - I love couscous. Make it up with squeezy garlic (dried herbs if you want) add roasted veg - Mediterranean. Serve hot or cold. Or add sunflower seeds, some roasted veg, cumin, coriander, chickpeas and sultanas for a more moroccan type. Serve with pork and roasted peppers and onions and courgettes (all in together) instead of rice. Use in wraps withj chicken (add salsa/ sour cream for stick-togetherness)
carolinerunner wrote: »
Hippeechiq, thanks so much for telling us exactly how you do it. Anyone else willing to share the nuts and bolts?
jackieglasgow wrote: »
...it took me a day or two to realise my bottom didn't have dandruff :rotfl:
Hippeechiq wrote: »
You're welcome and you're right, we've a great bunch on people on this thread.
Hi jackie, I started using A$da/Te$co smart price/value ones - both 12 for £1.29 - a few months back. Te$co are better quality than A$da, but the sheets are smaller, but I appreciate they're not everyone's cup of tea.
It saves me enough to treat myself to a bottle of wine each month so that there's more to life than save, save, save......... Give me a glass of wine over something posh to wipe my backside on anyday
NickJW wrote: »
Flatmate cooked dinner - Salmon with Parmesan crust with mash and green beans. Was nice, but we both agreed it was quite dry. He made too many breadcrumbs so now has a LOT of breadcrumbs mixed with parsley and parmesan. Apart from freezing, does anyone have any idea what can be done with these? Would rather not do the same recipe tbh...
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