Latest posts by chrissieB

Christmas cooking

Posted: 07/11/2016 at 17:28

Will look those recipes up Raisingirl, the mushroom haters are one veggie and one omnivore. And the gluten-free is a non-veggie (Mushroom eater).

The salmon recipe looks delicious, so thanks Obelix, that would do everyone except the full-vegetarian. And as the full-veggie and non-veggies all like mushrooms, I could do one of Raisingirls recipes for them and other mushroom lovers to dig into Instead or as well as.

Daisy33 - curry is on the menu for probably Boxing Day as I don't feel it would feel like Christmas dinner  somehow plus my dil-to-be is part Indian and not sure my curries will be up to her Grandma's usual standard.

I remember reading that somewhere too, ShrinkingViolet, but as I have invited them to stay knowing their dietary needs/choices it would seem (to me) mean and rather unwelcoming to say bring your own food. It's my son who is gluten intolerant and it's  not a dietray fad, he was really ill and run-down until he was finally diagnosed. Maybe if it was a guest I was less fond of......

Christmas cooking

Posted: 07/11/2016 at 07:04

Crikey you lot are all organised. Am just about getting my list together to buy in all the dry ingredients for pudding and mince pies. Not bothering with Christmas cake as hubby and I end up eating most of it and although we like it, would rather get my indulgence from other treats.

Would welcome some inspiration as I have two vegetarians (or one veggie and one pescatarian to be precise) for Christmas. Have found some lovely recipes but one is also allergic to aubergines, two guests really dislike mushrooms and I also have to avoid gluten which one way or another seems to rule out or compromise a lot of the 'celebration' recipes I have found. I don't mind cooking more than one dish but don't want anyone to feel they are the odd one out so would like a feast that we can all share (most if not all the dishes)

Help, Chrissie x

Medlar novice

Posted: 07/11/2016 at 06:41

Thanks for the replies Berghill and Hortum.

Think I will have a go at the jelly when they are just getting soft as you do Berghill and then try and blet the rest, that way I won't risk losing all of them if they start to go mouldy.

we have so many that I think we would need a lot of boxes -  our new greenhouse is going up today (hurray!) but it's unheated so guess  it might not be frost free?

I will lay some out properly as you suggest HC just not sure where 🙄 Especially if the greenhouse is a no-no?

Am quite prepared that I might not even like the things but really looking forward to trying them. A friend has suggested that combining them with apple Improves and tempers the flavour?

Medlar novice

Posted: 06/11/2016 at 11:06


Just started to pick some of our huge crop of medlars and would love to hear advice/experience/recipes from any Medlar growers/eaters 

At the moment the first pickings are just sitting in a large bowl in our cool dining room - I don't have enough room or a suitable space to store th properly so welcome advice on whether this really matters?

i have never tasted Medlars and I gather they are an "acquired" taste but really looking forward to trying them out.

thanks Chrissie

Mail Order Pond plants

Posted: 03/11/2016 at 08:34

I've used Waterside Nursery and was very pleased with the plants and the general level of advice and info on their website such as how many you need etc For your size of pond.

purple wheelbarrow - any good?

Posted: 03/11/2016 at 08:31

I fancied one of the lovely coloured ones but reviews re how long they last put me off. Also ALL the ones we saw in nearby DIY stores were rusted or starting too, not very reassuring as to longevity.

We ended up being boring colour wise and bought a twin wheel haemmerlin -  very stable and light and easy to manoeuvre, can even push or pull it with one hand. It was more than I originally planned to spend but I use it far more than I thought I would use a wheelbarrow and wouldn't be without it.


Posted: 02/11/2016 at 20:31

Forgot to add, Emma, that if they have hard  brown shells  then they should be ripe and lovely to eat fresh or use in recipes. The shells and nuts are green before then


Posted: 02/11/2016 at 18:26

Roasting them just intensifies the flavour in my experience, you only need to opt the shelled nuts into a hot oven or under the grill for a couple of minutes. I've used then both ways and maybe prefer them toasted but there's not a huge difference.


Posted: 02/11/2016 at 17:37

They can be bitter sometimes if picked as green nuts before they ripen or so I've been told.

We had a good crop but the squirrels scoffed the lot long before they ripened, I may have a go at picking them green next year 🙂

Curious - what do you think?

Posted: 01/11/2016 at 08:40

If you live in a city, having a roof terrace garden is a luxury. Just because it's (presumably) small and not a typical one does not mean it can't be a garden. 

Making a small balcony or roof terrace into a garden requires imagination so yes of course you can still be involved in the profession.

Also circumstances can dictate, even if successful I doubt that garden design pays enough to have a garden in many parts of London. 

Discussions started by chrissieB

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Are they any good?

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Tree ID please

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Could this be the cause 
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1 to 15 of 23 threads