Latest posts by Dovefromabove

HELLO FORKERS! October Edition

Posted: 20/10/2016 at 17:04

Ah, clicked send too soon ... P'doc, I know what you mean by needing the 'fix' of the drama - I used to work in the arts - the quieter times of preparation then the highs of performance gave me a buzz. - not like yours but a buzz just the same.

Later on there was a buzz when I was working in child protection - when one of 'those' phone calls came and I was out on a visit with the police I got that same buzz - it didn't mean that I was glad a child was needing protection - just that I worked well in that heightened situation.  

Couldn't have done it day after day - no wonder so many people burn out - but my role meant that there were quiet periods followed by a spell of highly intensive work and it suited me.   There have to be people who get something out of those situations - people who didn't wouldn't be able to do the job.  

HELLO FORKERS! October Edition

Posted: 20/10/2016 at 16:55

P'doc - ((hugs))  I don't think there's any such thing as total altruism - we all get something back - it doesn't mean that the act is any the less for that 

HELLO FORKERS! October Edition

Posted: 20/10/2016 at 16:34

You'd think they'd be like scones, but they're much lighter and crisper - more like a pastry than a scone.  

Last edited: 20 October 2016 16:38:11

spring bulbs

Posted: 20/10/2016 at 16:15

Don't worry they'll be fine.  As soon as the weather cools down they'll slow down and hardly grow at all until the spring.  

HELLO FORKERS! October Edition

Posted: 20/10/2016 at 16:10

Joyce -

Suffolk Rusks

8 ozs SR flour

4 ozs butter

one beaten egg

a dash of milk

pinch salt

Add salt to flour and rub in butter.  Add beaten egg and combine, adding a little milk if necessary. 

Roll out gently to about 3/4" thick and cut into rounds using smallest cutter.

Bake in hot oven until risen and beginning to brown.

Split each rusk into two (they should pull apart easily) and put back in hot oven to crisp (about 5 mins).

Every Suffolk farm worker would take some rusks and cheese in his pack up.  They're also served with butter and cheese (and a dash of mustard pickle) as part of Sunday tea.  My ex mother in law taught me how to make them before I married (my family weren't from Suffolk and Ma never made rusks). 

HELLO FORKERS! October Edition

Posted: 20/10/2016 at 15:12

Not sure how fast ours is, but it's Virgin Cable and pretty good 

Supper of beef shin casserole in the oven - OH has put in a request for parsley dumplings so I've been out into the weather and picked a big handful of parsley.  

The kitchen's all clean and tidy again and now I really am going to sit down and get the knitting out ... 

HELLO FORKERS! October Edition

Posted: 20/10/2016 at 13:02

Well, I've been in and out like a yo-yo with the washing - have given up trying to catch the sunny bits and the towels and tea towels are draped on a rack in front of the studio window. 

I've also baked a batch of Suffolk Rusks and there's a pan of home-made vegetable soup (carrots, onions, leeks, celery, potato and parsley in some Marigold vegetable stock) simmering on the hob for my lunch .... it's nearly ready 

Clari - you mean even if he didn't tell you, no one else did either???????????????? 

Charlotte Pots CHITS

Posted: 20/10/2016 at 11:32

Hi Edgar 

Charlottes don't really make good chips - they're good boiled/steamed hot or in potato salad.

Or one of my OH's favourites - boil them in their skins until almost cooked then drain, tip into a greased roasting tin, crush them gently with the back of a fork so that they're partly broken up, then sprinkle seasalt and olive oil over them and roast in a hot oven until they've got lovely crispy crunchy bits all over them .... delicious!!!   He eats twice as many potatoes when they're cooked that way!

This may be helpful 

Last edited: 20 October 2016 11:33:19

HELLO FORKERS! October Edition

Posted: 20/10/2016 at 10:31

Hosta - there'll be hardly anything left of you to ((hug))!!! 

Creeper on walnut tree

Posted: 20/10/2016 at 10:27

As I said, just keep an eye on it at the top - maybe get some longhandled loppers to stop it taking over the canopy and it'll be fine.  

I used to have big trees and ivy when I lived in the countryside.  Deeply envious here 

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