Dovefromabove


Latest posts by Dovefromabove

HELLO FORKERS!

Posted: 02/01/2016 at 07:38

Overnight temp down to 1C last night, but back up to 9C at the moment Pat, and the heating's on for the moment so I'm nice and toasty. 

Pat, you asked about our fish pie ... I make mine pretty much like this one http://goodfood.uktv.co.uk/recipe/rick-steins-fish-pie/ .  I usually add some salmon and shellfish as well as the white and smoked fish, and I add the grated zest of half a lemon to the sauce.

Pruning now?

Posted: 02/01/2016 at 07:08

Many thanks Richard - I'll give them a try

HELLO FORKERS!

Posted: 02/01/2016 at 07:02

  Whoops!  Sorry ....... manners!   Good morning folks   G'day Pat

Glad you're friend's getting sorted out.  You'll have to tell him, if a similar occasion arises in future he must let you help ......... not for his sake of course, but for the little dog! 

HELLO FORKERS!

Posted: 02/01/2016 at 06:56

Oh Hosta!!  What a total PITA!!!  I said you'd have been better of at Gt Yarmouth didn't I?   ((hugs))

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Posted: 01/01/2016 at 21:51

Oooh I think you would SGL - it's sweet and fruity with a kick .... very more-ish 

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Posted: 01/01/2016 at 21:18

It's a complicated pattern BL - I don't think a second sloe gin will do a lot for it's regularity  

Decision made - knitting has gone back into the bag - sloe gin is being poured .... anyone want one?  This batch was made in 2004

HELLO FORKERS!

Posted: 01/01/2016 at 21:10

Right, can someone make a decision for me ......... shall I have another sloe gin while I watch Sherlock?  Or shall I knit ............. the two things don't go together ............

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Posted: 01/01/2016 at 20:59

That's very kind but I haven't got room Linda - Verdun had better have my slice ... I'm sure he can make room

I could manage a little wedge of Stilton to go with my sloe gin ...... anyone got any left?

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Posted: 01/01/2016 at 20:55

Pdoc   absolutely agree - fancy this lovely lot falling out over such daftness. ((hugs))

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Posted: 01/01/2016 at 20:50

Linda - left-over Christmas pud makes a fabulous ice cream using bought vanilla ice cream and a little brandy

Also slices of left over pud are wonderful fried in butter, dredged with sugar and served with cream

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