Obelixx


Latest posts by Obelixx

HELLO FORKERS AUGUST EDITION

Posted: 27/08/2016 at 14:39

End of September and yes, lots of chucking and giving away going on.  


Lots of potted up plants to sort through too for taking with or giving away to gardening friends.


Attics nearly done.   Just my sewing attic to tackle.   I might be gone a while...............

HELLO FORKERS AUGUST EDITION

Posted: 27/08/2016 at 12:52

Windows 10 here and PC slower too despite parking all my photos and videos on external disks to release space.  Plus it stopped me sending mails using Windows Outlook.  What kind of company releases a product that doesn't work with their own software?   All sorts of bovvery bits since and little to no support form Microsoft or apologies.  All help has come from the user community.    Next PC will probably be a Mac.


Getting hot again here.   Garage sorting this morning and bringing sorted stuff down from the attic to go to the dump or Troc accordingly.   Attic again this pm then a good clean all round.    The end of sorting is in sight.  Just need to pack it all now........


Then plants to sort.

Last edited: 27 August 2016 12:52:57

Things I don't get

Posted: 27/08/2016 at 11:26

Golf in Belgium is not elitist like in the UK.  The dress code is no jeans.   Some of the posh clubs like Royal Waterloo, Royal anything are a bit "exclusivist".   Our local club is lovely - old farm with interesting buildings and a square 12th century keep - and welcomes men, women, kids and dogs tho not the latter on the course.   Does great meals at decent prices too.   Still takes at least 4 hours to get round and then there's the practice before on the driving range and/or putting green and the post mortem in the bar afterwards so before you know it 6 or 7 hours gone.


In 25 years here I have managed about 3 interesting conversations with golfers - one was starting a potager so we nattered about veggies, another's father is president of a neighbouring dance club and the other had been watching Strictly.


Love Strictly for the dancing, not the griping.


Love Bake Off because it's funny and gives me ideas for decent cakes to make and share but without all the fancy decorations.    Like a lot of cookery shows because I like to have new ideas and techniques and ingredients to try.


Tried and tried but don't get opera or rap.  


Not too bothered about grammar and spelling on here but I do expect professional reporters and editors on TV, radio and in newspapers and magazines to get it right!

Things I don't get

Posted: 26/08/2016 at 23:41

I don't get golf.   Complete waste of time - except when I need OH gone for a few hours so I can get on with something with no interference..


British motorways - congested, poor services, people hogging lanes, undertaking, M20 a lorry park often as not.


News readers using the present tense to report what has happened and the plural form of verbs with single nouns like government, union, team.........

Wisteria vine thickness

Posted: 26/08/2016 at 17:09

Over the years, wisteria stems can get very thick at the base end.   If you're really worried, just cut those vines at the base and leave the ones that are not likely to cause damage.   After a few weeks, the cut branches will have wilted and be easier to pull and cut out without damaging the rest of the plant.


Train the remaining branches as horizontally as possible and away from gutters and pipes.  There's some really good info on the RHS website about how and when to prune wisteria to maximise flowering.


https://www.rhs.org.uk/advice/profile?pid=242 

Things I don't get

Posted: 26/08/2016 at 16:10

Tea in winter warms your innards and in hot weather it makes you sweat which is a cooling mechanism.


Love coffee as long as it's simple, honest coffee and not all this latte/americano/whatever with an extra shot rubbish.   


Smoking just makes you smell dreadful, dulls your taste buds and encourages cellular mutation leading to nasty illnesses.   Exhaling does the same for people nearby.   The evidence is overwhelming.  Why keep on doing it to yourself and others?


I like gazpacho, occasionally, but not vichyssoise type cold soups.  Cold cream is for puds.


XXXL sports clothes?  You have to wear something when/if you decide to try and get fit and lose the blubber.


My bafflement is attics.   Why is ours so big and why did we let it get so full of stuff?   No more hoarding for me after this move.

DISCUSS

Posted: 26/08/2016 at 13:55

Wine glasses on the continent have always been bigger but they don't fill them.  It's to let the wine breathe and give the drinker the benefit of the aroma too.   Some of our everyday ones are so tall that to fit the bowl and stem we had to lower the top rack on the dishwasher but then couldn't get the dinner plates in the bottom........     Turns out the dishwasher is clever and lets you do a diagonal top rack so problem solved.


Possum's having that set of plates for her apartment.   I shall be careful to buy smaller if I replace them.

Garden ideas

Posted: 26/08/2016 at 13:07

Divide it into zones using trellis panels or shrubs or trees to block the view so you want to explore to see what's beyond but also to define areas.    You can make 3 areas of the same size and use circles to make them seem larger so that would mean 3 circles of either paving, grass or gravel according to taste or budget and then plant up the beds left round the outsides.   Another option is to use straight diagonal paths to zig zag down the garden making large and small triangular beds/lawn. either side.   Diagonals make narrow gardens look wider too.


Veggies generally do best in full sun so think about making your sitting area at the end of the garden where you will have both sun and shade depending on the weather and views over the fields.  You can smarten up that shed with paint and baskets and troughs to make it attractive and grow aromatic herbs in pots in the sunnier bit.

HELLO FORKERS AUGUST EDITION

Posted: 26/08/2016 at 10:06

My pleasure.  Love chili jam.   So much better than ketchup and good in sandwiches or with sausages and so much else.


Scorchio again here.  26C already in the shade.  Off up the attic to sort out old ornaments and kitchen ware we shifted upstairs when we had to have half the kitchen, hall and living room replastered after a CH flooding disaster and never brought down again.   Some chucky decisions to make  I think.


I have one whole removal man willing to come and quote on site on Sunday morning so have to get cracking.

HELLO FORKERS AUGUST EDITION

Posted: 26/08/2016 at 09:43

Hosta - I have used these in the past.  All good.


http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam 


http://gcl.dunster.nl/2011/10/15/asian-chilli-jam/ - very good and my favourite


Chili jam – Nigella Lawson - no tomatoes


150grams       long fresh red chilli peppers (deseeded and cut into 4 pieces)
150 grams      red peppers (cored, deseeded and cut into rough chunks)
1 kilogram      jam sugar
600 ml           cider vinegar


6 x 250ml       sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars, sterilised and cooled.


Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.


Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.


Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.


Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.


After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.

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