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Palaisglide


Latest posts by Palaisglide

What's the weather like in your area?

Posted: 28/10/2012 at 10:25

Dull dark and cold although not too cold in Stockton, it is beginning to slowly brighten up so hope for us yet.

Frank.

Clocks

Posted: 28/10/2012 at 10:23

All the clocks apart from the wall clock in the kitchen put themselves right (Radio) so I woke up looked at the clock beside the bed and rolled over. Got up at eight with a head ache?

Frank.

What's for tea?

Posted: 28/10/2012 at 10:17

Tea yesterday was Friday's tea which had been cooled and put in the fridge after a menu change.
I was getting visitors so back in the oven went the braised steak with onions and veg added plenty of them to fill them up, with mash and some braised leeks it went down a treat followed by bread pudding using bread and eggs that would have been binned, I use marmalade and dried fruit, that vanished too so a cheap meal fed six and I got a big thumbs up from the grand children.
Today is spoil myself day so a nice cut of beef for lunch with all the Sunday trimmings plus Yorkshires cooked in the meat tin, so apart from the meat the rest is cheap plus what comes out of the store cupboard and herb garden.
Tea will be late and probably a cheese and tomato sandwich, after lunch I do not need much these days.

Frank

What's the weather like in your area?

Posted: 27/10/2012 at 12:35

We have Light rain in Stockton so says the box, wrong again.
Heavy frost overnight then it came in black and hammered down now we have blue sky and sunshine with a bitter wind. The garden can keep today, the work is mostly done, a bit more cutting back now the frost has struck and maybe sow some beans in pots as Monty did last night, I do that most years but have to net the top of the pots against mice. I hang the bird seed from the garage rafters and they still get at it.

Frank.

What's for tea?

Posted: 27/10/2012 at 12:25

Dear Lady Gardener, I do use that store mainly because the large supermarkets have wiped out all the small shops and what was once the largest open market in the North of England, what we have now is a mere pittance of the thriving Town shops we had and that also goes for most other Towns. My local papers are full of letters from people trying to stop the supermarkets being built next to supermarkets already there, the reply is it is in the name of competition? why they all sell the same things and discount most of the same things then make up for it with less needed articles, it is called progress I call it cornering the market.
I have good friends in the very large shop I use and the name I use came from one of them when I asked why she was working late as with children she never did. Among the unprintable came the name I use tongue in cheek though mainly as I do not wish to advertise, being forced to use them is one thing I do not wish to give them credit.
Of course things are tough now and will get worse, having been there more than once and managed, or my wife did for us, I do know it is never easy and people on minimum wages to me are being used by the large firms who make all the profit from their labour.
The farmers market and butchers I use are nearer than the supermarket and often cheaper although mainly on a par with them and the food is fresh not stored in a warehouse for weeks, it can all be used where as throwing out stuff that had gone off (in my opinion soft carrots, black base on cabbage or like this week rotten potato's) I can pick my own then if it is not standard it is my fault.
It was not a matter of setting out to upset you or others this is not that kind of board, the shared experience of cooking when a meal can be cooked from the cupboard in the time it takes to heat a ready meal helps some as we help new gardeners hoping they will not make the mistakes we made and still do.
Sorry is all I can say.

Frank.

What's for tea?

Posted: 26/10/2012 at 17:48
sotongeoff wrote (see)

Frank

Do whatever you want to do -obviously anyone can start a thread-a cooking one sounds a grand idea especially during the winter-go for it.

 

Geoff, a poster was upset this morning and if others feel the same then a new thread it will be.
With the latest posts it seems that most are quite happy to stay with the thread and chat about the food they eat, we will await the opinion poll.

Frank.

Wartime Farm

Posted: 26/10/2012 at 16:06

Chris I will miss watching Ruth who seemed the more practical of the three, she was not afraid to get stuck into anything.
Never saw a grain drier it got spread on boards under cover and air dried although most years it dried stooked in the field, grass driers were around in the 1950's but silage was better.
The potato would have been cooked dried then made into flour it was used a lot in pastry.
The farming industry went mechanised and with all kinds of subsidies took a different path. Many Farm labourers were sacked put out of tied cottages and some because of poor wages left of their own accord for Industry which boomed in the 1950-60. Farming as I had known it vanished, Welly Hill became Dairy and crops, the milk once sold from a cart went to the Milk Marketing board, grain silo's appeared instead of ricks or stacks and the silage pit took up half the yard.
It had to change as demand grew though making a programme about it would not be feasible unless they just had bigger and better machines on it, "Farming Top Gear" perhaps.

Frank.

What's for tea?

Posted: 26/10/2012 at 15:45

Geoff each to their own and I rarely use the "Fork Handles" as to understand the one liners you need to read pages of it. A little explanation goes a long way.
My Late Mother in law cooked the same thing on the same day for years, Tuesday mince and dumplings?? the thread would end after one week.
We can ignore this thread and start a cookery one or continue it is up to the posters, if they want to end this I will start one people need not read if they do not wish to.

Best laid plans, the braised steak is out of the oven cooling for tomorrow, my Daughter had gone mad in the kitchen when I got there so feasted on home made bread and home cooked ham followed by Frangipani. I have half a cake and half a curd tart for tea so it will be scrambled egg to start then cake and pie.

Frank
PS if you wish to drop this and start a cooking baking "master class" according to Geoff then we will and say how we use our own food and herbs, or even flowers in cooking.

What's the weather like in your area?

Posted: 26/10/2012 at 10:25

Stockton, light rain, "err no" it came in black,all the lights went on in the house and down it came.
Heard a racket outside and on looking there was the drain cleaning wagon sucking all the drains out, it was raining so hard it would have washed them out.
Clearing a bit now from the North and I have to go out, lunch with Daughter and collect my meat for Sunday.

Frank.

What's for tea?

Posted: 26/10/2012 at 10:19

Posh I know what you mean, the steak went in the side oven in a cast iron pot, the heat would probably be around 130c, just steak with water and a stock cube. The veg added later and moved to the main oven 160c for an hour or more and melt in the mouth it did. I start it by browning off add shallots or onion and leave a couple of hours or more add the veg for the final cooking with herbs seasoning and a shot of Yorkshire relish.
The meat was from my local butcher on offer, I had to go to the supermarket for more things and checked, I had got it £1.30 cheaper.
One shop will be good for somethings and they make on others, I had to get some potato's there as I was out, they were rotten, may take them back today.

Frank.

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