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Latest posts by Palaisglide

What's the weather like in your area?

Posted: 09/12/2012 at 11:13

Stockton Bright sunny warmer blue sky and I can see the Cleveland Hills and the details thereon, in other words a day to lift your spirits.


What's the weather like in your area?

Posted: 07/12/2012 at 14:23

Well Dutch-Ellen I live across the North Sea from you Stockton on Tees and it enough to freeze the toes off a brass monkey.
We had a lovely sunny morning, the snow and ice vanished overnight although a band of cloud has swept in over the coast and looks threatening, it is the wind chill that causes the bother and at the moment I would say it is 1 to -1 brrrr.


What's the weather like in your area?

Posted: 06/12/2012 at 10:50

A covering of snow in Stockton cold with low cloud in parts, I have a good all round view so can see some clear patches.
Shopping to do snow or not so it is warm pully time.


What's for tea?

Posted: 06/12/2012 at 10:44

OK  Artjak, frangipani is an almond paste or cream so we call anything with almonds frangipani. My mother made a Christmas frangipani for when all the relatives landed for their Sunday tea, home cured ham sandwiches a home made coleslaw and the cake fresh from the oven sliced in a dish with fruit from her hoard of tins and Carnation milk to top it off, cream was made into butter. We would be toasting nuts and grinding them as it was the fresh nut season these were beaten with egg butter some flour and a drop of milk into a batter then in would go crystallized fruit cherries and sometimes dried fruit soaked overnight in tea, this was put in an oblong tin and cooked till set and always served warm.

Two methods. 3oz butter or stork, 3oz castor sugar, two eggs small, 2oz S.R. flour 2oz ground almonds, half tea spoon almond essence, cherries and flaked almonds to decorate optional.
Method:-  beat the egg put aside, cream butter sugar until light coloured gradually add the egg (a tablespoon of flour will stop it separating) add the rest of the flour and almond and essence, spoon onto the prepared mince in the tart case and bake 20-25 mins at 190c well that is my oven some vary.
Second:- 2 egg whites, 3oz caster suger, 3oz ground almonds, half ounce flaked almonds and some cherries glace.
Method:- Whisk egg whites until stiff fold in sugar and ground almonds, spoon onto prepared mince tart and add cherry and flaked almond, bake for 20-25 mins at 190c or to suit your oven check after 20 mins anyway.
The second recipe will give a macaroon topping.


What's for tea?

Posted: 06/12/2012 at 00:04

Artjak and Christmas Carol, I love the taste of turnip/swede although you could try in a separate pan bringing it to the boil in water then empty the water and refill the pan then cook until soft, it is nice just mashed with butter cream and pepper on its own top with some chopped herb.
My mother would serve whole onions boiled then tossed in butter with seasoning and we loved them the secret being she brought them to the boil and then changed the water three times the last time cooking them until soft, I do the same when I have time and the family love them. Mind our home grown onions had quite a kick to them modern ones seem a bit soft.
My name Palaisglide came from the best out of three falls with another board who suddenly refused my then name, I had some photo's on the table of me dancing the palaisglide with some WVS ladies on leave in Port Said so wrote it down and it went through hence the name.
In truth I danced from being 11-12 years of age my mother and father being champion dancers in the local halls and taking me with them because the baby sitter said I was a devil. It was love at first sight, music lights live band and the flowing dancers and in the intervals there would always be some lady got me up to dance. By age 14-15 I was doing MC duties at the monthly Cadet Dances which meant leading off every dance and the dancers falling in behind until my partner and I had done a circuit, that is how things were done then. My army pals said I could smell out a dance fifty miles away, met my late wife at a dance and we danced together in many countries including a demonstration dance in the Strauss hall Vienna, happy days.


What's the weather like in your area?

Posted: 05/12/2012 at 15:22

Stockton got the black cloud inland from the coast and my Daughter three miles down the road got a white out, heavy snow, we got nothing although it darkens by the minute and I cannot see the hills.
There are little flurries of snow so we may be in for it later.
Daughter had arrived with a bag full of baking still warm, mincemeat tarts with frangipani topping, corn beef and potato pasties, a soft ginger cake and barra brith, so that is tea sorted then.


Thank you so much

Posted: 05/12/2012 at 11:49

Asilvert, Nigelcoad, along with many of the gardeners on this board we learned the craft from older established gardeners who in my case had to feed extended families from their gardens small holdings. It was more the only way to do things was what gave results on the table at the right time of year.
We have gone through many reforms, fads, fashions, and now as times get hard once more it is back to the land, this trend is also giving people the taste of fresh food straight from the soil to the pot and a good thing too.
A lot of us have been on other boards that were not the gentle threads we have on here and I thank goodness most have long gone.
We do make people welcome, answer the repeat questions because the person asking needs to know and probably does not have time to scan back through a myriad posts for the answer.
Even old gardeners make mistakes and learn from them, I still read or re-read my own gardening books, there is always something new or that you missed, if you do find it is not working then think about it try another way or ask on here, someone has the answer.
So welcome to a band of brothers and sisters who's lives are probably poles apart but have the one thing in common a love of gardening.


What's for tea?

Posted: 05/12/2012 at 11:26

Artjak, living in the fens you have some of the best root vegetables in the country and they should be available fresh from the ground soil and all, we can get local produce from the only market garden left and on a par if not cheaper than the supermarkets.
I cook potato and turnip in the same pan for myself then mash but when the family are here for the Saturday or Sunday roast I cook in separate pans, dry mash the turnip then add to the potato's and mash them all together.
Some times I will cooked turnip and carrots together then mash them with the butter cream salt and pepper (salt to your own taste or leave out) a sprinkle of paprika adds some zest and serve with chopped herbs or what we call scallions (salad or spring onion) on top.
My little Granddaughter would not eat any mince meat with root veg in it so I did her a seperate dish in the oven cooked the root veg dry mashed the lot and mixed it in for the last half hour of cooking, she ate the lot and told her mother I made the best mince, she also eats my roast beef which she will not do at home, with children you need to educate their taste buds, gently.


What's the weather like in your area?

Posted: 05/12/2012 at 10:25

Stockton still some snow and ice, blue sky sunshine and cold.
A dark band of cloud to the east over the coast which is creeping inland over the hills ten miles away, so not looking good for "Rain" who lives under them.


What's for tea?

Posted: 05/12/2012 at 10:18

In the north we just call them all turnip and eat them by the ton. It is tradition to add them to all soups casseroles stews or mince. Any one who had school meals works canteen meals or army food or even all three took it for granted they would be eating turnip, in war time it was to bulk up the meagre ration of meats. Lord Woolton even made a pie from it all I do have the recipe and no meat added.
When roasting a mixed veg tin for lunch with roast beef it all goes in turnip and all, some needs parboiling and goes in at differing times but the turnip potato's and carrot will be first in with the whole onion.
A mash of turnip potato cream butter salt and pepper (Neeps--Neaps) is lovely with a roast meat or chicken in winter and here in the North having just had three days of snow and ice with more to come we need comfort food not the Chefy stuff, three blobs on a plate and a speck of "jus" (what the h### is that?) would go down very badly, add a glass of good properly brewed beer (girls as well) to a good wholesome plate of food and you have a night out to enjoy.
We all have our likes dislikes fads local dishes and I notice the fancy chef's are cooking offal again!!! we who killed our own animals took it for granted you ate the whole animal or fowl, nothing wasted and most of it very good to eat, they still sell tripe in the local market.
Wealth appears to allow people to set trends in food although time lack of money or good local produce means others have no choice unless they are prepared to spend a lot of time in a kitchen.
To each their own.


PS my word check did not like NEEPS at all saying it is NEAPS and calling me names because I would not alter it.

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