Palaisglide


Latest posts by Palaisglide

Cold Calling Experiences

Posted: 01/09/2016 at 21:47

Doghouse, Tis simples, Lecy asked me to read the meter, sorry it is the old type I cannot read it. Gas please read your meter and send it to us, sorry cannot read it as it is the old type. Followed by repeat requests which were ignored by me. Then urgent requests please send us your meter readings, "why a man comes round every now and again and reads them why should I" by now they inform me that both bills will now be as one as I get both products from same company if I go on line I can read my account. Go on line and sure enough my account but the second I go on a request to send meter readings, cannot read the meters they are the old type. Deathly silence for a month then knock on door, nice chap I am here to fit two new meters that will send the readings direct to us?? Oh yes and what will that cost me? I am glad to say Sir nothing as your meters are the old type? yep I kept telling them that. You will also get a separate reader for your worktop that tells you how much you are using, but? we have none as they have a problem with the soft ware? I found out later they are open to being hacked. It was a result they found I had overpaid so refunded my bank account and since then left me alone. I did discover I get reduced rate at weekends so guess when the washing goes in, all the batteries get charged and the lights are on early.


Frank.

Things I don't get

Posted: 01/09/2016 at 10:48

Dove, having our own Bacon and a large coal fired stove my Mother would put the bacon beans and what ever was in the Vegetable rack into a crock pot and that would go into the slow side oven all day, when we all got back from school and work it would be served up with potato's a lovely gooey plate full of goodness. Now where did I put the slow cooker?


Frank.

Last edited: 01 September 2016 10:49:01

What is your weather like? (2)

Posted: 01/09/2016 at 10:40

A Sunny warm day here in Stockton on Tees, both lawns cut and car gone for service, not by me of course, still a bit dithery after my sixteen day holiday care of the NHS, I employ two gardeners now one to do the heavy work leaving me to potter and one for the lawns. Count Joanne and Chris my cleaning Ladies and you become a major employer of local people. Now the rush is over I can relax in the sun watch the insects on my Bushes and the Crocosimia. Baby sitting Sonny next doors Jack Russel he trots around as if he owned the place, all well with my world now summer has at last arrived "Err" I hope.


Frank.

Things I don't get

Posted: 31/08/2016 at 11:25

Joyce21, When you only had dried egg it was what you used, at one time people with no access to eggs  had to use dried, mixed with water and a drop of milk it became scrambled egg once a pat of butter was melted in the pan salt and pepper added and it was still awful. The big stone chatty was to keep it cool as the stone would weep helping to keep it all cool. We used that method in the Middle East, a huge stone chatty filled with water and left to stand overnight would be ice cold first thing and stay cool as it wept and the breeze flowed over it. We also got tinned bacon and egg, you opened the tin and this vapid sheet of pink stuff would pour out with what looked like custard, close your eyes warm it in a mess tin and use your imagination, it never worked for me. Many people lived on dried egg from a tin with USA on it, the only egg they got apart from in season when the hens laid I think it was one egg per household per week, I could be wrong. That lasted well into the fifties, those of us living on farms and smallholdings had real eggs.


Frank.

Help!

Posted: 31/08/2016 at 11:07

Herbs are mainly Mediterranean plants they like well drained not very rich soil and plenty of late sun, mine get sun from noon to late evening. Most Herbs grow well in pots with a mix of loam and grit, move to larger pots as the roots fill the existing pots. Rain is usually all they need though if they dry out water well then leave. cutting the larger herbs back you will get fresh growth coming through.


Why not try some herbs in pots in the position shown if it does not work then move the pots, that way you will find the best position for them without having to prepare the ground each time. Never give up is the gardeners motto so give it a try.


Frank.

Things I don't get

Posted: 31/08/2016 at 10:49

Around once a month I have baked beans on toast with one or two fresh eggs on, a treat from my boyhood days, we got it when eggs came back into season. Yes you who do not know hens had a season, eggs would be sparse through the winter apart from dried egg. Mother would preserve eggs in season by sinking them into a large stone pot half full of isinglass which coated the eggs making them air tight you could open one at Christmas and it would be fresh enough to have fried. We had a cool dark pantry with preserved food of all kinds mainly fruit and the sides of Bacon and Hams hung up in a dark cool passage we were virtually self sufficient with the garden produce during the war.


I love smoked fish, smoked eel would not come in that category as far as I am concerned, we do of course have Whitby Kippers so could well be spoilt. Black pudding yes white pudding no, our local Butcher still makes his own, that factory made stuff no thank you. What Happened to sausage? At times no matter how you cook it you need steel teeth to get through it. Mine goes into the oven at 190c for twenty minutes turn once, that way they keep some of the succulence.


Frank.

New GW...??

Posted: 31/08/2016 at 10:24

Yes folks it takes all kinds of people to populate this world and luckily we are not all alike in wanting the same things. To a lot of those watching GW it will only be a show to some a learning curve to others "Oh not that again" as they say "you can please some of the people etc." As an old time gardener I watch for the excursions to places I can no longer visit, other peoples gardens, Carol's adventures with strangers gardens, and Monty's garden which has changed over the years. If we got what only we want to see it would be a turn off for many others and lets face it BBC has to please an audience of many tastes not just a few of us. I like to see the dogs even Carol's cats though cats and I do not see eye to eye. The mix is normally interesting and it has to be edited to fit a set time as one gardener said to plant a shrub on TV took six holes for camera angles and the shrub went in four times, do we really want to see that?


I sit back and enjoy, no point in making remarks about it apart from seeing something you know to be wrong, now the decking and concrete years are well and truly over gardening as I knew it is coming back, people getting a taste for home grown food. The needs of people venturing into growing their own need to learn and Monty does teach from bottom up, we had our Fathers to teach us many moderns only ever saw a lawn, to me GW does a good job and by the way I love Countryfile as I came from farming stock, OK some of us are easily pleased.


Frank.

Things I don't get

Posted: 31/08/2016 at 09:55

I weep for you all, the treats you have missed, when we killed anything, Pigs Ducks Geese Hens we ate the lot apart from the feathers. Everything out of the pig was eaten quickly as we had no freezers and we salted the rest down by hand then it was hung for months before eating as we finished the bacon and hams from the pig before. The Butcher got the blood and Head as his fee and made Brawn and Blackpudding we usually got some of that as well. My job as a lad was after the pigs blood was drained into a bucket keep it moving, arm in up to the elbow and stir slowly. Warm and turgid, quite a funny feeling?


The one thing I never liked on many visits to London was Jellied Eels, slimy to touch and taste awful on the taste buds, in fact eel cooked in any way was a no no to me. My London mates went mad for it and whelks another not for me taste even with jam and cream on. Now Dover Sole I could live on that.


Frank.

Things I don't get

Posted: 30/08/2016 at 10:38

Muddle-up, ate Scones many times on both sides of the Tamar, the warm scones would arrive with a pot of jam and a pot of cream usually with the words, "which ever way turns you on enjoy" and we did. The Jam on first was less messy I found the taste the same.


I love fish in all its forms but never ever got that Stargazy pie, weird was the word I would use though I did have some gorgeous fish pies in Cornwall and Devon.


Frank.

In trying to preserve what I grow I did lots of research, here is what I learned

Posted: 30/08/2016 at 10:23

Stuart, You do not say what kind of Vegetables you wish to preserve, some of the soft kinds are impossible they turn to mush, others lettuce and such you just cannot preserve, most roots can be left in the ground or preserved by lifting washing and then once dry put in paper sacks in a cool dry place. Peas Beans herbs can be washed then frozen, herbs put in a cube tray with a little water then just added to what ever you are cooking. Years back with no fridges or freezers we had many ways to preserve veg or grow it to our needs. Some roots can be put in damp sand in a cool dark place, onions dried along with Garlic.


Your best bet is to grow everything little and often, start early enough and you can sow fortnightly then there will be a continuation of growth, this can be done with slow growth veg covering several weeks which would take you in some cases up to Christmas and beyond. Sprouts winter cabbage and roots, Dad would cut a cabbage leaving the stalk cut a cross in the top of the stalk and we would get a growth of leaf for a winter green. Cut and come again salad crops are an easy one and if you sow the small carrots and beats a row each fortnight you will prolong the season by quite a margin. I would certainly bottle some veg although fresh beats it hands down. Spend some money on books on old fashioned gardening and preservation, charity shops are a good source many books have never been opened and are cheap. These are just a few ideas from a gardener who knows they work, hope it helps.


Frank.

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