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Palaisglide


Latest posts by Palaisglide

What's for tea?

Posted: 25/10/2012 at 23:46

Artjak, As I refuse to advertise I give my own interpretation of the supermarket names hence S&M reverse it although to me shopping must be similar Dingleberries a large southern lot Clopshop once in every town co-operating number 14956 for the divi how could you forget if you got a thick ear for not getting the little ticket and Tospots a large concern who have suddenly taken a dip.
Tonight I cooked lamb chops from my local butcher sweet tasty tender and no more than a pack of skinny tasteless chops from Tospots. We have a farm shop a quarter of a mile away and though we have all suffered from the weather their own produce still tastes far superior.
Of course with the modern folk being in one heck of a hurry at all times the big concerns will prosper selling rubbish fast food with more chemical content than is good for them.
My daughter told me the kids would not eat meat, I cooked Sunday lunch for them and they ate the lot, my grandson putting his foot in it by saying "why can we not have good food like this at home mum" that did not go down well.
We form the eating habits of the next generation and being brought up during rationing we learnt to make the best of what we had, I am afraid the next generation will be dropping off the planet a lot sooner than we are.

Frank.

What's for tea?

Posted: 25/10/2012 at 12:34

Having been brought up on a small holding and farms, offal was often what we looked forward to, it was fresh tasty and a welcome addition to the meat ration. Cooked properly by cooks who handled offal on a regular basis and who were also adept in using spices and herbs it was good food. modern cooks tend to over cook offal, liver and bacon where the onion goes in first then the bacon and lastly the liver (lamb's though we also used pigs) which goes in the pan a quick sear whip it over and done in a couple of minutes, pour some cream in the pan a minute and you have a nice creamy sauce. At my age posh I just eat less but cook it all fresh no made up supermarket dishes in this house. We killed an animal and ate everything that came out even heart and sweetbreads.
In Tospots yesterday I looked at a very sad looking Shepherd's pie and read the ingredients, I know a bit about chemicals having worked at ICI and it was not good news, making a batch yourself and freezing some down would be cheaper and healthier by far.

Frank.

What's the weather like in your area?

Posted: 25/10/2012 at 11:27

Stockton on the Tees cloudy, actually it is quite bright with the sun trying to get through and just this minute managed.
Washer going but it will not be going out so into the drying room.
Most jobs in the garden done for now, some old plants have gone and I will start filling gaps once the weather has vented its spite, with a bit of luck we may get a nice spring and summer next year.
"Oh" look I can see the Cleveland Hills, cannot see any snow on them yet so "Rains" ugg boots will not be getting tested.

Frank.

Contradictions

Posted: 24/10/2012 at 23:30

As an old gardener I only crock pots where the plants will be in the pot a while, if I know I will be potting on I do not bother.
I never soak any seed but damp the compost before sowing and let it drain, sow the seed and water in again then leave. I never sow sweet pea seed before February finding it is not worth the bother of looking after them for the extra two or three months then getting the same result in the end.
Never used hormone powder for years, the correct mix of compost washed sand and grit plus planting cuttings round the edge of the pot will give you as good if not better result.
Gardening like cooking or maintaining the car are what works for you, I check oil and fluids once a month because I was an engineer, the chap over the road never looks under the bonnet and gets a once a year service, both our cars work and do not let us down (touch wood) so you find a way and stick to it. Ten gardeners will give the same advice only with ten variations on the theme.

Frank.

What's for tea?

Posted: 24/10/2012 at 23:14

Highland Jeannie, if you are talking about Neaps then yes you add butter cream and seasoning, we had haggis and neaps every new year and I am talking about 100 people or so, very few refused, probably the Dram o single malt helped or by the time we ate it several with some wild dancing to get up an appetite.
Posh try dicing an onion into the meat dish and I use lard not oil then pop in the sausage to brown a little and turn up the oven to 210 fan for a couple of minutes then in goes the Yorkshire pudding mix with chopped herbs in it close the door leave it shut timer on ten minutes when it rings turn down the oven to 180 fan and time another ten minutes meanwhile the onion gravy should be well on its way. Potato and carrot boiled together then mashed adds more flavour and as you are not eating it every week add some butter and cream or milk to the mash, a nice Savoy cabbage lightly cooked makes it a nice rounded meal.
Have you tried signing out and back in to the board, when I was having trouble that is how I did it, be prepared for it to refuse your pass word a couple of times although it is correct then stay signed in.
Got your carrier pigeon mail will reply.

Frank

What's the weather like in your area?

Posted: 24/10/2012 at 13:27

Got up feeling good, a lovely shower all with the lights on it was early, a cup of tea tastes like nectar first thing then I opened the curtains. "Oh dear" dark dull drear dour mist sea fret, what a come down and I had to go out.
Stockton dark cloud it says they should say very dark cloud mixed with mist and down to pavement level, I am sure a Passenger plane just flew down the road?
Went to the local butcher for some decent meat, they are up for a nation wide award as the best local butcher. Then to Tospots for the rest and some Dollars for Granddaughter in California.
Have to go out to post some cards then it will be in and closed down before I suffer shrinkage in all this wet.

Frank.

blown away

Posted: 23/10/2012 at 23:35

Alan sheds are very flimsy, I have built my own much more solid and when daughter got a new shed I bought assorted brackets from B&Q then reinforced all the roof fixings, it is usually the roof that goes first in a wind.
The ground anchors went in the floor which is usually on a frame, I took a board off drilled the frame and drove ground anchors through into the ground, they can be bought from camping suppliers and are a very heavy tent peg. We used them on plates in the army, fasten winch pulleys to them and hauled tanks out of ditches so they would hold a shed..
No one said gardening is easy and you should be looking at some kind of shrub wind breaker from the prevailing wind otherwise your crops will suffer.

Frank.

What's for tea?

Posted: 23/10/2012 at 17:53

Corn beef hash, vedge tray nearly empty so it all went in the pan together, mashed them mixed with a tin of corn beef a mix of breadcrumbs cheese butter and herbs on top  in a buttered dish, twenty minutes in the oven.
Ice cream and fruit out of a tin.
I have lazy days now and then.

Frank.

What's the weather like in your area?

Posted: 23/10/2012 at 13:14

Hello Rain, I took advantage and spread the winter weed and feed on both lawns, that is it now until March for the lawns one less job.
I saw many spider webs in the woods, the ones in the long grass always seemed to shine in the suns rays. It does remind us that everything in nature needs something to live on from single cell molds to the Vixen who lived in the wood and would be seen lying on a grassy bank and not phased by us walkers, she kept the wood pigeons in check.
It is brightening here but looking across at you Rain there is nothing but a dark smudge, no view of the hills today then.

Frank.

What's the weather like in your area?

Posted: 23/10/2012 at 11:04

Maud, was the word you were looking for "testimonials"?

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