|
marbleflugel
|
 |
« Reply #1515 on: 05:00:57, 13-03-2008 » |
|
In that Tescos(pah!) etc spread the smell of hot bread ambiently to lure the punters in, could this be the equivalent for the midnight oil burning bedsit crowd?
|
|
|
|
|
Logged
|
'...A celebrity is someone who didn't get the attention they needed as an adult'
Arnold Brown
|
|
|
|
brassbandmaestro
|
|
« Reply #1516 on: 09:16:41, 13-03-2008 » |
|
My wife forgot to reset the toaster this morning!!
|
|
|
|
|
Logged
|
|
|
|
|
strinasacchi
|
|
« Reply #1517 on: 09:51:59, 13-03-2008 » |
|
Miss BBC on Mondays at 8.30.
Sounds like a beauty pageant shown in weekly installments. |
|
|
|
|
Logged
|
|
|
|
|
martle
|
|
« Reply #1518 on: 19:51:35, 13-03-2008 » |
|
Chez Green ce soir: pasta, with a tangy tomato and sausage sauce and a fistful of parsley thrown in at the last minute, green salad (mostly rocket, which is the best greens for any pasta, I think), and possibly some ancient and re-heated ciabatta. And some Rioja. I want some Rioja.  |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
richard barrett
|
|
« Reply #1519 on: 19:58:03, 13-03-2008 » |
|
a fistful of parsley thrown in Surely people in greenhouses shouldn't throw parsley? or something?  |
|
|
|
|
Logged
|
|
|
|
|
martle
|
|
« Reply #1520 on: 20:01:00, 13-03-2008 » |
|
Of course, if I was having fish...  |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
Antheil
|
|
« Reply #1521 on: 20:10:17, 13-03-2008 » |
|
Chez Anty,
Pasta aussi, tangy tom and finest ground British lamb sauce, enriched with plumply rich cloves of garlic and the last of the parsley plant thrown in before its roots go to the Worm Farm, ample shavings of parmigino reggiano to garnish, and a handful of olives are now strewn in a carefree, but cheeky, manner into the pan. No Rioja here, but a rather cheeky, yet satisfying flinty, Rose
|
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
Bryn
|
|
« Reply #1522 on: 20:12:11, 13-03-2008 » |
|
Hmm, think I might have a boiled egg for supper.
|
|
|
|
|
Logged
|
|
|
|
|
martle
|
|
« Reply #1523 on: 20:16:45, 13-03-2008 » |
|
Bryn,   Hmm... that looks pretty good now I've posted it... |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
Antheil
|
|
« Reply #1524 on: 20:18:22, 13-03-2008 » |
|
Hmm, think I might have a boiled egg for supper.
One of your duck eggs, Duckie? Nice with stoneground bread and that butter with the sea salt, innit? |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
Morticia
|
|
« Reply #1525 on: 20:19:05, 13-03-2008 » |
|
|
|
|
|
|
Logged
|
|
|
|
|
Andy D
|
|
« Reply #1526 on: 00:14:50, 14-03-2008 » |
|
I did a [veggie] chilli for tea, using the traditional red kidney beans instead of my more usual chana dal. This was mainly because I found a large, partly used, bag of kidney beans past their best before date so I cooked a pound of them. Half of that lot went into the chilli which made 3 portions, the rest went into the freezer. I love carrots in my chillis for some reason - anyone else? Plus I always serve it with yoghurt and lime pickle. And baked spuds - on this occasion.
|
|
|
|
|
Logged
|
|
|
|
|
harmonyharmony
|
|
« Reply #1527 on: 17:42:10, 14-03-2008 » |
|
Tonight, I'm cooking some stuffed pasta (not my own pasta I hasten to add). Too done in to even contemplate shopping.
Sauce will be tomato (onions and garlic fried till translucent, tin of tomatoes thrown in and bashed up and reduced down, smoked sausage chopped up and chucked in (might possibly brown it in another pan first)) and I'm having it with kale and greens. Now I need to be bothered to cook it...
|
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
Antheil
|
|
« Reply #1528 on: 17:57:36, 14-03-2008 » |
|
hh, Marty had a tomato and sausage pasta sauce yesterday - is this the must have dish of the moment? Is the smoked sausage the Dutch variety? I have done a similar sauce but only with Chorizo. Never thought of combing greens with pasta either. I'm cooking a gammon on Sunday, the joy of that is there is so much you can do with good home cooked ham, very economical, even morre so that it was half price. Talking of economy, when I was in the supermarket today I saw the "This is a Delia cheat ingredient" stickers. Her pack of recommended ready grated parmesan equates to £33.63 a kilo!!  |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
harmonyharmony
|
|
« Reply #1529 on: 18:05:08, 14-03-2008 » |
|
hh, Marty had a tomato and sausage pasta sauce yesterday - is this the must have dish of the moment? Is the smoked sausage the Dutch variety? I have done a similar sauce but only with Chorizo. Never thought of combing greens with pasta either.
This is something I had been planning on cooking for at least a week now. You could even say that I've been fantasising about it in idle moments. Perhaps Member Martle has been picking up on some of my psychical emanations. I'm afraid that said smoked sausage is of the packaged mass-produced variety.  I eat greens with everything. Perhaps this does explain my strange psychic link with Member Martle. I merely need to fantasise about doing something and... is it working Martle? |
|
|
|
|
Logged
|
'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
|
|
|
