|
Ron Dough
|
 |
« Reply #1680 on: 09:10:39, 22-03-2008 » |
|
Time to ensure that there's something in the kitchen to keep you there, but not too occupied, Mary, such as a radio programme or some music: either that or carry an egg-timer or similar into the computer room to stop you being absorbed for too long.  |
|
|
|
|
Logged
|
|
|
|
|
Milly Jones
|
|
« Reply #1681 on: 09:13:06, 22-03-2008 » |
|
Or get a laptop and take it into the kitchen? Women are famous for their ability to multi-task so you could keep your eye on both.  |
|
|
|
|
Logged
|
We pass this way but once. This is not a rehearsal!
|
|
|
|
Antheil
|
|
« Reply #1682 on: 09:30:02, 22-03-2008 » |
|
My workstation is just across from the kitchen so I can usually hear or smell any impending culinary disasters  I also have one of those wind-up kitchen timers which is useful, it's all too easy to let time run away with you. I had a bit of a disaster yesterday though with the roasted sweet potatoes! |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
Morticia
|
|
« Reply #1683 on: 10:08:28, 22-03-2008 » |
|
it's all too easy to let time run away with you. Alas, he's never asked me, so I really couldn't comment What happened to the sweet potatoes? |
|
|
|
|
Logged
|
|
|
|
|
Antheil
|
|
« Reply #1684 on: 10:19:22, 22-03-2008 » |
|
What happened to the sweet potatoes? I took the lamb out of the oven to rest but didn't turn the temperature down - sweet potatoes 'caught' a bit. Due to high sugar content I guess. Nevermind, they were still very toothsome and the meat was so delicious - can't believe I ate so much of it |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
Mary Chambers
|
|
« Reply #1685 on: 10:36:05, 22-03-2008 » |
|
I only have a laptop, so that I can take it into different rooms, but never thought of taking into the kitchen. I'd probably still get too absorbed in it and not notice the pan was on fire anyway. I started the soup with CD Review and the Rite of Spring on in the kitchen (I like to do it in advance). It is now nicely simmering - at least, I think it is.....better go and check  . This way lies madness. |
|
|
|
|
Logged
|
|
|
|
|
Morticia
|
|
« Reply #1686 on: 10:49:57, 22-03-2008 » |
|
Just don't fall asleep (because of your 5 o'clock start) while it's cooking, Mary! The pollock was an unqualified success PW was right, it certainly is a 'meaty' fish. Good firm texture, nice big flakes and a distinct taste. The Dill and lemon worked a treat. This little fishy will now become a regular on the shopping list. |
|
|
|
|
Logged
|
|
|
|
|
Milly Jones
|
|
« Reply #1687 on: 11:06:03, 22-03-2008 » |
|
I only have a laptop, so that I can take it into different rooms, but never thought of taking into the kitchen. I'd probably still get too absorbed in it and not notice the pan was on fire anyway.  Funny that Mary - I didn't think you were a blonde! |
|
|
|
|
Logged
|
We pass this way but once. This is not a rehearsal!
|
|
|
|
Antheil
|
|
« Reply #1688 on: 11:48:32, 22-03-2008 » |
|
The fish sounds good Mort, will try and find some next week. According to the Net my local supermarket is supposed to stock it. I'm sure you told me - but I have forgotten - how much did it cost? I find fish so very expensive it is becoming a luxury. I think some gorgonzola on wholemeal soda bread beckons shortly |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
Morticia
|
|
« Reply #1689 on: 12:02:34, 22-03-2008 » |
|
It wasn't expensive Ants. As well as the two pollock cutlets I also bought 2 whole mackeral. A £5 note was in my change from a tenner. Didn't break the bank.
|
|
|
|
|
Logged
|
|
|
|
|
Antheil
|
|
« Reply #1690 on: 16:16:23, 22-03-2008 » |
|
Nothing to do with anything really, but been reading Nigel Slater and this made me laugh. It is so true, I do it as well:- "My kitchen cupboards are full of reliable old faithfuls and one-night stands hoping for a second date. This is the time of year I become quite ruthless, tipping out drawers and emptying cupboards, turfing anything that no longer interests me into the bin. 'I'm sorry, I thought you understood it was just for fun,' I find myself muttering to a bottle of pumpkin-seed oil. 'No, really, you were great,' is the only response I can think of to a bag of once-used chestnut flour" |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
Morticia
|
|
« Reply #1691 on: 17:17:21, 22-03-2008 » |
|
I've been dithering and dathering all afternnon about whether or not have the roast lamb this evening, but the cold and miserable weather decided me. So, roast shoulder of lamb with garlic and thyme, flageolet beans and, of course, roast tatties! Pots now par boiling before transforming into golden, crunchy little beauties Happy anticipatory sigh. |
|
|
|
|
Logged
|
|
|
|
|
brassbandmaestro
|
|
« Reply #1692 on: 17:22:06, 22-03-2008 » |
|
Steak and Mushroom pie............. mmmmmmmmmmmmmmmmmmmmm lovely.
My wife's cooking...........
|
|
|
|
|
Logged
|
|
|
|
|
Andy D
|
|
« Reply #1693 on: 21:06:56, 22-03-2008 » |
|
I took the lamb out of the oven to rest but didn't turn the temperature down I thought you posted you were "99% veggie" Anty. If all the meat and fish you seem to be consuming only accounts for 1% of your intake you must be  |
|
|
|
|
Logged
|
|
|
|
|
Morticia
|
|
« Reply #1694 on: 21:53:48, 22-03-2008 » |
|
Hmmm, I must be doing something wrong. I'm not a vegetarian and my dimensions are somewhat less than those pictured above.
|
|
|
|
|
Logged
|
|
|
|
|
