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martle
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« Reply #3015 on: 19:35:05, 12-09-2008 » |
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Gosh, IGI. If you make it to a future meet-up, you know what to bring.
(Especially since I'm all nutted out.)
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Green. Always green.
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perfect wagnerite
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« Reply #3016 on: 19:38:11, 12-09-2008 » |
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Gosh, IGI. If you make it to a future meet-up, you know what to bring.
(Especially since I'm all nutted out.)
Would that be the cakes or the fish pie? |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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martle
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« Reply #3017 on: 19:39:46, 12-09-2008 » |
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Well, either, of course! But them brownies do sound mighty good...  |
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Green. Always green.
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Il Grande Inquisitor
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« Reply #3018 on: 19:45:36, 12-09-2008 » |
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But them brownies do sound mighty good... I think I may have posted the recipe before, but here it is again. One of my pupils brought some in for the class last year when it was her birthday and we all demanded the recipe from her! Triple Chocolate Brownies Ingredients:225g butter
200g plain chocolate
50g milk chocolate
4 medium size eggs
325g golden caster sugar
2 tablespoons vanilla essence (yes, 2x tablespoons, not teaspoons!!)
150g plain flour
200g white chocolate, choppedMethod:Preheat the oven to Gas Mark 4/180°C and line a cake tin approx 20cm square & 6cm deep with greaseproof paper. Melt the butter, plain and milk chocolate together in a saucepan and allow to cool slightly. In a bowl, beat together the eggs, sugar and vanilla essence. When the chocolate has cooled, whisk into the egg mixture, then fold in the flour and white chocolate pieces. Pour the mixture into the prepared tin and bake in the oven for approximately 30-35 minutes until the top is crisp and pale and the centre is almost set. Allow to cool in the tin, then transfer to the fridge to set thoroughly before cutting into 16 squares. Yum. |
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Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency
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brassbandmaestro
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« Reply #3019 on: 06:59:54, 13-09-2008 » |
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MrsBBM akes exceedingly good cakes  Also Fish pie too! |
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George Garnett
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« Reply #3020 on: 09:44:58, 13-09-2008 » |
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Message for Mort, Message for Mort.
Are we approaching that brief time of year when fresh green clust'ring filberts are to be had? I woke up this morning with a distinct craving. Is my alert young hunter-gatherer body trying to tell me something?
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Morticia
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« Reply #3021 on: 09:55:50, 13-09-2008 » |
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Indeed George. Those little green beauties should be appearing soon. I hope. A few years ago there were none to be had because the summer had been so wet  And the sun hasn't exactly been blazing down this year ... <fingers crossed emoticon> Have your nut crackers at the ready anyway!  |
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George Garnett
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« Reply #3022 on: 10:10:16, 13-09-2008 » |
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Oooh goodee <anticipatorynomemotinom>! I shall dust down my nut sack ready. The news that there are some years when there aren't any is a shocking revelation though  . I'm not quite prepared for that information. |
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« Last Edit: 10:13:05, 13-09-2008 by George Garnett »
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perfect wagnerite
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« Reply #3023 on: 19:16:19, 13-09-2008 » |
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With the sprog out troughing pizza at a friend's house (and no doubt comparing notes about that first week at Sixth Form College) some serious NOMness for the adults in the Brighton suburbs tonight:
Baked sea bass - bought freshly caught in Hastings a couple of weeks back and sitting in the freezer waiting for the right occasion - with rainbow chard and kale sauteed in garlic and lemon, and new potatoes. Accompanied by a very respectable Bordeaux blanc.
Very simple, and a very, very high NOM factor.
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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martle
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« Reply #3024 on: 19:24:54, 13-09-2008 » |
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I'd overcome my slight fish resistance to try that, PW. It's a Waitrose pizza down here on the seafront. They're good, but... |
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Green. Always green.
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oliver sudden
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« Reply #3025 on: 20:01:28, 13-09-2008 » |
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Nice bit of steak, with some fennel, zucchini, spinach, onions and mushrooms. And a glass of Rioja to wash it all down. Now to polish off the Roquefort. (Could have put it on the steak, I know...)
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Morticia
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« Reply #3026 on: 20:08:41, 13-09-2008 » |
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Nice bit of steak, with some fennel, zucchini, spinach, onions and mushrooms. And a glass of Rioja to wash it all down.
Only one, Ollie?   |
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oliver sudden
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« Reply #3027 on: 20:11:53, 13-09-2008 » |
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Nice bit of steak, with some fennel, zucchini, spinach, onions and mushrooms. And a glass of Rioja to wash it all down.
Only one, Ollie? Yes, Mort, just the one glass.  |
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oliver sudden
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« Reply #3028 on: 20:13:18, 13-09-2008 » |
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Or if you prefer:  |
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« Last Edit: 20:15:20, 13-09-2008 by oliver sudden »
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harmonyharmony
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« Reply #3029 on: 13:44:20, 14-09-2008 » |
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I bought some pastrami from Sainsbury's for lunch because I love pastrami but what is this plasticky stuff?
The horror.
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'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 |
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