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oliver sudden
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« Reply #675 on: 18:36:48, 10-11-2007 » |
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Well, imagine this with Terry Jones on the bench and no clothes on Terry Jones and you might have some idea why your mention of 'something completely different' prompted Richard to post what looks to you like a cross in a square...  |
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Antheil
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« Reply #676 on: 18:41:39, 10-11-2007 » |
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<doh> It has to be Monty Python 'Something completely different'
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Reality, sa molesworth 2, is so sordid it makes me shudder
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richard barrett
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« Reply #677 on: 18:45:37, 10-11-2007 » |
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Do you suppose I wish Members to see me in my full glory whilst I perform Domestic Goddess duties?
I dare say not. You wouldn't want them in your nice clean rooms breathing over all the chairs and putting their feet on your carpets and sneezing on your china, let alone sleeping in your sheets, now would you? |
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Antheil
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« Reply #678 on: 18:55:54, 10-11-2007 » |
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richard, I told you never to divulge that I was in fact Mrs. Ogmore-Pritchard  And before you let the sun in, make sure it wipes its shoes |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #679 on: 01:17:51, 11-11-2007 » |
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pencil in some soup....
I've never tried that - is it tasty? |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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increpatio
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« Reply #680 on: 11:36:34, 12-11-2007 » |
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pencil in some soup....
I've never tried that - is it tasty? Well, following mort's example, I eat as I go; so usually by the time I reach for my pencil, the soup's gone, so I just chew on its end for a bit. (I don't, by the way, really. When I was a young'un, but no longer, thankfully). |
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Antheil
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« Reply #681 on: 18:43:54, 12-11-2007 » |
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Tonight, roasted root vegs (carrot, onion, potato, swede and parsnip roasted with rosemary and thyme) plus reheated remains of last nights meal which was cannellini beans, savoy cabbage and pasta cooked in creme fraiche with cheese topping Sounds a bit odd I know but nice comfort food for an unhappy Anty on a cold and frosty night.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #682 on: 18:49:39, 12-11-2007 » |
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Don`t forget the vino collapso, Anna. It helps in combating exposure to Barbies! <hug emoticon>
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Antheil
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« Reply #683 on: 19:00:50, 12-11-2007 » |
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Thanks for the <hug> emoticom Mort, not sure if I am allowed any vino collapso whilst I am under the Doctor |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #684 on: 19:07:24, 12-11-2007 » |
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In the abode of green, ce soir: Good quality sausages, baked with broccoli and a couple of cloves of garlic (whole), splash of white wine to keep things moist (hic), couple of sprigs of rosemary, olive oil. Uncover for last ten minutes. Half a baked tattie.  |
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Green. Always green.
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Antheil
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« Reply #685 on: 19:15:04, 12-11-2007 » |
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martle, sounds tasty but I am always horrified at the amount of fat that seeps from sausages. Do you buy yours from a local butcher (made on the premises?)
And only half a baked tattie? What do you do with the other half?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #686 on: 19:25:09, 12-11-2007 » |
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martle, sounds tasty but I am always horrified at the amount of fat that seeps from sausages. Do you buy yours from a local butcher (made on the premises?)
And only half a baked tattie? What do you do with the other half?
I pour off a lot of the liquid, Anna. But good quality sausages (eg. yes, from my local butcher) don't have all that much fat. Depends on the type of sausage too - pork tonight, but venison ones are far leaner for instance. I'll have the other half of the tattie tomorrow. (It's a big one, and they re-heat well enough.) |
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Green. Always green.
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MabelJane
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« Reply #688 on: 20:18:08, 12-11-2007 » |
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Didn't feel like cooking tonight so it was penne (down to 5.7 Kg now!) with sliced carrots (I always buy organic carrots, if nothing else, because of the amount of organophosphates that non-organic growers have to use to defeat the carrot fly) with sun-dried tomato pesto (out of a jar) and veggie parmesan. Tasted OK though, those little jars of pesto are quite good and handy for fast food preparation. I managed to smash one of my pasta bowls when it slipped from my hands when I was washing it and hit the taps.   That bowl of yours does look beyond repair! I was too weary to cook anything exciting - just did some "fresh" green tagliatelle with choice of pesto or olive and tomato stuff from jars to stir through, plus parmesan. Actually these two cheating sauces are pretty good - I like this Sacla pesto and their olive and tomato "stir through" is delicious too but there's no good pic to post. Expensive luxury I suppose but I'm worth it!  Tonight, roasted root vegs (carrot, onion, potato, swede and parsnip roasted with rosemary and thyme) plus reheated remains of last nights meal which was cannellini beans, savoy cabbage and pasta cooked in creme fraiche with cheese topping Sounds a bit odd I know but nice comfort food for an unhappy Anty on a cold and frosty night.
Actually, it sounds great - I'd've been very happy with that! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Morticia
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« Reply #689 on: 20:43:53, 12-11-2007 » |
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Those jars of pesto, both green and red, are great. I don`t buy ready made sauces but I make an exception for these. Yum.
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