Ups and Downs...

Things are going so well that it is making me feel slightly uneasy, for so often in my life when things go well, then something unpleasant usually follows.  Swings and roundabouts I suppose, but as long as this 'up-side' lasts over the weekend, then hope I'll be able to gracefully accept what Fate throws at me next.   It's not that I'm pessimistic, in fact usually the opposite, but it does seem that life is like a pair of scales, up one minute, down the next (a bit like my weight!).

My mother was always pessimistic about everything, and when things went right for her, she always said she could never enjoy them because she knew something bad would follow.  When the 'bad' did arrive, she somehow couldn't bring herself to find any pleasure in the fact that something good would be just over the horizon, so most of her life was spent with a very gloomy outlook.  I always tried to be the opposite.   Do other readers feel that life is like a long series of rolling hills that moves up and down as we travel over them?

Anyway, I'm on an 'up' at the moment and determined to enjoy it.  Yesterday had a really good change round of my culinary work-space, the (bedroom) shelves are now in the kitchen and really, REALLY, useful.  All the 'stuff' that I kept under the kitchen table has now been cleared, and even the Hoover kept working until I'd reached the end of the carpet when it began to give off a smell of burning rubber.   My mother bought the Junior Hoover for us when we moved to our first house in Oadby.  We lived there 12 years before moving to Leeds where we then lived 40 years, and as we've now been in Morecambe four years (give a month), that means the Hoover is 56 years old!! And still working well.  
My Beloved checked the Hoover after 'the smell' and said it had picked up a nail (which he removed) also the rubber belt was a bit loose, but when I was sorting out the 'under table stuff'', would you believe I found a small tin that contained 3 unused rubber belts for this very Hoover, plus a box of bags, so Fate really did smile on me yesterday.  

Thanks for comments.  Advance congrats for your Ruby Wedding next week jane, you sound so young.  B and I will be celebrating 60 years of marriage next year (is that a 'Diamond' anniversary?).  It's so funny really, at our age we now have begun to say things like "I hope we/I'll live long enough to reach the Millenium". After that its' "hope we live long enough to reach our 70th birthday, 75th birthday, 80th birthday...."  So our next 'hope to live long enough' is now our (next year) wedding anniversary.  Or for that matter, even this year's (which doesn't really count in the great scheme of things). 

A welcome to Flibbertigibbit (we hope you will write to us again soon), and will definitely take a look at that Freegle site.  Wish now I'd kept those jams jars/lids, but always have plenty gathering dust over the months, so will keep them in the hope someone else can find use for them.  I have enough in the larder holding my own preserves that I would recycle for my own use, so any others would not be needed. 

Like you Mandy, do find that it really helps to keep the kitchen organised.  It's surprising how much time can be wasted having to search for things.  Yesterday, decided to do a bit of advance preparation and measured out the amount of rice I'd be needing to cook on the Saturday.  It didn't take long to do this, but - like pennies saved soon adding up to £££s - minutes saved means an hour less work when I should be doing the actual cooking.   On Friday will be preparing some of the salad ingredients and bagging them up separately to keep chilled in the fridge ready to mix together just before I leave for the clubhouse. 

Not sure if it is 'welcome' or 'welcome back' Diana, but good to hear from you anyway.  Chefs say we should always use the very best quality ingredients, and myself believe this in part (especially when it comes to meat).  With baking I tend to sit on the fence.  Certainly the well-known brands of flour are good, perhaps because they are (called) 'super-sifted', but to me flour is flour, and the cheaper own-brand flour can also be 'super-sifted' when we sift it ourselves TWICE before baking (say) a light sponge) cake.

Unsalted butter I use only when salt is not included in the recipe.  If salt is included, then I use salted butter (and omit any other salt used).  Maybe if I made a cake using top brand flour and unsalted butter, then made another using the cheaper flour/salted butter, a sample tasting might show a difference.   Am sure there HAS to be a difference, but not always one that your average domestic cook would notice.
Even with branded flour, is one better than another.  My mother always used Be-Ro (her only cook-book at that time (pre-war) was the 'Be-Ro' cook book, a very narrow, long booklet printed in brown ink (anyone remember that?).

Discovered another interesting booklet yesterday during my 'clear-up'.  This being 'Miller's War-time Recipe Book' (promoting their baking powder - this being used in every recipe).
In the introduction it said "All the recipes are the works of experts...and compiled with the greatest regard for war-time conditions.  Note, for example, our expert's awareness of the need for appetising items in the lunch basket.  The recipe for 'Potato Splits' is a case in point.... Results will be up to your highest expectations if you carry them out exactly as printed, using PLAIN NATIONAL FLOUR and MILLER'S BRITISH BAKING POWDER".

During war-time there were no different brands of flour on sale.  It was all 'National' and not even pure white, as it was a 'sort of' wheatmeal, as was our bread: the 'National Loaf' (also 'sort of' wheatmeal, but the flour baked to give a greyish crumb colour and it didn't taste very good anyway).   Pretty sure our cheese was also 'National' (what we called 'mouse-trap cheese'.

For anyone interested, here is the recipe for those 'Splits'.  The fat would probably be margarine or lard, as in those days oil was not used (or available for) cooking, olive oil only on sale at the chemists for 'medicinal purposes'.  At least there did seem to be plenty of potatoes on sale, and the booklet gives many recipes using them.  There was even a cartoon character called 'Potato Pete' who persuaded cooks to keep buying/cooking/eating them.  How things have changed since then.
Potato Splits:
4 oz flour
6 oz mashed potatoes
2 oz fat
1 teaspoon salt
quarter pint milk
1 teaspoon Miller's British Baking Powder
Mix the flour, salt and baking powder, rub in the fat. Lightly mix in the mashed potatoes.  Mix to a soft dough with milk.  Roll out to half inch thick; cut into rounds. Bake in a moderately hot oven about 20 minutes.  When cold, cut through to make a sandwich with shredded vegetables mixed with salad cream, gravy or sauce, or with any sandwich spread.
Electric Temperature: 425F.  Regulo No.6

Whilst not expecting anyone to serve up 'war-time' food today, am giving a few more recipes from the booklet to show the type of food that people ate in those days, and this next recipe is given as: "a delicious spread for the kiddie's tea when the fat ration is finished".
Chocolate Spread:
quarter pint of milk
1 dessertspoonful flour
2 dessertspoonsful sugar
3 dessertspoonsful cocoa
Blend the flour, cocoa and sugar with a little milk, pour over the rest when boiling, return to the pan and stir until smooth and thick.  Use when cold.

Goodness knows what this next would end up like, but the recipe is in the book, and no doubt it was made, served and perhaps even 'enjoyed'.
War-time Yorkshire Pudding:
4 tablespoons flour
1 egg (dried will do)
pinch of salt
half pint of milk
half teaspoonful Miller's British Baking Powder
Sieve the salt and baking powder into the flour.  Make a well in the centre, add the well-beaten egg, then the milk gradually.  Beat very well until full of bubbles.  Allow to stand. Add 1 tablespoonful of water and pour the mixture into smoking-hot fat. Bake in a fairly hot oven for 30 - 35 minutes according to size of tin.
Electric Temperature: 400F   Regulo No.5.
Hint: if dried egg or dried milk is used, sieve with the salt and baking powder and add to the flour.  Use the required amount of water for mixing.

Final recipe is one that I remember my Mum making for our mid-day meal (it would be, as this cookbook used to be hers).
Miller's Lunch-time Morsels:
8 oz flour
1 level teaspoon Miller's British Baking Powder
1 level teaspoon salt
3 oz lard
water to mix
(Filling: 4 tablespoonsful cooked lentils, 4 tablespoonsful breadcrumbs, a pinch of salt and pepper, a pinch of mixed herbs, a pinch of curry powder).
Make the pastry in the usual way.  Roll out and cut into large circles. Wash and cook the lentils; add the breadcrumbs and seasonings, mixing well together.  Put a portion of mixture on each circle of pastry, moisten the edges and make into pasties.  Bake in a hot oven until a golden brown.
Electric Temperature 425F  Regulo No.6

Despite my (now) dislike of P.H, am finding time to watch the repeats of 'The Great British Bake-off' each afternoon.  It's not normal for me to feel so let down by someone I 'felt drawn to' (but only his eyes). But, as they say 'love and hate' are almost bedmates, so as P.H.has now lost my love, he'll have to put up with my hate, and have decided, that next time I bake bread, I'll keep back a bit of dough to mould into a figure to represent P.H. then role-play 'witch' and stick pins (or cocktails stick) into various parts of his anatomy.  Might even bake 'him' along with the bread and take even more delight biting off (and eating) his head!!  At one time I was almost a real 'witch', and was able to cast spells. Now I never do because most of them worked!  I don't like playing with fire, but now I feel almost like having a dabble again. So P.H. be afraid.  Be very afraid.

The weather seems to be getting warmer in that we don't now need the central heating on for more than an hour (once in the morning, once early evening).  Today we have blue skies and clouds and a high wind that is blowing petals from the apple tree that makes it look as though snow is falling.
Devastating tornadoes are hitting the mid-west of America at the moment.  The only buildings that seem to stand up to them are those built of brick.  One wonders why all homes in the 'tornado belt' of the US are not brick-built to withstand these 'twisters' (which are - after all - a common occurance).

Yet, my mind goes to Japan, where they have many earthquakes and certainly many years ago (before skyscrapers etc), houses were always built of light wood.  Internal walls were more like sliding doors made of wood-framed paper, and there was very little furniture. Even the bed was a rolled up mattress (futon) with a wooden support to lay the head on.  Complete minimalist decor, with just one beautifully arrangement of flowers in one corner, and a low table in the centre of the room (people sat on the floor to eat and drink).  When the earthquakes hit, the houses collapsed like a pack of cards, with less chance of anyone caught inside being hurt, and the houses were easily rebuilt.  This did make a lot of sense.  So perhaps wise for property to be re-built in the tornado zones 'Japanese style', and furnish minimalist - the good thing about that is the less we have, the less it costs us to replace. 

Nowadays we don't seem to take any notice of what weather nature constantly throws at us.  We (in the UK) build on water-meadows, and cover land with concrete so there is nowhere for excessive rain water to drain away.  Then we complain because we get flooded.
And who decided that it made sense to build a big city (or several) on the San Andreas fault in the US? A disaster waiting to happen, which could be any day now, or in a hundred or so years hence.  Who knows, who even seems to care?.  Live for the day and let tomorrow take care of itself.

At least I have to keep thinking about tomorrow, and the next day, and the day after that. So this means I'll now be taking my leave of you until Sunday (or might even be Monday as I may feel the need for a 'lie-in' after the hectic day previously).  I'll miss my chat with you, but you will still be with me in my thoughts over the next few days and hope you will keep sending comments so that I have some to reply to once I sit myself back in front of the comp. again.   Bye for now...xx

Tortoise and the Hare...

Slow and steady wins the race it is said.  Certainly this seems to be working for me this week as each day I manage to accomplish quite a lot without needing to rush, although have a feeling that Friday will see the beginning of more action and Saturday will certainly speed up.

Yesterday put my head down and really had a good clear out of the unit tops.  Normally these are full anyway with 'necessary' gadgets such as bread bins, cereal containers, toasters, several stone jars full of cooking utensils, electric kettle, corner racks to store plates and bowls, mug racks....  and no real length to work at as the hob comes in the middle of one length, the sink/drainer taking up much of the other.   Up to a couple of days ago, empty clean glass jars/lids tended to fill up some of the space (as no-where to put them), but as most of my glass jar 'collection' has now been taken to the bottle bank (lids gone into the 'metal/can' bin), and moving a few things from one side of the hob to the other, it's surprising how much space has suddenly appeared.   Not that it is 'working space' as things are still lined up at the back, but at least 'tidy'.  And what a difference THAT makes.

Today I'm going to move a set of wooden shelves (that B once made) into the kitchen.  At the moment these are in front of the gas boiler this itself being behind sliding wardrobe doors (the boiler being in our bedroom for some reason, as is the stop-cock for the water.  Why they didn't use that room for the kitchen when adapting this house into two apartments I don't know, especially as the bathroom is next to what is now our kitchen (this could then have been a bedroom).   Anyway, the shelves are of little use in the bedroom, and am hoping they will fit under the end of our kitchen table so that I have room to put my cookery books (normally piled onto a chair), and other things that are best kept together. 

As I got on so well yesterday, decided to have a sit-down and make some little 'flags' that will show the names of the different side dishes that will be on the 'help-yourself' table.  B says people would like to know what things are, myself would think they were obvious, but it's not a bad idea, so as I'd already got a bag of plain white adhesive labels (useful size for jam jars but have patterned ones for those), peeled two labels from the backing paper and laid a cocktail stick close to one end, and stuck them together.  Cut a notch in the far end (to make them look more attractive), and later will write (best writing of course) the names of the various dishes.   
The backing sheets I have kept as the side the labels were stuck to is shiny and I think would be suitable to use when piping royal icing flowers and decorations as they should then be easy to remove once set.  Could also use the shiny side to drizzle/pipe on melted chocolate when making decorations.

Incidentally, although have never seen this mentioned, and certainly never read about it, the easiest way to remove fragile decorations (esp choc) without them breaking is to first pipe these on paper (wax or baking parchment etc lying on a flat surface such as a table or unit top) and allow to set. then begin sliding the paper to the edge of the table/unit,  and - holding the edge of the paper with one hand (the other hand controlling the paper at the other end to keep it firm/level) - pull the paper about an inch past the table top then pull it down at right angles.  As you pull, the decorations come unstuck from the paper (this now going down) and continue sliding forward, so you need a piece of card to hold close to the table to catch the shapes as they eventually come loose.  Am never any good at explaining things, so do hope this is understandable. 

Am expecting the Tesco delivery this morning, so need to clear some room in the fridge before that comes.  I see from Jane's comment she too has been sorting out her kitchen.  This is something we should all do at least twice a year as it's surprising how many things can get pushed at the back of cupboards (one reason why I like my foods to be stored on open and fairly shallow shelves so there is no room for anything to be hidden behind, and being visible daily they are more likely to be used).
Shouldn't worry too much about gaining weight when on holiday Jane, as this is a time when most people take a lot more exercise and burn off those extra 'fish 'n chip' calories.

Good to hear from you again Noor.  Interesting to hear that your brother's home has no oven, yet maybe an oven is not so much used in Malaysia as here where the weather is colder and so we do more 'slow-cooking' of casseroles during the winter.  Probably cakes, biscuits and puddings are also not traditional eating in the Far East. 
Have to say that I much admire the Oriental diet as it seems so healthy, as well as being economical and very quick and easy to prepare and cook.  My B has now taken to making himself a stir-fry at least once a week, and thoroughly enjoys it.

Believe Tess is a newcomer to this site, if so welcome.  However Tess, think you may have got a bit mixed up re the Foodbank.  I haven't done very much with our local one (except some baking and writing up a small recipe booklet for them).  It is Janet who is doing a great deal more for her Foodbank in Rossendale.  All credit should go to her.

Notice a lot of weeds too in our garden Anona, and once this week is over hope to find time (if the weather stays fair) to get outside and pull up a few.   It is said that weeds are just wild flowers growing in the wrong place, and our garden is proof that the 'butterfly bush' (can't spell it properly but it sounds like 'buddliea') is a true 'weed' it keeps sprouting up everywhere, both white and all shades of light to dark purple, it is even growing from cracks in our brickwork (this needing repointing).   Another flower that keeps reappearing is the orange Welsh poppy, and we do have a creeping plant that has purple flowers (don't know the name) that crawls everywhere (even into this dining room through a tiny gap by the door frame),  and loads of different grasses (the previous owner having planted grasses that we pulled up by obviously they seeded themselves). 

One day must take out my wild flower book and find out exactly what is growing 'free' in the garden.  Most of the time it looks pretty when left 'wild' - at least that's my excuse.

Just time to give one recipe today.  This was intended to be served at the club 'do', but as it requires to be 'timed just right', think I'll stick to serving a Mango Cheesecake with a Tropical Fruit topping.
(Memo to myself:  make a second batch of EasyYo Greek yogurt today for the Raita, and tomorrow another batch of Mango yogurt).

This dessert is very similar to our 'Eton Mess' (whipped cream with crushed meringues and strawberries), but this time with a more Middle Eastern flavour.  It would go well served with Moroccan or Indian dishes.  There is room to change ingredients to suit particular tastes, so just use this as a guide.
To cut costs, myself would probably make my own 'mascarpone' by draining yogurt through muslin, possibly also beating in a bit of cream cheese (always use this at room temperature when cooking).  Canned apricots (or even no-soak apricots) could be used instead of the fresh.
Instead of using orange flower water, use rose water (or rose essence), and include the rose flavoured Turkish Delight, and then you could use raspberries instead of apricots.  You know how my mind works by now - keep the theme, but experiment with other ingredients, other flavours.
Apricot and Turkish Delight Mess: serves 4
7 oz (200g) mascarpone cheese (see above)
4 oz (100g) Greek yogurt
2 oz (50g) icing sugar, sifted
2 - 3 tblsp orange flower water
2 meringue nests, coarsely crushed
3 fresh apricots, stoned and chopped
4 cubes orange flav. Turkish Delight, chopped
2 oz (50g) flaked almonds
few mint leaves (top sprigs) for decoration
Put the cheese, yogurt, sugar and orange blossom water into a bowl and whisk together until thickened.  Fold in the rest of the ingredients and then pile into four individual (pref glass) serving bowls, and decorate by sticking a spig of mint in each.   Serve as soon as possible after making.

Heard on the news yesterday that the mid-west of American have just had 20 strong tornadoes.  Let us hope that our US readers did not fall prey to these.  Hearing about something like this makes me realise that however much we Brits complain about our weather, compared to other parts of the globe, we are pretty lucky.   It is true that we now seem to be having a lot more rain, a lot less sun, and more high winds, and compared to many years back (when our winters were REALLY cold and the snow lay around for several months), even the snow we have had has not been THAT bad. 

Today is another grey and miserable day, although the sun does tend to come out once noon has passed and they do say that Morecambe has more hours of sunshine than anywhere else in the country.  I just don't happen to be looking out of the window at the right time (the afternoon sun being at the back of our house, and our living room - where we sit in the afternoons - at the front).

Think I'll have time tomorrow to pop in and have a wee chat with you all, then Thursday, Friday and Saturday I'll be taking time off writing to allow me to concentrate fully on the Indian meal (Norma coming on Thursday and I'm at that cookery course during the evening so my 'working' day will be shorter than normal anyway).

Am trying to fit in watching repeats of The Great British Bake-Off, and realising now that I never liked Paul Hollywood anyway (it is just his eyes that used to mesmerise me).  He's far too much an 'I know it all, and I'm right' sort of man.  Does that make me fickle as I did say he was my sort of 'crumpet'?
Mentioned that it would be a good idea for those 'Baker Boys' to take his place in the next series, there true title is 'The Fabulous Baker Brothers', who I really enjoy watching and they seem genuinely 'real' family lads. 
It's odd really why I dislike so much any celebrity male who leaves his wife/family.  At one time I used to really like and admire Eamonn Holmes, until he left his wife of many years, and his children and set up home with someone else (forgotten her name but she is also a TV presenter, and they now have at least one child together).  Have 'gone off' Rick Stein for the same reason (although his children had grown up), and as for Heston B, well, never really liked him much anyway.  At least Gordon Ramsay has stayed with is family (so far), and also Jamie Oliver (cannot ever believe he'd stray).

Hypocritically I'd probably just shrug my shoulders if a well-known female cook left her husband, for we all know that for a woman to leave a man she'd been married to for many years, there'd be a very good reason, and possibly I'd even applaud her for doing so, certainly it wouldn't stop me watching her carry on TV cooking.   
Perhaps it's just that reading about what Paul H has done has disappointed me so much for when we hear of celebrity cooks that have (or seem to have) a solid family life, then it makes me feel good.  Family life and cooking go together in a 'feel-good' sort of way. You could call it a 'glue' that holds the family together.  Just wish it was, but sadly - in this day and age - it seems we need more 'super-glue'.  I blame ready-meals and junk food for a lot of marriage breakdowns.  So there!!

Have to get on.  Do hope you will be able to join me tomorrow, the last free day (or partly free) of this week, then it will be count-down to 'club food'.  Whatever the weather.  Enjoy today.  TTFN. 

At the Present Time...

Just time for a quick chat today.  Cannot believe how I can get myself in more of a mess every time I have a tidy up.  Yesterday thought I'd rearrange the kitchen to make it easier for myself when cooking and of course it is now in worse as state than it was before.  So today I really have to get a move on and sort it all out.  Tomorrow the Tesco delivery comes, and from then on it will be sleeves rolled up and tunnel vision (Indian Feast). 

At least yesterday managed to sort out all the empty glass jars I always save (in case they are needed for storing something).  I've had to order new jars for the marmalade sold at the club (EU rules!), so have no need for so many 'old' jars (but who would know the difference once washed and sterilised?).  Have saved about 20 for my own preserves, and have about 20 tiny ones that will be useful to fill with the last bit of preserves that is not enough to fill even an 8oz jar.  These I'll give away as gifts (a selection of several different preserves, not just one jar).

Yesterday also tested crushing meringues and folding them into whipped cream.  After five hours B said the meringue was still 'a bit crunchy but softish', so if I wished to serve Eton Mess or similar, best not to assemble too early, three hours ahead should be OK.  Mind you, I've changed my mind (again) as to the desserts I'll be making and probably settle for Tropical Fruit Cheesecake as this was much enjoyed last time I made it (for the club), and - as it can be made a day ahead and kept chilled - less to do on the day.  

Maybe will not bother with macaroons, but make some fudge and also coconut creams as these are 'sort of' Indian sweets.  As ever, I won't make up my mind until later, and hopefully not too late to make them anyway.

Thanks for your comments.  Your Foodbank, Janet, sounds really good.  I'm so pleased that you are able to provide fresh fruit and veg, and also eggs, cheese and butter.  The 'national' Foodbank allocations (working on the Morecambe one), doesn't provide enough variation to make much more than heating up what is in the cans.  With eggs and cheese, SO much more can be done, and do hope that you will be holding more cookery demonstrations for even when people do have their benefits and can buy their food, they still may not know how to shop and cook economically, and every little bit of knowledge helps. 

Lucky you for getting those duck breasts for less than half price Eileen.  I have yet to step over the threshold of the Morecambe Sainsbury's although did go to that store once or twice when we lived in Leeds.  
See in the news that Morrison's are now joining with Ocado to provide on-line ordering and deliveries.  Do know that Ocado don't deliver in the Morecambe area, but as there is a Morrison's here, let us hope they will.  Mind you, I do enjoy a 'personal shop' in the store (as long as their scooter is available), so perhaps will leave things as they are.  Tesco are (at the moment) pretty good with their offers/reductions and extra points.

Looks like being a fairly 'good weather' day today, the sun is shining, I see the lilac is almost in bloom and the apple tree is covered in blossom.  Since we moved here we've had only a bit of blossom and not a lot of fruit on the apple tree, so let's hope we don't get any frost and this year will give us a bumper crop. 

Forgive me if I depart so soon - there is so much I really need to do today, and have to get myself into 'role-play' mode to get it done.  In a couple of minutes I'll be donning my 'cleaning lady' bonnet, followed by my 'time and motion' cap, and - with any luck - by the end of the morning may be wearing my 'chef's hat'.   Role-playing makes anything a lot more fun .  Sometimes I play so hard I'm hardly ever 'me'. 

No time to give a recipe today (hangs head in shame), hopefully will do tomorrow.  Please keep comments coming as they do bring light into my mostly very dull life, and do hope you will understand that this week my thoughts are more on what I have to do than what interesting things I should be writing on this blog.  Do hope you will keep logging on until I get back to my normal self (which won't be until after the coming weekend).  I'll be back tomorrow, even if only for a short 'chat', so hope to see you then.

Nose to the Grindstone!

Just grabbing a few minutes 'relaxation' to have my morning chat with you.  Not a lot of cooking needs to be done today, most of it being done either next Friday or on the Saturday, but still plenty of preparation of the non-food type.  So today am sorting out all the various canned foods that I'll be needing to use (chickpeas, tomatoes etc), the dry goods (lentils, gram flour...), canned fruits (tropical fruit, pineapple...), then moving on to collecting together all the various baking tins, serving dishes, serving bowls that will be needed, and from then it is a matter of 'head down' and get on with the cooking.

Today hope to find time to make some small meringue 'swirls', in dual colour (pink and white stripe effect) just in case I change my mind about the dessert to make.  Probably will make three different desserts anyway so the 'diners' can choose which they want (or even have some of each).  Today want to make a mini 'Eton mess' (berries, whipped cream and crushed meringues) so that I can see how long the meringues will stay crunchy when prepared in advance.  I don't want to have to start putting things together just prior to serving.   Anyway, the club kitchen is so small (like a galley), that I'm not allowed in there once I've got the meal sorted as there is only room for two ladies to stand and serve the curries.  The rest of the 'sides' are placed on a table in front of the hatch on a 'help-yourself' basis.

On Sunday will be able to give you a run-down on all the food served, and the thought of it now is making my mouth water, yet not even sure I'll be eating any on the night as I'll have been tasting my way through most of it during the day (a cook has to keep tasting to make sure it is as good as it could be).

I've ordered from Tesco for a Tuesday delivery this week - just the fresh veg and a few other things needed for the party.  Noticed they did have the Paul H's 'Bread' book, so reluctantly ordered one as am sure the recipes are good even if P.H. has toppled himself off his pedestal.   Think it's very unlikely that he will be asked back to do 'The Great British Bake-off', in fact hope he isn't for his very appearance will put me off watching.   Still hope the series continues.  Perhaps they could use one or both of 'the Baker Boys'.  They seem clean-living enough,.

That preserving book you mentioned Sarina sounded a worth-while buy, especially if it covers a lot more than just making jams and marmalade.  In the old days a lot of foods were preserved to feed a family through the winter months (and this included eggs!).  Nowadays, with fridges and freezers a lot of the old ways are being forgotten.

Good to hear that you have got at least one man to attempt to cook himself that sausage casserole Janet.  If classes can be held and/or tasting sessions made, am sure a lot more people will have a go at cooking a meal for themselves, especially if they are given a 'feedback' form so they can let you know how they got on, or came across any problems.  Perhaps manufacturers could be persuaded to give free samples for the 'clients' to use (and then report back). Certainly am sure many would give money-off vouchers for their products.   'Something for nothing' is always guaranteed to bring people back to a cookery class.

I understand that when it comes to the Morecambe Foodbank 'allocation', this can be given out only three times to the same person/family, by then they are expected to have got their benefits etc sorted out.  Does this apply to the one you are associated with Janet?  Am assuming all the Foodbanks in this country are 'voluntary' (funded by donations etc) and have to conform to the same rules, although the Rossendale one does sound slightly different in that its 'allocation' includes other (fresh) foods that are not on the 'prescribed' list. 

Have to take my leave of you today as time is moving on.  It's the only way I get things done and still find a little time for relaxation (which I need).  I feel great when my adrenalin has kicked in, but have enough sense (now) to stop when I begin to feel stressed.  So far no stress has reared its ugly head.  Let us hope it stays that way, although on Thursday, having to spend the evening at a cookery class and THEN eating an Indian meal, followed by an early appt. on Friday for a weight check (by then I'll have gained back 7 lbs!!), and then getting on making three curries for Saturday (these improve by standing overnight before reheating).  Not to mention making the desserts, and - on the Saturday, as late as possible, frying/baking samosa, frying bhajis and pakoras, frying poppadums, cooking koftas. Oh yes, cooking rice and assembling the biryani.  Reheating all curries, making salads, and cooking chapatis on a hot dry pan.  Also putting mango chutney and lime pickle into serving bowls, and making lots of Raita. Well, that's the idea anyway. It could be a few things might have to be left out.  It all depends how well I get on.

Have a feeling that even if I change into my 'party gear', I'll smell of frying that evening because the 'fumes' will have stuck into my hair.  Maybe, by putting the extractor fan on over the hob, and using my deep fat fryer will help to keep a lot of the smell off me.   Perhaps it would be a good idea for some perfume manufacturer to make a special scent especially for cooks.  'Eau de Chippie' perhaps.  Or 'Garlic for Girls'.   

Perhaps the not-very-well-known 'free' scent (at least for cooks) is Vanilla Extract.  Dab a bit of that behind the ears and on the wrists, and often people think it is an expensive perfume.  Men particularly like it as it makes their subconscious think of food, and we all know the best way to a man's heart is through his stomach.  At least it is with my man.

With that thought, really MUST zoom off into the kitchen.  Should be able to find time to drop in for a 'bit of a blog' tomorrow.  Hope to see you then.  TTFN.

Right Place, Wrong Time...

Am again short of time today, so again a pruned-down blog, but first must reply to comments.

Am so sorry Sarina that I won't be able to meet up with you this coming Thursday.  Unfortunately this is one of my busiest days of the week as in the morning will be having by hair done, then later in the afternoon off to the cookery course (present from my daughter who will be accompanying me).  The few hours left in the day will be taken up with preparation for the Saturday Indian meal.  

Something similar happened a few years ago after we moved here.  Two readers (Cheesepare and Eileen) were hoping to meet up with me at the Midland Hotel for coffee.  I hadn't seen the comment/email invitation until too late (think the comp had broken down or something, anyway didn't know about it until after the day) so unable to meet up.  I was bitterly disappointed, but able to meet Eileen some time later.   Story of my life really, when invited somewhere that I really would like to go to, something always prevents me.  A 'something' that usually takes priority, so even though I'd much rather do the 'fun' thing, this time at least, common sense tells me that I need to concentrate only on the 'catering'. 

The Foodbank event sounded really good Janet.  Maybe the organisation will be able to hold other 'cookery courses' for that is something I'm sure most 'clients' would like to attend.  Learning how to shop on a tight budget, and also cook economically are skills sadly lacking in this day and age.

Morrison's were also selling Paul Hollywood's book (Bread), for £10 Granny G, and although they had none yesterday said they would be getting more.  However, now you say he's left his wife, am not sure I want to buy his book.  Am very 'off' celebs who - once they get famous - suddenly decide their wives are not worth having any more.  It could be a completely different reason why P.H has left his home, but once a person becomes 'well known'', it does seem that a marriage split soon follows.   Let's just hope it's not Mary Berry he's run off with or I'd go off her too!

Two things I forgot to mention yesterday was that I did buy a book - this was 'GI Wives', spoken about in a previous posting.  Morrison's were selling it at half price (now £3.49p), and although have only read the first few chapters, found it fascinating as it does show how different life was in American in the 1950's compared to that in the UK, and - despite us now having supermarkets and burger bars etc - still seems our cultures are so far apart - especially with the  'language' - the author almost kicked out of a store when she asked the assistant to show her a 'nigger brown jumper'. 

The book was written by a lady who had married at GI at the age of sixteen (she was born in 1938) so she is of much the same 'period' as myself, although she too young to remember much about the war years, her first book gives her recollections of the bombing in London and her evacuation to a home in Wales.  As I'm enjoying her second book, will be looking out for the first as she is a writer whose words make easy and enjoyable reading.

Second thing bought yesterday was a set of  the American 'cup' measures.  You would think that in the UK we have more than enough recipes for cakes and desserts, but now that I'm watching Food Network so often, and especially interested in Anna Olsen's 'cookery tuition', felt that it was time I followed many of her examples, so will now be sitting watching TV with a notebook and pencil ready to write down recipes and delighting in the fact that it will then seem so much easier to measure out the ingredients.  It does seem that in the US they don't need to use scales.

Some of the dishes in the US cookery programmes give me cause to shake my head in disbelief.  Yesterday Nadia G was cooking a meal for her 'pyjama party'.  Dessert I thought I heard her say was 'baking chocolate', but what it turned out that she actually said was 'bacon chocolate' where she fried snippets of bacon until crisp, then stirred melted chocolate into the pan.  Spooning it out in lumps on kitchen paper towel 'to drain away excess fat'.  Somehow don't think this is the type of dessert that would go down well in the UK.  But then, not having tried it, maybe it IS good.  Perhaps a American readers of this blog can let us know.

One new thing I've been trying out (in a spare half-hour that I suddenly found I had).  While tidying the conservatory discovered a bag stuffed with long sheets of plastic bubble wrap (the one with the small bubbles).  This I use as insulation for both hot or iced foods, so folded it up ready to tuck into the D.R. polystyrene boxes that I also keep, this 'insulation' keep food hot for literally HOURS.  Works in the same way as a 'hay-box'.   We will be using these to take the hot foods (curries, rice etc) to the clubhouse next Saturday.

The bubble wrap reminded me of something I'd read in the past where a chef had liberally spread melted chocolate over the bubble-side of the plastic sheets and then chilled it until set.  The plastic peeled easily away and the resulting dimpled chocolate was broken into shards to use as decoration.

Decided to take this one step further and cut a narrow strip from the bubble-wrap, just long enough to wrap around a jar of pesto sauce.  I first covered the jar with clingfilm, then - after spreading the strip of plastic bubbles with melted chocolate, wrapped this round the jar (choc side facing the jar).
The flat 'back' of the bubble wrap faced outwards, so easy to smooth the strip to fit the jar closely.

This I left in the fridge overnight, and yesterday sat and peeled away the bubble-wrap from the chocolate.  It came away really easily,  but the annoying thing was I couldn't slide the chocolate 'tube' from the jar, it clung too tightly (I should have used baking parchment and not cling-film). In the end had to run a knife down the bit where the ends joined together and was then able to remove it, unfortunately breaking an inch off one end.  Despite it being very fragile, was still able to peel away the cling-film.  

If I had the time - and the patience - I'd loved to have been able to make at least 3 dozen of these 'tubes' and fill them with a mousse to serve at the party, but feel a little more experimenting needs to be done before I take that step.
On the other hand, if the same idea was used (spreading chocolate over strips of bubble wrap), the prepared strip was placed round the sides of a made cake (preferably already coated with buttercream to give a 'hold') or a cheesecake, after chilling it would be easy to peel off the plastic leaving the chocolate already in place.

In the past I've often made a lemon mousse with a chocolate base and sides.  First lining a loose-based round tin (but it could be square) completely with baking parchment, then spreading this with melted chocolate.  Once set poured in the made mousse and left it in the fridge to chill. Once the side of the tin has been loosened and lifted off, then easy enough to peel away the parchment.  It always looks very impressive, but I think using the bubble wrap will take it one step further.  What do you think?

Don't forget tomorrow is World Baking Day.  No doubt I'll be making my fair share of 'bakes', and certainly want to make some macaroons.  These will keep well for a week in an airtight tin, to be sandwiched together next Saturday to take as 'extras' to the club meal.  My intention is to make some pink (rose flavoured filling), and some pale green (pistachio filling) and some basic 'fawn' (Nutella filling) as the rose and pistachio are very definitely 'Indian' dessert flavourings.

Still uncertain as to what to make for the main dessert, but can always fall back on 'mango cheesecake'.  After eating curries, the 'pud' needs to be both cooling and refreshing, so no Sticky Toffee Puddings!

Will be joining you again tomorrow, but possibly only for a limited time.  I'm hoping you all understand that I need to pace myself this coming week, and as I work best (in the kitchen) in the early part of the day, I will need to either do a lot before I begin my blog, or get up early and blog so that I have left enough of my 'active body-time' to do what needs to be done.  Will probably have to take at least Thurs. Fri. and of course Saturday 'off' spending time at the comp but will let you know the nearer the time. 

A miserable wet day today, so won't feel that the sun is coaxing me to down tools and go and sit outside for a bit.  Use every spare moment I have, then the work-load will become easier as the days go by.  If you can join me tomorrow, you will be able to find out what I've managed to do today.  TTFN.









  

Barely Time to Catch my Breath...

If only I!  That's what I thought yesterday when we got to Morrison's and found that both the mobility scooters had just been taken by those that needed them.  So had to leave the store empty handed.  If only I'd got there 15 minutes earlier, If only I could manage to get around just pushing the trolley.  If only I was younger....!!!

That meant an even earlier start today, getting to Morrison's just after 9.00am.  At least did manage to get a scooter, the other one taken shortly after as it wasn't then when I returned mine.  Didn't seem to be in the store that long, but it was a good hour (I checked).  Got a few items that I needed that had been reduced  (yippee!!), and also managed to get a bottle of chipotle sauce (just love the smoky flavour this hot sauce has). Well, got two bottles as I know I'll be aiming to have some every day (I put a few drops of hot sauce into the canned tomatoes that I have for my lunch).

The Paul Hollywood's 'Bread' book had been sold out, should have bought it when I saw it on an earlier visit.  What else did I buy - admit to buying a few packs of 'seasticks', this time different brands to see if there was any difference.  There was some lovely fresh fish on sale on the fish counter, but B didn't want any, and we have enough in the freezer anyway. 
Today I really have to sort out the freezer to make room for what I intend preparing in advance for the party, it's the only way I can cope with the amount without it all piling up on the day.  There is only so much that can be made/cooked in advance, and problem is I'm having my hair done on Thursday morning, out Thursday evening, out early Friday morning, and the Saturday (evening) is the party.  So my timings have to be pretty exact.

As I've not yet put away the food bought at Morrison's, and Norma will be here in a couple of hours, this means another short blog today, but still time to reply to comments.
Before I do that must mention that programme 'Skint' that buttercup and Janet had talked about previously. Saw the repeat last night and found it very depressing.  The - let's call it 'restricted' - life that those on benefits seemed to be having (although some seemed able to afford to run cars), it reminded me a bit of war-time, except that buying food on the Black Market was VERY expensive during the war.  Seems that food that has 'fallen off the back of a lorry' can be bought much cheaper than that in the supermarkets.

Somehow, it just seems as though everyone in the programme has given up even wanting to try to improve their situation, and I suppose much has to do with attitude.  Not that difficult to cope I would think (if you can afford to smoke cigarettes then there has to be enough money coming in), but anyone lifting themselves out of that particular slough of despond would stick out like a sore thumb.  Probably end up with bricks thrown through the window.   As one lady said, her son would never improve unless they left the area.   And what a dreadful son she had, yet in a way I felt very sorry for him.   Don't know how long the series lasts, but will watch the next to see if there is any difference in the way people on benefits choose to live. 

Lucky you getting a reduced-price non-stick milk pan Eileen.  I got an almost brand-new one at a jumble sale some many years ago, and just loved it (being non-stick) but of course B has scratched the base using a metal spoon.  I've bought plastic utensils especially for him to use with his personal wok, but I see he has already scratched through the non-stick coating of the wok because he 'prefers to use the metal ones'.  He just doesn't seem to bother if he ruins the pans, he only takes care of something if he has paid money for it.

Do let me know all about the Foodbank event Janet. It sounds really good.  Slightly puzzled as to why 'free' slow-cookers are being given out to those that attend, even though this is a very generous thing to do.  For one thing there is nothing in the food allocation that needs slow-cooking as all canned foods have already been cooked/processed.  Giving a slow-cooker to a person who is not used to cooking, and they will probably take it anyway, then sell it to someone else.  Or am I just being cynical? 

As you say Tricia (not sure if you've written before, if not Welcome, or should it be Welcome back?) - those that can cook certainly will always be able to cook meals far more cheaply than those who are just learning, but having said that, I was 40 before I learnt to cook 'properly'.  Until then t was just fairy cakes,  'meat and two veg', and baked beans on toast when the money ran out.  It wasn't until I had no money for one month yet still had to feed the family that I was forced to learn how not just to 'cook' but to make almost everything from scratch (pasta, bread, yogurt, cheese....). Very hard work it was too, but by the end of the month I really had learnt enough to cook and want to carry on cooking. 

Am enjoying the cookery prog on BBC 2 (6.30) each weekday.  I'd never taken much notice of Tom Kitchin (the chef who is choosing to mentor a student), but he certainly has a very pleasant manner, especially with the young cooks.  Will be interested to see if Michel Roux is as 'gentle'.

Watched half an hour of 'Bitchin Kitchen' last night and have to say learnt at least three new things, so however strange the series is, it really has got a lot going for it.  As I said to B, "can you imagine Delia Smith doing a programme like this?" Have to say I'm getting quite addicted to Nadia G (and esp. Hans!).

Forgive me if I leave you today without a recipe, but hope to make up the shortfall by giving several tomorrow (if I can find the time!!).  At the moment I seem to be doing so many different things each day that I feel as though I need to keep focused.  

The weather has improved slightly, yesterday the view across the bay was wonderful, cloudy here but Grange-over-Sands was lit by sunshine and easily visible.  Today could still see Grange and the range of hills behind, but less clearly.  Mostly we can't see 'the other side' at all as it is covered in mist.  But at least then I can imagine the bay is like the 'real' sea with no land visible before the horizon.

As I said, I really HAVE to go and put all the shopping away, then clear the conservatory to make room for Norma and her hair-dryer.  B will be out tonight, so I will be able to watch two (back to back) Bitchin Kitchen.  Then will go to bed, hopefully up early enough to start writing my blog, but anyway, will be writing (unless the comp decides to throw a wobbly).  Hope you find time to join me for our morning 'chat'.  Do hope so.  TTFN.

Give me 15 Minutes...

Very short blog today as have to leave the house in about half an hour!  Just time for me to reply to a couple of comments and give one recipe.  Better a little something than nothing at all?

Liked the way you used those green celery 'tops' (leaves) Eileen.  Will try that myself.  Hope you managed to get around Sainsbury's without buying more than the two things you wanted.  Let us know if you kept control of your purse!

It may seem cool in Toowoomba Sheridan, but so much warmer than here.  Would you believe that yesterday quite an amount of snow fell in Shropshire, and the weather really chilly with gale force winds almost everywhere else.  The night temperatures are still almost freezing and with frosts that could put paid to a lot of the fruit blossom on the trees at the moment.  We are lucky if we get a daytime temperature of 11C.  Far below the seasonal average. 

One recipe today, this is a speedy one that should be able to be completed (even if having to cook the pasta from scratch) in under 15 minutes.  It's one of those easy dishes that would work well with the food allocated by the Foodbank, other than it needs cheese on top.  Perhaps a good one for teenagers and students to make.
Note that the weight of the past is AFTER it has been cooked.

Crunchy Tuna Bake:  serves 3 - 4
1 can tomato soup
12 oz (350g) cooked pasta (see above)
1 - 2 x 185g cans tuna, drained and flaked
1 small can sweetcorn kernels, drained
2 packets plain potato crisps, crushed
3 oz (75g) grated Cheddar (or hard) cheese
Put the soup into a saucepan and bring to the boil.  Add the cooked pasta, the tuna and sweetcorn, then simmer for 1 minute, stirring continuously.
Pour the mixture into a heatproof dish, then top with the crushed crisps and the cheese.  Place under a pre-heated grill and cook until the cheese has melted and turned golden brown.

That seems easy enough to make, doesn't it, and it's taken me as long to type out the recipe as it would to cook it (once the ingredients were already prepared, pasta cooked etc). 

Yesterday I grated four large carrots and cooked them in the runny Madras curry sauce  (once the meat had been removed).  Everything has now been frozen, but on the day (when thawed) the carrots-in-curry sauce will be blitzed to add to the meat and am expecting the carrots will have then made the sauce much thicker.

Perhaps useful to know that although we are told that raw vegetables are better for us than when cooked, there are at least two exceptions.  We gain more nutrients when carrots and tomatoes have been cooked, than when they are eaten raw.  So the 'carrot cum curry sauce' and also any canned tomatoes added to curries makes them even 'better for us'.  Maybe there are other vegetables that also need cooking (potatoes of course) before we eat them.  One other  (sort of veg) has just come to mind.  Sprouted mung beans should always have a quick blanch in boiling water before being eaten it seems.  Think this kills of any problems with the 'raw' that have recently come to light, although in the past I've eaten home-grown sprouted mung beans without cooking them and seem to have been OK. 

Sorry to leave you so soon, but as you know this is an unusually busy time for me, and the more I can do in the morning the easier it is for me.  Planning to call in at Morrison's for a few things needed for the Indian feast, if I left these for B to find he'd bring me the wrong ones, so important for me to buy them myself.  Do hope I can keep to my list and not get swayed by 'other things'.  If you can join me tomorrow you will find out.  Hope to see you then.

So Far, So Good...

Not quite sure what I'm doing to prompt the comments sent in.  Perhaps it SOUNDS as though I am accomplishing a lot, but not nearly as much as most people seem to manage in the normal run of things.  On the other hand, having not done very much at all for several years (mainly due to illness and mobility problems and - it has to be said - downright laziness), my life now has suddenly moved back to being filled with more 'activity'.

For those who want to know what magic potion I am taking to accomplish these 'things to do' is nothing more than enthusiam and focussing my attention more on what has to be done, and then actually doing it so it is then out of the way. Enjoying what I'm doing also helps.

Yesterday froze the chicken bought at Barton Grange (not what you could call a 'fun' thing to do, but pleasant enough as I was able to sit down whilst doing it).  Ten huge chicken breasts, each with a big piece of 'fillet' that I was able to cut off from the underside.  Froze each breast separately in its own little freezer bag, then bagged up the 'fillets' in four bags, freezing three of these.  The fourth lot of fillets I cut into strips and set aside for B to stir-fry for his Chinese meal that night.  He really is into stir-frying (as long as the carrots and sugar snap peas are precooked lightly, he is not fond of very crunch vegetables).   He is getting so good at making stir-fries that I bought him a small cleaver and a garlic press when at Barton Grange.  Yes, I know he can chop food with a knife, but having had/used a small cleaver myself found it indispensable for all types of food-chopping.  Silly me gave it away to our grandson when he moved out (he also liked making stir-fries) so now I've bought another.

When we think about it, the only utensils the Oriental cooks seem to use are a cleaver and a pair of chopsticks, probably also a slotted spoon for removing things boiling in pans.  The only pans they use are a wok and a saucepan, and perhaps a colander or strainer.  Just shows that's the easiest and cheapest way to cook, not accumulate hoards of what are really unnecessary gadgets and appliances. 

Later yesterday evening sliced up 5 large onions, and put them with three lbs of diced stewing steak into my slow-cooker, pouring over a jar of Madras curry sauce.  Gave it a good stir to mix everything together then set it on Slow to cook overnight.  This morning upped the heat to High for an hour, then switched the cooker off.  The meat is nicely tender and well flavoured, but there is a lot of 'runny' sauce (possibly liquid from the meat).  I'll be removing the cooked meat from the liquid, then packing it up to freeze.  The liquid will go into a saucepan with as much grated carrot as it will hold, and this will then be simmered for about half an hour.  Doing this will have - as they say - killed two birds with one stone as the carrots will both thicken the sauce but also 'extend' it, and so make the meat go further.   The 'curry sauce' will then be frozen separately to be put back with the meat on the day to be reheated THOROUGHLY.

Thanks buttercup (also Janet) for telling me about Skint.  I see it is being repeated late on Thursday evening (channel 4) so have marked it to watch.
Suppose in 'my day' ladies did do a lot more 'craft-work' than done today.  Not so much as a hobby, but more as a way to save money (which of course it did).  Even when we can afford to buy, there is so much satisfaction to be gained when we make something ourselves, so why not bring back this pleasure and start making instead of buying something similar? 
It's strange how what skills that once were a necessity (to save money) are now only taken up as a 'hobby' with manufacturers (of course) making profits by providing the equipment and materials (like pre-cut new cloth ready to stitch together to make patchwork cushions and quilts).  In the old days we cut up worn-out clothes to patch together.   Suggesting we do that now is not good for industry.  No - we are still urged to buy 'the new'.  We need to step outside this profit-making 'box' and start looking to see what we have a home that could be turned into something else.  All suggestions welcome.

Anyone who watches the Anna Olsen (Food Network) bakery series will know that she begins showing us how to make a 'basic' bake, then moves on to the next stage to demonstrate how the basic can be improved.  Usually she shows three 'improvements', ending up with something quite spectacular, and most crafts are a bit like that (cooking is also a 'craft').  We can keep things easy for ourselves and stick at the basic level (which can still be very good), or become more creative and with a little practice become better and better.

Many creative people just enjoy the 'creating'.  When they've done what they set out to do, then they lose interest in it and want to begin making something else.  I'm a bit like that, tending to give away what I've made (I didn't make them for ME, just wanted to 'make' - if you know what I mean), and one of the pleasures of cooking is that the end product doesn't hang around for long.  It gets eaten (often on the day), and this means I can carry on cooking, and creating new dishes or decorations when the mood is on me.

It's that 'creative urge' that has come upon me at the moment, so I'm having a really good time enjoying what I'm doing, and with the help of 'advance preparation' and lists (and more lists) feel that I'm going to be able to cope with it all.  Whether I will be able to, remains to be seen.  Just have to wait and see.  But so far, so good.

Of course I don't mind you repeating Jo's mention of me Pam. It's just good to know that there are others out there (as well as my own readers) who remember me.  It's not as though I was a proper 'celebrity cook', although for a few golden years suppose I was (but only because the BBC wanted to sell my books).   It wasn't really 'fashionable' in the '80s to 'cry poverty'.  Although the series 'The Good Life' gave a message right for the time, by the time I came on the scene D.I.Y was on the way out and people had moved on to preferring to buy rather than make.

At the time I was on TV (over several years), think I was the only 'cost-cutting-cook' in the nation.  Most 'celebrity' chefs preferred to use more expensive ingredients anyway, and even those that didn't were not showing how a meal could be 'costed', and this was perhaps the difference between them and me.  After all, I was (and still am ) 'only' a housewife.

In recent years that has been a cookery series hosted by A.W.T where there was a cook's challenge. The two guest chefs on the programme were each given a different daily budget (could be anything from 50p to £5) then each asked to make a dish to serve one person, this costing no more than the budget for that day.  Every ingredient had to be costed and the amount shown when the dish was made.  Although four 'free' ingredients could be used from the store-cupboard (oil, sugar, flour etc), to me there was a lot of 'cheating' with the costings in that - perhaps - only half an avocado would be used and costed for (even though a whole avocado would normally have to be bought), or a quarter of an onion etc...

It is easy enough to cost out any dish this way, but it only works properly if the ingredients have already been bought and the bits not used will keep, or can be used in another dish.  What I found more useful was to discover how much the larder ingredients would work out in small amounts (used to be oz's in my day, now it is g's).  Even today I find it remarkable how cheap an ounce (or gram) of flour still can be, also the difference between well-known brands and own-brands of the same things.  Eggs too can very very much in price, at the moment we can pay anything from 9p up to 35p for a single egg.  The price of butter can vary also, so using the same recipe but not checking the price of the ingredients, even a basic Victoria Sandwich cake we make could work out far more expensive than it needs be.
Sugar prices are fairly stable, but on the other hand have found the granulated considerably cheaper when buying in 5kg bags.  As granulated can be whizzed down in a blender to make caster sugar (and whizzed even further it will make icing sugar), this is another suggestion to end up with what we want but with a little thought and D.I.Y. it could cost a lot less.

Yesterday noticed that there was a repeat of Paul Hollywood's 'Bread' series, this one on 'flat-breads', and as I want to make chapatis and naan breads for the Indian feast, thought it would be worth watching (as missed it the first time it was shown).  Sitting down to watch, enjoyed the first few moments, then thrilled to bits when P.H went to Leicester (where I used to live) to find out about making chapatis etc.  He was in the kitchen with the chef, just about to start the demo on how to make and the flipping TV screen went blank with a message coming up 'fault with the transmitter' or something like that.  Eventually the picture came back onto the screen, but not until the above prog. had finished.  I was spitting feathers I can tell you. 

Also watched a few moments of 'The Barefoot Contessa', she and Jeffrey were on holiday in Napa Valley (California?).  I enjoyed seeing a bit of the scenery there (it looked quite English), but was stunned when Jeffrey went into a 'special bakery' and bought just two 'English muffins' and two chocolate cookies and the girl charged him $10!!!   Perhaps California is an expensive state to live in, but whatever, it does seem that all 'baked goods' over in the US are not what I call 'inexpensive'.

Although B and I were wanting to watch the repeat of 'I Claudius' at 10.00pm (BBC 4) last night (we loved this series the first time round - and how many years ago was that?), I switched over to the Food Network channel (Freeview 40) as at that time the new series of 'Bitchin Kitchen' is being shown and I wanted B to take a look at Nadia G (the cook).  She really is something else, and (perhaps not surprisingly) B quite enjoyed the bit of the programme he saw.  After Claudius had finished, switched back over to Nadia in time to see her 'side-kicks', and especially Hans moving his 'pecs' (is that what they are called?  I just love it when he moves them independantly.

Now, however much the above progamme is a matter of taste, have realised that it is very clever, as their is much said about eating 'what we like' (whether it be healthy or not), and also with a theme to each programme (cooking a meal for the man you are just about to dump, or a meal to impress the mother of a new boy-friend, or it could be 'student food'), with Nadia popping in anecdotes of her Italian origins, and giving the occasional song (she really can sing well), it is far more than just a cookery show.  Also I've learned quite a lot that I didn't already know about food, so anyone who wants to find out how to get fun out of cooking, then I urge you to watch.  If, for the first time of seeing, you will find it far too much OTT and switch off - as I did - try again another day and hopefully you - like me - will get hooked on it.  For a cookery programme to make me laugh so much yet learn whilst doing so - well it has to be good.  Wish we in the UK were a bit more adventurous with our own cookery progs.

Have given up watching Man v Food (Food Network) as the amount eaten seems obscene, especially in this time of recession (in the US as well as the UK), where many people can barely afford to eat a small meal.  Seeing that a challenge would be to eat 10,000 calories!!! in an hour, doesn't really help the US obesity problem.  But the programme makers don't seem to care.

One thing I have noticed on the Guy Fieri (?) progs is that he also visits various diners et al, and whilst the portions are still large, they are not served as a 'challenge'.  Even so, the servings are much larger than we would expect to get here in the UK.  Apart  from all the lovely meat served, one thing I've noticed is that many of the pizzas made/served on Guy's progs are not the 'traditional' that begins with a dough base, then spread with tomato (pizza) sauce.  No, often I've seen a white sauce (perhaps cheese sauce) spread over the dough, and this is something we could try ourselves.  We could make the sauce ourselves, or we could use a condensed soup mix (chicken, mushroom or celery). 

To give an idea of how to go about it, here is a recipe for a pizza using condensed soup as the pizza sauce, but - as with most pizzas - we could alter the topping (to suit the flavour of the soup/sauce we choose to use (chicken or ham using chicken 'soup' etc).
Note that this recipe used two ready-made pizza bases (sold in supermarkets) as these are part baked so take less time to cook through in the oven, but we can always make our own bases, in which case best to part-bake before covering with the topping. 
Whether using bought or home-made pizza bases, I like to brush the uncovered dough edges with a little oil as this prevents the dough crisping up too much (one thing I dislike is a very crunchy rm around a pizza, mainly because I've got 'elderly' teeth, and the same reason why B doesn't like to eat nearly raw carrots!).

Vegetarian Pizza:  serves 6 - 8
1 can Cream of Celery condensed soup (see above)
2 medium tomatoes, chopped
1 green bell pepper, chopped
1 red onion, sliced
1 small can sweetcorn kernels, drained
2 medium pizza bases (see above)
4 oz (100g) mozzarella cheese, grated
Put the soup into a bowl and fold in the tomatoes, pepper, onion and sweetcorn.
Place the pizza bases on a baking tray and spread the mixture on top of each to within a quarter inch of the edges.  Spread the cheese evenly over the top. 
Bake at 200C, 400F,gas 6 for about 10 minutes or until the cheese has melted.  Serve with a side salad.

In about half an hour have to leave to go to the medical centre to have my annual diabetic eye check-up, so will now have to finish my blog for today.  As Norma will be here on Friday (instead of the usual Thursday) have now to change my plans and go out early tomorrow, but will try to blog before I leave, otherwise it might be after 11.00am before I sit down and have my chat.  If delayed for any reason then there won't be a chat at all tomorrow.  Bear with me over the rest of this month as it does seem that certain things really do have priority over my blog (at least if they need doing properly), so it could well be 'expect me when you see me'.  But I'll always be having a chat when at all possible.  Stick with me, and who knows...there could be something interesting happening worth writing about for a change. 

The weather is worse than ever, very cold, very windy, very wet.  Watching the holiday ads for Australia makes me want to emigrate.  Is it really as wonderful out there as it seems?  There doesn't seem to be as much doom and gloom, and certainly not so much crime as over here. Maybe a reader from Oz could tell us.  The good thing is a new series about Australia begins next week, and am really looking forward to watching it.

Enjoy your day, above all find the fun that is in there somewhere.  I'm aiming to.  TTFN.
Spellcheck is not working and haven't time to edit so apologies for any errors.




   

"Cut the Chat!"...

You wouldn't believe how busy my life has become after months (and years) of almost nil activity.  At the moment seem to be having to cope with one thing after another, not that 'cope' is the right word, it's just that so much seems be working for me (culinary wise) at the moment.  This means - at least until the end of this month - I won't be rambling on so much, and towards the end of next week will need to take several days off blogging to get that Indian 'feast' prepared/cooked to my satisfaction.  Am sure you will all understand.

Yesteday we did go to Barton Grange, leaving early enough so that we could return in time for B to go to the gym in the early afternoon.  We called in at Glasson Dock on the way back to see when the next delivery of the cheaper fresh salmon would be.  Seems this would be towards the end of June, early July, and have left our name and phone number for them to let us know so that we can collect on the day of their delivery. 

Normally I enjoy a visit to B. Grange, but not yesterday for they had made the serious error (at least I thought so) of changing everything round, at least in the Cook Shop.  NOTHING was in the place where it normally used to be, although in a back-handed way this worked for me as I would have bought more had I known where they were.  Regular customers prefer things on sale to be always in the same place, isn't this so?  Every time I've gone into a store (usually a supermarket), and the goods are not where they normally are, then I tend to buy a lot less than I would have done normally.  As I said, good for the pocket, but not a lot else.

At least, in the garden section the rows of seed packets were easily visible, and I was able to buy a pack of tomato seeds (tumbler type) for 99p AND get a pack of free seeds (I chose yellow bell peppers).  So that's the May weekly 25p extra pension spent.  Hopefully growing enough tomatoes to be worth more than 99p, and not forgetting 'free' bell peppers as well.   Seeds should have been sown March/April, but with the weather being about six weeks behind itself, think sown this week they should soon catch up.

Yesterday, although the sun was shining, there was a very strong - and cold - wind.  Yesterday evening there was torrential rain, I went into the kitchen and thought the back door had been left open it was so noisy. But the door was tightly shut, the rain just bucketing down and spilling over the gutters.   The weather is so cold at the moment we have put the heating back on again.

Managed to buy a bulk pack of chicken breasts and also a bulk pack of stewing beef at B.Grange for a reasonable price.  Was not planning to buy any other meat, but this time they were selling bulk packs of boneless chicken thighs that I thought would be perfect for the curries, so bought a pack of those as well.  Put the bags of meat into the fridge when I got home (we brought them back in chiller-bags anyway, so they stayed mega-cold), and today I will be slow-cooking the beef curry, tomorrow the chicken curry, and today will freeze the meat that I won't be cooking.  All I need now is to find freezer-space to put it all!!!

Have also decided to reorganise the kitchen and want to do that before the end of this week so that next week everything will be 'in place' and this will make it easier for me to do my marathon meal.
In between I have to fit in at least 5 more trips 'out', some to the health centre for appointments already made (six month and annual checks), also need to go to Morrison's next week AND I'm also going to a cookery course my bought gave me as a birthday gift.  It's all go.  But I'm loving it.

Thanks for your comments.   Sorry buttercup, I didn't see 'Skint' on TV,  didn't even notice it was on.  It sounded as though it would have been something I would have enjoyed seeing.  Perhaps it will be repeated.

Yes, did hear some of the ladies at the Cake Club swapping recipes Eileen.  As I tasted only a couple, these not being anything out of the ordinary, wasn't that interested (how mean does that sound?).  Maybe, if I was able to eat more cake then perhaps I would have tried to sample more, but somehow being diabetic and eating cake together don't make a good marriage, so whether I go to the Club again remains to be seen.  Much depends on the results of my blood test (taken next week, but won't hear results until I meet up with the diabetic nurse in early June).  If my blood sugar still stays way below diabetic level (as it has done for the past couple of years - even when I've eaten cake and other naughties), then maybe I will become a compulsive cake baker and eater.

Liked the sound of your 'Lunch Club' Sarah.  My friend Gill (the one who phones me on Sunday mornings), has three friends who - once a  month - take turns to provide lunch.  So Gill hosts her lunch three times a year (think I've got that right).  Really liked your idea of having a 'craft afternoon' after lunch.  Have heard that a local craft-shop in Morecambe have a 'knit and natter' on one Wednesday afternoon of each month, it doesn't have to be knitting, any craft could be done.  It's the chatting bit I liked the sound of.  Must pull myself out of my chair and go and join in.

Came across two recipes recently, similar but different.  The first is more 'adult', the second certainly 'child-friendly'. 
The adult 'meal' is basically an omelette, but a useful dish in that other ingredients could be added (peas, ham, chorizo, sweetcorn...).  Also this can be eaten freshly cooked and warm, or cold, and any leftovers perfect for the next day's lunchbox. 

Omelette Wedges: serves 6
2 tblsp sunflower oil
4 rashers bacon, chopped
1 shallot, finely sliced
6 large or 8 medium eggs
1 tsp English (or Dijon) mustard
3 oz (75g) Cheddar cheese, grated
7 oz (200g) new potatoes, cooked and sliced
2 tomatoes, sliced, then each slice quartered
Put a teaspoon of the oil into a frying pan and fry the bacon until beginning to change colour (but not yet crispy). Add the shallot and fry for a further couple of minutes, then tip the pan contents into a bowl.   Set the pan to one side.
Break the eggs into another bowl, whisk in the mustard, then fold in half the cheese, the bacon and shallot, and finally the potatoes.  Put the remaining oil into the set-aside frying pan, place over the heat and when hot, pour in the egg mix, stirring a couple of time as it starts cooking (this allowing the runny egg on top to flow through to the base). 
Cook the omelette over low heat for 6 minutes, then scatter the tomatoes on top, and sprinkle the remaining cheese over the surface.   By then the omelette should be set and golden underneath but still slightly 'runny' on top.  Place under a pre-heated grill and cook for a few minutes until the cheese has melted and also turning golden.  Cool for 5 minutes then slide out of the pan and cut into wedges.

Second recipe is a 'tortilla' (this being a type of omelette) but with ingredients that youngsters really seem to enjoy (can't say I do, but it takes all sorts....!). 

Chipolata Frittata: serves 4
1 tblsp sunflower or olive oil
1 x 340g pack chipolata sausages
1 shallot, thinly sliced
1 clove garlic, crushed
6 eggs
2 slices bread, torn into small pieces
salt and pepper
Heat the oil in an 8" (20cm) frying pan.  Add the sausages and cook for around 8 minutes until browned all over. Add the shallot and garlic a couple of minutes towards the end of the frying time.
Meanwhile, break the eggs into a bowl and beat well.  Stir in the bread and seasoning to taste.
Either leave the chipolatas whole, or - if you prefer- remove from the pan and cut into chunks, then return to the pan.  Pour the egg mixture over the sausages and continue cooking over the lowest heat for about 7 minutes or until the egg is almost completely set, then finish by placing under a preheated grill and cook for a couple or so minutes until the top if golden brown.
Good served with baked beans, and a crispy green salad.

Sorry, I know it's early and normally I'd be rambling on for another two hours before I publish, but -as I said - my life suddenly is full to bursting, and to do things properly (without causing myself too much stress) need to spread the load.  This means an earlier start to each day and the thought has just occurred to me that all this 'activity' may help me to lose more weight (on the other hand I may improve my muscle tone, and muscles weigh heavier than fat).

Have an appt. at the health centre tomorrow, but not until mid morning so hope to be able to find time to have a quick 'chat' with you before I leave.  See you then? TTFN.

Extreme Living...

A big feature in the Daily Mail yesterday re the lad who saved his mother hundreds of £££s when she went shopping.  Anyone interested will probably be able to read it on the D.M website.
The boy got the idea (I think) when he read about the way the Americans do 'extreme couponing', saving every money-off voucher/coupon they came across, then using these to reduce the cost of what they are buying.  The lad used to save many until the item was itself on offer, and apparently when the 'money-off voucher' is then more than the reduced priced item, the store allows the surplus money to go on other items (themselves then not actually costing anything).

From the photo with the article it did seem as though much of what was bought were what I call 'non-foods', beauty products, cleaning products, laundry powder etc.  Even so, when reading about the lad several days before, a list of items were given showing the savings and think much of this did include food. 

Not sure whether I'd be inclined to go to such 'extremes', although in times past would save every coupon I could find (a lot came through the door, and as we were the first house in the street, the person putting leaflets through the door often put the lot through the letterbox to save him bothering with the rest).  As long as the stores sold the foods, we didn't have to actually buy them to take advantage of the savings, the store would just add up all the 'money-off', and deduct it from the bill. Now, I believe, we have to buy the product to get the savings, and - buying on-line - we can't take advantage of vouchers.  Only the 'points' that we collect from the store itself.

Daughter and I went to the Clandestine Cake Club yesterday and it was a lovely day out.  Had a bit of a long walk from the car park to the big 'summer-house' where the meeting was held (this at the back of a garden centre), and my joints and muscles are aching this morning, but do believe that if I did more of this my lack of mobility would improve.

Thirty-six people were expected, but think there were only about 18 who arrived.  Each bringing a cake, and good to see that there was no competition, so many looked quite 'ordinary' (thank goodness), but all had to be made to fit into the 'theme' for that meeting, this being 'Gathering Nuts in May'.  Not sure whether all cakes really did fit into this as one I know was a lemon drizzle cake, but who cares - it tasted lovely.  I'd made a coffee and walnut cake which turned out a bit dry because I'd left it standing overnight before icing (forgetting to cover the two layers), but the icing tasted good.  Instead of using just buttercream (butter and icing sugar) used one part butter, two parts Philadelphia Light cream cheese, whipped together then adding enough sifted icing sugar to the thickness I required.  Used this to sandwich the layers together, then spread it round the sides of the cake.  I'd already finely chopped some walnuts and so put these into a shallow dish, picked the cake up and held the flat sides (top and bottom) between my hands, then rolled the cake round - like a wheel - in the chopped nuts.  This is a much easier way to coat the sides of a cake than throwing the coating up the sides.  When done, I put more icing on the top and covered that also with the chopped nuts, pushing 12 whole walnuts around the top, close to the edge.  

Once everyone had arrived and all the cakes were set out, we then were invited to go and help ourselves, so I did have a slice of two cakes, then another two, but that was enough for me.  I could have tried all if I'd wanted.   At the end of the afternoon everyone then was able to go and help themselves to what was left, each taking home several slices, each from a different cake, and also any left of our own we also took home. 

There is no charge to join the Clandestine Cake Club (there are many of these throughout the country and I believe they have their own website), and - quite honestly - when there are plenty of cakes to help yourself to, it is very easy to end up taking home more cake that you take yourself. Even better, each being different, if you live alone or just two of you, then you are not stuck just one cake to eat all week, you have a selection (some of which could be frozen).  Apart from the fuel it takes to drive to the venues (these change each month),  we could end up with more cake-value than we began with. 

Whether I'll continue with the Club is something I'll need to think about.  It's great seeing all the different cakes, and meeting new 'cake-makers', but being diabetic (as well as wanting to lose more weight) I really shouldn't be eating cake at all.  Have to see what the blood sugar results are next time I see the diabetic nurse (early June).

As I had a bit of a rush job on yesterday and my blog was shorter than normal, can't remember if I mentioned the health value of eating walnuts.  An article in the Daily Mail on Friday showed that scientists had found significant improvement in cholesterol levels, and as am trying to lower mine, think I'll have to try eating walnuts (although I'm not keen on the flavour).  However, it's not just the nuts that work, walnut oil also has beneficial effect and I could probably use that as part of a salad dressing.
The message given was "Eating shelled walnuts or some walnut oil four times a week ill certainly provide very significant benefits".  So, if I start now, by the time I see the nurse in June, let us hope there has been an improvement in my high cholesterol level.  It is 'normal', but being diabetic the nurse wants it to be even lower.  It will be interesting to find out, and will let you know.

Incidentally, the article also mentions "Walnuts can cut your risk of diabetes, ease stress, help prevent Alzheimers's and protect again breast and prostrate cancer".  Have a feeling, after reading this article, the sales of walnuts will rise, and this means - naturally - the price will also rise. 
Nuts do not have an overly long shelf-life as their oils turn rancid, but will be able to be stored for much longer when kept in the freezer.

Never did get to tidy my kitchen yesterday, so after the read of the Sunday Express, and the supplement that comes with it, will need to wend my way into the culinary quarter of our home, roll up my sleeves and get sorting things out.

Unless I get up early enough (doubtful), there will probably not be time for me to write my blog as we will be going to Barton Grange to buy the meat for the Indian Feast.  But will be back on Tuesday.

However, have go time to include a few recipes today, aiming to give more interesting ways to serve certain foods that we normally don't consider worth more than 'just a vegetable' etc...  The first uses 'greens', that term that covers most green leafy veg, so we have plenty to choose from, any of the green leafy cabbages, kale, leaf chard, spinach etc, even broccoli florets, adding peas and/or green beans. 

Bombay Spiced 'Greens': serves 4
1 tblsp sunflower oil
1 tsp cumin seeds (or ground cumin)
half tsp black mustard seeds
3 green chillies, finely chopped
thumb size piece of fresh root ginger, grated
half tsp turmeric
1 lb (500g) shredded 'greens' (see above)
pinch of salt
soup spoon of water
4 oz (100g) frozen peas
zest and juice of 1 lemon
half tsp ground coriander
2 tblsp desiccated coconut
Put the oil in a large pan (or wok) and fry the cumin and mustard seeds for 1 minute, then stir in the chilli, ginger and turmeric and continue to fry until you can smell the pleasant aromas.  Add the greens and salt, the water and peas, and stir to combine.  Cover pan and cook for 4 or so minutes or until the greens have wilted (spinach wilts very rapidly), then add the lemon zest and juice, the coriander and coconut, and toss everything together.  Serve immediately.

Broccoli is not a favourite vegetable of mine (I'd prefer to eat Brussels sprouts!), which is odd considering I really do like to eat cauliflower.  Occasionally do include broccoli in some dishes (well, it's very good for us - nutritionally), and so sometimes make a Cauliflower cheese using both cauli and broccoli florets.  Something I always do when adding broccoli to a Chinese stir-fry is to include the cut-off stalks (the bit below the florets), and slice this to fry along with the tops. I do the same with cauliflower as there is as much flavour in these stalks as in the 'curds' themselves (same with cabbage etc, so never throw away stalks and cores, grate or shred and add to coleslaws for stir-fries.

Here are two more suggestions to use leftover cooked broccoli.
Cheese and Broccoli Dip: serves 4
9 oz (225g) cooked broccoli
4 oz (100g) sour cream or creme fraiche
4 tblsp Parmesan cheese, grated
4 oz (100g) soft cream cheese (Philly type)
4 spring onions, chopped
1 tblsp chopped fresh chives
tsp crushed garlic (opt)
Put everything into a food processor and whizz together until smooth.  Serve with toasted pitta bread or tortilla chips as a snack or light lunch/supper dish.

Broccoli and Olive Pasta Salad: serves 4
11 oz (300g) pasta shapes, cooked and cooled
7 oz (200g) cooked broccoli florets
2 tblsp green pesto
2 tblsp mayonnaise
2 tblsp natural or Greek yogurt
3 oz (75g) pitted and chopped black olives
3 oz (75g) Feta cheese, crumbled
Put the pasta and broccoli into a bowl.  Blend together the pesto, mayo and yogurt, into this stir the olives and cheese, and then pour this over the pasta/broccoli and fold together until combined. 

 As time is getting on and do have quite a lot to do today, just a reminder that I may not be blogging tomorrow (but might if up early enough), otherwise will be back again on Tuesday when I hope you will be able to find time to join me.   
A reminder that there is a new cookery series presented by my favourite chef Michael Roux, starting tomorrow (Monday) at 6.30pm BBC2 each weekday.  Will be watching in the hope of learning something new.  TTFN.

Bean Cuisine...

My Beloved yesterday took me to the new cookshop recently opened in Morecambe.  I'd been there once before, and - unlike many other shops - the retailer was most helpful, so as B was then popping off to Morrison's to buy his diet lemonade (he is addicted to it), was able to spend some very happy minutes with the owner discussing cake-making etc.  Naturally I couldn't leave without buying something, and as the bug has now bit when it comes to making cakes, looks like I'll be having some happy days to look forward to.  Already my B is almost sobbing because I won't give him a slice of the cake before I take it to the Clandestine Club today, but I've told him I'm sure there will be some to bring back, and - if not - I can always make him another one.

Because I'll be spending much of my 'working' part of today away from home, this blog will again be shorter than normal, but perhaps that's no bad thing as I do tend to ramble on rather too much.  However, do have time to reply to the couple of comments that came in, although I've not yet come up with many answers to the query sent by Kathryn.  A few recipes are given today that I hope you and your OH might enjoy,.

Thanks to Sarina for offering some suggestions for the bean salad dressing.  The talk given by B yesterday went down very well.  The children couldn't believe the tiny amounts made up the food ration for one person.  They thought it wasn't really enough for one day, so when B said it was for a week they were shocked to the core.  As well as the food, B was able to tell them a lot about the war - his brother - a pilot - whose plane was shot down and he was taken prisoner for the remainder of the war, also able to answer all the queries the children had written down ready to ask him.  Apparently the class are doing a project on World War II so they were able to learn a lot 'from the horse's mouth' so to speak   Not that B was IN the war, he was too young, but was in National Service, and both he and I were born several years before the war began, so lived through it.

The teacher herself was most impressed by the quality (if you can call it that) of the bed sheet taken that as the 'utility mark' stitched to it.  Because it was 'utility', it was not the BEST quality, but as it has been regularly laundered for the last 70 years without having any worn patches or frayed edges, it says a lot about how well things were made to last in those days. 'Built-in obsolesence' (in other words "don't make anything that will last longer than 10 years) began after the war when manufacturers realised that the faster things broke or fell to bits, people then had to keep buying replacements, so the more they would sell and the more profit they would make (and the more money we would be then be forced to spend because of this).
Looking round our home today, the only things that have lasted have been items bought pre-war, and they'll probably last a century more.  Perhaps by then will be worth a lot more money because they will be classed as 'antiques'.

If you've bought a pack of mixed dried beans Kathryn, you will probably find they contain at least 6 different varieties.  When I last bought one of these packs I took out one of each type of bean and put it between layers of sodden kitchen paper placed on a plate, then popped this into a poly-bag and put in a warm place.  By the next day each bean showed signs of growth, and within a very few days each had a root.  So why not save a few of each type, get the 'sprouted', and plant so that you can let them grow to maturity, leave the pods on the vines to dry, then store the dry beans for use next winter to soak/cook/eat, also keeping back a few to grow again.

Am sure most people already know this, but after soaking dried beans, they should always be fast-boiled (NOT simmered) for at least 8 minutes, as this kills the toxins that are in some beans (esp the red ones). 

First recipe is for a 'quesadilla', this being one of those 'snacks' or 'light lunches' that I like to make myself now and again.  I always keep packs of soft flour tortillas in the freezer ready when the mood strikes me.  This particular 'toasted Mexican sarnie' would eat well with guacamole, but recently I discovered that Tesco (and probably most supermarkets) stock squeezy bottles of guacamole, more a thick avocado dressing than a true guacamole, but tastes much the same, and this I often use instead of mayo or salad cream over a green salad (esp when adding a few thawed cooked prawns.  So - diluted with a little yogurt or what you will - this would also make a good dressing for a bean salad.
Instead of frying in a pan, you could brush the top of a filled tortilla with oil, then place it oiled-side down onto a preheated dry griddle pan, this will give a more interesting appearance ('toasted' stripes on the tortilla).  Before turning, oil the top side.

Mixed Bean Quesadillas: serves 3
14 oz (400g) cooked mixed beans, drained well
3 oz (75g) cheddar cheese, grated
1 - 2 shallots, finely chopped
salt and pepper
dash Tabasco (opt)
6 flour tortillas
olive oil
Put most of the beans into a bowl and roughly mash with a fork (the mashed beans then hold the rest of the ingredients together).  Fold in the cheddar cheese, the shallots, the reserved beans, with seasoning to taste and a dash of Tabasco if you want a bit of 'heat'.
Lay the tortillas out and spread the bean mixture over three of them, then place the remaining three tortillas on top, pressing down lightly to remove as much air as possible.
Drizzle a little oil in a frying pan over medium heat, and when heated fry the tortillas until golden beneath, then turn and fry the other side.  Cut each into quarters and  serve with guacamole and/or a crisp green salad.

Although this next recipe would normally use just butter beans, no reason why a mixture of cooked beans could not be substituted.  The 'spring greens' could be almost any green vegetable: kale, cabbage, spinach...,  also it is not necessary to use brown rice - quinoa, pearl barley, orzo are just as 'healthy' and tasty, also take less time to cook.
If choosing to use white rice, why not cook this in a meat stock (beef or chicken) to add a little extra flavour to the dish.
Smoky Beans, Rice and Greens: serves 4
7 oz (200g) brown rice
3 tblsp olive oil
7 oz (200g) 'spring greens' (see above)
1 - 2 cloves garlic, finely chopped
salt and pepper to taste
1 x 400g can butter beans, drained (see above)
half teaspoon cumin seeds
1 tsp smoked paprika
natural yogurt for serving (opt)
Cook the rice as per packet instructions, then drain and set aside.
Put 2 tablespoons of the oil into a wide pan (I'd use a deep frying pan).  Add the greens, salt and pepper, then stir-fry over medium heat until the greens are lightly steamed and wilted (takes about 2 -4 minutes depending on which 'greens' you use). Stir in the garlic and cook for a further minute, then add the cooked beans.  Continue stirring until heated through, then add.the remaining tablespoon of oil, the cumin seeds and paprika, and when well combined, spoon over the (now dished up) hot, cooked rice, with a dollop of yogurt with each serving (the yog being optional).

Sorry to leave you so soon, but a busy day awaits me.  The kitchen looks as though a bomb has hit it so must tidy up before I leave the house.  Tomorrow Gill will be phoning after 2 weekends away so we have much to catch up on.  If I get up early enough to write/publish blog before she rings, will do so, otherwise it will be either side of noon before it is there to be read.

After the glorious sunshine over the Bank Holiday, we are now back to almost wintry weather again, it has turned very cool, very windy, and of course back to rain again.  At least we have a front garden full of bluebells, although unfortunately I have to go outdoors to see them as they are hidden from the windows.   All of a sudden the large trees in the road and in our gardens have suddenly decided to show their leaves (about 6 weeks later than normal), and the lilac bush close to the window in front of me seems to have loads of blossom on this year.  The Acer towards the bottom of the garden is now a mass of copper leaves when this time last week hardly a leaf could be seen, so at least Nature is catching itself up.  Birds seem to have laid eggs as I see the bluetits busy flying back and forth into nest boxes feeding their young, also now all we need is a bit of warmth to keep everything happy and on track. 

Whatever the weather, do hope you all manage to relax and get some enjoyment from your weekend, and find time to - perhaps - send me a comment?   That is - if you've nothing better to do, like baking a cake?  As ever, I'll be back - at least tomorrow.  Not sure about Monday (or it might be Tuesday), but will always let you know when I'll not be blogging.  TTFN.