Olive oil ice cream
The Reid
I found out.
(serves 8)
dissolve 250g sugar in 100 ml water and heat for 5 minutes on high
heat. Cool. Beat 4 eggs, trickle in 200 ml of ev olive oil. Then the
syrup you made before and a little salt and 200 ml of full cream milk.
Transfer to ice cream maker.
BTW where is everybody, it seems awfully quiet?
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
Hillwalking freeware & photos,London & Thames path "http://www.fellwalk.co.uk"
Spain, food and walking "http://www.fell-walker.co.uk" (see web for email)
Big G
news:1bcdhvcm7iajnmq42...@4ax.com:
> I asked about this years ago and someone said post if you find out.
>
> I found out.
>
> (serves 8)
> dissolve 250g sugar in 100 ml water and heat for 5 minutes on high
> heat. Cool. Beat 4 eggs, trickle in 200 ml of ev olive oil. Then the
> syrup you made before and a little salt and 200 ml of full cream milk.
> Transfer to ice cream maker.
>
> BTW where is everybody, it seems awfully quiet?
What does it taste/look like ?
I thought my news server had broken, but maybe its the silly season and
we are the silly b****ds posting to the NG's while the sun's shining!
--
Smiling
‹(•¿•)›
Big 'G' > ' Better than a smoke or a cup of tea '
Sure you can mail me: GARETHLROBERTS at TALK21 dot COM
Just please... PLEASE Dont spam me !
sw
> I asked about this years ago and someone said post if you find out.
>
> I found out.
>
> (serves 8)
> dissolve 250g sugar in 100 ml water and heat for 5 minutes on high
> heat. Cool. Beat 4 eggs, trickle in 200 ml of ev olive oil. Then the
> syrup you made before and a little salt and 200 ml of full cream milk.
> Transfer to ice cream maker.
>
> BTW where is everybody, it seems awfully quiet?
I'm here. Making tomato ketchup while the sun shines ... or rather,
shone. I found a recipe that tastes quite like Heinz, is a doddle to
make, and I have to make more of it!
Then there's the raspberry vinegar. And the gooseberries. I may try
gooseberry ketchup next.
regards
sarah
--
Waist deep, neck deep
We'll be drowning before too long
We're neck deep in the Big Muddy
And the damned fools keep yelling to push on
Richard Johnson
"Big G" <Spam...@prevent.my.disclosing> wrote in message
news:Xns93BBAA4...@192.61.239.93...
> The Reid <TO_EMAIL...@fell-walker.co.uk> wrote in
> news:1bcdhvcm7iajnmq42...@4ax.com:
>
> > I asked about this years ago and someone said post if you find out.
> >
> > I found out.
> >
> > (serves 8)
> > dissolve 250g sugar in 100 ml water and heat for 5 minutes on high
> > heat. Cool. Beat 4 eggs, trickle in 200 ml of ev olive oil. Then the
> > syrup you made before and a little salt and 200 ml of full cream milk.
> > Transfer to ice cream maker.
> >
> > BTW where is everybody, it seems awfully quiet?
>
> What does it taste/look like ?
>
I had it for the first time last week -- but I'm sure they must have
introduced vanilla to the sugar first. The olive oil made it more savoury.
Very, very nice......especially when served with a compote of strawberries
and red peppers.
R
Mary Fisher
> > > BTW where is everybody, it seems awfully quiet?
It is, I remember when the posts in this group were numbered in thousands.
Mary
graham
"sw" <m...@privacy.net> wrote in message
news:1fy96zv.y0tch31pwe4x8N%m...@privacy.net...
Lucky you! The deer chomped off most of the new growth the other week
(after a go at the roses) so I completed the job last w/e and cut down the
rest. Anyway, the patch had been a poor producer for a few years so i need
to start a new one.
I make tarragon vinegar but has anyone tried lavender?
Graham
"I love cats. They taste just like chicken!"
Larry Autry
> I asked about this years ago and someone said post if you
> find out.
>
> I found out.
>
> (serves 8)
> dissolve 250g sugar in 100 ml water and heat for 5 minutes
> on high heat. Cool. Beat 4 eggs, trickle in 200 ml of ev
> olive oil. Then the syrup you made before and a little salt
> and 200 ml of full cream milk. Transfer to ice cream maker.
>
> BTW where is everybody, it seems awfully quiet?
Looking for odd ways to use olives?
Ugghhhh....
--
Larry Autry
Manchester, MO USA
aut...@urthlink.nett
If you can correct my spelling, you can e-mail me.
Larry Autry
> Then there's the raspberry vinegar. And the gooseberries. I
> may try gooseberry ketchup next.
>
> regards
> sarah
far apart.
Judith Umbria
"Larry Autry" <unr...@charter.net> wrote in message
news:Xns93BBC787CDE...@130.133.1.4...
> m...@privacy.net (sw) wrote:
> > Then there's the raspberry vinegar. And the gooseberries. I
> > may try gooseberry ketchup next.
> >
> > regards
> > sarah
> My wife found mango salsa at the supermarket. :) Can't be too
> far apart.
Fresh (uncooked) mango/green tomato salsa is fabulous, easy. I substitute
any fruit that's around, peaches, nectarines, berries. Instead of cilantro,
basil makes a change in the fruity ones.
The Reid
>What does it taste/look like ?
I ate it in Spain last year and have not tested this receepee, but it
was white and tasted of EVOO.
>I thought my news server had broken, but maybe its the silly season and
>we are the silly b****ds posting to the NG's while the sun's shining!
yep!
The Reid
>My wife found mango salsa at the supermarket. :)
I imagine that's a bit like mango chutney that goes with curry?
The Reid
>I found a recipe that tastes quite like Heinz,
but is that a good thing?
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fy96zv.y0tch31pwe4x8N%m...@privacy.net...
> > The Reid <TO_EMAIL...@fell-walker.co.uk> wrote:
> >
> >>
> > Then there's the raspberry vinegar.
>
> Lucky you! The deer chomped off most of the new growth the other week
> (after a go at the roses) so I completed the job last w/e and cut down the
> rest. Anyway, the patch had been a poor producer for a few years so i need
> to start a new one.
I have to confess they're not home-grown raspberries: we're not in a
good location for them (far too hot and dry, the few fruit I've had lack
flavor, too). But at least they were English.
> I make tarragon vinegar but has anyone tried lavender?
No, but I could. That's a thought. But what would I do with it?
sw
> "Larry Autry" <unr...@charter.net> wrote in message
> news:Xns93BBC787CDE...@130.133.1.4...
> > m...@privacy.net (sw) wrote:
> > > Then there's the raspberry vinegar. And the gooseberries. I
> > > may try gooseberry ketchup next.
> > >
>
> > My wife found mango salsa at the supermarket. :) Can't be too
> > far apart.
>
> Fresh (uncooked) mango/green tomato salsa is fabulous, easy. I substitute
> any fruit that's around, peaches, nectarines, berries. Instead of cilantro,
> basil makes a change in the fruity ones.
Now that's a thought. I'm not keen on too much cilantro, and he dislikes
it. I make peach/nectarine salsa to accompany pork, but usually use
fresh ginger and cinnamon rather than cilantro.
Judith Umbria
> Judith Umbria <Jud...@nospam.indiatimes.com> wrote:
> > Fresh (uncooked) mango/green tomato salsa is fabulous, easy. I
substitute
> > any fruit that's around, peaches, nectarines, berries. Instead of
cilantro,
> > basil makes a change in the fruity ones.
>
> Now that's a thought. I'm not keen on too much cilantro, and he dislikes
> it. I make peach/nectarine salsa to accompany pork, but usually use
> fresh ginger and cinnamon rather than cilantro.
>
> regards
> sarah
Can barely stand meat in this heat. I am eating salsa on Wasa wafers.
Tsatsiki and formaggio fresco are staples right now. An ounce of wine makes
me drunk. Drinking 2 litres of mineral water a day. Hot! Got it?
Not a day below 90 in ages. Most hover around 100.
The Reid
> Hot! Got it?
>Not a day below 90 in ages. Most hover around 100.
If you want bad weather, go to the Basque country around Bilbao.
Hot, sweaty and grey skies. There was a thunderstorm day before
yesterday that rained ice cubes (no exagerration, "hail-boulders") but
they *said* it was unique.
(But the food was good, to get on topic).
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
UK walking "http://www.fellwalk.co.uk" (see web for email)
Spain,cuisines and walking "http://www.fell-walker.co.uk" (see web for email)
graham
> graham <stra...@shaw.ca> wrote:
>
> > "sw" <m...@privacy.net> wrote in message
> > news:1fy96zv.y0tch31pwe4x8N%m...@privacy.net...
> > > The Reid <TO_EMAIL...@fell-walker.co.uk> wrote:
> > >
>>
> > I make tarragon vinegar but has anyone tried lavender?
>
> No, but I could. That's a thought. But what would I do with it?
>
vinegars and oriental condiments:-)
It might be OK/interesting in some salads. I'll give it a try when i can
collect enough flowers.
Graham
graham
>> Now that's a thought. I'm not keen on too much cilantro, and he dislikes
> it.
concluded that 99% of men detest cilantro, the fancy schmancy name for
coriander leaves, whereas 99% of women love it. (The same could be said of
candles and ballet):~)
Graham
The Reid
>From my observations I have
>concluded that 99% of men detest cilantro, the fancy schmancy name for
>coriander leaves, whereas 99% of women love it.
(Its not a fancy name, its the north american name, the three posters
all being of NA origin.)
I'm in the 1% of men who love coriander.
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
mar...@myrealbox.com
>Transfer to ice cream maker.
What does the ice cream maker do? Is there a way to make this without
such a machine?
Thanks!
Marcus
sw
> Following up to sw
>
> >I found a recipe that tastes quite like Heinz,
>
> but is that a good thing?
It's *exactly* what I wanted :-)
I was surprised by the depth of flavour the English plum tomatoes
developed during the cooking.
sw
> Following up to graham
>
> >From my observations I have
> >concluded that 99% of men detest cilantro, the fancy schmancy name for
> >coriander leaves, whereas 99% of women love it.
>
> (Its not a fancy name, its the north american name, the three posters
> all being of NA origin.)
>
> I'm in the 1% of men who love coriander.
You would ;-))
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fyaa66.1ynjmzx14ye7i0N%m...@privacy.net...
> > Judith Umbria <Jud...@nospam.indiatimes.com> wrote:
> > > Fresh (uncooked) mango/green tomato salsa is fabulous, easy. I
> substitute
> > > any fruit that's around, peaches, nectarines, berries. Instead of
> cilantro,
> > > basil makes a change in the fruity ones.
> >
> > Now that's a thought. I'm not keen on too much cilantro, and he dislikes
> > it. I make peach/nectarine salsa to accompany pork, but usually use
> > fresh ginger and cinnamon rather than cilantro.
> >
> Can barely stand meat in this heat. I am eating salsa on Wasa wafers.
> Tsatsiki and formaggio fresco are staples right now. An ounce of wine makes
> me drunk. Drinking 2 litres of mineral water a day. Hot! Got it?
> Not a day below 90 in ages. Most hover around 100.
Horrid! How do you get any sleep? I don't sleep well when it's hot. Is
it better or worse than incessant rain?
Larry Autry
4ax.com:
Found on the web with Google!
(note: plan on staying home they day you make this ice cream.)
http://www.dsuper.net/~zaz/icecream/frame.html
o Can I make ice cream without a ice cream machine?
If you do not have a ice cream machine, place the ice cream in a shallow
cake pan in the freezer. Scrape the mixture with a fork every hour or so
for the first 3 hours. Let the mixture freeze for 6 hours. After 6 hours,
break the ice cream into chunks and process in a food processor until
smooth. Put it back into the pan and freeze again until ready to serve.
Scrape it again just before serving to loosen the crystals.
Cheers,
--
Larry Autry
Manchester, MO USA
aut...@urthlink.nnett
If you can spell Earth and net, you can email me.
Larry Autry
> Following up to Larry Autry
>
>>My wife found mango salsa at the supermarket. :)
>
> I imagine that's a bit like mango chutney that goes with curry?
Don't come across chutney very often (or at all). Curry is something we
find here mostly in Indian restaurants. Not very popular. Chili is very
big though. Chili cook-offs, etc...
--
Larry Autry
Manchester, MO USA
Judith Umbria
> Horrid! How do you get any sleep? I don't sleep well when it's hot. Is
> it better or worse than incessant rain?
>
> regards
> sarah
>
Here in Umbria the nights cool off so much I use a duvet. For me, heat is
much better (although I'd love to see some showers now and again.) I can
acclimate, change lifestyles a bit, take more showers, stay in the shade.
Cannot eat much, though. I'm getting to the skin and bones stage soon.
I am enthralled by the color of the sky here every summer. It's just the
color of the Madonna's robes in all those paintings. I can't duplicate it
in paint. Wonder how they did?
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fyb29b.1r1gawvd6ni3nN%m...@privacy.net...
> > Horrid! How do you get any sleep? I don't sleep well when it's hot. Is
> > it better or worse than incessant rain?
> Here in Umbria the nights cool off so much I use a duvet. For me, heat is
> much better (although I'd love to see some showers now and again.) I can
> acclimate, change lifestyles a bit, take more showers, stay in the shade.
> Cannot eat much, though. I'm getting to the skin and bones stage soon.
> I am enthralled by the color of the sky here every summer. It's just the
> color of the Madonna's robes in all those paintings. I can't duplicate it
> in paint. Wonder how they did?
I really dislike heat, especially here where it's so much more humid
than on the prairies. I can always put a sweater on :-)
I audited an art history course years ago, in Canada. All those fabulous
pictures of Europe had, to my eyes, a peculiar colour cast. Or perhaps
it was a convention, that warmth of the sunlight was indicated by a
golden tinge to everything depicted, regardless of the medium. Even the
watercolours. Then we came to the UK and I realised it was accurate,
that the hard white sunlight that I'd grown up with was here filtered by
centuries of environmental pollution to create that gentle golden haze
:-)
graham
> Judith Umbria <Jud...@nospam.indiatimes.com> wrote:
>
> > "sw" <m...@privacy.net> wrote in message
> > news:1fyb29b.1r1gawvd6ni3nN%m...@privacy.net...
> >>
> than on the prairies. I can always put a sweater on :-)
>
>
during western Canadian winters. No amount of skin cream can stop that.
I'm forever sealing up the painful little splits with super-glue:-(
Graham
Judith Umbria
> I audited an art history course years ago, in Canada. All those fabulous
> pictures of Europe had, to my eyes, a peculiar colour cast. Or perhaps
> it was a convention, that warmth of the sunlight was indicated by a
> golden tinge to everything depicted, regardless of the medium. Even the
> watercolours. Then we came to the UK and I realised it was accurate,
> that the hard white sunlight that I'd grown up with was here filtered by
> centuries of environmental pollution to create that gentle golden haze
> :-)
>
> regards
> sarah
I don't think it is pollution, because that quality of light has been
depicted since the 1300s. If you look at 4th century mosaics they also
depict that incredible Madonna blue sky.
I have pondered this for decades, and I think it is because the country is
so narrow and confined by two seas. On occasion there is a ambiental change
due to the Scirocco, the wind from Africa, which blows Sahara dust on us.
Then the sky can be green.
This is simply the most beautiful place I have ever been. I grew up in
beauty and was reared to notice it. My mother would wake us to go into a
field and watch the rare northen lights when they were visible. She showed
us how many colors snow could be. I have taken myself to rare and lovely
places that live in memory, like Macchu Picchu, the altiplano of the Andes,
the red city of Marakech... but for day to day beauty nothing matches here.
Maybe it is my deep sentimental attachment, but so many others notice it
too.
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fyc9fj.uvwtmhn6ctveN%m...@privacy.net...
> > Judith Umbria <Jud...@nospam.indiatimes.com> wrote:
> >
> > > "sw" <m...@privacy.net> wrote in message
> > > news:1fyb29b.1r1gawvd6ni3nN%m...@privacy.net...
> > >>
> > I really dislike heat, especially here where it's so much more humid
> > than on the prairies. I can always put a sweater on :-)
> >
> >
> Surely that's preferable to the dry, skin-cracking cold that one suffers
> during western Canadian winters. No amount of skin cream can stop that.
> I'm forever sealing up the painful little splits with super-glue:-(
Oh, no. Never. I've enjoyed a picnic after x-country skiing at -20°C,
never minded the cold. The humidity here means it feels colder at 5°C --
combine this with an easterly straight off the Urals, too lazy to bother
going around you, and I start finding excuses not to go out.
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fyc9fj.uvwtmhn6ctveN%m...@privacy.net...
>
> > I audited an art history course years ago, in Canada. All those fabulous
> > pictures of Europe had, to my eyes, a peculiar colour cast. Or perhaps
> > it was a convention, that warmth of the sunlight was indicated by a
> > golden tinge to everything depicted, regardless of the medium. Even the
> > watercolours. Then we came to the UK and I realised it was accurate,
> > that the hard white sunlight that I'd grown up with was here filtered by
> > centuries of environmental pollution to create that gentle golden haze
> I don't think it is pollution, because that quality of light has been
> depicted since the 1300s. If you look at 4th century mosaics they also
> depict that incredible Madonna blue sky.
> I have pondered this for decades, and I think it is because the country is
> so narrow and confined by two seas. On occasion there is a ambiental change
> due to the Scirocco, the wind from Africa, which blows Sahara dust on us.
> Then the sky can be green.
> This is simply the most beautiful place I have ever been. I grew up in
> beauty and was reared to notice it. My mother would wake us to go into a
> field and watch the rare northen lights when they were visible. She showed
> us how many colors snow could be. I have taken myself to rare and lovely
> places that live in memory, like Macchu Picchu, the altiplano of the Andes,
> the red city of Marakech... but for day to day beauty nothing matches here.
> Maybe it is my deep sentimental attachment, but so many others notice it
> too.
Judith, you are fortunate to have learned to notice such beauties, as
well as to live in a place you like so well. And wise to have have
recognised it when you saw it!
One of my favorite books is Norton Juster's _The Phantom Tollbooth_.
Milo's travels include a city where everything bar the residents has
disappeared. The trees, the buildings, nothing remains but the populace
rushing back and forth, eyes on the ground. The city itself disappeared
because no one noticed it. It seems that Umbria may remain long after
many other places have faded away :-)
all the best
dave @ stejonda
writes
>graham <stra...@shaw.ca> wrote:
>> during western Canadian winters.
>
>combine this with an easterly straight off the Urals, too lazy to
>bother going around you, and I start finding excuses not to go out.
wow the British Empire lives on ;-)
--
dave @ stejonda
sw
Ah, but I'm a misplaced Canadian... *sigh* this drought feels a bit
like an ordinary prairie summer :-)
Mary Fisher
"dave @ stejonda" <ign...@stejonda.freeuk.com> wrote in message
news:txa0QaASUnG$EA...@stejonda.freeuk.com...
Um. This isn't gardening.
This isn't DIY.
This can't be the same Dave ...
:-)))
Mary
>
> --
> dave @ stejonda
Judith Umbria
> Judith Umbria <Jud...@nospam.indiatimes.com> wrote:
> One of my favorite books is Norton Juster's _The Phantom Tollbooth_.
> Milo's travels include a city where everything bar the residents has
> disappeared. The trees, the buildings, nothing remains but the populace
> rushing back and forth, eyes on the ground. The city itself disappeared
> because no one noticed it. It seems that Umbria may remain long after
> many other places have faded away :-)
>
> all the best
> sarah
I'll read that. Can't think how a plot would evolve.
Today I had occasion to drive the breadth of Italy, almost to the the
Mediterranean. It is so varied. The Val d'Orcia right now is sere, yellow,
broad, shimmering with heat, absolutely different to the green place I live
and the mountains I drove over and the plain around Lago Trasimeno. I felt
like I went through three worlds.
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fye3m2.eeyrdl1ejxlvbN%m...@privacy.net...
> > Judith Umbria <Jud...@nospam.indiatimes.com> wrote:
> > One of my favorite books is Norton Juster's _The Phantom Tollbooth_.
> > Milo's travels include a city where everything bar the residents has
> > disappeared. The trees, the buildings, nothing remains but the populace
> > rushing back and forth, eyes on the ground. The city itself disappeared
> > because no one noticed it. It seems that Umbria may remain long after
> > many other places have faded away :-)
> >
> I'll read that. Can't think how a plot would evolve.
It's a child's book, somewhat ... can't think of the word for a trifle
moralistic, but I love it nonetheless.
> Today I had occasion to drive the breadth of Italy, almost to the the
> Mediterranean. It is so varied. The Val d'Orcia right now is sere, yellow,
> broad, shimmering with heat, absolutely different to the green place I live
> and the mountains I drove over and the plain around Lago Trasimeno. I felt
> like I went through three worlds.
I hope it was a marvellous day out and a glorious return home. I made c.
12 lb of summer jam, 1lb of pickled gooseberries, then a pizza followed
by raspberry sherbet. I miss the Canadian winter, but sometimes summer
is superb.
regards
The Reid
>For me, heat is much better (
The thing about heat is there is a limit to how many clothes you can
take off while with cold there is no limit to how many you can put on,
cold/sunny is my favourite. Better for photos too, no point in a
camera this time of year.
The Reid
>The city itself disappeared
>because no one noticed it. It seems that Umbria may remain long after
>many other places have faded away :-)
Interesting.
What comes first though? We noticed in ugly as sin Bilbao that the
"resys" were glum and have no allegria, unlike almost anywhere else on
the penninsula.
The Reid
> I made c.
>12 lb of summer jam, 1lb of pickled gooseberries, then a pizza followed
>by raspberry sherbet.
thats a bit on topic isnt it?
The Reid
>> I'm in the 1% of men who love coriander.
>
>You would ;-))
I hope your not suggesting I'm contrary? :-) I thought
coriander/cilantro pretty popular?
The Reid
>> I imagine that's a bit like mango chutney that goes with curry?
>Don't come across chutney very often (or at all). Curry is something we
>find here mostly in Indian restaurants.
Funnily enough, that's one of the best places to find it here :-)
> Not very popular. Chili is very
>big though. Chili cook-offs, etc...
We do our chile with rice, probably because we regard rice as the
(curry) accompaniment to anything with chilli in it.
Personally I think the secret of chile is "bucketloadsofcumin".
I think chile may be the US dish (fast food aside) that has had most
impact in UK?
The Reid
>I was surprised by the depth of flavour the English plum tomatoes
>developed during the cooking.
my favourite tomato is the ridged one sold as "raf" in Spain and
sometimes seen in Waitrose at stupid prices.
The Reid
>>Transfer to ice cream maker.
>
>What does the ice cream maker do? Is there a way to make this without
>such a machine?
I've always just stuck it in the freezer, but I made very rich fatty
ice cream, may be difficlt for watery stuff?
I expect it will work for this recipe too?
The Reid
>Oh, no. Never. I've enjoyed a picnic after x-country skiing at -20°C,
>never minded the cold. The humidity here means it feels colder at 5°C --
>combine this with an easterly straight off the Urals, too lazy to bother
>going around you, and I start finding excuses not to go out.
IMO 0C is often the coldest temperature due to the damp. Wind is
everything.
Ophelia
"The Reid" <TO_EMAIL...@fell-walker.co.uk> wrote in message
news:767nhv4rf3atfqgaj...@4ax.com...
> Following up to sw
>
> >> I'm in the 1% of men who love coriander.
> >
> >You would ;-))
>
> I hope your not suggesting I'm contrary? :-) I thought
> coriander/cilantro pretty popular?
I hate it
O
David Wilkinson
I love it, whilst Sue is decidedly iffy about it.
Whilst people's opinions seem to be at one extreme or the other, I
can't say I've noticed any particular gender bias.
Dave W.
The Reid
>> I hope your not suggesting I'm contrary? :-) I thought
>> coriander/cilantro pretty popular?
>
>I hate it
so far that statistic isn't standing up well!
S Viemeister
>
> Following up to Ophelia
>
> >> I hope your not suggesting I'm contrary? :-) I thought
> >> coriander/cilantro pretty popular?
> >
> >I hate it
>
> so far that statistic isn't standing up well!
>
Sheila
sw
> Following up to sw
>
> > I made c.
> >12 lb of summer jam, 1lb of pickled gooseberries, then a pizza followed
> >by raspberry sherbet.
>
> thats a bit on topic isnt it?
*And* there was olive oil in the pizza, if not in the sherbet :-)
sw
> Following up to sw
>
> >Oh, no. Never. I've enjoyed a picnic after x-country skiing at -20°C,
> >never minded the cold. The humidity here means it feels colder at 5°C --
> >combine this with an easterly straight off the Urals, too lazy to bother
> >going around you, and I start finding excuses not to go out.
>
> IMO 0C is often the coldest temperature due to the damp. Wind is
> everything.
Especially when it's an easterly in February and the range doesn't draw
well when the wind is in the east. One of the reasons we changed to oil
:-)
sw
sw
> Following up to sw
>
> >I was surprised by the depth of flavour the English plum tomatoes
> >developed during the cooking.
>
> my favourite tomato is the ridged one sold as "raf" in Spain and
> sometimes seen in Waitrose at stupid prices.
I need to investigate this matter before I choose tomato seeds for next
year. This year I've got Tangella, a yellow plum because it's
decorative, and a host of volunteers from whatever I grew last year.
Alicante, I think, and Gardener's Delight. We went to the organic
gardens at Audley End a couple of weeks ago, and purchased a box of
assorted tomatoes from the shop. Some were better than others, but none
had that 'hit' of tomato I remember from those my mother grew in Canada.
I will get some seeds for San Marzano, which is said to be the
best-flavoured plum easily available.
sw
> On Thu, 17 Jul 2003 15:36:43 +0100, The Reid
> <TO_EMAIL...@fell-walker.co.uk> wrote:
>
> >Transfer to ice cream maker.
>
> What does the ice cream maker do? Is there a way to make this without
> such a machine?
To make ice cream or sherbet you need to freeze the base mixture (fruit
puree/cream/custard) and stir it: stirring helps to keep the crystal
size small, which makes it smoother. You can make it as Larry's
reference describes, but it's often quite crunchy with large crystals,
unless you use a really rich base or you defrost the freezer by opening
it every five minutes to stir! Next step up is to buy one of the
icecream makers with a built-in stirrer and a bowl or cooling pad that
you remove, pre-freeze and put back in the maker before adding the base
mixture and turning the handle manually. Then there are machines such as
the Gelatiera, with a built-in freezer and mechanised stirrer, so all
one does is turn it on for 5 minutes to chill the bowl, then add the
base mixture, set the timer and turn on the stirrer -- the timer or the
automatic texture-sensor stop the stirrer when the mix is properly
frozen. It's a completely environmentally unsound luxury, and my
conscience has not been assuaged by the application of raspberry sherbet
-- I'll just have to live with the guilt :-/
I had one of the things with a bowl that you freeze and put back into
the maker; it works very well and I'd recommend it (a Donvier), but the
bowl takes up half a shelf in our freezer and has to chill for a day
before use -- I don't often have that space to spare.
graham
> Following up to sw
>
> >Oh, no. Never. I've enjoyed a picnic after x-country skiing at -20°C,
> >never minded the cold. The humidity here means it feels colder at 5°C --
> >combine this with an easterly straight off the Urals, too lazy to bother
> >going around you, and I start finding excuses not to go out.
>
> IMO 0C is often the coldest temperature due to the damp. Wind is
> everything.
When I experienced my first Canadian prairie winter the locals said "Ah, but
it's a dry cold." When I visited the UK for a business trip one February, I
had completely forgotten how cold it can get in Suffolk when those Siberian
winds come off the North Sea. Even when the temp hovered around +2C it
seemed to cut to the bone. I was glad to get back to Calgary. Mind you,
when the temp drops here to -35C, it's bloody unpleasant, dry or not!
Graham
Ophelia
> Following up to Ophelia
>
> >> I hope your not suggesting I'm contrary? :-) I thought
> >> coriander/cilantro pretty popular?
> >
> >I hate it
>
> so far that statistic isn't standing up well!
So it seems
The Reid
>I need to investigate this matter before I choose tomato seeds for next
>year.
you have the edge on me this time, blight is rampant on the
allotments, no point in growing toms :-(
sw
Clearly not a native, then :-)
We used to go for picnics at -35C. I can remember as a child the thrill
of seeing spittle freeze before it hit the ground (my mother would be
horrified that I'd done that). And the sap in the timber cladding of the
house freezing and expanding with a sound like a gunshot in the dead of
night. And the way that you can tell the temperature by the sound the
snow makes as you walk on it, and the wonder of the first sound of
running water in the spring. Those were the days... Do they still make
winters like that?
sw
> Following up to sw
>
> >I need to investigate this matter before I choose tomato seeds for next
> >year.
> you have the edge on me this time, blight is rampant on the
> allotments, no point in growing toms :-(
Crumbs, there's a tomato blight too? I had mild blight on the potatoes,
but bordeaux mixture seems to have controlled it. The tomatoes are
setting fruit; it's early days but I anticipate a glut. Hope they have
some flavour...
graham
And when you spoke the words froze so that you had to fry them to see what
you were talking about;-)
>And the sap in the timber cladding of the
> house freezing and expanding with a sound like a gunshot in the dead of
> night. And the way that you can tell the temperature by the sound the
> snow makes as you walk on it, and the wonder of the first sound of
> running water in the spring. Those were the days... Do they still make
> winters like that?
>
They seem to have become a bit milder over the last 25years (or am I getting
used to them - nah!) and I'm definitely pro-global warming - the sooner the
better. However, I do live in Calgary where, thankfully, we get chinooks.
Graham
Judith Umbria
> The Reid <TO_EMAIL...@fell-walker.co.uk> wrote:
>
> > Following up to sw
> >
> > >I need to investigate this matter before I choose tomato seeds for next
> > >year.
> > you have the edge on me this time, blight is rampant on the
> > allotments, no point in growing toms :-(
>
> Crumbs, there's a tomato blight too? I had mild blight on the potatoes,
> but bordeaux mixture seems to have controlled it. The tomatoes are
> setting fruit; it's early days but I anticipate a glut. Hope they have
> some flavour...
>
> regards
> sarah
I believe it's the relative lack of strong sun and heat that fail to develop
the sugars in tomatoes in the north. The first time a Norwegian eats a
southern tomato it changes one more life.
It seems that the smaller tomatoes do better in cooler climates.
I know you are all thinking you are having a hot summer, but here it hovers
around 100F everyday and we have about 14 hours of sun. Not light, sun.
The Reid
>Crumbs, there's a tomato blight too?
The old hand on the next allotment says its the same thing, he seems
to know everything so I assume he is right.
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fygr7y.iqjioi17s34e9N%m...@privacy.net...
[-]
> > Crumbs, there's a tomato blight too? I had mild blight on the potatoes,
> > but bordeaux mixture seems to have controlled it. The tomatoes are
> > setting fruit; it's early days but I anticipate a glut. Hope they have
> > some flavour...
> I believe it's the relative lack of strong sun and heat that fail to develop
> the sugars in tomatoes in the north. The first time a Norwegian eats a
> southern tomato it changes one more life.
I still remember the taste of the tomatoes in southern France, 15 years
ago. It was a revelation -- as you say, it changed my life :-)
If these lack flavour I suppose they can be chutney. Or something.
> It seems that the smaller tomatoes do better in cooler climates.
> I know you are all thinking you are having a hot summer, but here it hovers
> around 100F everyday and we have about 14 hours of sun. Not light, sun.
Does that mean you're on course for a vintage? I had the pleasure of a
Rosso di Montalcino a month or so back. *Very* nice.
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fygr07.1nj1mkd1td1psiN%m...@privacy.net...
> > graham <stra...@shaw.ca> wrote:
[-]
> > > when the temp drops here to -35C, it's bloody unpleasant, dry or not!
> >
> > Clearly not a native, then :-)
> > We used to go for picnics at -35C. I can remember as a child the thrill
> > of seeing spittle freeze before it hit the ground (my mother would be
> > horrified that I'd done that).
>
> And when you spoke the words froze so that you had to fry them to see what
> you were talking about;-)
They melt in the spring... all those babbling brooks, full of thawed
conversation. I froze my tongue to the car once. It was the closest bit
of cold metal after my mother said "It's very cold today, don't touch
anything metal or you'll freeze to it."
> >And the sap in the timber cladding of the
> > house freezing and expanding with a sound like a gunshot in the dead of
> > night. And the way that you can tell the temperature by the sound the
> > snow makes as you walk on it, and the wonder of the first sound of
> > running water in the spring. Those were the days... Do they still make
> > winters like that?
> >
> They seem to have become a bit milder over the last 25years (or am I getting
> used to them - nah!) and I'm definitely pro-global warming - the sooner the
> better. However, I do live in Calgary where, thankfully, we get chinooks.
Pah. Talk about soft Southerners, eh? :-)
ISTR global warming is scheduled to move the Great Plains north, which
implies Alberta will become warmer and drier than it is, a bit like a
permanent chinook. I remember hearing of a mailman, back in the
horse-drawn days. He was from Winnipeg, didn't know what the chinook
arch meant. Left Calgary one February morning heading west with a
sleigh-full of letters, never had a chance to make the deliveries --
came back that afternoon at full gallop trying to keep the front of the
runners on the snow while the back was raising a rooster-tail of dust.
His hands were frost-bitten, back of his neck was sunburnt.
The Reid
>> I believe it's the relative lack of strong sun and heat that fail to develop
>> the sugars in tomatoes in the north. The first time a Norwegian eats a
>> southern tomato it changes one more life.
>
>I still remember the taste of the tomatoes in southern France, 15 years
>ago. It was a revelation -- as you say, it changed my life :-)
>
Try making pa am oli, (the Mallorcan breakfast where you rub a tomato
on bread) with an english or dutch tomato, then go to Almaria market,
or perhaps that ought to be Palma, and do the same, there is no
comparison.
The Reid
>Left Calgary one February morning heading west with a
>sleigh-full of letters, never had a chance to make the deliveries --
>came back that afternoon at full gallop trying to keep the front of the
>runners on the snow while the back was raising a rooster-tail of dust.
>His hands were frost-bitten, back of his neck was sunburnt.
Well, once in Bexley it snowed and didnt melt till the next day.
Ophelia
I froze my tongue to the car once. It was the closest bit
> of cold metal after my mother said "It's very cold today, don't touch
> anything metal or you'll freeze to it."
LOL
The Reid
> I froze my tongue to the car once. It was the closest bit
>> of cold metal after my mother said "It's very cold today, don't touch
>> anything metal or you'll freeze to it."
>
>LOL
Lips on limo'?
graham
"Ophelia" <Ophelia...@yahoo.co.uk> wrote in message
news:bfjcb1$f6a9u$1...@ID-88328.news.uni-berlin.de...
very painful, skin-stripping procedure to release them.
Graham
sw
> Following up to sw
>
> >Crumbs, there's a tomato blight too?
>
> The old hand on the next allotment says its the same thing, he seems
> to know everything so I assume he is right.
<snort>
My respectful apologies to the chap; I saw for an instant a speaking
hand, wherein one forms a loose fist with the thumb held horizontally
across the end of the fist, moving up and down to emulate lips, and an
eye is drawn on each side of the knuckle at the base of the forefinger.
Very popular in my youth, that was.
My sympathy to the frustrated tomato growers; are you growing them at
home instead?
regards
sarah
--
Think of it as evolution in action.
sw
I was too scared/embarrassed to tell anyone at the time. It was just the
tip, so I simply pulled it away, lost the skin and explained the blood
by saying I'd bitten it. When she told me not to touch the iron as I'd
be burnt, I immediately tested this with the tip of the second finger on
my right hand; I know this, because I've still got the scar 40-odd years
later.
Last year when a group of children were badly burned in a local chalk
pit, wild parsnip seemed the only possible culprit: after rubbing it
thoroughly into my arm and exposing the area to sunlight for an hour or
so, I was able to confirm it *was* the wild parsnip :-)
sw
> Following up to sw
Judith Umbria wrote:
>
> >> I believe it's the relative lack of strong sun and heat that fail to
> >> develop the sugars in tomatoes in the north. The first time a
> >> Norwegian eats a southern tomato it changes one more life.
> >
> >I still remember the taste of the tomatoes in southern France, 15 years
> >ago. It was a revelation -- as you say, it changed my life :-)
> >
> Try making pa am oli, (the Mallorcan breakfast where you rub a tomato
> on bread) with an english or dutch tomato, then go to Almaria market,
> or perhaps that ought to be Palma, and do the same, there is no
> comparison.
I'd like to see my husband's face if I said we had to go to Palma for
breakfast :-)
graham
"David Wilkinson" <dav...@avenida.co.uk> wrote in message
news:jignhvcvlg4ov9bno...@4ax.com...
> On Fri, 18 Jul 2003 14:43:31 GMT, "graham" <stra...@shaw.ca> wrote:
> > I have
> >concluded that 99% of men detest cilantro... whereas 99% of women love it
>
> I love it, whilst Sue is decidedly iffy about it.
>
> Whilst people's opinions seem to be at one extreme or the other, I
> can't say I've noticed any particular gender bias.
>
> Dave W.
>
It was just my personal and totally unscientific observation. Perhaps I
live a too sheltered and celibate life. However, all these nice, witty
women on this NG who detest it, give one hope;~)
G
graham
Graham
graham
> Following up to sw
>
> >> I believe it's the relative lack of strong sun and heat that fail to
develop
> >> the sugars in tomatoes in the north. The first time a Norwegian eats a
> >> southern tomato it changes one more life.
> >
> >I still remember the taste of the tomatoes in southern France, 15 years
> >ago. It was a revelation -- as you say, it changed my life :-)
> >
> Try making pa am oli, (the Mallorcan breakfast where you rub a tomato
> on bread) with an english or dutch tomato, then go to Almaria market,
> or perhaps that ought to be Palma, and do the same, there is no
> comparison.
>
leaves and then shaving some parmegiano reggiano over them and perhaps a bit
of olive oil and balsamic.......
Graham
S Viemeister
>
> My respectful apologies to the chap; I saw for an instant a speaking
> hand, wherein one forms a loose fist with the thumb held horizontally
> across the end of the fist, moving up and down to emulate lips, and an
> eye is drawn on each side of the knuckle at the base of the forefinger.
> Very popular in my youth, that was.
>
Judith Umbria
> > I know you are all thinking you are having a hot summer, but here it
hovers
> > around 100F everyday and we have about 14 hours of sun. Not light, sun.
>
> Does that mean you're on course for a vintage? I had the pleasure of a
> Rosso di Montalcino a month or so back. *Very* nice.
>
> regards
> sarah
They cannot tell until after September. Last year the rains came early and
hard and wrecked it. Hail can wreck it.
Of the flight of 6 brunellos tasted Sunday, I pick Antonella Piera '98 to
drink right now. A mouth full of sunlight. Not so easy to eat the proper
food with it now, though. But in England, maybe lambchops would be good to
eat right now?
Jonathan, occasionally of this newsgroup, is to be nearby next month and I
am planning a lunch in my garden, but red meat has no place in the plans as
long as this heat continues.
sw
The Reid
>My sympathy to the frustrated tomato growers; are you growing them at
>home instead?
We have plans for mother in laws greenhouse next year, peppers and
toms. Chez Reid is full of shrubs and darkness, theres probably the
proverbial Japanese soldier in there somewhere.
The Reid
>You can improve the taste of a tomato by alternating slices with fresh basil
>leaves and then shaving some parmegiano reggiano over them and perhaps a bit
>of olive oil and balsamic.......
I'll probably grow some next year and see how they compare to shop
bought.
The Reid
>Last year when a group of children were badly burned in a local chalk
>pit, wild parsnip seemed the only possible culprit: after rubbing it
>thoroughly into my arm and exposing the area to sunlight for an hour or
>so, I was able to confirm it *was* the wild parsnip :-)
Works with domestic parsnip sap too. Do you do the opposite of all
advice?
DONT SEND ME MONEY
Judith Umbria
> Following up to sw
>
> >My sympathy to the frustrated tomato growers; are you growing them at
> >home instead?
>
> We have plans for mother in laws greenhouse next year, peppers and
> toms. Chez Reid is full of shrubs and darkness, theres probably the
> proverbial Japanese soldier in there somewhere.
> --
> Mike Reid
Oh, give it up, Mike! Just do like the other Brits and buy a teensy place
in Italy and plant the tomatoes there. Or Spain, or Greece, or anywhere
there's sun.
Let the darned soldier fend for hinmself.
Are we to lunch in Firenze, then?
David Wilkinson
>When she told me not to touch the iron as I'd
>be burnt, I immediately tested this with the tip of the second finger on
>my right hand; I know this, because I've still got the scar 40-odd years
>later.
Every time someone wearing oven gloves plops a plate down in front of
me and says "Mind that, it's very hot", the first thing I do is touch
it to see if they are right.
I have the same problem with signs saying "Wet Paint".
Dave W.
S Viemeister
>
> S Viemeister <sheila.v...@which.net> wrote:
>
> > sw wrote:
> > >
> > > My respectful apologies to the chap; I saw for an instant a speaking
> > > hand, wherein one forms a loose fist with the thumb held horizontally
> > > across the end of the fist, moving up and down to emulate lips, and an
> > > eye is drawn on each side of the knuckle at the base of the forefinger.
> > > Very popular in my youth, that was.
> > >
> > Senor Wences?
>
> ??
>
popular acts was a Spanish ventriloquist called Senor (sorry, I can't do
tildes) Wences, and part of his act involved a 'hand' puppet such as you
described.
Sheila
The Reid
>Oh, give it up, Mike! Just do like the other Brits and buy a teensy place
>in Italy and plant the tomatoes there.
Can you take a watering can as cabin baggage?
Yep, I could rent it to Tony Blair when Parliament is in recess, mind
you the way hes going he could be on a long holiday.
>Or Spain, or Greece, or anywhere
>there's sun.
Andalucia would do me, theres a sleepy little place called San Jose
thats half expat, half local with a few restaurants and some triplexes
up near the top of the hill with roof terraces that look over the sea
and the mountains..except that there are rumours of a golf course :-(
Maybe Sanlucar?
>Let the darned soldier fend for hinmself.
I think thats what hes doing.
>Are we to lunch in Firenze, then?
Telepathic, huh?
I could make Florence, wheres this Firenze place? :-)
Good idea, I'll email.
We are always up for a free meal,
thinks, wheres really expensive? :-)>
sw
> "sw" <m...@privacy.net> wrote in message
> news:1fyhnvx.j1tfnb7hslvlN%m...@privacy.net...
> > > I know you are all thinking you are having a hot summer, but here it
> hovers
> > > around 100F everyday and we have about 14 hours of sun. Not light, sun.
> >
> > Does that mean you're on course for a vintage? I had the pleasure of a
> > Rosso di Montalcino a month or so back. *Very* nice.
> >
>
> They cannot tell until after September. Last year the rains came early and
> hard and wrecked it. Hail can wreck it.
> Of the flight of 6 brunellos tasted Sunday, I pick Antonella Piera '98 to
> drink right now. A mouth full of sunlight. Not so easy to eat the proper
> food with it now, though. But in England, maybe lambchops would be good to
> eat right now?
Yes. Or perhaps a white meat dish of moderate presence?
> Jonathan, occasionally of this newsgroup, is to be nearby next month and I
> am planning a lunch in my garden, but red meat has no place in the plans as
> long as this heat continues.
hmmm. Salsa on wafers :-)
The Reid
> A mouth full of sunlight.
>Yes. Or perhaps a white meat dish of moderate presence?
I'm getting a hint of plimsoll in the finish (Tennies to you two) :-)
I mentioned the word terroir when discussing my grape vines with
fellow allotmenteers the other day, a mistake! (I *was* only joking,
but irony has to be carefully aimed, if it was irony, more self
deprecation, I suppose)
sw
> Following up to sw
>
> >Last year when a group of children were badly burned in a local chalk
> >pit, wild parsnip seemed the only possible culprit: after rubbing it
> >thoroughly into my arm and exposing the area to sunlight for an hour or
> >so, I was able to confirm it *was* the wild parsnip :-)
>
> Works with domestic parsnip sap too. Do you do the opposite of all
> advice?
> DONT SEND ME MONEY
I only experiment if the outcome is in doubt or likely to be interesting
sw
Ahhhh. Yes, we did get Ed Sullivan, and I can remember watching it. I
don't remember Senor Wences, but the timing would be perfect.
sw
> On Tue, 22 Jul 2003 18:44:39 +0100, m...@privacy.net (sw) wrote:
>
> >When she told me not to touch the iron as I'd
> >be burnt, I immediately tested this with the tip of the second finger on
> >my right hand; I know this, because I've still got the scar 40-odd years
> >later.
>
> Every time someone wearing oven gloves plops a plate down in front of
> me and says "Mind that, it's very hot", the first thing I do is touch
> it to see if they are right.
And often they're not, at least not by my standards. Very satisfying in
a small, sad way.
> I have the same problem with signs saying "Wet Paint".
Ah... a kindred spirit. Just imagine the difficulty we'd have had
raising children to maturity (if we'd tried) :-)
David Wilkinson
>> Every time someone wearing oven gloves plops a plate down in front of
>> me and says "Mind that, it's very hot", the first thing I do is touch
>> it to see if they are right.
>
>And often they're not, at least not by my standards. Very satisfying in
>a small, sad way.
No, they often aren't. Every now and then though, you find someone who
really isn't kidding.
Our local Indian catches me out a lot - often, the dishes arrive in
those metal bowls with big round handles and the waiter will often
give them a quick blitz on a small gas burner at your table just to
ensure the contents are toasty. You can guess what happens...
>> I have the same problem with signs saying "Wet Paint".
>
>Ah... a kindred spirit. Just imagine the difficulty we'd have had
>raising children to maturity (if we'd tried) :-)
I decided years ago that I'd be a very unsuitable father, so this
little backwater of the gene pool ends right here...
Dave W.
The Reid
>Are we to lunch in Firenze, then?
Judith, you emaiI bounces? I removed "nospam"
sw
> Following up to sw
>
> > A mouth full of sunlight.
>
> >Yes. Or perhaps a white meat dish of moderate presence?
>
> I'm getting a hint of plimsoll in the finish (Tennies to you two) :-)
>
> I mentioned the word terroir when discussing my grape vines with
> fellow allotmenteers the other day, a mistake! (I *was* only joking,
> but irony has to be carefully aimed, if it was irony, more self
> deprecation, I suppose)
hm. It's incomers into villages all over again -- the new generation of
allotmenteers bringing allotmenting into the 21st century. I bet
there'll be a market for architect-designed allotment sheds ;-)
I have seen some absolute gems amongst the beach huts on the Norfolk
coast... a line of down-at-heel, slightly tishy huts will be interrupted
by one or two smart new ones, bolt-upright and completely true in every
dimension, painted designer colours with driftwood ever-so-casually
arranged in their circular windows.
There is so much to smile at in this country!
The Reid
>hm. It's incomers into villages all over again -- the new generation of
>allotmenteers bringing allotmenting into the 21st century. I bet
>there'll be a market for architect-designed allotment sheds ;-)
Conran stainless steel spade? :-)
>I have seen some absolute gems amongst the beach huts on the Norfolk
>coast... a line of down-at-heel, slightly tishy huts will be interrupted
Tishy? Thats a new one on me.
>by one or two smart new ones, bolt-upright and completely true in every
>dimension, painted designer colours with driftwood ever-so-casually
>arranged in their circular windows.
"Objee trouve" or something IIRC
>There is so much to smile at in this country!
Luckily!
sw
> On Wed, 23 Jul 2003 16:19:44 +0100, m...@privacy.net (sw) wrote:
>
> >> Every time someone wearing oven gloves plops a plate down in front of
> >> me and says "Mind that, it's very hot", the first thing I do is touch
> >> it to see if they are right.
> >
> >And often they're not, at least not by my standards. Very satisfying in
> >a small, sad way.
>
> No, they often aren't. Every now and then though, you find someone who
> really isn't kidding.
>
> Our local Indian catches me out a lot - often, the dishes arrive in
> those metal bowls with big round handles and the waiter will often
> give them a quick blitz on a small gas burner at your table just to
> ensure the contents are toasty. You can guess what happens...
"Just pass me that bowl, if you'd be so kind..."
> >> I have the same problem with signs saying "Wet Paint".
> >
> >Ah... a kindred spirit. Just imagine the difficulty we'd have had
> >raising children to maturity (if we'd tried) :-)
>
> I decided years ago that I'd be a very unsuitable father, so this
> little backwater of the gene pool ends right here...
Definitely a kindred spirit.
sw
> Following up to sw
>
> >hm. It's incomers into villages all over again -- the new generation of
> >allotmenteers bringing allotmenting into the 21st century. I bet
> >there'll be a market for architect-designed allotment sheds ;-)
>
> Conran stainless steel spade? :-)
You haven't!
> >I have seen some absolute gems amongst the beach huts on the Norfolk
> >coast... a line of down-at-heel, slightly tishy huts will be interrupted
>
> Tishy? Thats a new one on me.
/ instead of |
It's a term that runs in my husband's family.
> >by one or two smart new ones, bolt-upright and completely true in every
> >dimension, painted designer colours with driftwood ever-so-casually
> >arranged in their circular windows.
>
> "Objee trouve" or something IIRC
That's it. I have to smile, can't sneer, as I've got my own assemblages
of pebbles and sticks and stuff at home.
VivienB
>> >Ah... a kindred spirit. Just imagine the difficulty we'd have had
>> >raising children to maturity (if we'd tried) :-)
>>
>> I decided years ago that I'd be a very unsuitable father, so this
>> little backwater of the gene pool ends right here...
>
>Definitely a kindred spirit.
More of us than I thought - have you also had to endure the
not-very-nice remarks of those who are parents? e.g. 'I think people
who choose not to have children are selfish!'
Regards, VivienB
The Reid
>> Conran stainless steel spade? :-)
>
>You haven't!
thats correct :-)
The Reid
>e.g. 'I think people who choose not to have children are selfish!'
I don't think anybody ever said that to me. Like the world is short of
extra people??
A couple have tried to get us involved in their child care, saying
things like "we should know what its like". I think I said "I could
see what it would be like, that's why I didn't do it". Somebody even
gave me a baby to hold once, I think they thought it would make me
feel paternal, they soon saw it didnt :-)
Judith Umbria
> Following up to Judith Umbria
>
> >Are we to lunch in Firenze, then?
>
> Judith, you emaiI bounces? I removed "nospam"
> --
> Mike Reid
That one is dead. Try decobabeone at yahoo dot com.
sw
> Following up to VivienB
>
> >e.g. 'I think people who choose not to have children are selfish!'
>
> I don't think anybody ever said that to me. Like the world is short of
> extra people??
> A couple have tried to get us involved in their child care, saying
> things like "we should know what its like". I think I said "I could
> see what it would be like, that's why I didn't do it". Somebody even
> gave me a baby to hold once, I think they thought it would make me
> feel paternal, they soon saw it didnt :-)
Snap! Except in my case it was maternal. On occasion I have, I think,
been 'set up' to have to read bedtime stories to children to see how I
react. I don't mind, I like children. Other people's children. You can
have really good times playing silly games with them, or introducing
them to something fascinating such as kites, or fossils, or worms, then
give them back when they get tired and emotional or dirty. I like being
an eccentric Aunt.