Valentine's Day
Mary Fisher
Well, someone had to bring it up.
What romantic dish(es) will you be sharing with your beloved?
Mary
--
reply to maryat38smvdotfreeservedotcodotuk
Mike Crowe
<Ma...@Leeds.International> writes
>
>Well, someone had to bring it up.
>
>What romantic dish(es) will you be sharing with your beloved?
>
>Mary
>
Mike
Michael 'Mike' Crowe
R.N.Shipmates, the system for finding those who have served in the Royal Navy
H.M.S.Collingwood Association for those who served at H.M.S.Collingwood
National Service (Royal Navy) Association. 1st Reunion organised.
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} What romantic dish(es) will you be sharing with your beloved?
Well on the day itself we shall be entertaining a French friend arrived
that evening from Derby. No, don't ask.
This normally entails a visit to a sushi restaurant.
Were I cooking a meal for the day and the best beloved I'm uncertain how
far I'd make any adaptations to the menu. Perhaps something special for an
"occasion" but definitely nothing pink.
Matthew
- currently eating tomato soup and very garlicky croutons.
--
The Prince of Darkness is a gentleman
- King Lear, act 3, sc. 4.
Mary Fisher
Mike Crowe <mi...@rnshipmates.demon.co.uk> wrote in message
news:dhNxE1AY...@mikecrowe.demon.co.uk...
> In article <95hn5g$7mv$5...@newsg3.svr.pol.co.uk>, Mary Fisher
> <Ma...@Leeds.International> writes
> >
> >Well, someone had to bring it up.
> >
> >What romantic dish(es) will you be sharing with your beloved?
> >
> >Mary
> >
> 'Romantic'? at my age :-((
Perhaps we should get together over a wee ...
M
Mary Fisher
Matthew Malthouse <use...@calmeilles.demon.co.uk> wrote in message
news:B6A22CEE9...@calmeilles.demon.co.uk...
> In article <95hn5g$7mv$5...@newsg3.svr.pol.co.uk>,
> "Mary Fisher" <Ma...@Leeds.International> wrote:
>
> } What romantic dish(es) will you be sharing with your beloved?
>
> Well on the day itself we shall be entertaining a French friend
arrived
> that evening from Derby. No, don't ask.
>
> This normally entails a visit to a sushi restaurant.
>
> Were I cooking a meal for the day and the best beloved I'm uncertain
how
> far I'd make any adaptations to the menu. Perhaps something special
for an
> "occasion" but definitely nothing pink.
LOL!
>
> Matthew
> - currently eating tomato soup and very garlicky croutons.
Need any help?
Mary
Linz
>
> Mike Crowe <mi...@rnshipmates.demon.co.uk> wrote in message
> news:dhNxE1AY...@mikecrowe.demon.co.uk...
> > In article <95hn5g$7mv$5...@newsg3.svr.pol.co.uk>, Mary Fisher
> > <Ma...@Leeds.International> writes
> > >
> > >Well, someone had to bring it up.
> > >
> > >What romantic dish(es) will you be sharing with your beloved?
> > >
> > >Mary
> > >
> > 'Romantic'? at my age :-((
>
> Perhaps we should get together over a wee ...
Kinky!
--
There's no regrets, no tears goodbye
Linz
>
> Well, someone had to bring it up.
>
> What romantic dish(es) will you be sharing with your beloved?
A big bowl of Haagen Dazs Belgian Chocolate ice cream all to myself...
swroot
> On Sat, 3 Feb 2001 19:43:38 -0000, Mary Fisher wrote:
>
> >
> > Well, someone had to bring it up.
> >
> > What romantic dish(es) will you be sharing with your beloved?
>
> A big bowl of Haagen Dazs Belgian Chocolate ice cream all to myself...
Have another hug, just in case you need it :-)
regards
sarah
--
'legs to walk and thoughts to fly
eyes to laugh and lips to cry
a restless tongue to classify
all born to grow and grown to die'
Linz
> Linz <li...@REMOVETHISlindsayendell.co.uk> wrote:
>
> > On Sat, 3 Feb 2001 19:43:38 -0000, Mary Fisher wrote:
> >
> > >
> > > Well, someone had to bring it up.
> > >
> > > What romantic dish(es) will you be sharing with your beloved?
> >
> > A big bowl of Haagen Dazs Belgian Chocolate ice cream all to myself...
>
> Have another hug, just in case you need it :-)
You're only offering on the off-chance that I'll share my HDBC ice
cream. Well, it won't happen! Mine, mine, all mine, bwahahahahaha...
You can have a nice Italian biscuit though.
Mary Fisher
Linz <li...@REMOVETHISlindsayendell.co.uk> wrote in message
> > > >
> > > 'Romantic'? at my age :-((
> >
> > Perhaps we should get together over a wee ...
>
> Kinky!
Yes, I realised the ambiguity as soon as I hit the key. I started to say
'wee dram' then realise that might offend a sailor and I wouldn't want
to do that ;-). Couldn't remember 'tot' so left it.
Ah well, someone has to be the butt of the jokes. And it's usually me -
my back is broad <sad>
M
Mary Fisher
> On Sat, 3 Feb 2001 19:43:38 -0000, Mary Fisher wrote:
>
> >
> > Well, someone had to bring it up.
> >
> > What romantic dish(es) will you be sharing with your beloved?
>
> A big bowl of Haagen Dazs Belgian Chocolate ice cream all to myself...
Self love is probably the longest lasting ...
M
Mike Crowe
<Ma...@Leeds.International> writes
>
skin, it makes it sound as if we are a couple of ?Rhinos?.
Mike who is very hard to offend.
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} > - currently eating tomato soup and very garlicky croutons.
}
} Need any help?
Nah, all gone now. ;-)
Matthew
swroot
No, honestly... I've got some Hill Station Cinnamon Ice Cream of my
very, very own. I might try eating it with pieces of Green&Blacks Dark
Chocolate, but then again I might not. I made a deadline on Thursday
with the help of half a slab of that and half a slab of the Maya Gold,
but I was bouncing off the walls by 1730. I've sworn off bulk chocolate
for a while.
Many thanks for the biscuit. I made some of them biscotti, once.
swroot
> The message <j97q7t8bb57734lu6...@4ax.com>
> from Linz <li...@REMOVETHISlindsayendell.co.uk> contains these words:
>
> > A big bowl of Haagen Dazs Belgian Chocolate ice cream all to myself...
>
> Have you tried Ben&Jerry's "Phish Phood" ice cream. Definitely wicked.
AOL!!!
Mary Fisher
> In article <95hvg8$qg4$1...@newsg2.svr.pol.co.uk>,
> "Mary Fisher" <Ma...@Leeds.International> wrote:
>
> } > - currently eating tomato soup and very garlicky croutons.
> }
> } Need any help?
>
> Nah, all gone now. ;-)
>
> Matthew
Didn't really want it anyway. Probably came in a tin and packet.
Mary, who likes sour grapes.
Mary Fisher
Mike Crowe <mi...@rnshipmates.demon.co.uk> wrote in message
> >> > > >
> >> > > 'Romantic'? at my age :-((
> >> >
> >
me -
> >my back is broad <sad>
> >
> >M
> >
> >
> Perhaps we should get together, what with your broad back and my thick
> skin, it makes it sound as if we are a couple of ?Rhinos?.
Romantic Rhinos. Hmmm.
> Mike who is very hard to offend.
No offence intended. Ever, to anyone. Others' perception is a different
matter.
Mary
Linz
Hardly the butt of the joke, just a handy hook to hang a joke off... I
like a little ambiguity myself.
Linz
> The message <j97q7t8bb57734lu6...@4ax.com>
> from Linz <li...@REMOVETHISlindsayendell.co.uk> contains these words:
>
> > A big bowl of Haagen Dazs Belgian Chocolate ice cream all to myself...
>
> Have you tried Ben&Jerry's "Phish Phood" ice cream. Definitely wicked.
I liked it, but I probably wouldn't get it again.
Am I ill?
swroot
Possibly. But think how boring the world would be if we were all like
the same things.
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} Matthew Malthouse <use...@calmeilles.demon.co.uk> wrote:
} > "Mary Fisher" <Ma...@Leeds.International> wrote:
} >
} > } > - currently eating tomato soup and very garlicky croutons.
} > }
} > } Need any help?
} >
} > Nah, all gone now. ;-)
} >
} > Matthew
}
} Didn't really want it anyway. Probably came in a tin and packet.
Tsk, tsk. As if you catch me admitting to tinned soup.
} Mary, who likes sour grapes.
Used to grow those when I was in suffolk.
A vine in the conservatory that I suspect I never cared for properly to get
eating fruit. But the many small bunches of grapes made excelent jelly
just in time for the opening of the pheasant season. ;-)
Mary Fisher
>
> } Mary, who likes sour grapes.
>
> Used to grow those when I was in suffolk.
>
> A vine in the conservatory that I suspect I never cared for properly
to get
> eating fruit. But the many small bunches of grapes made excelent
jelly
> just in time for the opening of the pheasant season. ;-)
The first time I tasted English grapes they were white and grown in a
school greenhouse. I loved them, they were like sweet, acidic snot. But
I had to steal them, they wouldn't give me any.
Last September our Vicar's doctor daughter was irrationally terrified of
the few wasps which were sucking the juices from the tiny black grapes
in the conservatory of her new house so she sent me an SOS. I went up
and tried to explain in best bedside manner about the harmlessness of
wasps, while they were crawling over my hands.
For my 'trouble' I said I'd like some bunches and cut some. They were
delicious indeed but I dried some in my wax oven and made currants, they
were even better.
I want a vine.
Mary
>
> Matthew
Mary Fisher
Wouldn't be surprised, with all that ice-cream.
Enviously,
Mary
Cerumen
Mary Fisher <Ma...@Leeds.International> wrote in message
news:95hn5g$7mv$5...@newsg3.svr.pol.co.uk...
>
> Well, someone had to bring it up.
>
> What romantic dish(es) will you be sharing with your beloved?
--
Chris Thomas.
West Cork
Mary Fisher
Cerumen <nos...@nospam.net> wrote in message
news:8Muf6.15735$s4....@news.indigo.ie...
>
> Mary Fisher <Ma...@Leeds.International> wrote in message
> news:95hn5g$7mv$5...@newsg3.svr.pol.co.uk...
> >
> > Well, someone had to bring it up.
> >
> > What romantic dish(es) will you be sharing with your beloved?
> I'm single............
Self love is the truest, it could be argued. Linz will be having a huge
pot of ice-cream to herself.
But someone might turn up so one should be prepared ...
Mary
Andrew Marshall
<Ma...@Leeds.International> writes
>Cerumen <nos...@nospam.net> wrote in message
>news:8Muf6.15735$s4....@news.indigo.ie...
>> Mary Fisher <Ma...@Leeds.International> wrote in message
>> news:95hn5g$7mv$5...@newsg3.svr.pol.co.uk...
>> I'm single............
<aol>
>Self love is the truest, it could be argued.
...and if it's all that's happening at the time, why not enjoy it
anyway...
> Linz will be having a huge
>pot of ice-cream to herself.
I may well treat myself to a hot-smoked duck breast, with the skin well-
crisped under the grill, with half a jar or more of mushrooms in garlic
and chili oil, and some runner beans if I can get them...
>But someone might turn up so one should be prepared ...
Exceedingly unlikely; however, I do have a little more smoked duck, and
garlic mushrooms, in store...
Regards,
Andrew.
--
Andrew Marshall
Unsolicited advertising matter unwelcome. Offenders may be blacklisted.
Mary Fisher
Andrew Marshall <g8...@g8bur.demon.co.uk> wrote in message
>
> I may well treat myself to a hot-smoked duck breast, with the skin
well-
> crisped under the grill, with half a jar or more of mushrooms in
garlic
> and chili oil, and some runner beans if I can get them...
Now that's given me an idea - thanks :-)
>
M
Andrew Marshall
<Ma...@Leeds.International> writes
>>news:ds9oIBAf...@g8bur.demon.co.uk...
>> There are two ways I usually cook the smoked duck (which I get from
>the
>> Weald Smokery,
>I get mine from a Scots smokery but don't know the name ...
I have friends who live on the Solway coast (in Auchencairn), and have
visited the Carsluith smokery a bit further along the A75, and tried
their smoked duck. It was rather too salty for my taste though. There's
another smokery further along, whose name I forget, a bit north of
Newton Stewart; their smoked chicken (and cheese) was excellent.
>> The first way I do them is simply grilled to heat them up
>
>I've never heated them but it sounds interesting.
I've had them both hot and cold and much prefer them hot. The pleasure
starts with the delicious aroma wafting around the kitchen, and the
fatty bits are *much* nicer crispy than cold. The smokiness is also much
more pronounced when hot. My favourite meat of all.
> The last time I had
>them waas at the Battle of Bosworth, we had to have a rather special
>meal because we were entertaining Duke Henry Plantagenet. I'm trying to
>get him on this group.
What sort of things do you/they eat in-the-field? I used to know someone
who was in the Sealed Knot, but never raised the subject of field
cookery.
>I've never fancied Chinese cooking, even done at home, since I worked in
>a Chinese restaurant.
Oriental cooking is my favourite style; Thai, Chinese (especially
Flagrant Automatic Duck<tm>, though not cooked at home), Malaysian,
Indian, in descending order of preference.
>> My father grows them in his garden near Kingsbridge in South Devon and
>> freezes them. They taste almost as good as fresh to me.
>
>But not QUITE the same ...
...yet very welcome to provide a taste of late summer/early autumn when
the frost's on the ground.
>> Fresh runner beans are pretty much my favourite green vegetable,
>> bar none.
>
>Mine too! They, and tomatoes, are the only things we grow every year.
I can't abide tomatoes, so they are very rarely to be seen in the house;
and the last time I put in a couple of dozen runner bean plants, and
diligently kept them trained up the strings, and watered and weeded and
everything, I got a total of 12 ounces of beans :-(
>Oh yes, we had a closure, but it still has to be open for people to
>enter or leave the kitchen, they're too substantial to be beamed
>through.
A quick open-and-shut is no problem; it's when the door is left open and
the smoke can have a good waft through that the bother starts...
>Realised today that we could use Saga Magazine to waft away the beeping!
We use the Welwyn Times...
...Saga! That reminds me; I must ring my insurance broker to see if I
can get a discount for the car insurance, as my first renewal since I
passed fifty is due shortly :-(
Linz
"Mary Fisher" <Ma...@Leeds.International> wrote in message
I don't have it all that often.
(checks weight)
Perhaps that's where I'm going wrong.
ar...@my-deja.com
"Mary Fisher" <Ma...@Leeds.International> wrote:
>
> Well, someone had to bring it up.
>
I made some chocolate truffles a few years ago - they went down well :-)
Aris
Sent via Deja.com
http://www.deja.com/
Mary Fisher
Andrew Marshall <g8...@g8bur.demon.co.uk> wrote in message
> >> There are two ways I usually cook the smoked duck (which I get from
> >the
> >> Weald Smokery,
>
> >I get mine from a Scots smokery but don't know the name ...
It's part of the family empire of the chap who organises the market at
Bosworth ...
>
> I have friends who live on the Solway coast (in Auchencairn), and have
> visited the Carsluith smokery a bit further along the A75, and tried
> their smoked duck. It was rather too salty for my taste though.
There's
> another smokery further along, whose name I forget, a bit north of
> Newton Stewart; their smoked chicken (and cheese) was excellent.
Neither of those places. I'm not a lover of smoked cheese and the smoked
garlic I've had was very disappointing.
>
> >> The first way I do them is simply grilled to heat them up
> >
> >I've never heated them but it sounds interesting.
>
> I've had them both hot and cold and much prefer them hot. The pleasure
> starts with the delicious aroma wafting around the kitchen, and the
> fatty bits are *much* nicer crispy than cold.
Yes - they would be ...
> > The last time I had
> >them was at the Battle of Bosworth, we had to have a rather special
> >meal because we were entertaining Duke Henry Plantagenet. I'm trying
to
> >get him on this group.
>
> What sort of things do you/they eat in-the-field? I used to know
someone
> who was in the Sealed Knot, but never raised the subject of field
> cookery.
Well, that was a bit of a misleading statement, when I read it back.
Sorry, it wasn't deliberate. We were taking part (as traders) at the
Battle of Bosworth during the day. Duke Henry Plantagenet (his real
name) was in the caravan next to ours and alone and I knew he'd be
warming up some mess in the evening so I asked him to join us, we were
still celebrating our wedding anniversary too so we had champagne too.
During the day we (the Fishers) eat the bread I make, sheep or goat
cheese and apples, at midday or whenever we get a chance. Because I
won't drink beer etc. during the day (don't want to breathe second hand
alcohol over people) we drink fruit juices which look like stronger
drinks or infusions of herbs. Tea to you and me. If we stay on the
'field' overnight in our tents we like to cook on our firepot and
usually have appropriate food. With wine. Breakfast, though, is usually
Grape Nuts with fruit juice (me) and muesli with milk (Spouse). And lots
of coffee because we need the fix, usually.
That weekend there were some Belgians forming the Lancastrian camp
(their leader, Christophe, was Henry VII) and they prepared, cooked and
ate authentically all the time. Vegetables, meat, bread, stewed,
roasted, fried, much the same as is done today. No potatoes or tomatoes
of course and no eating forks, often we eat from wooden bowls but
there's not much difference.
Many re-enactors just go to the burger stall or nip out for sandwiches,
very many don't seem to understand the joy of doing the period thing all
the time. But to be fair most are men, many young, and don't have much
idea of what's possible.
Some attempt to cook authentically but haven't thought it through. For
instance, a lot have spits and cook their meat over a fire, which
completely ruins the meat (unless youy enjoy burnt and smoky meat). Some
cook in bronze or iron pots, which is authentic but affects the flavour
of food, if I make stews, for instance, I do it in a ceramic pot. I fry
in a ceramic frypan when the public's about.
The Belgians did have a couple of women in their camp but the men, in
proper mediaeval style, did all the food. I was impressed with them, we
were invited to join them and it was very good. I must say that I do the
cooking, mostly, in our hovel.
When we're in the caravan we still like to cook on the firepot but in
some places it's not allowed and we have to use the gas burners. Still,
we always manage. Since it's mostly summer we do have a lot of salads
and pre or easy cooked meats.
Sorry, I've rambled again! I'm not going to delete it :-)
>
> >I've never fancied Chinese cooking, even done at home, since I worked
in
> >a Chinese restaurant.
>
> Oriental cooking is my favourite style; Thai, Chinese (especially
> Flagrant Automatic Duck<tm>, though not cooked at home), Malaysian,
> Indian, in descending order of preference.
Not mine - though I admit I haven't had Thai or Malay. Perhaps when I've
run out of new English/British/European recipes I'll try something
exotic.
>
> >> My father grows them in his garden near Kingsbridge in South Devon
and
> >> freezes them. They taste almost as good as fresh to me.
> >
> >But not QUITE the same ...
>
> ...yet very welcome to provide a taste of late summer/early autumn
when
> the frost's on the ground.
Yes.
>
> >> Fresh runner beans are pretty much my favourite green vegetable,
> >> bar none.
> >
> >Mine too! They, and tomatoes, are the only things we grow every year.
>
> I can't abide tomatoes, so they are very rarely to be seen in the
house;
Aw, that's a shame!
> and the last time I put in a couple of dozen runner bean plants, and
> diligently kept them trained up the strings, and watered and weeded
and
> everything, I got a total of 12 ounces of beans :-(
??? They're the easiest thing there is! I only grow half a dozen and
they don't crop heavily but we get more than enough.
>
> >Oh yes, we had a closure, but it still has to be open for people to
> >enter or leave the kitchen, they're too substantial to be beamed
> >through.
>
> A quick open-and-shut is no problem; it's when the door is left open
and
> the smoke can have a good waft through that the bother starts...
I know. And Spouse rarely closes a door behind him. It the other fly in
our marital ointment :-)
>
> >Realised today that we could use Saga Magazine to waft away the
beeping!
>
> We use the Welwyn Times...
We don't live in Welwyn ...
>
> ...Saga! That reminds me; I must ring my insurance broker to see if I
> can get a discount for the car insurance, as my first renewal since I
> passed fifty is due shortly :-(
Delighted to oblige, Baby!
Mary
ps Sealed Knot bears no similarity to anything we do. It's not mentioned
in polite company. And they had potatoes and tomatoes.
Mary Fisher
<ar...@my-deja.com> wrote in message news:95rl4m$cpe$1...@nnrp1.deja.com...
> In article <95hn5g$7mv$5...@newsg3.svr.pol.co.uk>,
> "Mary Fisher" <Ma...@Leeds.International> wrote:
> >
> > Well, someone had to bring it up.
> >
> > What romantic dish(es) will you be sharing with your beloved?
>
> I made some chocolate truffles a few years ago - they went down well
:-)
Lovely, but we have them at Christmas ...
M
Mary Fisher
> >
> > Wouldn't be surprised, with all that ice-cream.
>
> I don't have it all that often.
>
> (checks weight)
>
> Perhaps that's where I'm going wrong.
I know ice-cream isn't where I'm going wrong. Cheese, butter and wine
...
I'm cutting down on the butter and the weight isn't going up (any more)
:-)
M
>
>
>
Andrew Marshall
<Ma...@Leeds.International> writes
>
>Bosworth ...
Ah, very useful, that...
>> visited the Carsluith smokery
>tried
>> their smoked duck. It was rather too salty for my taste though.
>There's
>> another smokery a bit north of
>> Newton Stewart; their smoked chicken (and cheese) was excellent.
>
>Neither of those places. I'm not a lover of smoked cheese and the smoked
>garlic I've had was very disappointing.
I love naturally smoked cheese, especially the white crumbly kinds. I
tried smoked garlic once, and was very underwhelmed by it.
>> What sort of things do you/they eat in-the-field? I used to know
>someone
>> who was in the Sealed Knot, but never raised the subject of field
>> cookery.
>
>Well, that was a bit of a misleading statement, when I read it back.
>Sorry, it wasn't deliberate. We were taking part (as traders) at the
>Battle of Bosworth during the day. Duke Henry Plantagenet (his real
>name) was in the caravan next to ours and alone and I knew he'd be
>warming up some mess in the evening so I asked him to join us, we were
>still celebrating our wedding anniversary too so we had champagne too.
>
>During the day we (the Fishers) eat the bread I make, sheep or goat
>cheese and apples, at midday or whenever we get a chance. Because I
>won't drink beer etc. during the day (don't want to breathe second hand
>alcohol over people) we drink fruit juices which look like stronger
>drinks or infusions of herbs. Tea to you and me.
These sound interesting - the only herb teas I've so far seen tasted
very insipid and didn't impress me at all. Obviously there are much
better ones to be found.
> If we stay on the
>'field' overnight in our tents we like to cook on our firepot and
>usually have appropriate food. With wine.
That sounds good.
>That weekend there were some Belgians forming the Lancastrian camp
>(their leader, Christophe, was Henry VII) and they prepared, cooked and
>ate authentically all the time. Vegetables, meat, bread, stewed,
>roasted, fried, much the same as is done today. No potatoes or tomatoes
>of course
I often like to serve meals consisting of meat or meats, plus vegetables
of various kinds, textures and hues, but excluding potatoes, rice,
noodles and other similar food.
> and no eating forks, often we eat from wooden bowls but
>there's not much difference.
Do you eat with fingers, bread, knives or other implements? I went to a
curry house in Bradford (the Karachi) several times, where it was usual
to eat one's meal with a chapati or three as edible cutlery. Superb food
and very reasonably priced.
>Many re-enactors just go to the burger stall or nip out for sandwiches,
>very many don't seem to understand the joy of doing the period thing all
>the time. But to be fair most are men, many young, and don't have much
>idea of what's possible.
When I'm out-and-about at steam rallies and similar events during their
season, I always look out for the unusual food stalls and try them;
there are plenty of ratburgers and so on but I'd rather go hungry that
touch those. Some folk are to be seen with vintage picnic kit in use,
and very occasionally wearing period dress, but very few.
>Some attempt to cook authentically but haven't thought it through. For
>instance, a lot have spits and cook their meat over a fire, which
>completely ruins the meat (unless youy enjoy burnt and smoky meat). Some
>cook in bronze or iron pots, which is authentic but affects the flavour
>of food, if I make stews, for instance, I do it in a ceramic pot. I fry
>in a ceramic frypan when the public's about.
I've never tried cooking over a fire; I do like barbecued meat, and have
enjoyed the roast sheep at a 'ram roast' or two, but if meat is
carbonised outside and raw in the middle I don't like it at all. A
*little* pink, perhaps, and definitely still juicy, but not in any way
rare.
I can well imagine some pot materials flavouring a dish; presumably the
metal acts as some form of catalyst rather than leaching into the food.
>The Belgians did have a couple of women in their camp but the men, in
>proper mediaeval style, did all the food. I was impressed with them, we
>were invited to join them and it was very good. I must say that I do the
>cooking, mostly, in our hovel.
Yes, I do like the hearty approach to food that the Belgians have, even
as seen only from my few trips there to stock up with Trappist beers and
almost-pure alcohol for my liqueur-making.
>When we're in the caravan we still like to cook on the firepot but in
>some places it's not allowed and we have to use the gas burners.
?? They object to one form of fire but allow others?
> Still,
>we always manage. Since it's mostly summer we do have a lot of salads
As I've posted before, my salads are few and far between; I do like
things like potato-salad though (especially with plenty of chopped bacon
bits in), plus peppers of various sorts, to go with outdoor grilled,
roast or fried foods.
>and pre or easy cooked meats.
I do like my cold meats, especially a good smoked ham, but will always
prefer a good hot piece of meat from the barbecue or spit when eating
in-the-field, as it were.
>Sorry, I've rambled again! I'm not going to delete it :-)
's OK! I'm always interested to hear how others feed themselves and
their friends and neighbours in interesting or unusual circumstances or
places.
>> and the last time I put in a couple of dozen runner bean plants, and
>> diligently kept them trained up the strings, and watered and weeded
>and
>> everything, I got a total of 12 ounces of beans :-(
>
>??? They're the easiest thing there is!
Mine certainly shot up the strings, and produced masses of leaves; but
the flowers and subsequently the beans were few and far between.
> I only grow half a dozen and
>they don't crop heavily but we get more than enough.
Crikey! Perhaps I'll try again this summer then... mind you, I can
easily prepare, cook and eat a whole pound to myself (preferably
accompanied by a pound of good rump steak, grilled medium-well and
covered with lots of well-fried onions), so I'd be hoping for a much
better crop than the one which I got last time.
>> ...Saga! That reminds me; I must ring my insurance broker to see if I
>> can get a discount for the car insurance, as my first renewal since I
>> passed fifty is due shortly :-(
>
>Delighted to oblige, Baby!
:-)
>Mary
>ps Sealed Knot bears no similarity to anything we do.
> It's not mentioned
>in polite company.
well I won't stir the pot in that respect then...
> And they had potatoes and tomatoes.
Ah yes, wasn't it Raleigh who brought spuds back across the Pond some
years earlier, or is my history seriously awry? As to tomatoes, well for
my money, whoever it was needn't have bothered :-)
Mary Fisher
> >garlic I've had was very disappointing.
>
> I love naturally smoked cheese, especially the white crumbly kinds. I
> tried smoked garlic once, and was very underwhelmed by it.
Oh goody! I thought I was the only garlic lover in the world who was
less than enthusiastic. Everyone else seems to think it's the best thing
since unsliced bread. I think it must be a fashion thing.
How can you have unnaturally smoked cheese?
>
> >
> >During the day we (the Fishers) eat the bread I make, sheep or goat
> >cheese and apples, at midday or whenever we get a chance. Because I
> >won't drink beer etc. during the day (don't want to breathe second
hand
> >alcohol over people) we drink fruit juices which look like stronger
> >drinks or infusions of herbs. Tea to you and me.
>
> These sound interesting - the only herb teas I've so far seen tasted
> very insipid and didn't impress me at all. Obviously there are much
> better ones to be found.
There are. I thought I was being witty. The herbs we infuse come from
China, Japan, India or Africa in the form of either black flakes of
leaves or much larger green leaves. Tea. The eyelids of Buddha.
>
> >That weekend there were some Belgians forming the Lancastrian camp
> >(their leader, Christophe, was Henry VII) and they prepared, cooked
and
> >ate authentically all the time. Vegetables, meat, bread, stewed,
> >roasted, fried, much the same as is done today. No potatoes or
tomatoes
> >of course
>
> I often like to serve meals consisting of meat or meats, plus
vegetables
> of various kinds, textures and hues, but excluding potatoes, rice,
> noodles and other similar food.
Interestingly, rice and pasta are authentic! We mostly have bread,
simply because it's easy and good. sometimes I make bread on site.
>
> > and no eating forks, often we eat from wooden bowls but
> >there's not much difference.
>
> Do you eat with fingers, bread, knives or other implements?
Fingers and knives. Everyone has his/her personal eating knife, which is
small and, in my case, beautiful. It is part of our personal
accoutrement and part of our dress, as is our spoon. You never share a
knife or spoon. Knife and spoon are called the nef.
> I went to a
> curry house in Bradford (the Karachi) several times, where it was
usual
> to eat one's meal with a chapati or three as edible cutlery.
I didn't know there was any other way!
>
>
> When I'm out-and-about at steam rallies and similar events during
their
> season, I always look out for the unusual food stalls and try them;
> there are plenty of ratburgers and so on but I'd rather go hungry that
> touch those. Some folk are to be seen with vintage picnic kit in use,
> and very occasionally wearing period dress, but very few.
We've only been at one steam rally, we were part of a Viking display at
the Wood Green Animal Sanctuary in Hunts ( think). I suppose for the
engine enthusiasts it was fun but the beer tent was incredibly noisy and
didn't shut down until about four a.m., when the steam fans rolled round
our camp, peeing and vomiting against our tents and the drivers mounted
their huge beasts and raced them round the site. It was no fun for us.
But you learn about these things. We wouldn't go again.
>
>
> I've never tried cooking over a fire; I do like barbecued meat, and
have
> enjoyed the roast sheep at a 'ram roast' or two, but if meat is
> carbonised outside and raw in the middle I don't like it at all. A
> *little* pink, perhaps, and definitely still juicy, but not in any way
> rare.
The best way to cook on a spit is in front of the fire rather than over
it, then you get no charcoal, no smoke, no fat dripping into the fire
and perfect control of the meat.
>
> I can well imagine some pot materials flavouring a dish; presumably
the
> metal acts as some form of catalyst rather than leaching into the
food.
I don't know how it works but iron or bronze definitely taints the food.
>
>
> >When we're in the caravan we still like to cook on the firepot but in
> >some places it's not allowed and we have to use the gas burners.
> ?? They object to one form of fire but allow others?
Well, they ban fires on, say, English Heritage and other
archaeologically sensitive sites because most people dig a fire pit and
have huge log fires. Our little fire pot, burning charcoal, would be
safe for the ground but it's difficult making different rules. It's
easier to ban fires. The gas hobs in the caravan, or gas camp cookers in
tents, don't (or shouldn't) damage the ground.
>
> > Still,
> >we always manage. Since it's mostly summer we do have a lot of salads
>
> As I've posted before, my salads are few and far between; I do like
> things like potato-salad though (especially with plenty of chopped
bacon
> bits in), plus peppers of various sorts, to go with outdoor grilled,
> roast or fried foods.
We love salads, eat them all year round. Including potato salads but not
with bacon. I use garlic, onion or leeks.
>
> >and pre or easy cooked meats.
>
> I do like my cold meats, especially a good smoked ham, but will always
> prefer a good hot piece of meat from the barbecue or spit when eating
> in-the-field, as it were.
But if you've been working all day and have had to bring your food from
home the day before (or longer ago) you're sometimes too tired to
bother. It's not a picnic - by that I don't mean that we don't enjoy it!
>
>
beans :-(
> >
> >??? They're the easiest thing there is!
>
> Mine certainly shot up the strings, and produced masses of leaves; but
> the flowers and subsequently the beans were few and far between.
>
> > I only grow half a dozen and
> >they don't crop heavily but we get more than enough.
>
> Crikey! Perhaps I'll try again this summer then... mind you, I can
> easily prepare, cook and eat a whole pound to myself (preferably
> accompanied by a pound of good rump steak, grilled medium-well and
> covered with lots of well-fried onions), so I'd be hoping for a much
> better crop than the one which I got last time.
I'll keep my fingers crossed. Remember: one for the mouse and one for
the crow, one to rot and one to grow ...
>
> >ps Sealed Knot bears no similarity to anything we do.
> > It's not mentioned
> >in polite company.
>
> well I won't stir the pot in that respect then...
:-))
>
> > And they had potatoes and tomatoes.
>
> Ah yes, wasn't it Raleigh who brought spuds back across the Pond some
> years earlier, or is my history seriously awry? As to tomatoes, well
for
> my money, whoever it was needn't have bothered :-)
I don't know. He was Elizabethan and therefore <spit> Tudor. No doubt
someone on this ng knows all about it.
Mary
Matthew Malthouse
Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
} I've never tried cooking over a fire; I do like barbecued meat, and have
} enjoyed the roast sheep at a 'ram roast' or two, but if meat is
} carbonised outside and raw in the middle I don't like it at all. A
} *little* pink, perhaps, and definitely still juicy, but not in any way
} rare.
Back in '99 I was invited over to Normandy for a méchoui.
Xavier, having yet to actually build the house, was having a "feild
warming" on the land tht is to become his new home.
The fire was of apple logs in a pit fully six feet by two. Early in the
afternoon one of those ancient Renault vans with the corrugated sides
trundled down the hillside and out of it's rear door was btought a spitted
pig. Now this is cheating because a méchoui is actually supposed to be a
lamb roast and, being of North African origin, pigs would not have been
permitted. But that day pork it was.
The spit was turned by a simple contraption made of a bycycle chain, a
motor and a battery. And turn it did, all afternoon and on into the
evening. By the time the meat went over it the apple had little flame but
lots of hot coals, the pig was not too close so when the outside was done
the skin was charred but the meat slices off was beautiul. Inside the meat
wasn't done enough so it was lowered nearer the coal bed and large chunks
slice off to be put on wire grills. When seconds were wanted it was cooked
and the beast fed something like seventy people.
Very tasty. ;-)
Matthew
--
There's a stich fallen from my guts. Oh for a flesh tailor.
- John Ford, "Tis a Pity She's a Whore"
Jane Willis
Andrew Marshall wrote:
> >Neither of those places. I'm not a lover of smoked cheese and the smoked
> >garlic I've had was very disappointing.
The smoked garlic I tried had a powerfully artificial taste - it
reminded me of the bottle of American "Imitation Smokehouse Flavor" that
I was once given by the sort of person who thinks if you like food you
must love things like that.
--
Jane Willis
Andrew Marshall
<Ma...@Leeds.International> writes
>> tried smoked garlic once, and was very underwhelmed by it.
>
>Oh goody! I thought I was the only garlic lover in the world who was
>less than enthusiastic. Everyone else seems to think it's the best thing
>since unsliced bread. I think it must be a fashion thing.
I think so too. I wouldn't buy it again.
>How can you have unnaturally smoked cheese?
I'm thinking of that cheese which has been sprayed with some chemical
gunk that's brown and tastes a bit like smoke. Probably full of
monoglutium sodomate and other such stuff too. I forget its name but
it's sometimes seen marked as 'smoke flavour' or some such name. Urk.
>> These sound interesting - the only herb teas I've so far seen tasted
>> very insipid and didn't impress me at all. Obviously there are much
>> better ones to be found.
>
>There are. I thought I was being witty. The herbs we infuse come from
>China, Japan, India or Africa in the form of either black flakes of
>leaves or much larger green leaves. Tea. The eyelids of Buddha.
Ah. I see. I was being dim again...
>Interestingly, rice and pasta are authentic!
Yes, I suppose they must pre-date spuds in Europe, thinking about it.
> We mostly have bread,
>simply because it's easy and good. sometimes I make bread on site.
Sounds good to have with a nice juicy stew at night, or fresh and warm
with loads of butter and bacon in the morning... I imagine bacon is
authentic.
(noted re. personal knives and spoons)
>> to eat one's meal with a chapati or three as edible cutlery.
>
>I didn't know there was any other way!
It was the first time I'd encountered that way of eating. No problem,
just a bit of a surprise.
>We've only been at one steam rally, we were part of a Viking display at
>the Wood Green Animal Sanctuary in Hunts ( think).
Yes; at Godmanchester, just south-east of Huntingdon. We go to that one
every year (as punters, not exhibitors - it's a bit far for the old
wagon).
> I suppose for the
>engine enthusiasts it was fun but the beer tent was incredibly noisy and
>didn't shut down until about four a.m., when the steam fans rolled round
>our camp, peeing and vomiting against our tents and the drivers mounted
>their huge beasts and raced them round the site.
Yeuch! How revolting! That's a side of it we (thankfully) don't see.
Even when we're exhibiting (a pre-war Morris pick-up truck) we don't
stay overnight, as there's usually another rally to go to on the next
day.
> It was no fun for us.
>But you learn about these things. We wouldn't go again.
Had I been staying overnight, I certainly wouldn't have done so again if
I'd been subjected to that sort of thing.
>The best way to cook on a spit is in front of the fire rather than over
>it, then you get no charcoal, no smoke, no fat dripping into the fire
>and perfect control of the meat.
That figures; as long as the meat gets enough heat, though.
>I don't know how it works but iron or bronze definitely taints the food.
Hmmm. I *hope* it's catalytic...
>> ?? They object to one form of fire but allow others?
>
>Well, they ban fires on, say, English Heritage and other
>archaeologically sensitive sites because most people dig a fire pit and
>have huge log fires. Our little fire pot, burning charcoal, would be
>safe for the ground but it's difficult making different rules. It's
>easier to ban fires.
Pity they won't think a bit harder and make a more reasonable rule.
>We love salads, eat them all year round. Including potato salads but not
>with bacon. I use garlic, onion or leeks.
They sound nice; I also like chives in potato salad.
> will always
>> prefer a good hot piece of meat from the barbecue or spit when eating
>> in-the-field, as it were.
>
>But if you've been working all day and have had to bring your food from
>home the day before (or longer ago) you're sometimes too tired to
>bother. It's not a picnic - by that I don't mean that we don't enjoy it!
When I used to help out at an airfield nearby, we used to work from
eight in the morning to seven or so in the evening, then help push the
aircraft back to the hangars, then barbecue until late in the evening.
These _were_ but one-day events though, and had we been there for three
or more days, no doubt we would have been eating things that keep
without refrigeration.
>beans :-(
>I'll keep my fingers crossed. Remember: one for the mouse and one for
>the crow, one to rot and one to grow ...
So four dozen beans into the ground for a dozen plants... I'll see what
I can do when the time comes.
>> Ah yes, wasn't it Raleigh who brought spuds back across the Pond some
>> years earlier
>I don't know. He was Elizabethan and therefore <spit> Tudor. No doubt
>someone on this ng knows all about it.
Fair enough; no further comment :-)))
Andrew Marshall
<jane....@ntlworld.com> writes
>Andrew Marshall wrote:
<fx: discreet cough>... Mary wrote it, actually; I love naturally-smoked
cheeses...
>> >Neither of those places. I'm not a lover of smoked cheese and the smoked
>> >garlic I've had was very disappointing.
>
>The smoked garlic I tried had a powerfully artificial taste
The smoked garlic which I tried I actually bought at the Isle of Wight
Garlic Festival in August 1998, and it _smelt_ very pleasant. The taste,
however, was a total letdown - not artificial, but so weak as almost to
have disappeared, and the main garlic flavour itself was much weaker
too.
> - it
>reminded me of the bottle of American "Imitation Smokehouse Flavor"
Urgh. That sounds really gross. Perhaps it's a cousin of the gunge they
spray on cheese to make it 'smoke flavour'.
> that
>I was once given by the sort of person who thinks if you like food you
>must love things like that.
Thankfully, I haven't suffered in that way; it must be pretty
embarrassing though...
Andrew Marshall
<use...@calmeilles.demon.co.uk> writes
>In article <3WbCmAAF...@g8bur.demon.co.uk>,
>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
>
>} I've never tried cooking over a fire; I do like barbecued meat, and have
>} enjoyed the roast sheep at a 'ram roast' or two,
(snip mechoui description)
>The spit was turned by a simple contraption made of a bycycle chain, a
>motor and a battery.
Sounds like the sort of setup to which I might aspire, if I had the
space (which I don't)...
> And turn it did, all afternoon and on into the
>evening. By the time the meat went over it the apple had little flame but
>lots of hot coals, the pig was not too close so when the outside was done
>the skin was charred but the meat slices off was beautiul.
Sort of a cross between a barbecue and a horizontal version of a doner
kebab grill in its way of working, although undoubtedly delivering far
tastier results...
> Inside the meat
>wasn't done enough so it was lowered nearer the coal bed and large chunks
>slice off to be put on wire grills. When seconds were wanted it was cooked
>and the beast fed something like seventy people.
Sounds delicious; by chance we will be roasting some pork tonight, but
even with baked spuds and a good pint of mulled cider, it won't be as
good as that applewood pig roast...
>Very tasty. ;-)
I can well imagine...
Jane Willis
Andrew Marshall wrote:
> >I was once given by the sort of person who thinks if you like food you
> >must love things like that.
>
> Thankfully, I haven't suffered in that way; it must be pretty
> embarrassing though...
I have a cupboard full of stuff like that. Christmas pudding flavoured
coffee, "Caribbean" flavoured sauce, Instant BBQ seasoning...... I must
learn to choose my friends (and family) more carefully.
--
Jane Willis
Dave Fawthrop
>
> These sound interesting - the only herb teas I've so far seen tasted
> very insipid and didn't impress me at all. Obviously there are much
> better ones to be found.
The only drinks/teas which are widely used are those containing Caffeine.
Tea, Coffee, Cocoa, South American Green Tea. All the rest taste insipid,
because they do not have the bitter taste of caffeine, plus the stimulation
of caffeine.
For cold drinks the same applies. All Colas, Dr Pepper and worst of all
Lucosade plus many more contain caffeine.
99% of the population are addicted to this drug. Coming off it is in my
experience horrendous. The withdrawal symptoms were vomiting, vicious
headache and generally feeling worse than I have ever felt in my life.
Dave F
Mary Fisher
Jane Willis <jane....@ntlworld.com> wrote in message
news:3A82787F...@ntlworld.com...
>
>
> I have a cupboard full of stuff like that. Christmas pudding flavoured
> coffee, "Caribbean" flavoured sauce, Instant BBQ seasoning...... I
must
> learn to choose my friends (and family) more carefully.
You must also learn the secret of chucking stuff like that out.
When you have, please let me into it.
Mary
> --
> Jane Willis
Mary Fisher
Andrew Marshall <g8...@g8bur.demon.co.uk> wrote in message
> >How can you have unnaturally smoked cheese?
>
> I'm thinking of that cheese which has been sprayed with some chemical
> gunk that's brown and tastes a bit like smoke. Probably full of
> monoglutium sodomate and other such stuff too. I forget its name but
> it's sometimes seen marked as 'smoke flavour' or some such name. Urk.
Ah. There was a short f+d thread on it back in January, someone wanted
to know where you could get it.
>
> > Tea. The eyelids of Buddha.
>
> Ah. I see. I was being dim again...
I shouldn't try to be so clever!
>
> > We mostly have bread,
> >simply because it's easy and good. sometimes I make bread on site.
>
> Sounds good to have with a nice juicy stew at night, or fresh and warm
> with loads of butter and bacon in the morning... I imagine bacon is
> authentic.
Yes, and with eggs provided sometimes that morning by our hens ...
Bread goes well with anything I can think of. It's such a good and
useful food, I don't think it's respected or used enough. Staff of life
and all that. Steak, sausages, anything. It's far better than rice or
pasta for wiping the juices from a pan. I suddenly feel hungry.
>
>
> >Wood Green Animal Sanctuary >
> > It was no fun for us.
> >But you learn about these things. We wouldn't go again.
>
> Had I been staying overnight, I certainly wouldn't have done so again
if
> I'd been subjected to that sort of thing.
No, but we don't want to stop others enjoying themselves.
>
> >The best way to cook on a spit is in front of the fire rather than
over
> >it, then you get no charcoal, no smoke, no fat dripping into the fire
> >and perfect control of the meat.
>
> That figures; as long as the meat gets enough heat, though.
It does. How close to the fire can you get when warming your hands?
>
>
> >> ?? They object to one form of fire but allow others?
> >
> >Well, they ban fires on, say, English Heritage and other
> >archaeologically sensitive sites because most people dig a fire pit
and
> >have huge log fires. Our little fire pot, burning charcoal, would be
> >safe for the ground but it's difficult making different rules. It's
> >easier to ban fires.
>
> Pity they won't think a bit harder and make a more reasonable rule.
I don't think I've ever heard anyone complain, we understand the reasons
and are prepared for it. If there are any restrictions (on anything)
they're always sent well in advance in the warning orders.
>
> >We love salads, eat them all year round. Including potato salads but
not
> >with bacon. I use garlic, onion or leeks.
>
> They sound nice; I also like chives in potato salad.
A few years ago there was an onion famine and I was bereft ... there
really is no substitute for that family.
>
>
> When I used to help out at an airfield nearby, we used to work from
> eight in the morning to seven or so in the evening, then help push the
> aircraft back to the hangars, then barbecue until late in the evening.
> These _were_ but one-day events though, and had we been there for
three
> or more days, no doubt we would have been eating things that keep
> without refrigeration.
Well, don't tell anyone but we, the Fishers, DO have refrigeration. It's
a little chest which runs on mains electricity at home to get it cold,
cigar lighter poser on the journey and gas on site. We used to use a
coolbox but it was inefficient for anything over twenty four hours, even
less in hot weather.
Remember hot weather?
>
> >beans :-(
>
> >I'll keep my fingers crossed. Remember: one for the mouse and one for
> >the crow, one to rot and one to grow ...
>
> So four dozen beans into the ground for a dozen plants... I'll see
what
> I can do when the time comes.
Yes, but you don't have any trouble GROWING them, just making them bloom
and I can't help you there!
>
M
Jane Willis
Mary Fisher wrote:
>
> > I have a cupboard full of stuff like that. Christmas pudding flavoured
> > coffee, "Caribbean" flavoured sauce, Instant BBQ seasoning...... I
> must
> > learn to choose my friends (and family) more carefully.
>
> You must also learn the secret of chucking stuff like that out.
>
> When you have, please let me into it.
Perhaps we should swap cupboards for a day and have a clear out for each
other? I'm sure you would find it easier then I do to part with the
half-pack of pistachios that never tasted quite right but we'd used too
many to be worth taking them back to the shop, the lump of
chocolate-like substance that someone brought back from the Caribbean,
the black food colouring bought when making the 21 year old's 8th
birthday cake...... and I promise not to throw away your nutmegs still
enclosed in mace if you promise the same for mine!
--
Jane Willis
swroot
er. An opportunity for several games of 'Pass the Midori'!
We (as far as I know) invented this when we discovered how revolting the
stuff tasted after buying a bottle. A friend admired the colour, but
refused the gift after tasting it. So we concealed it in his car. Some
months later it reappeared in our loo when they'd left.... etc.
regards
sarah
--
'legs to walk and thoughts to fly
eyes to laugh and lips to cry
a restless tongue to classify
all born to grow and grown to die'
swroot
> In article <3A825E38...@ntlworld.com>, Jane Willis
> <jane....@ntlworld.com> writes
>
> >Andrew Marshall wrote:
>
> <fx: discreet cough>... Mary wrote it, actually; I love naturally-smoked
> cheeses...
>
> >> >Neither of those places. I'm not a lover of smoked cheese and the smoked
> >> >garlic I've had was very disappointing.
> >
> >The smoked garlic I tried had a powerfully artificial taste
>
> The smoked garlic which I tried I actually bought at the Isle of Wight
> Garlic Festival in August 1998, and it _smelt_ very pleasant. The taste,
> however, was a total letdown - not artificial, but so weak as almost to
> have disappeared, and the main garlic flavour itself was much weaker
> too.
>
> > - it
> >reminded me of the bottle of American "Imitation Smokehouse Flavor"
>
> Urgh. That sounds really gross. Perhaps it's a cousin of the gunge they
> spray on cheese to make it 'smoke flavour'.
The one we used to use on hamburgers was real hickory smoke, not a
'flavour'. Don't know how it was produced, but the taste was bearable to
good if used appropriately... a drop on frying hamburgers added an
interesting flavour.
Mary Fisher
>
> >
> > You must also learn the secret of chucking stuff like that out.
> >
> > When you have, please let me into it.
>
> Perhaps we should swap cupboards for a day and have a clear out for
each
> other?
I do clear out the pantry every now and again - usually when there's no
more room for anything and it all falls off the stone when you open the
door. I rationalise and put all the bits of like-minded flour into one
bag etc. It's surprising how much space it frees up. Last time I was
ruthless. I put a whole carrier bag to be dumped and only retrieved
about a half of it.
> I'm sure you would find it easier then I do to part with the
> half-pack of pistachios that never tasted quite right but we'd used
too
> many to be worth taking them back to the shop,
Did that (not the shop bit)
> the lump of
> chocolate-like substance that someone brought back from the Caribbean,
?
> the black food colouring bought when making the 21 year old's 8th
> birthday cake......
Silver in my case.
> and I promise not to throw away your nutmegs still
> enclosed in mace if you promise the same for mine!
In desperation one day I used mine. I don't think I've ever regretted
anything as much, I thought I'd be able to replace them but haven't been
able to. They are so beautiful ...
Yes, I promise on my life that I shan't throw them out.
Steal them, yes, if I can get away with it. I don't covet much but
mace-caged nutmeg - ooooohhhhhhh!
M
> --
> Jane Willis
Andrew Marshall
<swr...@farm-direct.co.uk> writes
>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
>
>> Urgh. That sounds really gross. Perhaps it's a cousin of the gunge they
>> spray on cheese to make it 'smoke flavour'.
>
>The one we used to use on hamburgers was real hickory smoke, not a
>'flavour'.
<fx: reads down> Presumably the smoke has been bubbled through a liquid
to make it storable.
> Don't know how it was produced, but the taste was bearable to
>good if used appropriately...
Sounds possibly-interesting; a real smoke flavour might just be worth
trying, perhaps as a marinade ingredient, though I wouldn't expect the
results to be competition for most of the smoked things I've tried.
Andrew Marshall
<Ma...@Leeds.International> writes
>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote in message
>> I'm thinking of that cheese which has been sprayed with some chemical
>> gunk that's brown and tastes a bit like smoke.
>Ah. There was a short f+d thread on it back in January, someone wanted
>to know where you could get it.
No accounting for taste, I suppose...
>sometimes I make bread on site.
>> Sounds good to have with a nice juicy stew at night, or fresh and warm
>> with loads of butter and bacon in the morning... I imagine bacon is
>> authentic.
>
>Yes, and with eggs provided sometimes that morning by our hens ...
Which you take with you (the hens, that is)?
Mmmm, lovely bacon and egg sarnies! And perhaps a morning foray for
mushrooms as well?...
>Bread goes well with anything I can think of. It's such a good and
>useful food, I don't think it's respected or used enough.
It certainly doesn't seem to be respected by some firms who claim to be
makers of bread. I do enjoy good bread, but it can be difficult to find
around here. Having said that, the local village shop does have rather
good granary loaves in from time to time...
> Staff of life
>and all that. Steak, sausages, anything. It's far better than rice or
>pasta for wiping the juices from a pan.
I do like to mop up egg yolk or mushroom juices with it; and I can eat
good wholemeal toast-and-Marmite till it comes out of my ears.
> I suddenly feel hungry.
<aol> :-)))
>> >Wood Green Animal Sanctuary >
>> Had I been staying overnight, I certainly wouldn't have done so again
>if
>> I'd been subjected to that sort of thing.
>
>No, but we don't want to stop others enjoying themselves.
I'd have thought *they* were doing that to *you* by their drunken, anti-
social, and downright unhygienic behaviour, though. IMHO, if someone
wants to get plastered in their own home and garden and mess it up,
that's their privilege; but if they do it in a communal kind of
environment, and as a result then befoul and damage other people's
property and disturb their sleep, then in my view they're seriously out
of order.
>> >The best way to cook on a spit is in front of the fire
>> That figures; as long as the meat gets enough heat, though.
>
>It does. How close to the fire can you get when warming your hands?
As Matthew posted about the pig roast, it can be successfully done with
a low heat for a long time, plus a bit of hotter cooking of smaller
pieces to finish off if need be. I'm afraid I do tend to get a bit
twitchy about the possibility of undercooking meat, especially out-of-
doors, and I usually err on the well-done side to be as safe as I
reasonably can be. I do like a well-crisped outside too though:-)))
>> Pity they won't think a bit harder and make a more reasonable rule.
>
>I don't think I've ever heard anyone complain, we understand the reasons
>and are prepared for it. If there are any restrictions (on anything)
>they're always sent well in advance in the warning orders.
It's the rigidity, and reluctance to make reasonable exceptions to
rules, which I find so sad in these sorts of situations. Yes, you get
told 'No this, no that, no the other' in the bumph before an event - I
accept that some things have to be controlled, and often validly so; but
I do have this image of a committee meeting voting 'let's just ban the
lot, and skip to the next item', instead of agreeing rules which will
prevent only those activities which actually would cause harm, while
still allowing others which are demonstrably harmless and especially
those which are a valuable and authentic part of the whole activity.
>A few years ago there was an onion famine and I was bereft ... there
>really is no substitute for that family.
Absolutely; there isn't for me either. I love all the alliums too.
>Well, don't tell anyone but we, the Fishers, DO have refrigeration. It's
>a little chest which runs on mains electricity at home to get it cold,
>cigar lighter poser on the journey and gas on site.
I've seen the posh coolboxes that run on 12 volts from the faglighter;
(the sort that if you reverse the plug that goes into the side of the
box, keeps things hot instead of cold); but I had heard they weren't
very good. Your device sounds rather more serious, more like a caravan
fridge.
I don't do away-cookery these days, apart from very occasionally at
other folks' places, (such as when I take part in certain of the
gatherings of people from another froup which I infes^H^H^Hhabit), so I
don't need one ATM; but the future may one day change that.
> We used to use a
>coolbox but it was inefficient for anything over twenty four hours, even
>less in hot weather.
The one I used to take to the airfield would definitely be stretching
the definition of 'cool' by barbecue time.
>Remember hot weather?
I do indeed; 1959, 1976, 1983/4 et al., apart from the more recent
ones...
>> >beans :-(
>Yes, but you don't have any trouble GROWING them, just making them bloom
>and I can't help you there!
Perhaps they're lacking some nutrient which promotes flowering. Maybe
it's time to get some of the free horse muck from the stables over the
road and spread it on the garden.
IIRC one of the local PYOfarms grows runner beans, anyway, so they may
get some of my custom in the autumn.
swroot
> In article <1eoih27.1chwm5713vygwvN%swr...@farm-direct.co.uk>, swroot
> <swr...@farm-direct.co.uk> writes
> >Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
> >
> >> Urgh. That sounds really gross. Perhaps it's a cousin of the gunge they
> >> spray on cheese to make it 'smoke flavour'.
> >
> >The one we used to use on hamburgers was real hickory smoke, not a
> >'flavour'.
>
> <fx: reads down> Presumably the smoke has been bubbled through a liquid
> to make it storable.
I've got some smoked salt on the condiments shelf at the moment. It's
mild but pleasant on grilled meats.
>
> > Don't know how it was produced, but the taste was bearable to
> >good if used appropriately...
>
> Sounds possibly-interesting; a real smoke flavour might just be worth
> trying, perhaps as a marinade ingredient, though I wouldn't expect the
> results to be competition for most of the smoked things I've tried.
It certainly added interest to ordinary hamburgers. The trick was to use
it sparingly... a hint of smoke rather than a dense cloud of flavour
reminiscent of a forest fire :-)
Matthew Malthouse
"Dave Fawthrop" <hyp...@hyphenologist.co.uk> wrote:
} The only drinks/teas which are widely used are those containing Caffeine.
} Tea, Coffee, Cocoa, South American Green Tea.
^^^^^^^^^^^^^^^^^^^^^^^^
Is this also known as 'maté'? and is it really a tea tea, or some other
plant?
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} Bread goes well with anything I can think of. It's such a good and
} useful food, I don't think it's respected or used enough. Staff of life
} and all that. Steak, sausages, anything. It's far better than rice or
} pasta for wiping the juices from a pan. I suddenly feel hungry.
I really do agree. Tea tonight was a half roast duck and two doorsteps.
;-)
Matthew
- whose mother would complain at the lack of green veg, but I had salad a
lunch.
Mary Fisher
Andrew Marshall <g8...@g8bur.demon.co.uk> wrote in message
> >sometimes I make bread on site.
>
> >> Sounds good to have with a nice juicy stew at night, or fresh and
warm
> >> with loads of butter and bacon in the morning... I imagine bacon is
> >> authentic.
> >
> >Yes, and with eggs provided sometimes that morning by our hens ...
>
> Which you take with you (the hens, that is)?
Natch. We also took them to the Sausage Fest. They turned over Sarah's
vegetable garden and gobbled her unwanted wild life. It was frozen, mind
you, but that doesn't stop them. Worm lollies.
>
> Mmmm, lovely bacon and egg sarnies! And perhaps a morning foray for
> mushrooms as well?...
Don't go hunting, never think about it, but if I see them I never pass
them by. Spouse is cautious but he sees that I'm still very much alive
so is getting more adventurous.
>
> >Bread goes well with anything I can think of. It's such a good and
> >useful food, I don't think it's respected or used enough.
>
> It certainly doesn't seem to be respected by some firms who claim to
be
> makers of bread. I do enjoy good bread, but it can be difficult to
find
> around here. Having said that, the local village shop does have rather
> good granary loaves in from time to time...
But some consumers think of it as "just bread". I think that's sad.
>
> I do like to mop up egg yolk or mushroom juices with it; and I can eat
> good wholemeal toast-and-Marmite till it comes out of my ears.
Eeeeeeeeeek - you mentioned that word! (still don't know why it brings
on wavings of garlic and elder .. )
>
> >don't want to stop others enjoying themselves.
>
> I'd have thought *they* were doing that to *you* by their drunken,
anti-
> social, and downright unhygienic behaviour, though. IMHO, if someone
> wants to get plastered in their own home and garden and mess it up,
> that's their privilege; but if they do it in a communal kind of
> environment, and as a result then befoul and damage other people's
> property and disturb their sleep, then in my view they're seriously
out
> of order.
Oh yes, what I meant is that I wouldn't bother complaining to the
organisers because it was obviously normal for that event. We just don't
go again.
>
> >> >The best way to cook on a spit is in front of the fire
>
> >> That figures; as long as the meat gets enough heat, though.
> >
> >It does. How close to the fire can you get when warming your hands?
>
> As Matthew posted about the pig roast, it can be successfully done
with
> a low heat for a long time, plus a bit of hotter cooking of smaller
> pieces to finish off if need be. I'm afraid I do tend to get a bit
> twitchy about the possibility of undercooking meat, especially out-of-
> doors, and I usually err on the well-done side to be as safe as I
> reasonably can be. I do like a well-crisped outside too though:-)))
I promise you that it is as safe as any other method of cooking. You can
undercook any kind of meat by any method. I'm puzzled about your mention
of outdoors though ...
>
>
> It's the rigidity, and reluctance to make reasonable exceptions to
> rules, which I find so sad in these sorts of situations. Yes, you get
> told 'No this, no that, no the other' in the bumph before an event - I
> accept that some things have to be controlled, and often validly so;
but
> I do have this image of a committee meeting voting 'let's just ban the
> lot, and skip to the next item', instead of agreeing rules which will
> prevent only those activities which actually would cause harm, while
> still allowing others which are demonstrably harmless and especially
> those which are a valuable and authentic part of the whole activity.
Agreed - when it IS petty. I think this is a rather special situation.
As I said, everyone understands the reasons, we all have an interest in
preserving the sites. They're not rough fields after all, but rather
special. You wouldn't want folk digging a firepit in your lawn. We
believe in maintaining historical sites as well as possible.
>
> >Well, don't tell anyone but we, the Fishers, DO have refrigeration.
It's
> >a little chest which runs on mains electricity at home to get it
cold,
> >cigar lighter poser on the journey and gas on site.
>
> I've seen the posh coolboxes that run on 12 volts from the faglighter;
> (the sort that if you reverse the plug that goes into the side of the
> box, keeps things hot instead of cold); but I had heard they weren't
> very good.
Yes, I'd heard that too. Ours only keeps things cold.
> Your device sounds rather more serious, more like a caravan
> fridge.
Because it's a chest it's not suitable for use in a caravan (no, you
can't turn it on its side!). It is designed for camping rather than
domestic use, hence the camping gas facility. It sits on the ground in
the large 'kitchen' part of our mediaeval pavilion or in the awning if
we're on wheels. There's no room for it in the tin box, even if we
wanted it in there.
>
> I don't do away-cookery these days, apart from very occasionally at
> other folks' places, (such as when I take part in certain of the
> gatherings of people from another froup which I infes^H^H^Hhabit), so
I
> don't need one ATM; but the future may one day change that.
:-) I wonder what froup that is?
>
>
> >Remember hot weather?
>
> I do indeed; 1959, 1976, 1983/4 et al., apart from the more recent
> ones...
You missed out 1948. What a scorcher!
>
> >> >beans :-(
>
> >Yes, but you don't have any trouble GROWING them, just making them
bloom
> >and I can't help you there!
>
> Perhaps they're lacking some nutrient which promotes flowering. Maybe
> it's time to get some of the free horse muck from the stables over the
> road and spread it on the garden.
Dunno. Want some chicken sh*t? It's the second richest fertiliser there
is, I understand (first is pigeon).
>
> IIRC one of the local PYOfarms grows runner beans, anyway, so they may
> get some of my custom in the autumn.
But - but - you'd have to PAY ... <feels faint>
M
Andrew Marshall
<swr...@farm-direct.co.uk> writes
>I've got some smoked salt on the condiments shelf at the moment.
I have some here too; in fact I keep a second salt mill loaded with it.
> It's
>mild but pleasant on grilled meats.
Mmmm; nice on baked spuds too, I find. The taste's much weaker than the
smell, unfortunately.
(snip)
Re. real smoke flavouring:-
>It certainly added interest to ordinary hamburgers.
Perhaps it might liven up minced pork; we rarely eat anything made from
minced beef and I'm not sure I'd want to use it on minced venison.
> The trick was to use
>it sparingly... a hint of smoke rather than a dense cloud of flavour
>reminiscent of a forest fire :-)
I do like strong smoky flavours, but it does sound as if this stuff is
best used in moderation. If I see it on sale I'll perhaps give it a try
some time.
Andrew Marshall
<Ma...@Leeds.International> writes
>
>
>Natch. We also took them to the Sausage Fest. They turned over Sarah's
>vegetable garden and gobbled her unwanted wild life. It was frozen, mind
>you, but that doesn't stop them. Worm lollies.
ROTFL!
>And perhaps a morning foray for
>> mushrooms as well?...
>
>Don't go hunting, never think about it, but if I see them I never pass
>them by. Spouse is cautious but he sees that I'm still very much alive
>so is getting more adventurous.
I wish I could identify them reliably enough to pick wild ones myself;
not that I see them that often, that is... Mistakes in identification
can sometimes turn out to be, erm, non-habit-forming :-(
> the local village shop does have rather
>> good granary loaves in from time to time...
>
>But some consumers think of it as "just bread". I think that's sad.
Perhaps it's because they only eat mass-produced keg white bread, and
think of it as no more than an edible substrate to be used to carry
their meat, cheese, jam, or whatever.
(discreet snip re M*****e...)
>> >don't want to stop others enjoying themselves.
>>
>> I'd have thought *they* were doing that to *you* by their drunken,
>anti-
>> social, and downright unhygienic behaviour, though.
>Oh yes, what I meant is that I wouldn't bother complaining to the
>organisers because it was obviously normal for that event. We just don't
>go again.
Understandably, in the circs.
The only time I've complained to the management of a rally was when some
bright commentator started to read-out the *full addresses* of the
vintage vehicle exhibitors from their entry forms as they drove into the
arena for the parade. Luckily I heard this start to happen well before
our turn. I went over to the PA cabin and gave the officials there some
very clear advice; from then on they read out only name and town.
>I promise you that it is as safe as any other method of cooking. You can
>undercook any kind of meat by any method. I'm puzzled about your mention
>of outdoors though ...
Mainly that even given a good source of heat, IME any wind can carry
quite a lot of it away from the food and make it cook more slowly and at
a lower temperature.
>> It's the rigidity, and reluctance to make reasonable exceptions to
>> rules, which I find so sad in these sorts of situations.
>Agreed - when it IS petty. I think this is a rather special situation.
>As I said, everyone understands the reasons, we all have an interest in
>preserving the sites. They're not rough fields after all, but rather
>special. You wouldn't want folk digging a firepit in your lawn.
Actually our lawn wouldn't look much worse for it; our grass areas are
like miniature fields anyway :-)
Fair enough if the activity really does cause damage; IIRC you said your
pot didn't mark the ground - that's what I meant by a reasonable and
harmless form of the activity, hopefully to be exempted.
>> I've seen the posh coolboxes that run on 12 volts from the faglighter;
>> (the sort that if you reverse the plug that goes into the side of the
>> box, keeps things hot instead of cold);
>Yes, I'd heard that too. Ours only keeps things cold.
I nearly bought one once but was glad I didn't; apparently they struggle
to keep pre-cooled food cool in hot weather, and need to be helped by
pre-frozen coolbricks placed over the food as with a normal coolbox.
>> Your device sounds rather more serious, more like a caravan
>> fridge.
>
>Because it's a chest it's not suitable for use in a caravan (no, you
>can't turn it on its side!). It is designed for camping rather than
>domestic use, hence the camping gas facility.
That sounds like a very useful device indeed; it could provide useful
extra capacity temporarily at home even, perhaps.
>> I don't do away-cookery these days, apart from very occasionally at
>> other folks' places, (such as when I take part in certain of the
>> gatherings of people from another froup which I infes^H^H^Hhabit),
>:-) I wonder what froup that is?
uk.singles
>> >Remember hot weather?
>>
>> I do indeed; 1959, 1976, 1983/4 et al., apart from the more recent
>> ones...
>
>You missed out 1948. What a scorcher!
I wasn't even a gleam in my dad's eye then :-)
>> >> >beans :-(
> Want some chicken sh*t? It's the second richest fertiliser there
>is, I understand (first is pigeon).
If it were closer, that might be a possibility. As we were once blessed,
30 or so years ago, with an extensive turkey farm 400-odd yards to
windward of us, the smell of turkey pooh and debris being forever on the
breeze (to say nothing of the eight-litre diesel rats which came over
and ate our guinea pigs and tortoises), I'm not sure that I want to be
reacquainted with a similar aroma :-)
We do have a pair of collared doves that orbit the area from time to
time, but they don't deliver enough ordnance^H^H^H^H^Hure from on high
to make a significant difference :-)
>> IIRC one of the local PYOfarms grows runner beans, anyway, so they may
>> get some of my custom in the autumn.
>
>But - but - you'd have to PAY ... <feels faint>
I think that when I last grew beans, I put in more value with the young
plants and all the stickery and string than I got out as edible
vegetables :-(
If they worked, of course, the cost of a few seeds wouldn't matter if I
got lots of lovely juicy beans. I'll see if a circular tuit comes my way
nearer the time.
Mary Fisher
> >> mushrooms as well?...
>
> not that I see them that often, that is... Mistakes in identification
> can sometimes turn out to be, erm, non-habit-forming :-(
My bird and fungus identification books go with us too.
>
>
> (discreet snip re M*****e...)
( ? )
>
>
> The only time I've complained to the management of a rally was when
some
> bright commentator started to read-out the *full addresses* of the
> vintage vehicle exhibitors from their entry forms as they drove into
the
> arena for the parade.
Madness! Totally irresponsible.
> Luckily I heard this start to happen well before
> our turn. I went over to the PA cabin and gave the officials there
some
> very clear advice; from then on they read out only name and town.
Well done! I'm surprised they wasn't lynched!
>
> >I promise you that it is as safe as any other method of cooking. You
can
> >undercook any kind of meat by any method. I'm puzzled about your
mention
> >of outdoors though ...
>
> Mainly that even given a good source of heat, IME any wind can carry
> quite a lot of it away from the food and make it cook more slowly and
at
> a lower temperature.
Nothing wrong with a lower temperature - but wind can crry heat away
even if you cook OVER the fire. You lern how to cope with these things -
use shelter - make shelter - put the meat on the hot side of the fire
etc. etc.
>
> > You wouldn't want folk digging a firepit in your lawn.
>
> Actually our lawn wouldn't look much worse for it; our grass areas are
> like miniature fields anyway :-)
I wonder if there's a ng for folk like that!
>
> Fair enough if the activity really does cause damage; IIRC you said
your
> pot didn't mark the ground - that's what I meant by a reasonable and
> harmless form of the activity, hopefully to be exempted.
They can't make exceptions just for the Fishers!
>
>
> >
> >Because it's a chest it's not suitable for use in a caravan (no, you
> >can't turn it on its side!). It is designed for camping rather than
> >domestic use, hence the camping gas facility.
>
> That sounds like a very useful device indeed; it could provide useful
> extra capacity temporarily at home even, perhaps.
We don't use it for that - it's a nuisance in our small kitchen. It
usually lives in the caravan - as do a lot of things. It's very easy to
turn a 'van into a glory hole ...
>
> >:-) I wonder what froup that is?
>
> uk.singles
Ah! Tennis.
>
> >> >Remember hot weather?
> >>
> >> I do indeed; 1959, 1976, 1983/4 et al., apart from the more recent
> >> ones...
> >
> >You missed out 1948. What a scorcher!
>
> I wasn't even a gleam in my dad's eye then :-)
I was a thorn in my mother's flesh :-(
>
> >> >> >beans :-(
>
> > Want some chicken sh*t? It's the second richest fertiliser there
> >is, I understand (first is pigeon).
>
> If it were closer, that might be a possibility. As we were once
blessed,
> 30 or so years ago, with an extensive turkey farm 400-odd yards to
> windward of us, the smell of turkey pooh and debris being forever on
the
> breeze (to say nothing of the eight-litre diesel rats which came over
> and ate our guinea pigs and tortoises), I'm not sure that I want to be
> reacquainted with a similar aroma :-)
How awful! I've not noticed an aroma, but there are only two small ones.
Birds.
>
> We do have a pair of collared doves that orbit the area from time to
> time, but they don't deliver enough ordnance^H^H^H^H^Hure from on high
> to make a significant difference :-)
I'm not sure that collar doves count as pigeons.
>
> >> IIRC one of the local PYOfarms grows runner beans, anyway, so they
may
> >> get some of my custom in the autumn.
> >
> >But - but - you'd have to PAY ... <feels faint>
>
> I think that when I last grew beans, I put in more value with the
young
> plants and all the stickery and string than I got out as edible
> vegetables :-(
Yes, I sometimes wonder about that myself. But when I'm eating the
produce I forget about the rest.
>
> If they worked, of course, the cost of a few seeds wouldn't matter if
I
> got lots of lovely juicy beans. I'll see if a circular tuit comes my
way
> nearer the time.
I've got a couple of those - somewhere ...
M
Linz
"Mary Fisher" <Ma...@Leeds.International> wrote in message
news:9612vl$ded$1...@newsg2.svr.pol.co.uk...
> We don't use it for that - it's a nuisance in our small kitchen.
> It usually lives in the caravan - as do a lot of things. It's very
> easy to turn a 'van into a glory hole ...
What you've got there is a mobile shed, obviously.
uk.rec.sheds is that way ------> ...
Mary Fisher
Linz <li...@REMOVETHISlindsayendell.co.uk> wrote in message
news:9614h1$iqq$1...@godfrey.mcc.ac.uk...
I know. I tried it after you previous recommendation. It's not for
wrinklies like us ... I subscribe to the mobile shed ng. which is full
of folk like us (although I think we're the only ones who take the hens,
so far ... :-)
M
>
>
>
Andrew Marshall
<Ma...@Leeds.International> writes
>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote in message
(noted re mushrooms and birds)
>> (discreet snip re M*****e...)
>
>( ? )
Yeast extract.
>> The only time I've complained to the management of a rally was when
>some
>> bright commentator started to read-out the *full addresses* of the
>> vintage vehicle exhibitors from their entry forms as they drove into
>the
>> arena for the parade.
>
>Madness! Totally irresponsible.
Total lack of thought. I only hope nobody got burgled or their car
nicked.
> I went over to the PA cabin and gave the officials there
>some
>> very clear advice; from then on they read out only name and town.
>
>Well done! I'm surprised they wasn't lynched!
I certainly made my views crystal clear. In this I was backed up by a
policeman who was patrolling the site, and who agreed to accompany me to
the PA point (he had also heard the idiot on the mike).
>> > You wouldn't want folk digging a firepit in your lawn.
>>
>> Actually our lawn wouldn't look much worse for it; our grass areas are
>> like miniature fields anyway :-)
>
>I wonder if there's a ng for folk like that!
uk.rec.gardening.by-rotary-mower, anyone?
>> Fair enough if the activity really does cause damage; IIRC you said
>your
>> pot didn't mark the ground - that's what I meant by a reasonable and
>> harmless form of the activity, hopefully to be exempted.
>
>They can't make exceptions just for the Fishers!
But I'm sure they could for firepots and other cooking devices which
don't damage the ground...
>> >:-) I wonder what froup that is?
>>
>> uk.singles
>
>Ah! Tennis.
:-)
Not that I have heard of so far; but certainly punting, picnicking,
barbecuing, canal and other boat trips, steam trains, hill and other
walking, good food and drink including malt whisky tastings, concert-,
film-, and play-going, general socialising, and many other pleasant
pursuits.
(Note for anyone reading this who may be unaware of the following;
uk.singles is *not* a dating, personal adverts or introductions group;
uk.adverts.personals is for that. Adverts are not allowed in uk.singles,
and usually get well-toasted if they do appear).
>> If it were closer, that might be a possibility. As we were once
>blessed,
>> 30 or so years ago, with an extensive turkey farm 400-odd yards to
>> windward of us,
> I'm not sure that I want to be
>> reacquainted with a similar aroma :-)
>
>How awful! I've not noticed an aroma, but there are only two small ones.
There were several thousand very large ones opposite us, until early to
mid-December each year, when most of the turkeys went to market. After
that, the smoke (and the more solid windborne fallout) from the burning,
erm, residue, would waft over us for a week or two, and hordes of large
rats, suddenly deprived of their food supply, would invade our gardens
and have a go at anything gnawable they could find. One of our guinea
pigs actually saw off a rat, and survived to lead a full life; we found
the rat dead of its wounds nearby. Thankfully, all that is now long
gone, and a stables is now on part of the site; the rest became a
village recreation ground.
>Birds.
>
>I'm not sure that collar doves count as pigeons.
I imagine the bombs they drop are sufficiently similar...
>> I think that when I last grew beans, I put in more value with the
>young
>> plants and all the stickery and string than I got out as edible
>> vegetables :-(
>
>Yes, I sometimes wonder about that myself. But when I'm eating the
>produce I forget about the rest.
True. I do like to stroll round the garden at blackberry time and eat my
breakfast directly from the profusion of wild brambles; but they grow in
great quantity without any help from us.
Mary Fisher
<xenop...@hotmail.com> wrote in message
news:kko88tkj5e6gspcs7...@4ax.com...
> On Fri, 9 Feb 2001 19:32:38 -0000, "Mary Fisher"
> >>
> >> uk.rec.sheds is that way ------> ...
> >
> >I know. I tried it after you previous recommendation. It's not for
> >wrinklies like us ...
>
>
> How wrinkly do you have to be to be too old for Ye Shedde?
It's an attitude of mind, they tell me. You're as young as you feel,
they say. But only Spouse wants to feel me :-)
Wonder if Edward goes down there? He's older than me.
M
>
Mary Fisher
> >
> >( ? )
>
> Yeast extract.
I'm VERY dull sometimes. Sorry.
>
> >> The only time I've complained to the management of a rally was when
> >some
> >> bright commentator started to read-out the *full addresses* of the
> >> vintage vehicle exhibitors from their entry forms as they drove
into
> >the
> >> arena for the parade.
> >
> >Madness! Totally irresponsible.
>
> Total lack of thought. I only hope nobody got burgled or their car
> nicked.
Quite. You'd think The Officials would have thought of that.
>
>
> >> > You wouldn't want folk digging a firepit in your lawn.
> >>
> >> Actually our lawn wouldn't look much worse for it; our grass areas
are
> >> like miniature fields anyway :-)
> >
> >I wonder if there's a ng for folk like that!
>
> uk.rec.gardening.by-rotary-mower, anyone?
:-)
>
> >They can't make exceptions just for the Fishers!
>
> But I'm sure they could for firepots and other cooking devices which
> don't damage the ground...
Well ... I'm not going to make a thing of it and I've never heard anyone
complain.
>
> >> >:-) I wonder what froup that is?
> >>
> >> uk.singles
> >
> >Ah! Tennis.
>
> :-)
>
> Not that I have heard of so far; but certainly punting, picnicking,
> barbecuing, canal and other boat trips, steam trains, hill and other
> walking, good food and drink including malt whisky tastings,
What froup did you say it was? :-)
> >How awful! I've not noticed an aroma, but there are only two small
ones.
>
> There were several thousand very large ones opposite us, until early
to
> mid-December each year, when most of the turkeys went to market. After
> that, the smoke (and the more solid windborne fallout) from the
burning,
> erm, residue, would waft over us for a week or two, and hordes of
large
> rats, suddenly deprived of their food supply, would invade our gardens
> and have a go at anything gnawable they could find. One of our guinea
> pigs actually saw off a rat, and survived to lead a full life; we
found
> the rat dead of its wounds nearby.
That's impressive!
> >Birds.
> >
> >I'm not sure that collar doves count as pigeons.
>
> I imagine the bombs they drop are sufficiently similar...
Dunno. There's a lot I don't know ...
> I do like to stroll round the garden at blackberry time and eat my
> breakfast directly from the profusion of wild brambles; but they grow
in
> great quantity without any help from us.
Wonderful plant, the bramble. There's a lot in our garden too, sprung
from the root stock of old roses. The roses died off, thank goodness.
Bramble flowers produce lots of nectar for bees, we have the lovely
fruit and the canes are extremely useful for binding in lipwork. Oh, and
goats love to eat it.
No, we don't have goats. But we have a daughter who does.
M
Andrew Marshall
<Ma...@Leeds.International> writes
>What froup did you say it was? :-)
One where people have lots of fun and make many good friends. Some
Ulygans<tm> are also in uks - ask them about 'boinks'.
>Wonderful plant, the bramble. There's a lot in our garden too, sprung
>from the root stock of old roses.
Ours are mostly in the hedges; but the biggest, and the one that bears
the best fruit, is the one which sticks up through the branches of the
south side of the Cox's apple tree. The bases of its stems are nearly
two inches thick, and it can be relied upon to fruit well every year.
Next to the Williams pear, it's my favourite fruit from the garden.
>Bramble flowers produce lots of nectar for bees
Yes, ours are buzzing with them (and with bee-flies) as soon as the
first flowers appear.
>, we have the lovely
>fruit and the canes are extremely useful for binding in lipwork.
^^^^^^^
The edge of a wicker basket or similar object?
> Oh, and
>goats love to eat it.
No accounting for taste. Someone we know used to have a dog that ate
wasps, despite getting stung almost every time.
Mary Fisher
> In article <961v7r$h2t$1...@news6.svr.pol.co.uk>, Mary Fisher
> <Ma...@Leeds.International> writes
>
> >What froup did you say it was? :-)
>
> One where people have lots of fun and make many good friends. Some
> Ulygans<tm> are also in uks - ask them about 'boinks'.
I used to be a(n) ulygan but it all got very nasty. My life's too
precious to waste on that.
>
> >Wonderful plant, the bramble. There's a lot in our garden too, sprung
> >from the root stock of old roses.
>
> Ours are mostly in the hedges; but the biggest, and the one that bears
> the best fruit, is the one which sticks up through the branches of the
> south side of the Cox's apple tree. The bases of its stems are nearly
> two inches thick,
Andrew, where are you? I have a special reason for asking.
M
>
> >the canes are extremely useful for binding in lipwork.
> ^^^^^^^
> The edge of a wicker basket or similar object?
No. Binding for skeps. That's why I want to know if you're anywhere near
Leeds.
>
> > Oh, and
> >goats love to eat it.
>
> No accounting for taste. Someone we know used to have a dog that ate
> wasps, despite getting stung almost every time.
>
Our cat used to scoop them up in his paw and eat it but was never stung.
Very clever!
M
Andrew Marshall
<Ma...@Leeds.International> writes
>
>Andrew, where are you? I have a special reason for asking.
(replied by email)
>> >the canes are extremely useful for binding in lipwork.
>> ^^^^^^^
>> The edge of a wicker basket or similar object?
>
>No. Binding for skeps. That's why I want to know if you're anywhere near
>Leeds.
No, I'm not. Hertfordshire.
>Our cat used to scoop them up in his paw and eat it but was never stung.
>Very clever!
Very lucky; the dog I mentioned used to be seen with a fat lip many
times during the wasp season.
Linz
>
> Linz <li...@REMOVETHISlindsayendell.co.uk> wrote in message
> news:9614h1$iqq$1...@godfrey.mcc.ac.uk...
> > uk.rec.sheds is that way ------> ...
>
> I know. I tried it after you previous recommendation. It's not for
> wrinklies like us ... I subscribe to the mobile shed ng. which is full
> of folk like us (although I think we're the only ones who take the hens,
> so far ... :-)
Wrinklies? Age range wider over than over here, you know.
--
The thought that life could be better
Is woven indelibly into our hearts and our brains
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} > No accounting for taste. Someone we know used to have a dog that ate
} > wasps, despite getting stung almost every time.
} >
} Our cat used to scoop them up in his paw and eat it but was never stung.
} Very clever!
My cats also ate wasps however faced with a loudly expiring hornet sat in a
circle watching but not touching. Sensible animals.
Matthew
Mary Fisher
Matthew Malthouse <use...@calmeilles.demon.co.uk> wrote in message
news:B6AF6BF6...@calmeilles.demon.co.uk...
> In article <963md5$ppq$1...@newsg3.svr.pol.co.uk>,
> "Mary Fisher" <Ma...@Leeds.International> wrote:
>
> } > No accounting for taste. Someone we know used to have a dog that
ate
> } > wasps, despite getting stung almost every time.
> } >
> } Our cat used to scoop them up in his paw and eat it but was never
stung.
> } Very clever!
>
> My cats also ate wasps however faced with a loudly expiring hornet sat
in a
> circle watching but not touching. Sensible animals.
That must have been quite a sight - not the ring of cats but the loudly
expiring hornet. Never seen one of them!
M
Matthew Malthouse
}
} > My cats also ate wasps however faced with a loudly expiring
} > hornet sat in a circle watching but not touching. Sensible animals.
}
} That must have been quite a sight - not the ring of cats but the loudly
} expiring hornet. Never seen one of them!
Two or three times the size of a wasp, startling red legs. Eventually
had to get exterminators in to deal with a nest that established itself
in a pine tree. Nasty things, and quite dangerous.
The specimin in question was expiring due to a dose of RAID.
Matthew
--
The number of UNIX installations has grown to 10, with more expected.
-- The Unix Programmer's Manual, 2nd Edition, June 1972
Mary Fisher
> In ashen ink the dread hand of Mary Fisher did inscribe:
> }
> } > My cats also ate wasps however faced with a loudly expiring
> } > hornet sat in a circle watching but not touching. Sensible
animals.
> }
> } That must have been quite a sight - not the ring of cats but the
loudly
> } expiring hornet. Never seen one of them!
>
> Two or three times the size of a wasp, startling red legs. Eventually
> had to get exterminators in to deal with a nest that established
itself
> in a pine tree. Nasty things, and quite dangerous.
I KNOW what hornets are, silly. Just never seen one loudly expiring!
Hornets are usually more gentle than wasps, which present no problem
either, unless you sit on one or it gets caught in your clothing.
>
> The specimin in question was expiring due to a dose of RAID.
And they do a lot of good, as do all hymenoptera.
Mary
<Oh dear, she's off again ... >
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} Hornets are usually more gentle than wasps, which present no problem
} either, unless you sit on one or it gets caught in your clothing.
} >
} > The specimin in question was expiring due to a dose of RAID.
}
} And they do a lot of good, as do all hymenoptera.
Really? When told they were hornets the pest man came immediately using
words like "emergency". :(
Mary Fisher
> In article <96hcci$qdu$1...@news8.svr.pol.co.uk>,
> "Mary Fisher" <Ma...@Leeds.International> wrote:
>
> } Hornets are usually more gentle than wasps, which present no problem
> } either, unless you sit on one or it gets caught in your clothing.
> } >
> } > The specimin in question was expiring due to a dose of RAID.
> }
> } And they do a lot of good, as do all hymenoptera.
>
> Really? When told they were hornets the pest man came immediately
using
> words like "emergency". :(
Because they're from the ranks of those 'potentially good with their
hands' and not entomologists. Nor beekeepers.
Do you realise what powerful poison the pest people use against wasp
species? It is not environmentally friendly.
The summer air is full of stinging and biting insects. Humans very
rarely are stung and then only when they are perceived as a threat by
the stinger. Biting insects are looking for a good meal. They always go
for me and rarely Spouse.
I sometimes have a 'general' reaction to a bee or wasp sting, that means
that I could die. I still keep bees. Because I have no or very little
natural immunity to infection in my right arm I could be very
dangerously damaged by any stinging or biting insect. I don't stay
indoors in the summer. If I did the fleas could get me anyway ... :-)
I don't see wasp or hornet nests as an emergency, indeed most of the
times I'm asked to remove them I persuade the unwilling owner to keep
them - after telling them the life cycle of the insects and what a lot
of good they do and how they're not a problem. Emergency? No way.
I could go on and on - and usually do - about this matter. If you would
like me to I'll do it privately. It's something I really DO know
something about :-)))
Mary
Did you have a nice Valentine's Day? I did.
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} I don't see wasp or hornet nests as an emergency, indeed most of the
} times I'm asked to remove them I persuade the unwilling owner to keep
} them - after telling them the life cycle of the insects and what a lot
} of good they do and how they're not a problem. Emergency? No way.
Bees have never worried me, I like em.
We once stayed with a friend in France where between the glass and shutters
(a gap of perhaps 18 inches) a bee hive had established itself some years
previously and was still thriving.
Screeches emminating from the room were nothing to do with live bees but
dead ones. A scorpion crawling up the wall over the head of the bed was
thought a less than desirable nighttime companion so dad picked up a broom
to stab it with the handle. As he wielded this weapon dozens of dead bees
fell out of the business end and were showered all over mum.
} Did you have a nice Valentine's Day? I did.
Oh, yes. Dinner with three ex-es. Well there would have been three in the
comapny but ex number two ran away when he heard of the impending arrival
of ex number 3. ;-) Number 1 and number 3 are amongst my very best
friends. Number 2 is... difficult sometimes.
Ah, and that's the meal that prompted my enquiry about steamed chicken.
Mary Fisher
> In article <96k25s$o57$1...@newsg2.svr.pol.co.uk>,
> "Mary Fisher" <Ma...@Leeds.International> wrote:
>
> } I don't see wasp or hornet nests as an emergency, indeed most of the
> } times I'm asked to remove them I persuade the unwilling owner to
keep
> } them - after telling them the life cycle of the insects and what a
lot
> } of good they do and how they're not a problem. Emergency? No way.
>
> Bees have never worried me, I like em.
That's what many people say. They don't know bees :-)
>
> We once stayed with a friend in France where between the glass and
shutters
> (a gap of perhaps 18 inches) a bee hive had established itself some
years
> previously and was still thriving.
It happens. Not a hive though - that's a wooden box (usually). It's
called a colony.
I TOLD you not to get me started :-)
>
> Screeches emminating from the room were nothing to do with live bees
but
> dead ones. A scorpion crawling up the wall over the head of the bed
was
> thought a less than desirable nighttime companion so dad picked up a
broom
> to stab it with the handle. As he wielded this weapon dozens of dead
bees
> fell out of the business end and were showered all over mum.
So why the screeches?
>
> } Did you have a nice Valentine's Day? I did.
>
> Oh, yes. Dinner with three ex-es. Well there would have been three
in the
> comapny but ex number two ran away when he heard of the impending
arrival
> of ex number 3. ;-) Number 1 and number 3 are amongst my very best
> friends. Number 2 is... difficult sometimes.
Aren't they all ... sometimes!
>
> Ah, and that's the meal that prompted my enquiry about steamed
chicken.
No way I could help you with that. I did use some Chinese Five Spices in
a dish (according to the recipe) recently and I'll do the dish again -
without the CFS. It made the meal taste sickly.
Very little time this week, coping with vikings until a week today. Oh,
there are some beauties!
And we're living on Betty's merchandise during the day, I'll be an even
bigger barrel next week :-(
M
Matthew Malthouse
}
} called a colony.
Curiously I've just finished Stephen Saylor's "The House of the Vestals"
from his Roma sub Rosa series. One story had bees and, assuming his
research to have been accurate (which it normally is) the Romans had
some very curious ideas. For one they thought the colonies were ruled
by kings, for another that honey fell from heaven and was collected by
the bees rather than made. This though they knew the effects on the
honey of providing different flowering plants.
But the thing that appealed most was the tradition that every set of
hives should be accompanied by a statue of Priapus being, well priapic,
in order to encourage the bees to greater industry. ;-)
Matthew
--
And on the seventh day, He exited from append mode.
http://www.calmeilles.co.uk/
Mary Fisher
> In ashen ink the dread hand of Mary Fisher did inscribe:
> }
> } It happens. Not a hive though - that's a wooden box (usually). It's
> } called a colony.
>
> Curiously I've just finished Stephen Saylor's "The House of the
Vestals"
> from his Roma sub Rosa series. One story had bees and, assuming his
> research to have been accurate (which it normally is) the Romans had
> some very curious ideas. For one they thought the colonies were ruled
> by kings,
> That was common until about the C17th or later. It was observed that
one bee was slightly larger than all the others and they assumed,
because it was the culture, that it must be a male.
> for another that honey fell from heaven and was collected by
> the bees rather than made.
Yes, they did.
> This though they knew the effects on the
> honey of providing different flowering plants.
I don't understand what you're saying ...
>
> But the thing that appealed most was the tradition that every set of
> hives should be accompanied by a statue of Priapus being, well
priapic,
> in order to encourage the bees to greater industry. ;-)
Now that is absolutely new to me - it was never mentioned by Pliny, who
wrote on all things agricultural and is regarded as the authority from
those times.
I think it might have been a local myth if it was believed at all. And
you can't condemn a writer of fiction for making things up.
I wouldn't say that what you describe is 'curious', it's just that the
romans hadn't had the scientific revelation which we have. They thought
they knew everything, whereas we know we know everything ...
Mary
... but we still don't know everything about bees!
>
> Matthew
Matthew Malthouse
}
} > the bees rather than made.
}
} Yes, they did.
}
} > This though they knew the effects on the
} > honey of providing different flowering plants.
}
} I don't understand what you're saying ...
it seemed odd that they knew that different flowering plants would
produce differences in the honey while at the same time believing that
honey fell from heaven which would suggest no connection.
[Priapus]
} Now that is absolutely new to me - it was never mentioned by Pliny, who
} wrote on all things agricultural and is regarded as the authority from
} those times.
}
} I think it might have been a local myth if it was believed at all. And
} you can't condemn a writer of fiction for making things up.
I have no idea either. Maybe a note to Mr Saylor asking if he made it
up (it would be a good joke in the context of the story) or if he
actually has a reference for it.
Matthew
--
Comedy, like Medicine, was never meant to be practiced by the general public.
http://www.calmeilles.co.uk/
Mary Fisher
> In ashen ink the dread hand of Mary Fisher did inscribe:
> }
> } Matthew Malthouse <use...@calmeilles.demon.co.uk> wrote in message
> }
> } > for another that honey fell from heaven and was collected by
> } > the bees rather than made.
> }
> } Yes, they did.
> }
> } > This though they knew the effects on the
> } > honey of providing different flowering plants.
> }
> } I don't understand what you're saying ...
>
> it seemed odd that they knew that different flowering plants would
> produce differences in the honey while at the same time believing that
> honey fell from heaven which would suggest no connection.
Ah, I see. Well, the nectar evaporates into the air then condenses and
falls as a gift from the gods.
>
> [Priapus]
> } Now that is absolutely new to me - it was never mentioned by Pliny,
who
> } wrote on all things agricultural and is regarded as the authority
from
> } those times.
> }
> } I think it might have been a local myth if it was believed at all.
And
> } you can't condemn a writer of fiction for making things up.
>
> I have no idea either. Maybe a note to Mr Saylor asking if he made it
> up (it would be a good joke in the context of the story) or if he
> actually has a reference for it.
Go on, then! You do it!
M
Matthew Malthouse
"Mary Fisher" <Ma...@Leeds.International> wrote:
} > I have no idea either. Maybe a note to Mr Saylor asking if he made it
} > up (it would be a good joke in the context of the story) or if he
} > actually has a reference for it.
}
} Go on, then! You do it!
Will do. ;-)
Matthew
Kris Dow
Mary Fisher <Ma...@Leeds.International> wrote:
>Matthew Malthouse <use...@calmeilles.demon.co.uk> wrote in message
>news:B6B2379D...@calmeilles.demon.co.uk...
>> In article <96hcci$qdu$1...@news8.svr.pol.co.uk>,
>> "Mary Fisher" <Ma...@Leeds.International> wrote:
>>
>> } Hornets are usually more gentle than wasps, which present no problem
>> } either, unless you sit on one or it gets caught in your clothing.
>> } >
>> } > The specimin in question was expiring due to a dose of RAID.
>> }
>> } And they do a lot of good, as do all hymenoptera.
>>
>> Really? When told they were hornets the pest man came immediately
>using
>> words like "emergency". :(
>
>times I'm asked to remove them I persuade the unwilling owner to keep
>them - after telling them the life cycle of the insects and what a lot
>of good they do and how they're not a problem. Emergency? No way.
>
Except when they've taken up habitation right outside a
hospital room. In summer. When you have to have the window open or
overheat. When the patient is terrified of them.
What a lot of fun that was, I can tell you. (On the plus
side, it did encourage them to discharge him more quickly. We
were kinda sick of the place anyway.)
Got any tips for things we could've done to keep them out?
(I think they were coming in because they were attracted to the
nightlight, but we couldn't turn it off because the nurses insisted.)
Other than the obvious "shut the window" which we suffered through
one night.
-Kris