So, who wants to help... to perpetuate the cellar?

I have been making masks and salads

Carrot onion walnut and rose harrisa for one

A really chunky cole slaw

And a prototype mask using fat quarters and elastic

The fun is getting a proper pleat into them

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The fun is getting the salad out of the pleats…

Shirley?

Carinthia.xx

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Weeeellll

Only if you eat the salad while wearing a mask!

Even yon Bull has the wit to remove the mask before eating

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Oooh, that sounds intriguing

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Grated carrot crushed walnuts very finely chopped red onion with golden jumbo size sultanas and a dressing of olive oil orange juice and rose harrissa

Rather a nice mix for a change from usual salad sided dishes

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I’m sorting out me knicker drawer

No pleats or salad involved

Thank choice of Deity…

Carinthia.xx

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Even more so if you initially read it as “carrion…”

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Gin, joe?
As in, ‘take some’, not as in ‘what time did you start on the sauce today?’

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And talking of gin, how is Wor Bee?

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What we have been having here is chicken-and-bacon-and-onion-and-mushroom with garlic salt and smoked paprika, mixed with rice and baked for a bit to make it all Mingle.

It’s surprisingly good: the paprika rescues it from being dull.

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I resent the implication in that remark…




…that I stopped at some stage

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That appeals. I cba to cook today.

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Good man.

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Actually, I was thinking of starting on No. 5…





Not as bad as that might sound, incidentally - I just happen to have an unopened bottle of this waiting:

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The same distillery that produces Boyle’s for Aldi, of course.

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holds out glass hopefully to Joe…

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That’s me every day. I mean I do cook, occasionally, but I always feel I cba.

Happily, TFD does enjoy cooking and today he made probably the best chilli* I’ve ever eaten.

  • nb our name is not Carter.
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< sloshity >

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I am inexpressibly relieved, dahlink.

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Joe

I have a couple of measures of Gunpowder if you fancy one later

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