I will have to stock my freezer with some of these whims
Sometimes, a croissant is just the ticket
Carinthia.xx
I will have to stock my freezer with some of these whims
Sometimes, a croissant is just the ticket
Carinthia.xx
Whims need to be catered for. Possibly - can we imagine how much freezer space we may require for every given whim?
Iâm off to bed, pondering this and other conundrums.
Good nights, Cellarites,
Soo xx
Gin, Darling
Donât ferget it
Carinthia.xx
It all depends on how you fold itâŚ
The Internet is intermittently broken, and we have light sner.
Has it been dropped recently?
Itâs not the dropping, itâs all the things it hits on the way downâŚ
Bacon butties ready
I am stuffing orang number two
The the thing with pop in eyes is the reproachful looks the piece gives youâŚ
I worry about my sanity sometimesâŚ
Itâs if you didnât worry youâd need to.
You try reproachful looks from an orang Gus dear
I find it quite unsettling to be LOOKED or Oooked at by a piece with my hand up its jacksie
To be fair, if you did that to me Iâd probably ook too.
Well yer eyes might water, at the very leastâŚ
Bright, but very cold & windy here today. I have swept up 2 bin bagsful of wet leaves & crud for the green bin, so will flump now.
Vegetable soup will be made, possibly Minestrone, known as Minefield Soup chez Carinthia.
Carinthia.xx
You got off lightly. Mine was dubbed (âoh no!â) âMummyâs 'Orrible Stooâ
Ours includes depth chargesâŚ
Joe
Have you seen the new Tayto flavours?
I got some Bacon and cabbage flavour to tryâŚ
The beef stew will be tried tooâŚ
SQUEEEE! Please report back as a matter of urgency. Thank you.
not that they will be available here, I suppose
If theyâre going for the authentic approach, neither âcrispâ nor âflavourâ should play any part. And certainly not crispâŚ
The boiled cabbage of my youth, with all the texture and flavour of blotting paper left out in the rain for a week, jaundiced my palate for life.
Heave⌠âŚ
Carinthia.xx
Oh look, a tiny, sad cabbage. Youâve hurt its feelings.
When my mother made cabbage, it started with her frying an onion (âall cookery starts with frying an onion. Even if you donât use it in the end, it smells good and it can always go in a soupâ) and then when the onion was soft adding the cabbage, chopped reasonably fine, and frying that too until it was soft. Say about fifteen minutes tops.